I absolutely love making this Lemon Blueberry Pound Cake Loaf Recipe because it perfectly balances bright citrus flavors with juicy bursts of fresh blueberries. Whether it’s for a weekend brunch, an afternoon tea, or just a cozy dessert after dinner, this loaf never fails to feel like a little celebration in every bite. You’ll find that the tender crumb and refreshing lemon zing make it a definite crowd-pleaser.
When I first tried this recipe, I was amazed at how easy it was to pull off such a bakery-quality cake at home. The ingredients come together so effortlessly, and the aroma of lemon and blueberries filling the kitchen is absolutely irresistible. Once you taste it, you’ll see why this Lemon Blueberry Pound Cake Loaf Recipe is worth adding to your regular rotation—it’s simple, satisfying, and so full of summer vibes.
Why You’ll Love This Recipe
- Burst of Freshness: The combination of zesty lemon and whole blueberries gives every slice a bright, juicy flavor.
- No-Fuss Technique: This recipe uses simple steps and ingredients, making it totally approachable, even if you don’t bake often.
- Versatile Treat: Perfect for breakfast, snack time, or dessert—plus it pairs beautifully with coffee or tea.
- Moist & Tender Texture: Thanks to whole milk and butter, you get a pound cake that’s rich but not too heavy.
Ingredients You’ll Need
All these ingredients work together to create a moist, flavorful loaf that’s bursting with fresh blueberry goodness and lemony brightness. Using fresh, high-quality components makes a noticeable difference in the final result.
- Granulated sugar: Sweetens the cake perfectly without overpowering the lemon.
- Unsalted butter: Adds richness and moisture; unsalted lets you control the saltiness.
- Large eggs: Provide structure and help the cake rise nicely.
- Lemon zest: The key to that fresh, aromatic lemon flavor—be sure to avoid the white pith to prevent bitterness.
- Lemon juice: Enhances the tang and balances the sweetness beautifully.
- Salt: Just a pinch to enhance all the flavors.
- All-purpose flour: Gives the loaf its tender crumb while keeping it sturdy.
- Baking powder: The leavening agent that helps the loaf rise perfectly.
- Whole milk: Adds moisture and richness, making each slice tender and soft.
- Fresh blueberries: I prefer whole fresh blueberries for that juicy burst but frozen works in a pinch—just don’t thaw.
Variations
I enjoy tweaking this Lemon Blueberry Pound Cake Loaf Recipe depending on the season and who I’m baking for. You can play with different mix-ins, flavor twists, or even make it dairy-free with a few swaps.
- Almond Twist: I once added a teaspoon of almond extract and swapped half the flour for almond flour for a nutty variation that my family adored.
- Gluten-Free Version: Using a gluten-free blend works well if you want to keep things light and allergy-friendly without losing that tender crumb.
- Blueberry Swirl: For a fun presentation, try swirling blueberry jam into the batter before baking—adds vibrant color and extra fruit flavor.
- Lemon Glaze Finish: Drizzling a simple lemon glaze over the cooled loaf amps up the lemon punch and makes it look gorgeous for special occasions.
How to Make Lemon Blueberry Pound Cake Loaf Recipe
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 350°F (175°C). I like to line my loaf pan with parchment paper because it makes cleanup so much easier and helps you lift the loaf out cleanly. If you skip the parchment, be sure to thoroughly grease and flour the pan to prevent sticking.
Step 2: Cream Butter and Sugar
Using the paddle attachment on your stand mixer (or a hand mixer), beat together the granulated sugar and unsalted butter on medium speed until light and fluffy—about 4 minutes. This step is key for a tender crumb, so don’t rush it! You’ll notice the mixture turns pale and creamy.
Step 3: Add Eggs and Lemon
Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Then mix in the lemon zest and lemon juice for that fresh burst of citrus. This combination adds so much flavor, and I love how the lemon zest really brightens up the loaf.
Step 4: Combine Dry Ingredients and Milk
In a separate bowl, whisk together the all-purpose flour, salt, and baking powder. Gradually add these dry ingredients to your batter, alternating with the milk. Start and finish with the dry ingredients—this keeps the batter silky and prevents overmixing. Once it’s combined, scrape the bowl sides with a spatula to make sure everything is evenly mixed.
Step 5: Fold in Blueberries
Gently fold in the fresh blueberries with a spatula, being careful not to crush them too much. This keeps your loaf studded with intact, juicy berries rather than a purplish swirl. Fresh blueberries pop beautifully during baking and add that iconic fruity surprise in every bite.
Step 6: Bake Until Golden
Pour the batter into your prepared loaf pan and bake for 55-65 minutes. You’ll know it’s ready when the loaf is golden brown, the top looks crackly and slightly domed, and a toothpick inserted into the center comes out clean. Oven temps vary, so start checking around 55 minutes and keep a close eye the last 10 minutes.
Step 7: Cool and Unmold
Once baked, let the loaf cool on a wire rack for at least one hour before slicing. If you used parchment paper, simply grab each side and lift the loaf out gently. This resting time allows the flavors to settle and makes slicing prettier and easier.
Pro Tips for Making Lemon Blueberry Pound Cake Loaf Recipe
- Use Room Temperature Ingredients: I learned the hard way that cold eggs or butter can make the batter lumpy; always let everything warm up before starting.
- Don’t Overmix Batter: Gently folding in the flour and blueberries keeps the loaf tender and prevents the blueberries from bleeding their color too much.
- Line Your Pan with Parchment: This saves time and frustration when removing the loaf—trust me, it’s worth the extra step.
- Check Oven Temperature: If your oven runs hot, cover the top loosely with foil halfway through baking to avoid over-browning.
How to Serve Lemon Blueberry Pound Cake Loaf Recipe
Garnishes
I love keeping it simple by dusting the top with powdered sugar or a light drizzle of lemon glaze to enhance that fresh citrus flavor. Fresh mint leaves or a few extra blueberries scattered on top can also make for a pretty presentation, especially if you’re serving guests.
Side Dishes
This pound cake pairs beautifully with a scoop of vanilla ice cream or a dollop of lightly whipped cream for dessert. For breakfast or brunch, serve alongside a cup of hot coffee or tea and fresh fruit salad to round out the meal.
Creative Ways to Present
For a special occasion, I’ve sliced the loaf and served it layered with lemon curd and mascarpone in a trifle dish—so easy, yet impressive! Another favorite is to toast thick slices lightly and serve with a smear of ricotta and honey for a sophisticated spin.
Make Ahead and Storage
Storing Leftovers
After the loaf is completely cooled, I wrap it tightly in plastic wrap or store it in an airtight container at room temperature. It stays fresh and moist for up to 4 days, which is great if you want to prepare a few days in advance.
Freezing
I often freeze leftover pound cake by wrapping it twice in plastic wrap followed by foil to prevent freezer burn. You can freeze the whole loaf or individual slices, and it keeps beautifully for up to 3 months. Before freezing, make sure the cake has cooled for at least 90 minutes to avoid sogginess.
Reheating
To enjoy frozen slices, thaw them at room temperature, then warm gently in the microwave for 10-15 seconds or in a toaster oven for a few minutes. This refreshes the texture and brings back that fresh-from-the-oven warmth without drying it out.
FAQs
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Can I use frozen blueberries in this Lemon Blueberry Pound Cake Loaf Recipe?
Yes! You can substitute fresh blueberries with frozen ones. Just be sure to add them to the batter straight from the freezer without thawing, which helps prevent the batter from becoming too blue and watery.
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How do I know when the Lemon Blueberry Pound Cake Loaf Recipe is fully baked?
Look for a golden-brown top that has a slight crack and a springy feel when you press lightly. Insert a toothpick in the center; if it comes out clean or with just a few moist crumbs, the cake is done.
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Can I make this cake dairy-free or vegan?
You can try swapping butter with a vegan margarine and using a plant-based milk like almond or oat. To replace eggs, consider flax eggs or commercial egg replacers, but results might vary slightly in texture and flavor.
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What’s the best way to zest lemons for this recipe?
I recommend using a microplane grater to zest thinly and evenly, avoiding the bitter white pith underneath. Zest just the yellow part for the brightest lemon flavor.
Final Thoughts
This Lemon Blueberry Pound Cake Loaf Recipe holds a special spot in my kitchen because it’s the kind of bake that feels both comforting and bright at the same time. Whether you’re an experienced baker or just starting out, you’ll enjoy how approachable and rewarding it is to make. I can’t wait for you to try it and experience the fresh lemon goodness with sweet blueberries—trust me, you’re going to fall in love with this loaf as much as my family does!
Print
Lemon Blueberry Pound Cake Loaf Recipe
- Prep Time: 10 minutes
- Cook Time: 1 hour 5 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
A moist and tangy Lemon Blueberry Pound Cake Loaf featuring fresh blueberries and bright lemon zest and juice. Perfect as a dessert or sweet breakfast treat, this loaf cake is baked to golden perfection with a tender crumb and crispy top.
Ingredients
Main Ingredients
- 1 cup granulated sugar
- 1/2 cup unsalted butter
- 2 large eggs
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 1/8 teaspoon salt
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 cup whole milk
- 1 cup fresh whole blueberries
Instructions
- Preheat oven and prepare pan: Preheat your oven to 350°F (175°C). Line a loaf pan with parchment paper or grease it with nonstick spray or shortening for easier removal.
- Cream butter and sugar: Attach the paddle attachment to your stand mixer. Add the sugar and butter to the mixing bowl and beat on medium speed for about 4 minutes until the mixture is fluffy and pale.
- Add eggs and lemon: Beat in the eggs one at a time, then add the lemon zest and lemon juice, mixing until combined.
- Mix dry ingredients and combine: In a separate bowl, whisk together the flour, salt, and baking powder. Gradually add the dry ingredients to the wet mixture while mixing. Slowly pour in the milk and continue to mix until the batter comes together, scraping down the sides as needed.
- Fold in blueberries: Gently fold the fresh blueberries into the batter to evenly distribute without crushing them.
- Bake the loaf: Pour the batter into the prepared loaf pan. Bake for 55-65 minutes until the top is cracked, golden brown, firm to the touch, and a toothpick inserted in the center comes out clean.
- Cool and serve: Allow the loaf to cool in the pan on a wire rack for one hour. Remove by lifting the parchment paper and transfer the loaf to a serving tray before slicing.
Notes
- Storing: Once completely cooled, store covered at room temperature for up to 4 days.
- Freezing: After cooling for at least 90 minutes, wrap the loaf tightly in plastic wrap and store in a freezer-safe container or zippered bag for up to 3 months. Thaw completely before serving.
Nutrition
- Serving Size: 1 slice (1/12 of loaf)
- Calories: 320
- Sugar: 20g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg
