Oh, you guys, I have just the thing for when you need that perfect bake without spending the whole afternoon wrestling with your whisk! Sometimes all you need is something simple, comforting, and bursting with sunshine, right? Well, I’ve cracked the code on the most delicious, foolproof Easy Lemon Blueberry Pound Cake you’ll ever make. It’s got that gorgeous, dense crumb we all love, but it comes together in maybe fifteen minutes of hands-on time.
I remember the first time I baked this for a family lunch—I was still figuring out the low-carb life and desperately wanted a spectacular dessert that wouldn’t cause anxiety later! The smell of those fresh lemons baking immediately took me back to summers at my grandmother’s house. When my family raved about it, I knew I had a winner! You truly can have that joy and nostalgia without all the fuss of complicated baking.
Why This Easy Lemon Blueberry Pound Cake Recipe Works for Everyone
I made this recipe because I needed classic flavor without the commitment. Honestly, it’s my go-to when I whip up quick spring baking ideas because it’s just so satisfying!
Simple Steps for a Perfect Loaf Cake Recipe
- You’re only looking at about 15 minutes of actual prep work! We use the simple creaming method, which is foolproof.
- It bakes up beautifully in a standard 9×5 inch pan, making it a reliable loaf cake recipe every single time.
Perfect for Afternoon Tea Desserts
It slices cleanly, holds its shape so well, and has that amazing balance of tart lemon and sweet berry. It moves right onto the table as one of the classiest afternoon tea desserts you can serve, even when it’s made this easily!
Gathering Ingredients for Your Easy Lemon Blueberry Pound Cake
Okay, let’s talk ingredients! For me, great baking always starts with having everything ready to go—I call it my little mise en place moment. Trust me on this one; gathering everything first smooths out the process so much. As I mentioned before, I love sharing recipes that bring joy, and you can find more of my favorite bakes over on my main recipe index. Now, let’s get your lemons and flour ready. This is the list you need for the very best lemon blueberry cake!
Cake Ingredients
- Milk: 1/2 cup
- Lemon Zest: 1 tablespoon, packed (plus more for the glaze!)
- Fresh Lemon Juice: 2 tablespoons
- All-Purpose Flour: 2 cups plus 1 teaspoon, spooned and leveled so you don’t pack it in
- Baking Soda: 1/4 teaspoon
- Salt: 1/4 teaspoon
- Blueberries: 1 cup (If you use frozen, DO NOT defrost them—just toss them in flour!)
- Unsalted Butter: 1 stick, softened so it’s truly ready to cream
- Granulated Sugar: 1.25 cups
- Eggs: 2 large
Glaze Ingredients
Remember, you need those two whole lemons for the whole recipe. My expert tip is to always zest your citrus *before* you juice it. It’s so much easier when the peels haven’t been sliced!
- Confectioners’ Sugar: 3/4 cup
- Lemon Zest: 1/4 teaspoon, packed
- Fresh Lemon Juice: 1.5 tablespoons
We are bringing you this straightforward approach, designed by—Sarah Johnson – The Keto Performance Chef—to prove that deliciousness and simplicity go hand-in-hand!
Step-by-Step Instructions for the Easy Lemon Blueberry Pound Cake
Alright, let’s get to the fun part—mixing this beauty!
I always tell people that if you follow these steps exactly, you can’t mess up this loaf cake recipe. Don’t worry about making it look perfect in the bowl; we’re just making sure everything gets incorporated right. Honestly, when I’m whipping up weeknight meals, I check out my guide on how to make dinner ideas foolproof just to keep things moving smoothly!
Preparing the Pan and Activating the Milk
First things first, get your oven up to 350°F and pop the rack right in the middle. We need to prep that 9×5-inch metal loaf pan—I spray it with nonstick, then I lay down parchment paper on the bottom, and then—this is key—I spray the sides again! This double defense means zero sticking later.
While that’s happening, take your milk, your lemon zest, and your lemon juice, and give them a quick whisk in a little bowl. This is a neat trick! It needs to sit there for at least ten minutes while you keep going. Trust me, when you come back, it will look curdled, and that’s exactly what we want!
Mixing the Batter for Your Lemon Blueberry Cake
In the mixer bowl, we cream that softened butter and sugar until it looks light and genuinely fluffy—that takes a good two or three minutes. Then, add those eggs in one by one, making sure each one is beaten in completely before adding the next. Scrape the sides down, okay?
Now, slow the mixer down to low speed. This is where we alternate! Add a third of your flour mixture, then about half of that soured milk mixture. Repeat, and finish with the last of the flour. Keep scraping so you don’t get streaks, but stop mixing as soon as it’s combined. Finally, gently fold in your blueberries that you already tossed with that teaspoon of extra flour. We want them dispersed, not smashed!
Baking and Cooling the Loaf Cake Recipe
Spoon that lovely batter into your prepared pan and smooth the top so it bakes evenly. It needs 50 to 60 minutes in the oven. You’re looking for a tester—like a toothpick or a thin knife—to come out totally clean when it slides into the center.
Once it’s done, let it hang out in the pan for just ten minutes. No more! Then, flip it out onto a cooling rack. It needs to cool completely before we touch the glaze, which takes a little patience, but it’s worth it before you slice into that gorgeous lemon blueberry cake.
Finishing with the Lemon Glaze
While it cools, whip up the glaze! Just mix the confectioners’ sugar, the extra zest, and the lemon juice. If it looks too thick, just add a teensy bit more juice. You want the consistency of thick molasses or honey—something that drips nicely but doesn’t run right off the sides!
Spoon that right over the fully cooled cake and let it set for about ten minutes. Then, grab your serrated knife and get slicing!
Expert Tips for the Best Easy Lemon Blueberry Pound Cake
Even though this is an easy recipe, I want you to get the absolute BEST result possible! My notes section from the original recipe card had a few things underlined twice—these are the non-negotiables for achieving that perfect pound cake texture.
Ingredient Notes and Substitution Guidance
Listen, if you want the batter to get light and fluffy when you cream the butter, you *have* to use softened butter and room-temperature eggs. If the butter is cold, it won’t hold the air bubbles needed for a great texture. If your eggs are straight from the fridge, they tend to seize up the batter!
Also, make sure you plan ahead—you need about two large lemons total to get enough zest and juice for both the cake and the glaze. Don’t try to cheat that lemon measurement; it’s what keeps this pound cake so bright!
Make-Ahead and Storage for Your Easy Lemon Blueberry Pound Cake
I often get asked, “Can I make this ahead of time?” And the answer is a resounding yes! This is one of those glorious cakes that actually tastes even better the next day, though I’ve got to warn you, they rarely last that long once they come out of the oven.
For short-term storage, just keep the cake sealed up tightly. Once the glaze is set—and I mean completely firm—wrap the whole thing securely, or store it in a good airtight container right on the countertop. You can expect it to stay perfectly moist and delicious for up to three days this way. No need to refrigerate it unless your kitchen is super humid!
If you’re planning way ahead, freezing is totally doable! This is great if you’re baking for a special occasion and want one less thing to worry about later. Just make sure the cake is fully cooled and the glaze is set before you wrap it. I like to use a double layer—first plastic wrap, then a layer of aluminum foil, or just tuck it into a heavy-duty freezer bag. That way, you protect it from any freezer smells.
When you’re ready to enjoy it, just pull the wrapped cake out of the freezer and let it thaw slowly overnight right there on the counter. Don’t rush it! Once it’s thawed, you can take the wrap off, add a fresh dusting of powdered sugar if you skipped the glaze, and enjoy your perfectly preserved treat!
Serving Suggestions for Your Lemon Blueberry Cake
This vibrant lemon blueberry cake is just begging to be served! Honestly, it’s gorgeous all on its own, especially once that bright lemon glaze has set up. But don’t stop there!
For a really lovely presentation, try serving a slice plain alongside a big cup of coffee or tea. If you want to dress it up a tiny bit, a dollop of lightly sweetened whipped cream is amazing against the tartness. It’s also the star player in any brunch spread I host—perfect for those lovely spring baking ideas. What are you serving yours with?
Frequently Asked Questions About This Easy Lemon Blueberry Pound Cake
I know you might have a few quick questions before you dive into making this fantastic lemon blueberry cake. It’s helpful to go over these little details to ensure your first attempt at this loaf cake recipe turns out perfectly!
Can I use fresh blueberries instead of frozen in this loaf cake recipe?
Absolutely! You definitely can use fresh blueberries. If you decide to use fresh ones instead of frozen, just make sure you toss them lightly in that remaining teaspoon of flour before folding them into the battery. That little dusting helps them stay suspended rather than sinking straight to the bottom of the pan!
What is the best way to slice the Easy Lemon Blueberry Pound Cake without tearing it?
This is a great question, especially once that lovely lemon glaze is on there! The secret is two-fold for neat slices. First, make sure that glaze is totally set—give it at least ten minutes! Second, use a long, sharp, serrated knife, just like you would use for bread. Press down gently rather than sawing back and forth, and you’ll get clean, beautiful slices every time.
If you try this cake out and love it, please don’t hesitate to drop me a note via my contact page! I love hearing about your baking successes!
Sharing Your Easy Lemon Blueberry Pound Cake Experience
Now that you’ve baked up this sunshine in a pan, I really want to hear what you think!
Did you try adding a little vanilla extract to the batter? Maybe you used lime zest instead of lemon in the glaze? Tell me all about your twists on this lemon blueberry cake in the comments below! I read every single one, and I love seeing how you make my recipes your own.
Don’t be shy, please rate this recipe right on the page—your feedback helps other bakers find their new favorite Easy Lemon Blueberry Pound Cake. And if you snapped a picture of your gorgeous loaf, tag me on social media! I always love to share reader photos on my feed!
Easy Lemon Blueberry Pound Cake
Ingredients
Equipment
Method
- Preheat the oven to 350°F. Set an oven rack in the middle position. Spray a 9×5-inch metal loaf pan with nonstick cooking spray. Line the bottom of the pan with parchment paper, then spray the pan again.
- In a small bowl, whisk together the milk, lemon zest, and lemon juice. Let this mixture sit for at least 10 minutes while you continue with the recipe. It will curdle.
- In a medium bowl, whisk together the 2 cups flour, baking soda, and salt. In a small bowl, toss the blueberries with the remaining teaspoon of flour. Set both bowls aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy, about 2 to 3 minutes. Scrape down the sides of the bowl, then beat in the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl again.
- With the mixer on low speed, beat in one-third of the flour mixture, then half of the milk mixture. Beat in another third of the flour mixture, then the remaining milk mixture, followed by the remaining flour mixture. Scrape the bowl as needed during this process.
- Add the flour-dusted blueberries to the batter and fold them in with a spatula until they are evenly combined.
- Transfer the batter into the prepared pan and smooth the top surface.
- Bake for 50 to 60 minutes, until the cake is golden brown and a tester inserted into the center comes out clean. Let the cake cool in the pan for about 10 minutes, then turn it out onto a rack to cool completely.
- When the cake is cool, transfer it to a serving platter.
- Make the glaze: In a small bowl, mix together the confectioners’ sugar, lemon zest, and lemon juice. Add more sugar or juice as needed to make a thick but pourable glaze, similar in consistency to molasses or honey.
- Spoon the glaze over the top of the cake, allowing it to drip down the sides. Let the glaze set for 10 to 15 minutes before slicing with a serrated knife. Store the cake in a covered container or wrapped in plastic wrap on the countertop for up to 3 days.
