Lemons are one ingredient that is abundant in LA year-round, and I’m here for it. Bright, lemony flavors are my jam, y’all! This is a sure favorite, and not just because I’m in love with the flavor combo. It is ridiculously easy to make – I’m talking the lazy baker’s dream! 😆 One of the biggest complaints about pound cakes, bless their hearts, is that they’re too dense. Well, not this one. I’ve experimented a ton with this recipe, and I can finally say I’ve developed the perfect set of ingredients and techniques to keep things light, fluffy, and flavorful. And I’m so excited to share my lemon blueberry pound cake recipe with you! 🤩
Recipe Ingredients
How to Make Lemon Blueberry Pound Cake
Make the Cake
Prep the Blueberries – Dust the blueberries with cornstarch. (Photo 1) Grease a 10-inch springform pan generously with cooking spray and set aside. Dry Ingredients – Mix flour, baking powder, and lemon zest in a small bowl. (Photo 2) Cream the butter and sugar in a stand mixer at high speed for 2-3 minutes. Eggs – Add the egg yolks a little at a time and continue mixing for 2 more minutes. Next, add yogurt and continue mixing. (Photos 3-4) Combine – Then, add the flour mixture into the batter by sifting, and follow it with the vanilla extract and lemon juice. (Photos 5-6) Beat Egg Whites in a separate bowl until soft peaks form. Gently fold them into the batter with a spatula. (Photos 7-8) Final Mix – Finally, give everything a good but gentle stir until everything is thoroughly combined, scraping the sides of the mixing bowl. (Photo 9)
Assemble and Bake
Pour half of the batter into the greased cake pan and spread evenly. Top with half of the blueberries. (Photos 10-11) Finish Pouring – Next, pour in the remaining batter. Gently top the batter with the rest of the blueberries. Then, tap the pans on your work surface to eliminate large air bubbles. (Photo 12) Bake at 350℉/177℃ until a tester inserted into the center comes out clean. It will take 50-55 minutes. Cool – Transfer the baked cake to a wire rack to cool. Cool your cake in the pan for about 20 minutes, remove the ring, and let it finish cooling. Dust with powdered sugar and serve!
Recipe Variations
Tips and Tricks
Make-Ahead Instructions
This cake is perfect for making ahead. You can make it a day or two before, keep it at room temperature, or pop it in the freezer for fast comfort food. To freeze it, keep it in a freezer-safe container for up to two months. Thaw the cake at room temperature on your kitchen counter or fridge before dusting it with powdered sugar and serving.
Serving and Storage Instructions
Let this cake cool completely before you cut it with a serrated knife and serve it. You can store it at room temperature for two days or fridge for a week. As noted above in the Make-Ahead section, you can freeze entire cakes or individual slices.
What Goes With Lemon Blueberry Pound Cake
If you really want to lemon out, serve this pound cake alongside some lemon curd and homemade whipped cream. The combination is out of this world. 💫 It also goes well with warm drinks as an afternoon pick-me-up. Try it with a hot chai tea latte, ginger tea, or a cup of strongly brewed coffee. So good. 😋
More Lovely Pound Cake Recipes to Try
Conclusion
Afternoon tea, anyone? This pound cake will have you looking for any excuse to eat a slice (or two). 😉 Want more tasty dessert recipes like this one? Then follow me on Facebook and Instagram. There’s plenty more where this recipe came from! 🙌
Watch How to Make It
[adthrive-in-post-video-player video-id=”9whopInc” upload-date=”2020-10-08T10:11:12.000Z” name=”Blueberry Lemon Cake” description=”Blueberry Lemon Cake – super easy, moist and fluffy cake loaded with fresh blueberries and a kissed of bright lemon flavors. Not too sweet and not too tangy. Perfectly satisfying on its own without any frosting!” player-type=”collapse” override-embed=”false”] This blog post was originally published in January 2018 and has been updated with additional tips, new photos, and a video.
