How to Serve Blueberry Lemon Pound Cake

Oh my gosh, have you ever tried a blueberry lemon pound cake? It’s like a little slice of sunshine on a plate. I just have to tell you about it!

Every time I bake this cake, my whole kitchen smells sooo fresh and sweet. The juicy blueberries pop, and that bright lemon flavor makes my mouth so happy. I promise, it’s not hard at all to whip up.

I love serving it warm with a tiny dusting of sugar. It’s perfect for breakfast or with coffee. You’ll see—once you taste it, you’ll wanna make it again and again.

So come on, let’s bake this together. Grab some lemons and berries, and let’s make the yummiest pound cake ever!

Why You’ll Love This Recipe

• A Perfect Balance of Sweet and Tart: The blueberries add just the right touch of sweetness, while the lemon brings a refreshing tartness that’s totally irresistible.
• Moist and Fluffy Texture: This cake is so tender and moist, thanks to the Greek yogurt and the perfect ratio of wet to dry ingredients.
• Versatile: Whether you’re serving it as a dessert, a brunch treat, or an afternoon snack, this cake is ideal for any occasion.
• Make-Ahead Friendly: It stays fresh for days and the flavors just get better as it sits, making it great for meal prep or potlucks.
• A Reader Favorite: It’s a “WINNER” among those who’ve tried it, with rave reviews for its flavor and texture.

Required Kitchen Tools

To make this delicious Blueberry Lemon Pound Cake, you’ll need the following tools:

• Mixing Bowls: For combining the ingredients.
• Electric Mixer (Optional but Helpful): To ensure a smooth and well-mixed batter.
• Whisk: For mixing dry ingredients together.
• Spatula: To fold in the blueberries and scrape down the sides of the bowl.
• 9×5-inch Loaf Pan: The ideal size for this pound cake.
• Cooling Rack: To let the cake cool after baking.
• Measuring Cups & Spoons: To get the perfect proportions.
• Zester/Grater: For zesting the lemon.

Ingredients

Here’s everything you’ll need to make this wonderful cake. Don’t forget, the exact measurements are in the recipe card below!

• White Granulated Sugar: 1 cup – for that sweet, delicate flavor that balances out the tart lemon.
• Lemon Zest: 1 tablespoon – to infuse the cake with bright, citrusy goodness.
• All-Purpose Flour: 1 and 1/2 cups – the base of the cake, giving it structure.
• Salt: 1/4 teaspoon – a pinch to enhance all the other flavors.
• Baking Powder: 2 teaspoons – helps the cake rise and become fluffy.
• Vanilla Greek Yogurt: 1 cup – this adds moisture and a slight tanginess to the cake, making it super tender.
• Vanilla Extract: 1/2 teaspoon – for that subtle, comforting flavor.
• Eggs: 3 large – for binding the ingredients and contributing to the richness of the cake.
• Lemon Juice: 1 tablespoon – for an extra pop of tart lemon flavor.
• Vegetable Oil: 1/2 cup – helps create a moist, soft cake.
• Blueberries: 1 cup, cleaned and dried – for that sweet burst of flavor in every bite.
• Flour (for dusting the blueberries): 1/2 tablespoon – prevents the blueberries from sinking to the bottom of the batter.

Glaze Ingredients:

• Lemon Zest: From 1 lemon – adds a fresh and zesty finishing touch to the cake.
• Powdered Sugar: 1 cup – for a smooth, sweet glaze.
• Lemon Juice: 1 and 1/2 tablespoons – to thin the glaze and add extra lemon flavor. You can substitute with half-and-half or heavy cream for a creamier texture.

Variations for Blueberry Lemon Pound Cake

While this recipe is already perfect as is, here are a few variations you can try:

• Add More Fruit: Swap the blueberries with raspberries, blackberries, or strawberries for a different fruity twist.
• Mix in Nuts: Add a handful of chopped walnuts or pecans for some crunch and added texture.
• Make It Dairy-Free: Replace the Greek yogurt with a dairy-free yogurt and substitute the eggs with a flax egg or egg replacer.
• Add Lemon Extract: If you want an even stronger lemon flavor, add a few drops of lemon extract to the batter.
• Swirl in Some Jam: For extra lemon flavor, swirl some lemon curd or blueberry jam into the batter before baking.

Step-by-Step Instructions

Let’s walk through each step to ensure you get the perfect Blueberry Lemon Pound Cake!

1. Preheat the Oven & Prepare the Pan

Start by preheating your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan. You can also line it with parchment paper for easy removal of the cake after baking.

2. Whisk the Dry Ingredients

In a medium-sized bowl, whisk together:

• 1 and 1/2 cups of all-purpose flour
• 1/4 teaspoon salt
• 2 teaspoons baking powder

This will ensure the dry ingredients are evenly mixed and ready to incorporate into the wet ingredients.

3. Mix the Wet Ingredients

In a large bowl, use an electric mixer or a whisk to beat the following ingredients until smooth:

• 1 cup white granulated sugar
• 1 tablespoon lemon zest (from a medium lemon)
• 1 cup vanilla Greek yogurt
• 1/2 teaspoon vanilla extract
• 3 large eggs
• 1 tablespoon lemon juice
• 1/2 cup vegetable oil

The mixture should be smooth and creamy with no lumps. This is where the magic of tangy yogurt and lemon zest comes together.

4. Combine Wet and Dry Ingredients

Gradually add the dry ingredients into the wet ingredients. Mix until just combined. Be careful not to overmix the batter, as this can result in a dense cake.

5. Prepare the Blueberries

Toss the 1 cup of blueberries with 1/2 tablespoon of flour. This helps prevent the berries from sinking to the bottom of the cake during baking. Gently fold the coated blueberries into the batter, being careful not to crush them.

6. Bake the Cake

Pour the batter into the prepared loaf pan and spread it out evenly. Bake for 55-65 minutes or until a toothpick inserted into the center of the cake comes out clean (or with just a few moist crumbs). Every oven is different, so keep an eye on the cake and check for doneness starting at the 55-minute mark.

7. Cool the Cake

Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer it to a cooling rack to cool completely. This step is important as it prevents the cake from becoming soggy.

8. Make the Glaze

In a small bowl, whisk together:

• 1 cup powdered sugar
• 1 and 1/2 tablespoons lemon juice
• Lemon zest from 1 lemon

If you prefer a creamier glaze, substitute the lemon juice with a little bit of half-and-half or heavy cream.

9. Glaze the Cake

Once the cake is completely cool, drizzle the glaze over the top, allowing it to drip down the sides. The glaze adds the perfect touch of sweetness and lemony zing.

How to Serve Blueberry Lemon Pound Cake

This cake is perfect for a variety of occasions:

• For Dessert: Serve it as-is with a cup of tea or coffee for a lovely afternoon treat.
• For Breakfast: Slice it up and enjoy it alongside a cup of your favorite morning brew.
• At Potlucks: Bring this cake to a party or potluck, and watch it disappear in no time.
• As a Snack: Pack slices in your lunchbox for a refreshing and satisfying snack.

Storing Blueberry Lemon Pound Cake

• On the Counter: Keep the cake in an airtight container at room temperature for up to 4-5 days. It will stay moist and delicious!
• In the Fridge: If you want the cake to last longer, store it in the refrigerator for up to 7 days.
• Freezing: You can also freeze slices of the pound cake. Wrap individual slices in plastic wrap, then place them in a freezer-safe bag. Freeze for up to 3 months. Thaw at room temperature or gently reheat in the microwave.

Nutrition Information (Per Slice)

Here’s the approximate nutrition breakdown per slice, assuming you cut the cake into 12 slices:

Nutrient	Amount Per Serving
Calories	250
Total Fat	11g
Saturated Fat	1.5g
Carbohydrates	37g
Fiber	1g
Sugars	21g
Protein	3g
Sodium	50m

Conclusion

This Blueberry Lemon Pound Cake is a delightful treat that combines fresh fruit, bright citrus, and a tender crumb. Whether you’re making it for a gathering or simply treating yourself, it’s sure to impress with its rich flavors and refreshing zing. Enjoy!