Lemon Blueberry Pound Cake Loaf Recipe

If you’re anything like me, you appreciate a recipe that combines simplicity with a burst of fresh flavor—this Lemon Blueberry Pound Cake Loaf Recipe does exactly that. It’s my go-to when I want something that feels like a little celebration but is incredibly easy to whip up. Perfect for morning coffee or a weekend brunch, you’ll find the zesty lemon and juicy blueberries keep every bite exciting and bright.

What makes this Lemon Blueberry Pound Cake Loaf Recipe so worth trying is how wonderfully moist and tender it turns out, thanks to a few simple tricks I’ve discovered over the years. It strikes that perfect balance between rich buttery cake and refreshing citrus tang, making it a crowd-pleaser every single time. I promise, once you try it, your kitchen will smell like sunshine and your family will be asking for seconds.

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Ingredients You’ll Need

These ingredients come together beautifully to create a luscious loaf bursting with zesty lemon and sweet blueberries. Each component plays an important role in texture and flavor, and you’ll want to pick the freshest blueberries and real lemon for the best results.

• Granulated sugar: Sweetens the loaf and helps give that tender crumb when creamed with butter.
• Unsalted butter: Using unsalted gives you control over saltiness and ensures a rich, creamy texture.
• Large eggs: They act as a binder and add moisture, so fresh eggs really make a difference.
• Lemon zest: Adds concentrated citrus flavor without extra liquid—always zest before juicing!
• Lemon juice: Fresh-squeezed for natural brightness and just the right tang.
• Salt: Just a pinch enhances all the other flavors without overpowering.
• All-purpose flour: Provides structure; be sure to measure accurately for perfect texture.
• Baking powder: The leavening agent that helps the loaf rise and stay light.
• Whole milk: Adds moisture and richness; I avoid skim to keep it tender.
• Fresh blueberries: Use fresh (not frozen) if possible to avoid added moisture making the loaf soggy.

Variations

I love adapting this Lemon Blueberry Pound Cake Loaf Recipe depending on the season and what I have on hand, so feel free to make it your own! These tweaks help me keep it fresh and tailored to tastes or dietary preferences.

• Gluten-Free Version: Substitute all-purpose flour with a 1-to-1 gluten-free flour blend; it still bakes up beautifully and tastes just as good.
• Dairy-Free Option: Use coconut oil or a plant-based butter and swap milk for almond or oat milk—I’ve done this, and it works well without sacrificing moisture.
• Mixed Berry Twist: Try swapping blueberries with a mix of raspberries and blackberries when you want a different berry profile.
• Extra Lemon Zing: Add a teaspoon of lemon extract in addition to fresh zest and juice if you’re a lemon fanatic like me.

How to Make Lemon Blueberry Pound Cake Loaf Recipe

Step 1: Prep Your Oven and Pan

Start by preheating your oven to 350°F. I always line my loaf pan with parchment paper because it makes for easier cleanup and ensures the cake comes out cleanly without any sticking. If you don’t have parchment, a solid greasing with nonstick spray or shortening works just fine—just be sure to cover every inch of the pan’s interior.

Step 2: Cream Butter and Sugar

Attach the paddle to your stand mixer (or use a hand mixer if that’s what you’ve got). Add the sugar and unsalted butter to the bowl and beat on medium speed for about 4 minutes until the mixture is light and fluffy. This step is crucial because properly creamed butter and sugar create a tender crumb and good rise in your pound cake.

Step 3: Incorporate Eggs and Lemon

Next, add the eggs one at a time, beating well after each addition to ensure they’re fully combined. Then stir in the fresh lemon juice and zest—this is where the cake gets its zesty brightness that cuts through the buttery richness.

Step 4: Mix Dry Ingredients and Add to Batter

Whisk together the flour, baking powder, and salt in a separate bowl. Gradually add these dry ingredients to your batter while mixing on low speed to avoid flour clouds in your kitchen. Then slowly pour in the whole milk. Once everything comes together, stop the mixer and scrape down any batter stuck to the sides of the bowl for an even mix.

Step 5: Fold in Blueberries

Use a spatula to gently fold in the fresh blueberries. Be careful here—if you stir too vigorously, the berries will burst and turn the batter purple, which I don’t mind, but it changes the look! Gently folding keeps those lovely blueberries intact and evenly distributed.

Step 6: Bake to Perfection

Pour the batter into your prepared loaf pan and smooth the top lightly with a spatula. Pop it into your preheated oven and bake for 55 to 65 minutes. You’ll know it’s done when the top is golden brown, the loaf has risen with a crack on top, and a toothpick inserted into the center comes out clean. Don’t rush the baking time—patience here really pays off.

Step 7: Cool Before Slicing

Once baked, transfer the loaf to a wire rack and let it cool for at least an hour. This resting time lets the flavors settle and makes slicing much easier. To remove the cake from the pan, simply grab the ends of the parchment paper and lift it out gently onto a serving tray.

How to Serve Lemon Blueberry Pound Cake Loaf Recipe

Garnishes

I love sprinkling a little powdered sugar over the top for a pretty, simple finish that adds a touch of sweetness without overpowering the lemon. Sometimes, I drizzle a thin lemon glaze made with powdered sugar and fresh lemon juice when I want it a bit more decadent—trust me, you’ll want to try that at least once!

Side Dishes

Serve slices alongside a cup of hot tea or coffee for a lazy weekend morning. For brunch, I like pairing it with a fresh fruit salad or a dollop of whipped cream mixed with a hint of vanilla—simple but elevates the whole experience.

Creative Ways to Present

For special occasions, I often slice the loaf into thicker pieces and serve them stacked with fresh berries and mint leaves on a beautiful platter. Adding edible flowers adds a wow factor that makes this humble loaf look like a showstopper at your next gathering.

Make Ahead and Storage

Storing Leftovers

Once your loaf is completely cool, wrap it tightly in plastic wrap or store in an airtight container at room temperature. I’ve kept mine fresh for about 4 days this way, and it tastes just as good as the first day—just remember to keep it away from direct sunlight to avoid drying out.

Freezing

Freezing is a lifesaver for this pound cake loaf. After cooling for about 90 minutes, I wrap the whole loaf or sliced pieces tightly with plastic wrap and then place them in a freezer-safe bag or container. It freezes beautifully for up to 3 months, so you can enjoy it anytime you want without the rush.

Reheating

To revive frozen slices, I usually let them thaw at room temperature for about 30 minutes, then warm them briefly in the microwave for 15-20 seconds. This brings back that soft, fresh-baked feel without drying it out. Just be careful not to overheat or the blueberries might get mushy.

FAQs

Final Thoughts

This Lemon Blueberry Pound Cake Loaf Recipe holds a special place in my kitchen because it’s one of those simple yet impressive bakes that never fails to make people smile. It’s a recipe you can pull together in no time but still taste like you went to great lengths, which is a win in my book. I hope you enjoy baking and savoring this bright, tender loaf as much as I do—it really is the perfect companion for cozy mornings or laid-back afternoons with friends.

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