Moist Lemon Blueberry Pound Cake Recipe Perfect for Easy Summer Baking

“You’ve got to try this,” my friend texted me one slow Wednesday afternoon, attaching a photo of a golden loaf dotted with blueberries and glistening with a subtle lemon sheen. Honestly, I was skeptical at first—lemon and blueberry pound cake sounded like one of those things that sounds good only until you try it. But curiosity got the better of me, especially on a day when I needed a little sweet reset. I pulled out my trusty loaf pan, dusted off some forgotten blueberries in the freezer, and gave this recipe a whirl.

From the moment the batter hit the oven, the kitchen filled with a fresh, zesty aroma that was instantly uplifting. When I finally sliced into it, the crust had turned this beautiful, crisp golden brown—just the kind of texture contrast I love. The crumb inside? Moist, tender, and bursting with juicy blueberries. It was a small but meaningful win in an otherwise chaotic week, and I found myself reaching for seconds (and thirds) without guilt.

This moist lemon blueberry pound cake with crisp golden crust has since become my go-to for easy summer baking. It’s straightforward, forgiving, and honestly, it just feels like sunshine on a plate. I’m sharing it here because I want you to have that same little moment of calm and delight, whether you’re baking for yourself or bringing a slice along to a casual get-together. It’s the kind of recipe that settles in your kitchen and your heart without much fuss.

Why You’ll Love This Recipe

After baking this moist lemon blueberry pound cake several times over the past few months, I’m confident it’s one of those recipes that earns its place in your regular rotation. Here’s why it stands out:

• Quick & Easy: This pound cake comes together in about 15 minutes of prep time and bakes in under an hour, making it perfect for busy summer afternoons or surprise guests.
• Simple Ingredients: You won’t need any exotic pantry items. Just basics like flour, sugar, butter, eggs, fresh lemon, and blueberries—staples that you probably already have on hand.
• Perfect for Summer: The bright lemon flavor and fresh blueberries scream warm-weather baking, making it a great choice for picnics, potlucks, or just a light dessert after dinner.
• Crowd-Pleaser: Seriously, this cake has impressed both kids and adults alike. I’ve even taken it to family gatherings, where it disappears faster than I can slice it.
• Unbelievably Delicious: The crisp golden crust forms a delightful contrast to the moist, tender crumb inside. The blueberries burst with flavor, and the subtle lemon zest ties it all together.

What really sets this pound cake apart is the balance between texture and flavor. The lemon zest is freshly grated, not artificial, which adds a bright zing without overpowering. The blueberries are folded gently into the batter so they stay plump and juicy instead of sinking or bleeding too much. Plus, the crisp crust happens thanks to a simple tip I picked up from baking moist chocolate chip muffins, proving that a little technique can make a big difference.

Honestly, this cake isn’t just dessert—it’s a little mood lifter. Whether you’re craving something sweet with your afternoon tea or want to impress friends with minimal effort, it’s got you covered.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and a satisfying texture without any fuss or fancy shopping trips. Most of these are pantry staples, with the blueberries bringing a fresh pop of summer.

• All-purpose flour (2 cups / 240g) – the base for a tender crumb
• Baking powder (1 ½ tsp) – helps the cake rise nicely
• Salt (¼ tsp) – balances the sweetness
• Unsalted butter (1 cup / 227g), softened – use a good quality brand like Kerrygold for richness
• Granulated sugar (1 ¼ cups / 250g) – for sweetness and that crisp crust
• Large eggs (4), room temperature – they bind and add moisture
• Fresh lemon zest (2 tablespoons) – freshly grated for bright citrus notes
• Fresh lemon juice (3 tablespoons) – adds acidity and freshness
• Vanilla extract (1 teaspoon) – rounds out the flavor
• Fresh blueberries (1 ½ cups / 225g) – washed and dried; you can swap in frozen but don’t thaw first to avoid excess moisture
• Optional: A pinch of lemon salt or sanding sugar to sprinkle on top for extra crunch

When picking blueberries, I prefer smaller, firmer berries since they hold up better during baking. If you want a gluten-free twist, you can substitute the all-purpose flour with an equal amount of almond flour, but keep in mind the texture will be a bit different. For dairy-free options, swap butter with coconut oil and use a plant-based milk if you’d like to add a splash (though not necessary in this recipe).

Equipment Needed

• Loaf pan (9 x 5 inches / 23 x 13 cm) – a standard size works best to achieve that perfect crust-to-crumb ratio; I find silicone pans sometimes don’t crisp up the edges as well.
• Mixing bowls – one large for batter, one small for dry ingredients
• Electric mixer or stand mixer – speeds up creaming the butter and sugar, but a sturdy whisk and some elbow grease can work.
• Zester or fine grater – for zesting the lemon; a microplane works wonders here.
• Measuring cups and spoons – for precise ingredient quantities
• Rubber spatula – to gently fold in blueberries without breaking them
• Cooling rack – to let the cake cool evenly and keep that crisp crust from getting soggy

If you don’t have a stand mixer, using a hand mixer works just fine. I’ve baked this cake using both, and the results are equally delicious. For loaf pans, greasing thoroughly with butter and a light dusting of flour helps the cake release cleanly, and lining with parchment paper is a budget-friendly alternative if you want extra insurance.

Preparation Method

1. Preheat the oven to 350°F (175°C). Grease your 9×5-inch loaf pan thoroughly with butter and lightly dust with flour, or line it with parchment paper. This step prevents sticking and helps form that crisp golden crust. (5 minutes)
2. Mix dry ingredients. In a medium bowl, whisk together 2 cups (240g) of all-purpose flour, 1 ½ teaspoons baking powder, and ¼ teaspoon salt. Set aside. This dry mix ensures even leavening and seasoning throughout the cake. (3 minutes)
3. Cream butter and sugar. In a large bowl, use a mixer to beat 1 cup (227g) softened unsalted butter with 1 ¼ cups (250g) granulated sugar until light and fluffy—about 3-5 minutes. You’ll know it’s ready when the mixture is pale and has a slight sheen. This creaming step traps air, leading to that tender crumb we love. (5 minutes)
4. Add eggs one at a time. Crack in 4 large eggs, beating well after each addition. Make sure each egg blends fully before adding the next to keep the batter smooth and prevent curdling. (4 minutes)
5. Incorporate lemon zest, lemon juice, and vanilla. Stir in 2 tablespoons fresh lemon zest, 3 tablespoons fresh lemon juice, and 1 teaspoon vanilla extract until just combined. The lemon juice adds a subtle tang that balances the sweetness perfectly. (2 minutes)
6. Combine wet and dry ingredients. Gradually add the flour mixture to the wet ingredients in three parts, mixing on low speed or folding with a spatula after each addition. Avoid overmixing to keep the cake tender. The batter will be thick but smooth. (6 minutes)
7. Fold in blueberries. Gently fold 1 ½ cups fresh blueberries into the batter using a rubber spatula. Be careful to not break the berries to avoid turning your batter purple. (2 minutes)
8. Transfer batter to pan. Spoon the batter into your prepared loaf pan and smooth the top with the spatula. For an extra special touch, sprinkle a tiny pinch of sanding sugar or lemon salt on top to help with crust crispness. (3 minutes)
9. Bake the cake. Place in the preheated oven and bake at 350°F (175°C) for 55-65 minutes. Start checking around 50 minutes by inserting a toothpick in the center—if it comes out clean or with just a few moist crumbs, it’s done. The crust should be a deep golden brown and smell irresistibly lemony. (55-65 minutes)
10. Cool before slicing. Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely. This cooling time helps the crust firm up and keeps the crumb moist and tender. (30-45 minutes)

If your blueberries tend to sink, a quick tip is to toss them in a tablespoon of flour before folding into the batter. This little trick helps suspend the berries evenly throughout the loaf. Also, resist the urge to open the oven door frequently while baking—that sudden temperature drop can cause your pound cake to sink in the middle.

Cooking Tips & Techniques

When making this moist lemon blueberry pound cake, a few pro tips can keep your baking smooth and your results consistent:

• Butter temperature matters. Softened, but not melted butter is key. It creams well with sugar and traps air, making your cake rise better. I learned this the hard way when using slightly chilled butter—it made the batter lumpy and dense.
• Fresh lemon zest is a game-changer. Pre-packaged lemon zest just can’t compete. I always zest lemons just before baking to get that bright, fresh citrus aroma that really pops.
• Fold blueberries carefully. Vigorous mixing breaks the berries and turns your batter purple, which looks less appealing. Use a spatula and gentle folding to keep them intact.
• Don’t skip pan prep. Greasing and flouring the pan or lining with parchment paper is not optional here. This cake’s sugar content can caramelize on the edges, making it sticky if you’re not careful.
• Watch the baking time. Ovens vary, so start checking at 50 minutes. A toothpick test is your best friend here. Overbaking dries out the crumb, which defeats the whole point of a moist pound cake.
• Cooling is crucial. Letting the cake cool completely on a rack preserves that crisp crust and prevents sogginess from trapped steam.

One time, I baked this pound cake alongside an authentic spaghetti carbonara dinner, multitasking like a champ. The key was prepping the batter early and setting a timer to remind me when to check the cake so it didn’t overbake. Timing makes all the difference.

Variations & Adaptations

This lemon blueberry pound cake is wonderfully versatile, so tweaking it to suit your taste or dietary needs is easy.

• Gluten-free version: Replace all-purpose flour with a gluten-free blend like Bob’s Red Mill 1-to-1 baking flour. Add a teaspoon of xanthan gum if your blend doesn’t include it for structure.
• Dairy-free adaptation: Swap unsalted butter for coconut oil or a vegan butter substitute. Use almond or oat milk in place of lemon juice if you want to mellow the tartness a bit, though lemon juice is best for brightness.
• Flavor twists: Add a teaspoon of ground cardamom or a splash of almond extract to the batter for a unique aroma. In summer, try swapping blueberries with fresh raspberries or blackberries for a different berry burst.
• Cooking method: If you prefer muffins over a loaf, this batter can be portioned into a muffin tin lined with paper cups and baked at 350°F (175°C) for 20-25 minutes. Perfect for grab-and-go treats.
• Personal variation: I once added a streusel topping made from brown sugar, butter, and chopped almonds for extra crunch, which was a hit at a brunch potluck alongside soft cinnamon rolls.

Serving & Storage Suggestions

This pound cake is best served at room temperature to appreciate its moist crumb and crisp crust fully. A slice with a cup of tea or freshly brewed coffee feels just right for a laid-back afternoon.

If you want to dress it up, a dollop of whipped cream or a light dusting of powdered sugar adds a touch of elegance without overshadowing the lemon-blueberry harmony. It also pairs well with a side of fresh berries or a small scoop of vanilla ice cream for dessert.

To store, wrap the cake tightly in plastic wrap or keep it in an airtight container at room temperature for up to 3 days. For longer storage, slice and freeze portions individually wrapped in plastic and foil—defrost at room temperature when ready to enjoy. Reheating briefly in a warm oven (about 300°F / 150°C for 5-7 minutes) can revive that crisp crust sensation.

Over time, the lemon flavor deepens slightly, making leftovers even more flavorful the next day. Just be sure to keep it sealed well to avoid drying out.

Nutritional Information & Benefits

Each generous slice of this moist lemon blueberry pound cake has approximately:

Calories	320
Fat	16g
Carbohydrates	40g
Protein	5g
Fiber	1.5g
Sugar	25g

The blueberries provide antioxidants and vitamin C, while the lemon zest adds vitamin C and a refreshing taste without extra calories. Using unsalted butter gives you control over sodium levels. This pound cake is naturally gluten-rich but can be adapted for gluten-free diets, and it contains eggs and dairy, so it’s not suitable for those with allergies or intolerances to these ingredients.

From a wellness perspective, this recipe walks a good line between indulgence and nourishment—offering a bright, fresh dessert that doesn’t feel heavy or overly sweet, perfect for summer enjoyment without the guilt.

Conclusion

This moist lemon blueberry pound cake with crisp golden crust is a recipe that’s earned a special spot in my baking lineup. It’s simple enough to whip up on a whim but special enough to impress friends, family, or just yourself. I love how it balances zingy lemon with sweet blueberries and that irresistible crust that keeps me coming back for more.

Feel free to make it your own—tweak the berries, add nuts, or turn it into muffins for a portable treat. I’d love to hear how you customize it or any tips you discover along the way.

Give it a try and let the flavors brighten your day—there’s something comforting and quietly joyful about a slice of this cake, and I hope you find that too.

FAQs

Can I use frozen blueberries for this pound cake?

Yes, you can use frozen blueberries without thawing them first. Toss them in a bit of flour before folding into the batter to help prevent them from sinking or bleeding too much.

How do I know when the pound cake is done baking?

Insert a toothpick into the center of the cake around the 50-minute mark. If it comes out clean or with a few moist crumbs (but no wet batter), your cake is ready. Also, the crust should be a deep golden brown.

Can I make this cake dairy-free or vegan?

For dairy-free, swap butter with coconut oil or vegan butter. For a vegan version, you’d need to replace eggs with flax eggs or a commercial egg replacer, but the texture may vary slightly.

What’s the best way to store leftover pound cake?

Wrap the cake tightly in plastic wrap or store it in an airtight container at room temperature for up to 3 days. For longer storage, slice and freeze wrapped pieces, then thaw at room temperature when ready to eat.

Can I bake this recipe as muffins instead of a loaf?

Absolutely! Divide the batter into a lined muffin tin and bake at 350°F (175°C) for about 20-25 minutes. Keep an eye on them as oven times can vary.

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