Easy Pound Cake Recipe

Easy Lemon Blueberry Pound Cake is the kind of bake I reach for when I want something that feels special but still fits into a regular, slightly chaotic weeknight. Maybe you have blueberries hanging out in the fridge that are about to get a little too soft, or maybe you just want a simple cake that looks like you tried harder than you did. I first started tweaking this recipe after scrolling for ideas on lookmyrecipes.com, and I kept coming back to this bright lemon and juicy blueberry combo. It smells like a bakery while it bakes, but it tastes like home when you slice it. If you have a loaf pan and a mixing bowl, you are already most of the way there.

Why This Recipe Works

This cake works because it keeps things simple, but it does not taste simple. Lemon wakes up the flavor, blueberries add little bursts of sweetness, and the pound cake base stays soft and sturdy at the same time. I like a loaf cake that slices cleanly and still stays tender for a couple days, and this one really does.

Here is what I think makes it reliable:

Butter for real flavor: You get that classic pound cake richness without needing anything fancy.

Plenty of lemon: Both zest and juice matter. Zest gives that big lemon smell, and juice gives the bright bite.

A little flour on the blueberries: This helps keep them from sinking straight to the bottom.

Not too wet: Some blueberry cakes turn gummy. This batter stays balanced so it bakes up with a nice crumb.

If you are a lemon lover, you might also like my go to easy lemon pound cake because it is basically the no distraction version of this one.

Step by Step Instructions

I am going to walk you through it the same way I do it at home, including the little pauses that make a difference. You do not need to be a baker to pull this off. You just need to give yourself a little time so you are not rushing the butter and sugar part.

Ingredients you will need

• 1 cup unsalted butter, softened
• 1 and 1 quarter cups sugar
• 3 large eggs
• 1 and 1 half cups all purpose flour
• 1 and 1 half teaspoons baking powder
• 1 quarter teaspoon salt
• 2 tablespoons lemon zest (from about 2 lemons)
• 3 tablespoons lemon juice
• 1 teaspoon vanilla extract
• 1 half cup milk or buttermilk
• 1 and 1 quarter cups blueberries (fresh is best, frozen works with a couple tips below)
• 1 tablespoon flour for tossing blueberries

If you want a little extra sweet finish, you can do a quick glaze with powdered sugar and lemon juice. I will talk about that in tips.

Directions

1) Prep the pan and oven. Heat your oven to 350 F. Grease a loaf pan and line it with parchment if you can. The parchment makes lifting the cake out so much easier.

2) Cream butter and sugar. Beat the butter and sugar until it looks lighter and fluffier, about 2 to 3 minutes. This step helps the cake bake up soft, so do not rush it.

3) Add eggs. Add eggs one at a time, mixing after each. If it looks a little curdled, it usually smooths out once the flour goes in.

4) Add the flavor. Mix in lemon zest, lemon juice, and vanilla. At this point your kitchen will already smell amazing.

5) Mix dry ingredients separately. In another bowl whisk flour, baking powder, and salt.

6) Combine gently. Add the dry ingredients to the wet in two additions, alternating with the milk. Mix just until you do not see dry flour streaks. Overmixing makes loaf cakes tough.

7) Blueberries. Toss blueberries with 1 tablespoon flour, then fold them into the batter. Be gentle so they do not all burst.

8) Bake. Pour into the loaf pan and smooth the top. Bake about 55 to 70 minutes, depending on your oven and pan. If the top is browning too fast, lay foil loosely over it for the last 15 minutes.

9) Cool. Let the cake cool in the pan about 15 minutes, then lift out and cool completely before glazing or slicing. This is the part that tests patience, I know.

When I want another lemon blueberry twist, I also make this blueberry lemon gooey butter cake. It is richer and messier, in a good way.

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Tips for Success

This is the part I wish someone had told me the first time I made a blueberry loaf cake. None of this is complicated, but a few small habits make the difference between good and wow.

Use room temp butter and eggs. Cold butter does not cream properly, and cold eggs can make the batter look weird. If you forget, put eggs in a bowl of warm water for 5 minutes. For butter, cut it into chunks and let it sit 20 to 30 minutes.

Do not overmix. Once flour goes in, mix only until combined. If you beat it hard, you can end up with a tight, bready texture.

Fresh vs frozen blueberries. Fresh is easiest. If you use frozen, do not thaw them first. Toss them in flour and fold in quickly to avoid turning the batter purple.

How to know it is done. A toothpick should come out with a few moist crumbs, not wet batter. Also the top should feel set when you lightly tap it.

Glaze option. Mix about 3 quarter cup powdered sugar with 1 to 2 tablespoons lemon juice. Drizzle over a fully cooled cake. If it is too runny, add more sugar. If too thick, add a tiny splash of juice.

“I made this for my book club and everyone asked for the recipe. The lemon flavor really comes through and the cake stayed moist for days.”

If you are in a blueberry dessert phase, my family also loves this easy chilled treat: easy no bake blueberry cheesecake.

Helpful Equipment

You do not need a bunch of gadgets, but a few basics make the process smoother and help you get consistent results.

Loaf pan: A standard 9 by 5 inch pan is perfect. Dark metal pans brown faster, so keep an eye on the top.

Mixing bowls: One for wet, one for dry. It keeps you from overmixing.

Hand mixer or stand mixer: Creaming butter and sugar by hand is possible, but it takes a while.

Microplane or fine grater: For lemon zest. This is one of those small things that makes the cake taste more lemony without adding extra liquid.

Parchment paper: Makes removing the loaf way less stressful.

If you are building a little loaf cake collection, you might also want to check out this cozy option: cream cheese pound cake. It is super tender and great with coffee.

Serving Suggestions

This cake can be casual or dressed up, depending on what kind of day you are having. I have eaten it standing at the counter with a cup of coffee, and I have also plated it nicely for guests with a little extra something on the side.

• Simple slice: Just a thick slice, slightly warm, no glaze needed.
• With whipped cream: A spoonful of lightly sweetened whipped cream plus a few fresh berries.
• Brunch plate: Serve with yogurt and fruit, kind of like a sweet add on.
• After dinner: Add vanilla ice cream and a little lemon zest on top.
• Packable snack: Wrap slices individually for lunches or road trips.

And if you are in the mood for a super low effort blueberry dessert for a crowd, this one is always a hit: deliciously easy 4 ingredient blueberry dump cake.

Common Questions

Can I make Easy Lemon Blueberry Pound Cake with frozen blueberries?
Yes. Use them straight from the freezer, toss in flour, and fold in quickly. This helps prevent streaky purple batter.

Why did my blueberries sink?
Usually the batter was mixed too much, or the berries were extra wet. Tossing berries in flour helps, and make sure the batter is thick before baking.

How do I store it?
Keep it tightly wrapped at room temp for 2 days. After that, move it to the fridge for up to 5 days. Let slices come to room temp before eating for best texture.

Can I freeze this cake?
Absolutely. Wrap the whole loaf or individual slices in plastic wrap, then foil. Freeze up to 2 months. Thaw on the counter still wrapped so it does not dry out.

What if I only have bottled lemon juice?
You can use it in a pinch, but try to still use fresh zest if possible. Zest is where the real lemon flavor lives.

A sweet little wrap up

If you bake Easy Lemon Blueberry Pound Cake once, you will probably start keeping lemons around just for it. It is simple, bright, and the crumb stays tender without being fussy. If you want to compare methods or just see other takes, these are great reads: Lemon Blueberry Pound Cake – Once Upon a Chef, Lemon Blueberry Pound Cake – Coley Cooks, Lemon Blueberry Pound Cake Recipe Sweet & Tart, and Lemon Blueberry Pound Cake Recipe – Allrecipes. Now grab your loaf pan, put on a timer, and let your kitchen smell like lemon and butter for an hour. If you make it, I hope you slice it thick and share it with someone you like, even if that someone is just you.