• Skip to main content
  • Skip to primary sidebar

Cottage at the Crossroads

menu icon
go to homepage
  • Gardening
  • Recipes
  • Canning
  • DIY
  • Holidays
    • Email
    • Facebook
    • Pinterest
  • search icon
    Homepage link
    • Gardening
    • Recipes
    • Canning
    • DIY
    • Holidays
    • Email
    • Facebook
    • Pinterest
  • ×
    Home » Recipes » Desserts

    Blueberry Lemon Pound Cake

    By: Jane · Updated: 21 Jul, '18 · This post may contain affiliate links · 6 Comments

    Sharing is caring!

    Delicious, moist blueberry lemon pound cake

    This blueberry lemon pound cake is a delicious match of sweet and tangy! 

    Part of a blueberry lemon pound cake
    Blueberry lemon pound cake recipe

    Oh my goodness, friends! I have something delicious to share with you today. It's this blueberry lemon pound cake that's bursting with blueberry awesomeness that's perfectly paired with lemon flavor! 

    Blueberry bush in the garden

    I used fresh blueberries that I had picked from our bushes in our garden which yielded an extraordinary amount of blueberries this year.

    Sadly, our season is over because I snacked on the last few remaining blueberries on the bushes yesterday. 

    If you have any space in your yard for growing blueberries, I encourage you to do so. For tips on how to grow grow blueberries.

    How to make Blueberry Lemon Pound Cake

    Bowl of blueberries

    To make this cake, you're going to need 2 cups of blueberries. Fresh is always best, but you can use frozen blueberries. Just let them thaw and drain in a colander before using.

    Lemon oil

    Although there are a lot of recipes for blueberry lemon pound cake, this one is special because I used this lemon oil.

    You may be tempted to make this cake without it, but it gives the cake a real lemony zing. I purchased the all natural lemon oil on Amazon. It gives a real depth of flavor that you cannot get with just lemon juice.

    To get started preheat your oven to 350 degrees and spray a large bundt pan with baking spray. I always use Baker's Joy with good results.

    Flour mixture

    In a medium bowl, whisk together 2 ¾ cups flour, 2 teaspoons baking powder, and ½ teaspoon salt. Set aside.

    In a stand mixer fitted with the paddle attachment, cream together 2 sticks butter and 1 ¾ cups sugar. 

    Buttermilk used in making a blueberry lemon pound cake

    In a small bowl, mix together ½ cup buttermilk and ½ cup lemon juice. If you cannot find buttermilk, you can make your own by adding a teaspoon of white vinegar to 1 cup of milk. Let it sit for a few minutes.

    Lemon juicer

    I can't say enough good things about this lemon squeezer that I've had a very long time. I've linked to a similar one in case you don't have one.

    Next, you are going to zest one lemon. 
    Ir? T=cottaatthecro 20&l=li3&o=1&a=b0784dl1s3I don't know if you have a zester or not. I've linked to this pretty microplane one that I found on Amazon. Mine has a black handle, and I've had it a long time. I love the little brush that comes with this one so that you can more easily gather the zest. 

    Add the zest, 1 teaspoon of vanilla extract, and 4 large eggs (one at a time) to the creamed butter and sugar. 

    Starting and ending with the flour mixture, add the flour mixture alternatively with the buttermilk mixture and blend after each addition. Take care not to overmix or your cake will be tough.

    Blueberries added to pound cake mixture

    Fold in the blueberries and then pour the batter into the prepared bundt pan. Smooth out the top.

    Bake for 60 minutes. Sides should be golden brown and until a wooden skewer inserted in the middle comes out clean. Do NOT overbake! Allow to cool for 15 minutes before inverting it over a serving plate.

    Slice of blueberry lemon pound cake

    Y'all, it's so good! Not too sweet and bursting with flavor! I gave it a light dusting of powdered sugar. Perfect with a cup of tea or coffee. 

    Blueberry lemon pound cake made with fresh blueberries

    Are you wondering why I haven't shown you the whole cake? Well, it was dark when it finished baking and Leo was leaving to go on a golf trip early the next morning. So I sliced it up so that the guys could enjoy the cake! 

    Blueberry Lemon Pound Cake

    Blueberry lemon pound cake

    A delicious, moist cake bursting with zesty lemon flavor and blueberry goodness!

    • 1 cup unsalted butter (softened)
    • 1 ¾ cup granulated sugar
    • 1 lemon (zested)
    • ½ cup fresh lemon juice
    • 1 ¼ teaspoon lemon oil
    • 4 large eggs (at room temperature)
    • 2 ¾ cups all purpose flour
    • 2 teaspoons baking powder
    • ½ teaspoon salt
    • ½ cup buttermilk
    • 2 cups blueberries
    • ¼ cup powdered sugar (for garnishing)
    1.  Preheat the oven to 350 degrees.


    2. Spray a large bundt pan with baking spray.

    3. In a stand mixer fitted with the paddle attachment, cream the butter and sugar until smooth.

    4. Add the lemon zest, vanilla extract, lemon oil, and eggs one at a time to the creamed butter and sugar mixture. Mix until just incorporated.

    5. In a medium bowl, whisk together the flour, baking powder, and salt.  Set aside.

    6. In a small bowl, mix the fresh lemon juice and the buttermilk.

    7. Starting and ending with the flour mixture, add the flour mixture alternatively with the buttermilk mixture and blend after each addition. Do NOT over mix.

    8. Stir in the blueberries and pour the batter into the prepared bundt pan and spread until smooth.

    9. Bake for 60 minutes. Sides should be golden brown and a wooden skewer inserted in the middle should come out clean. Do NOT over bake!

    10. Allow to cool for 15 minutes before you invert the cake over a serving plate.

    11. If desired, dust the top of the cake with powdered sugar.

    Frozen blueberries may be used. Thaw them in a colander and allow the liquid to drain before using.

    If you cannot find buttermilk, you can make buttermilk by adding a teaspoon of white vinegar to 1 cup of milk. Let sit for a few minutes before using.

    Dessert
    American
    quick and easy, blueberries, lemon, pound cake

    More Recipes

    • Cucumber sandwich spread featured
      Cucumber Sandwich Spread
    • 1
      Cucumber Salad
    • Cucumber salad dressing featured
      Cucumber Salad Dressing
    • Green tomato relish featured
      Green Tomato Relish

    Sharing is caring!

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Nancy Profitt

      August 08, 2018 at 11:15 am

      when making the sphagetti sauce, do you use small, medium or large peppers and onions?

      Reply
      • Jane Windham

        August 10, 2018 at 2:52 pm

        Since I use peppers and onions from our garden, most of them are medium sized.

        Reply
    2. COOKIE

      July 28, 2018 at 3:37 pm

      JANE, CANL I USE LEMON EXTRACT INSTEAD TO LEMON OIL. I HOPE TO HEAR FROM YOU SOON SINCE I'M BEGINNING TO BAKE THIS NOW.

      THANK YOU,
      COOKIE

      Reply
      • Jane Windham

        July 28, 2018 at 7:58 pm

        Yes, you can use lemon extract. The lemon flavor will not be quite as intense but your cake will still be delicious!

        Reply
    3. Elaine Guenther

      July 22, 2018 at 12:33 pm

      Jane, THIS IS THE ULTIMATE!! I'm having a grand opening for our newly renovated library and I'll be making 5 of these! THANKS!

      Reply
      • Jane Windham

        July 22, 2018 at 12:47 pm

        I'm so glad this recipe came along at just the right time for you, Elaine! You can make a lemon glaze for the top but I was trying to omit some of the sugar! To make the glaze whisk 2 cups powdered sugar, 2 tablespoons milk, and 2-3 tablespoons lemon juice together and spoon over the top.

        Reply

    Primary Sidebar

    Jane @ Cottage at the Crossroads

    We're Jane and Leo!

    Thanks for stopping by! We're renovating and preserving our family's 100 year old home place where we garden, complete a few DIY projects, and do some cooking. Please leave us a comment so that we'll know that you were here.

    about →

    Reader Favorites

    • Setting up a gardening journal
      How to Set Up a Garden Journal
    • Wooden garden obelisks
      DIY Wooden Garden Obelisk
    • Sweet cucumber relish featured
      Sweet Cucumber Relish
    • Cucumbers in raised beds
      Growing Cucumbers in Raised Beds

    Gardening How-tos

    • Best way to remove weeds from large area
      Best Ways To Remove Weeds From a Large Area
    • Potting mix vs. Potting soil
      Potting Mix vs. Potting Soil
    • How to dry and store fresh garden herbs
      How To Dry Herbs
    • 1
      Instant Pot Canning Basics

    Growing Vegetables

    • Fall decor 063
      Our Fall Vegetable Garden
    • Garden and yard may 2013 132
      Evolution of a Garden
    • Celebrity tomatoes in cages
      How to Grow Your Own Tomatoes
    • Growing lettuce in containers 030
      Growing Lettuce in Containers

    Footer

    As an Amazon Associate I earn from qualifying purchases.

    © 2021 Cottage at the Crossroads · All Rights Reserved

    Contact Us · Privacy

    481 shares