THE BEST Lemon Blueberry Pound Cake



Prepare the butter and eggs, preheat the oven and prepare to bake a perfectly flawless breakfast pastry. Buttery, dense and moist, bakes this beauty with a fine and delicate crumb; it's all a pound cake and more thanks to freshly squeezed lemon juice and juicy blueberries!


As with all pound cakes, there are a few steps you need to take to get a finely textured, perfectly baked cake. But don't be alarmed by this. In the end, if you cut into a piece of buttery, dense lemon-blueberry-pound cake, you'll see (and taste) that the effort was worth it.

Before we get too deep into the "why" and "how" of the whole, it helps to take a quick look at the recipe.


Sprinkle the pan with butter and flour.

Prepare ingredients: Mix dry ingredients, whisk blueberries with flour and whisk whole eggs and separate yolks.

Stir in the butter and sugar.

Mix eggs, vanilla, lemon juice and zest.

Mix the dry ingredients and add the blueberries.

Put the dough in the pan and bake at 325° 1 hour and 25 minutes.

Allow to cool for 15 minutes, then plunge onto a serving plate.


  • A light bread loaf of steel best prevents the cake from turning too brown on the sides. 
  • Room temperature ingredients are everything when it comes to baking a pound cake! Don't forget to lay out the butter and eggs beforehand! 
  • Make sure your oven is preheated before working with the ingredients!
  • If you want to get your Lemon Blueberry Pound Cake in one piece from the pan, make sure you grease the pan well and sprinkle with flour!
  • It is best to measure cake flour by spooning the flour into the measuring cup instead of dipping the cup into the flour bag. Use the back of the spoon or a knife to match it. 
  • Take the time to make the butter and sugar properly frothy to improve the texture of the cake!
  • Don't go crazy when mixing. Mix the dry ingredients at low speed. Or even better - you can even underlift them.
  • Stir cake takes a long time in the oven to bake through. Tent it with foil to keep the top beautifully golden brown.
  • Do not rush the cooling process! Leave it on a wire mesh for at least 15-20 minutes before turning it out.


Prep Time : 24 mins
Cook Time : 1 hr 25 mins
Cooling Time : 15 mins
Total Time : 2 hrs 4 mins


  • 2 cups cake flour + 2 tablespoons, separated
  • 1 teaspoon fine sea salt
  • 3 large eggs at room temperature
  • 3 egg yolks at room temperature
  • 1 cup room temperature unsalted butter
  • 1 1/4 cup granulated sugar
  • 1 1/2 teaspoon pure vanilla extract
  • 2 tablespoons freshly-squeezed lemon juice + 1 teaspoon lemon zest
  • 1 1/2 cup fresh blueberries


  1. Preheat the oven to 325°F and have a rack situated in the center of the oven. Generously grease a 9"x5" loaf pan and add 1 tablespoon of flour to the pan. Shake it around until well-coated and knock out the excess. Set aside until ready to use.
  2. In a medium-sized mixing bowl, whisk together the flour and salt, and set aside until ready to use. Add the blueberries to a separate bowl, gently toss with 1 tablespoon of flour, and set aside. Also, whisk together the eggs and egg yolks in a separate bowl and set aside until ready to use.
  3. Add the butter to a stand mixer fitted with a paddle attachment. If you do not have a stand mixer, use a large bowl and a handheld mixer. Beat on medium-high for 1 minute. Then, slowly stream in the granulated sugar, mixing all the while. Beat until light and fluffy, 4-6 minutes more.
  4. Scrape down the sides of the bowl and with the mixer on medium speed, beat in the eggs. Scrape down the sides of the bowl again, add the vanilla and lemon juice, and mix until combined.
  5. Add the dry ingredients and mix on low. Stop mixing the moment you no longer see flour. Scrape down the sides of the bowl, add the blueberries, and gently fold them in until evenly distributed throughout the batter.
  6. Transfer the batter to the prepared loaf pan, smooth over the top, and gently tap on the counter a few times to release any air bubbles. Bake for 1 hour and 10 minutes, rotating the pan half-way through this cook time. Then, tent with aluminum foil and continue baking for 15-20 minutes.
  7. Set aside to cool on a wire rack for 15-20 minutes. After the cooling time is up, invert the cake onto a serving platter and allow to cool completely.

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