If you crave a treat that screams summer in every bite, you are about to fall in love with this Lemon Blueberry Pound Cake – Summer Slice Favorite. This loaf delivers tangy lemon brightness and juicy blueberries in a rich, buttery pound cake, finished with a sweet, zesty glaze. Each slice is bursting with color and fragrance, evoking sunshine and outdoor picnics, making it a showstopper for gatherings and a comforting delight for afternoon tea.

Lemon Blueberry Pound Cake – Summer Slice Favorite Recipe - Recipe Image

Ingredients You’ll Need

It’s amazing how a handful of simple, wholesome ingredients can create something so dazzlingly delicious! Each ingredient in this Lemon Blueberry Pound Cake – Summer Slice Favorite is carefully chosen to bring out the lush, moist crumb and vibrant flavors that make this cake a star at any table. Let’s break down what you need and why it matters.

All-purpose flour: This forms the sturdy foundation of your cake while keeping the crumb tender and light.
Baking powder: Helps the cake rise just enough for a perfect density – classic pound cake meets modern fluffiness!
Salt: A tiny bit enhances every flavor, balancing sweetness and brightness beautifully.
Unsalted butter, softened: Essential for that classic rich pound cake texture and subtle, creamy flavor.
Granulated sugar: Sweetens the loaf and gives it a golden crust as it bakes.
Large eggs: Bind everything together and add moisture, producing a luscious crumb that melts in your mouth.
Lemon zest (from 2 lemons): Packs every bite with bold citrus aroma and extra color flecks.
Fresh lemon juice: Brightens up the flavor and perfectly complements the blueberries.
Vanilla extract: Adds a hint of warmth, grounding all the fruity and citrusy notes.
Fresh blueberries (or frozen, thawed and drained): The star ingredient! Their sweet-tart juiciness bursts in every bite.
Powdered sugar (for glaze): Makes a glossy, sweet finish that soaks in even more lemon flavor.
Fresh lemon juice (for glaze): Whisked into the glaze, it amplifies the zingy citrus profile.

How to Make Lemon Blueberry Pound Cake – Summer Slice Favorite

Step 1: Prep & Preheat

Let’s set the scene! Preheat your oven to 175°C or 350°F, and take a moment to grease and flour your 9×5 inch loaf pan. Lining the pan with parchment paper is a great trick for effortless cake removal later. Prepping now ensures nothing sticks and your loaf comes out looking bakery-perfect!

Step 2: Mix Dry Ingredients

Grab a medium bowl and whisk together your flour, baking powder, and salt. This evenly distributes the leavening and seasoning, helping the Lemon Blueberry Pound Cake – Summer Slice Favorite bake up with an even crumb every time. Set this mixture aside while you start the wet ingredients.

Step 3: Cream Butter & Sugar

In a large mixing bowl, beat your softened unsalted butter and granulated sugar together until it’s light and fluffy. Give it time—3 to 5 minutes gets you the best texture! This step is pure magic for creating a soft, rich crumb and infuses every bite with buttery goodness.

Step 4: Add Eggs & Flavors

Add eggs one at a time, beating well after each addition. Then stir in the lemon zest, lemon juice, and vanilla extract. The fragrant oils from the zest and the brightness from the juice make the whole batter sing with summer flavor, truly setting the Lemon Blueberry Pound Cake – Summer Slice Favorite apart.

Step 5: Combine & Fold

Gradually add your dry ingredients into the wet mixture, stirring just until combined. Don’t overmix! Gently fold in the blueberries, aiming not to squish them. Tossing blueberries in flour before adding can help keep them afloat for pretty pops of blue throughout your loaf.

Step 6: Bake

Pour the batter into your prepared pan, smoothing out the top. Slide it into the oven and bake for 55 to 65 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean or with just a few moist crumbs. Allow the cake to cool in the pan for about 10 minutes, then move it to a wire rack to finish cooling—this prevents sogginess and keeps the crust crisp.

Step 7: Glaze (Optional)

For a sweet and zippy finish, whisk together powdered sugar and fresh lemon juice until smooth. Drizzle generously over the cooled cake, letting it cascade down the sides for extra visual (and flavor!) appeal. This glaze wakes up every morsel and gives your Lemon Blueberry Pound Cake – Summer Slice Favorite a bakery-fresh look.

How to Serve Lemon Blueberry Pound Cake – Summer Slice Favorite

Garnishes

Top each slice with a sprinkle of powdered sugar, thin lemon curls, or a handful of extra fresh blueberries for a picture-perfect plate. A spoonful of homemade lemon curd or a sprig of mint adds flair and freshness, making each serving truly special for guests or that indulgent afternoon treat.

Side Dishes

A thick slice of Lemon Blueberry Pound Cake – Summer Slice Favorite pairs beautifully with whipped cream or a scoop of vanilla ice cream for that cool-and-creamy contrast. Serve with hot tea, iced coffee, or even sparkling lemonade for a refreshing summer snack or showstopping dessert after a picnic or barbecue.

Creative Ways to Present

Try slicing the loaf and assembling it with layers of lightly sweetened mascarpone or yogurt between for an easy dessert trifle. For brunch, cut petite cubes and skewer with fresh strawberry halves and mint for cheerful cake kabobs. You can even toast slices and serve warm with a dollop of lemon ricotta or berry compote!

Make Ahead and Storage

Storing Leftovers

To keep the Lemon Blueberry Pound Cake – Summer Slice Favorite at its absolute best, wrap slices tightly in plastic wrap or keep the whole cake in an airtight container at room temperature for up to three days. The flavors often bloom even more after a day, becoming even more irresistible!

Freezing

This cake freezes beautifully! Cool completely, wrap well, and freeze for up to three months. You can freeze the whole loaf or individual slices—just be sure to separate slices with parchment paper for easy grabbing on busy mornings or unexpected company.

Reheating

If you’d like to enjoy a warm slice, pop it in the microwave for a few seconds or wrap in foil and reheat in a low oven until just warmed through. This revives both the texture and aroma, making every bite of your Lemon Blueberry Pound Cake – Summer Slice Favorite taste freshly baked.

FAQs

Can I use frozen blueberries in this recipe?

Absolutely! Frozen blueberries work well for the Lemon Blueberry Pound Cake – Summer Slice Favorite. Just thaw and drain them first, then toss in a little flour before folding into the batter to prevent bleeding and sinking.

Can I make this cake gluten-free?

Yes, you can swap all-purpose flour for a high-quality 1:1 gluten-free baking blend. Double-check that your other ingredients are also gluten-free, and your cake will be just as tender and delicious.

Why did my blueberries sink to the bottom?

If your berries tend to sink, make sure to toss them with a tablespoon of flour before adding to the batter. Also, gently fold them in as the last step to help keep them suspended throughout the Lemon Blueberry Pound Cake – Summer Slice Favorite.

What’s the best way to zest lemons?

A microplane zester is ideal for finely grating the zest while leaving the bitter white pith behind. Always zest lemons before juicing, and use freshly washed fruit for the brightest flavor.

Can I double the recipe for a larger crowd?

Yes! You can double the recipe and bake it in two loaf pans or a bundt pan for entertaining. Just keep an eye on the baking time; a larger cake may need a little longer in the oven.

Final Thoughts

There’s something undeniably joyful about a thick, sun-kissed slice of Lemon Blueberry Pound Cake – Summer Slice Favorite. Every element, from the fresh citrus aroma to the juicy berries and delicate glaze, brings a taste of summer to your kitchen. I hope you’ll grab your lemons and berries and share this recipe with someone you love—a little sweetness goes a long way!