Can you add blueberries to a lemon pound cake?

Absolutely—you can add blueberries to a lemon pound cake, and it’s a flavor match made in heaven. The tartness of lemon brightens the sweetness of the blueberries, making each bite pop with flavor. Just remember to toss the blueberries in a teaspoon of flour before folding them into the batter. This simple trick keeps them from sinking to the bottom of your cake while baking. This works beautifully in bakes like my blueberry coffee cake , too—same folding trick, same fluffy result.

What is the secret to a moist pound cake?

The secret to a moist lemon blueberry pound cake lies in three key techniques: Creaming the butter and sugar well to incorporate air Using room-temperature ingredients for even mixing Adding acidic moisture —in this recipe, that comes from the lemon juice and milk blend (essentially a homemade buttermilk) Try the same moisture-locking tips in this lighter blueberry almond clafoutis —a summer brunch favorite.

How do you keep blueberries from sinking in a pound cake?

To keep blueberries from sinking in your lemon blueberry pound cake, always coat them in a small amount of flour before adding them to the batter. This helps suspend them evenly throughout the cake. Also, make sure your batter isn’t too thin. A thick, creamy consistency will hold the berries in place while the cake bakes.

Can I add blueberries to a lemon cake mix?

Yes, you can add blueberries to a boxed lemon cake mix for a quick shortcut version of lemon blueberry pound cake. Simply prepare the cake mix as directed, then gently fold in a cup of flour-coated blueberries before pouring the batter into the pan. Bake as instructed, but start checking doneness 5–10 minutes early—fruit can slightly shorten baking time.

Lemon Blueberry Pound Cake – Easy To Make for Gluten-Free

Description

Bright, moist, and bursting with blueberries, this gluten-free lemon blueberry pound cake is topped with a zesty glaze and perfect for brunch or gifting.

Ingredients

Scale

1/2 cup milk

1 tablespoon lemon zest

2 tablespoons lemon juice

2 cups gluten-free all-purpose flour (plus 1 tsp for blueberries)

1/4 teaspoon baking soda

1/4 teaspoon salt

1 cup blueberries (fresh or frozen)

1/2 cup unsalted butter, softened

1 1/4 cups granulated sugar

2 large eggs

—

3/4 cup confectioners’ sugar

1/4 teaspoon lemon zest

1 1/2 tablespoons lemon juice

Instructions

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan, line bottom with parchment, and spray again.

2. Whisk milk, lemon juice, and zest in a small bowl; let sit 10 minutes.

3. In another bowl, whisk flour, baking soda, and salt.

4. Toss blueberries with 1 tsp flour; set aside.

5. Cream butter and sugar until fluffy, about 2–3 minutes.

6. Beat in eggs one at a time, mixing well after each.

7. On low speed, alternate adding flour mixture and lemon-milk mixture in three additions.

8. Fold in blueberries gently with a spatula.

9. Transfer batter to prepared pan and smooth the top.

10. Bake 50–60 minutes or until toothpick comes out clean.

11. Cool in pan for 10 minutes, then cool completely on a wire rack.

12. Whisk glaze ingredients until thick and pourable.

13. Drizzle glaze over cooled cake and let set 15 minutes before slicing.

Notes

Use a gluten-free flour blend with xanthan gum for best texture.

Do not thaw blueberries if using frozen.

Store unglazed cake at room temperature for up to 3 days or freeze for up to 3 months.

Prep Time: 20 minutes
Cook Time: 55 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 323
Sugar: 36g
Sodium: 97mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 56g
Fiber: 1g
Protein: 3g
Cholesterol: 26mg

Keywords: lemon blueberry pound cake, gluten-free pound cake, blueberry lemon pound cake, lemon blueberry pound cake recipe