If you’re looking for a cake that feels like sunshine in every bite, this Blueberry Lemonade Pound Cake is exactly what you need. It’s rich and buttery like a classic pound cake, yet bright and refreshing thanks to fresh lemon juice, lemon zest, and juicy blueberries. The result is a perfectly balanced dessert that’s not too heavy, not too light, and absolutely irresistible.

This cake is perfect for spring and summer, but honestly, it’s so good you’ll want to bake it all year round. Whether you’re serving it at a family gathering, a weekend brunch, a birthday, or simply enjoying a slice with coffee or tea, this cake always impresses.

What makes this cake special is the contrast of flavors and textures. The crumb is soft, dense, and moist, just like a proper pound cake should be. The lemon adds a fresh, slightly tangy kick, while the blueberries bring natural sweetness and bursts of juiciness in every bite. It’s the kind of cake that looks beautiful, smells amazing, and tastes even better.

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Why You’ll Love This Blueberry Lemonade Pound Cake

There are many reasons this cake will become a favorite in your kitchen:

• It’s buttery, soft, and rich without being too heavy.
• The lemon flavor makes it fresh and refreshing, not overly sweet.
• The blueberries add color, flavor, and juiciness to every slice.
• It’s easy to make with simple, everyday ingredients.
• It stays moist for days and tastes even better the next day.
• It looks beautiful in a bundt pan, making it perfect for serving guests.

This is one of those cakes that works for any occasion: dessert, afternoon snack, brunch table, or even as a light celebration cake.

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The Secret to the Perfect Texture

A great pound cake is all about proper creaming and balance. Creaming the butter and sugar until light and fluffy adds air to the batter, which helps give the cake a tender crumb. The eggs add richness and structure, while the buttermilk keeps the cake moist and soft.

The lemon juice and lemon zest bring freshness and aroma, and the blueberries are folded in gently to keep them whole and juicy inside the cake.

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Ingredients

✨ You will need:

• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 3 cups all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 cup buttermilk
• 1/4 cup lemon juice
• 1 tbsp lemon zest
• 1 tsp vanilla extract
• 1 1/2 cups fresh blueberries

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Step-by-Step Directions

1️⃣ Preheat your oven to 350°F (180°C). Grease and flour a bundt pan very well so the cake releases easily later.

2️⃣ In a large bowl, cream the butter and sugar together until the mixture becomes light, pale, and fluffy. This step is very important for a soft texture.

3️⃣ Add the eggs one by one, beating well after each addition to make sure everything is well combined.

4️⃣ In a separate bowl, mix together the flour, baking powder, and salt.

5️⃣ Add the dry ingredients to the batter alternating with the buttermilk, mixing gently until just combined. Do not overmix.

6️⃣ Stir in the lemon juice, lemon zest, and vanilla extract.

7️⃣ Gently fold in the blueberries using a spatula so they don’t break.

8️⃣ Pour the batter into the prepared pan and smooth the top.

9️⃣ Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.

🔟 Let the cake cool in the pan for 10 minutes, then carefully remove it and let it cool completely on a wire rack.

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Baking Tips for Best Results

• Make sure your butter is softened before starting. This helps it cream properly with the sugar.
• Do not overmix the batter once you add the flour, or the cake may become dense.
• Gently fold in the blueberries to keep them from breaking and coloring the batter too much.
• Grease and flour your bundt pan very well to avoid sticking.

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How to Serve This Cake

This cake is delicious on its own, but you can also:

• Dust it lightly with powdered sugar
• Serve it with whipped cream
• Add a few fresh blueberries and lemon slices on the side
• Enjoy it with coffee, tea, or a cold glass of lemonade

It’s perfect for brunch tables, family gatherings, summer parties, or simple weekend baking.

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Storage

• Store the cake in an airtight container at room temperature for up to 3 days.
• You can also keep it in the fridge for up to 5 days.
• This cake freezes well too — wrap slices tightly and freeze for up to 2 months.

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Recipe Summary

⏱ Prep Time: 15 minutes
🔥 Bake Time: 50–60 minutes
🍰 Serves: 12
⚡ Calories: About 350 kcal per slice

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Final Thoughts

This Blueberry Lemonade Pound Cake is everything a great homemade cake should be: rich, soft, fresh, fruity, and comforting. The lemon keeps it bright, the blueberries make it juicy, and the buttery crumb makes every slice melt in your mouth.

It’s a guaranteed crowd-pleaser and a recipe you’ll come back to again and again. 💛

Try Also: Irresistible Dessert Ideas from Paula’s Kitchen

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• No-Bake Layered Brownie Dessert
• Pumpkin Cinnamon Roll Bars