Lemon Blueberry Pound Cake Squares

Name: Lemon Blueberry Pound Cake Squares
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 12 squares
Ingredients: 1 cup unsalted butter, softened; 2 cups granulated sugar; 4 large eggs; 1 tablespoon lemon zest; 1/4 cup fresh lemon juice; 3 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon salt; 1 cup fresh blueberries; 1/4 cup powdered sugar (for dusting)

Highlighted under: Comfort Desserts

I absolutely love the burst of flavor that Lemon Blueberry Pound Cake Squares bring to any occasion! These delightful squares are tangy and sweet, making them perfect for a sunny brunch or an afternoon tea. I enjoy serving them to my friends and family, and the best part is how simple they are to prepare. With a few basic ingredients and just the right lemony zing, these squares have become a go-to recipe in my baking repertoire. Trust me, once you try them, they will become a favorite in your home too!

Created by

Clara Jennings

Last updated on 2026-02-16T07:02:36.552Z

When I first made these Lemon Blueberry Pound Cake Squares, I was amazed by how the flavors melded together so beautifully. The tanginess of the lemon perfectly complements the sweet and slightly tart blueberries, creating a symphony of taste in every bite. I recommend using fresh blueberries for an extra burst of flavor, but frozen ones work well too if you're in a pinch!

As I experimented with the baking time, I discovered that keeping a close eye on the squares towards the end of the cooking time is crucial. Overbaking can lead to a dry texture, which we definitely want to avoid. Letting the squares cool completely before slicing makes for clean, perfect pieces that are ready to impress your guests!

Why You'll Love These Squares
Zesty lemon flavor perfectly balances the sweetness.
Moist and tender texture that melts in your mouth.
Easy to make, perfect for both beginners and seasoned bakers.

Mastering the Texture

For the perfect Lemon Blueberry Pound Cake Squares, the texture is key. To achieve a light and tender crumb, it's crucial to cream the butter and sugar thoroughly until the mixture is pale and fluffy. This process incorporates air, helping the cake rise beautifully. Avoid overmixing once you combine the wet and dry ingredients; a few flour streaks are okay. Overmixing can lead to a dense texture, which we want to avoid.

Another important factor in achieving that melt-in-your-mouth texture is the balance of wet and dry ingredients. The addition of blueberries makes the batter slightly wetter, so ensure that the flour measurement is precise. Spoon the flour into your measuring cup rather than scooping it to avoid packing it down, which can result in too much flour and a dry cake.

Flavor Enhancements

While the lemon and blueberries shine in this recipe, there are ways to enhance the flavors even further. Consider adding a teaspoon of vanilla extract to the batter for an additional layer of warmth that complements the tartness of the lemon. If you enjoy a bit of spice, a dash of cinnamon or nutmeg can add subtle complexity without overpowering the primary flavors.

For a more pronounced lemon flavor, you can increase the lemon zest to 1.5 tablespoons; this brings a fresh brightness to each bite. Conversely, if you're looking for a less citrus-forward cake, you can reduce the lemon juice slightly or opt for a flavored extract, such as almond or lemon oil, which provides a different but delightful edge.

Storing and Serving Suggestions

Once baked, these Lemon Blueberry Pound Cake Squares can be stored in an airtight container at room temperature for up to three days. If you want them to last longer, refrigerating them extends their freshness for about a week. For even longer storage, you can freeze the squares. Wrap them individually in plastic wrap and store in a freezer-safe bag for up to three months. Thaw them at room temperature before serving, and they will taste just as delicious as the day they were baked.

Serving these squares can be versatile! They are delightful on their own but can be elevated with a dollop of whipped cream or a scoop of vanilla ice cream. For a brunch setting, pair them with a refreshing lemon glaze drizzled on top for extra sweetness and a stunning visual appeal. Dusting with powdered sugar just before serving not only adds to the presentation but also gives a touch of extra sweetness to balance the tartness of the lemon.

Ingredients

Gather your ingredients before starting to ensure a smooth baking process.

Ingredients

1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 tablespoon lemon zest
1/4 cup fresh lemon juice
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup fresh blueberries
1/4 cup powdered sugar (for dusting)

Once you've measured everything out, you're ready to start mixing!

Instructions

Prepare your equipment and preheat your oven before beginning.

Preheat the Oven and Prepare the Pan

Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking dish.

Cream the Butter and Sugar

In a large bowl, cream together the softened butter and sugar until light and fluffy. This should take about 3-5 minutes.

Add Eggs and Flavors

Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the lemon zest and lemon juice.

Combine Dry Ingredients

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

Mix Dry and Wet Ingredients

Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.

Fold in Blueberries

Gently fold in the fresh blueberries, being cautious not to break them.

Pour into Pan and Bake

Pour the batter into the prepared baking dish and spread it evenly. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.

Cool and Serve

Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Dust with powdered sugar before slicing into squares.

After baking, enjoy the delightful aroma that fills your kitchen!

Pro Tips

For an extra touch, consider adding a lemon glaze on top after cooling for even more lemony goodness.

Ingredient Insights

The backbone of any pound cake is the butter, which imparts richness and moisture. Be sure to use unsalted butter, as it gives you control over the saltiness of your cake. Allowing the butter to soften at room temperature helps it cream better with the sugar, resulting in a lighter batter. Use room-temperature eggs as well, as they incorporate more easily, providing a more uniform texture.

Fresh blueberries are essential in this recipe. Their natural sweetness balances out the acidity of the lemon, but be cautious of overmixing them into the batter as they can burst and color the cake. If fresh blueberries are out of season, frozen blueberries can be a suitable alternative; however, do not thaw them before mixing to prevent excess moisture in the batter.

Troubleshooting Tips

If your Lemon Blueberry Pound Cake Squares come out too dense, it's often due to overmixing or too much flour. Remember to gently fold the dry ingredients into the wet until just combined. Additionally, if your cake sinks in the middle, it could indicate that it was underbaked or the oven temperature was too low. Always check for doneness using a toothpick, and make sure your oven is properly calibrated.

To avoid a dry cake, monitor the baking time closely. Every oven is different, and a slight variation in temperature can significantly affect bake time. Start checking for doneness at the 35-minute mark. Once the edges are golden brown, and a toothpick comes out clean, it’s time to take it out of the oven. Remember to cool it gradually in the pan before transferring it to a wire rack to maintain moisture.

Questions About Recipes

→ Can I use frozen blueberries?

Yes, you can use frozen blueberries. Just make sure to add them directly from the freezer without thawing.

→ How should I store leftovers?

Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate them for a longer shelf life.

→ Can I substitute the butter with oil?

While it's possible, using butter adds richness and flavor. If you choose to use oil, opt for a light one to avoid overpowering the lemon.

→ What can I serve with these squares?

These squares pair wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent dessert.