Lemon Blueberry Pound Cake is a moist, tender, and fragrant dessert that combines the zesty brightness of fresh lemons with the juicy sweetness of blueberries. This classic pound cake gets a delightful twist with the addition of fruit and lemon zest, creating a cake that is as beautiful as it is delicious.

Perfect for afternoon tea, brunch, or a special dessert, this cake offers a soft crumb, a rich buttery flavor, and bursts of blueberry throughout. The lemon glaze drizzled on top adds a glossy, tangy finish that complements the sweetness of the cake beautifully.

Why I Love This Recipe

I love this recipe because it strikes the perfect balance between sweet and tart. The buttery pound cake base is dense yet tender, and the blueberries create pockets of juicy sweetness in every bite. The lemon zest adds freshness, making it feel light and vibrant despite its rich texture.

It’s a cake that feels special enough for entertaining but easy enough to make for a family dessert. Every slice is a slice of sunshine, and it never fails to impress with its flavor and presentation.

Why It’s a Must-Try Dish

Bursting with fresh blueberries and bright lemon flavor.
Moist, tender, and buttery pound cake texture.
Easy to make with simple, pantry-friendly ingredients.
Perfect for breakfast, brunch, or dessert.
Beautifully golden with a drizzle of lemon glaze, ideal for gifting or gatherings.

Recipe Details

Preparation Time: 20 minutes
Cooking Time: 60–70 minutes
Total Time: 1 hour 20–30 minutes
Servings: 10–12 slices
Course: Dessert / Snack
Cuisine: American / Bakery
Estimated Calories: 350–400 per slice

Ingredients

For the Cake:

1 ½ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
½ cup unsalted butter, softened
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
Zest of 2 lemons
½ cup whole milk
1 ½ cups fresh or frozen blueberries (if frozen, do not thaw)

For the Lemon Glaze:

½ cup powdered sugar
2–3 tablespoons fresh lemon juice
½ teaspoon lemon zest (optional)

Cooking Directions

Preheat oven: Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper.
Mix dry ingredients: In a bowl, whisk together flour, baking powder, and salt.
Cream butter and sugar: In a large bowl, use an electric mixer to beat the butter and sugar until light and fluffy (about 2–3 minutes).
Add eggs and flavorings: Beat in eggs one at a time, followed by vanilla extract and lemon zest.
Combine wet and dry ingredients: Gradually add the dry ingredients in three additions, alternating with milk in two additions, starting and ending with dry ingredients. Mix until just combined.
Fold in blueberries: Gently fold in blueberries using a spatula, being careful not to crush them.
Bake the cake: Pour batter into prepared loaf pan. Smooth the top with a spatula. Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean.
Cool the cake: Allow the cake to cool in the pan for 10–15 minutes before transferring to a wire rack. Cool completely before glazing.
Prepare lemon glaze: In a small bowl, whisk together powdered sugar and lemon juice until smooth. Adjust consistency as needed (thicker or thinner).
Glaze the cake: Drizzle the lemon glaze over the cooled cake and allow to set before slicing.

Step-by-Step Preparation Method

Preheat oven to 350°F (175°C) and prepare loaf pan.
Whisk flour, baking powder, and salt.
Cream butter and sugar until fluffy.
Beat in eggs, vanilla, and lemon zest.
Alternate adding dry ingredients and milk until combined.
Gently fold in blueberries.
Pour batter into loaf pan and smooth the top.
Bake 60–70 minutes until golden and toothpick comes out clean.
Cool cake, prepare lemon glaze, and drizzle over cake.
Slice and serve.

How to Serve

Slice into thick or thin pieces and serve with tea or coffee.
Add a dollop of whipped cream or a scoop of vanilla ice cream for dessert.
Perfect for brunch, afternoon snacks, or gift-giving when wrapped nicely.

Recipe Tips

Use fresh blueberries if possible; if frozen, toss in a little flour to prevent sinking.
Do not overmix the batter after adding flour to avoid a dense cake.
Allow the cake to cool completely before glazing for a smooth finish.
Add extra lemon zest to the glaze for a more intense citrus flavor.
For a prettier presentation, sprinkle a few blueberries on top before baking.

Variations

Blueberry Almond Pound Cake: Add ½ teaspoon almond extract and sprinkle slivered almonds on top.
Gluten-Free Version: Use a 1:1 gluten-free flour blend.
Lemon Poppy Seed Cake: Add 1 tablespoon poppy seeds to the batter.
Vegan Option: Substitute eggs with flax eggs (3 tablespoons flaxseed + 9 tablespoons water) and use dairy-free butter/milk.
Berry Mix: Use a combination of blueberries, raspberries, and blackberries.

Freezing & Storage

Room Temperature: Store in an airtight container for up to 3 days.
Refrigerator: Wrap tightly in plastic wrap and store for up to 1 week.
Freezing: Wrap cooled cake in plastic wrap and foil; freeze up to 2 months. Thaw overnight in the fridge.

Special Equipment Needed

9×5-inch loaf pan
Parchment paper
Mixing bowls
Electric mixer (hand or stand)
Spatula
Wire rack

FAQ

Q: Can I use frozen blueberries?
Yes, toss them lightly in flour to prevent sinking in the batter.

Q: Can I make mini pound cakes?
Yes, bake in mini loaf pans for 25–35 minutes; adjust baking time accordingly.

Q: How do I prevent the cake from cracking?
Avoid overmixing and bake at a consistent temperature. You can also reduce oven temperature slightly and bake a bit longer.

Q: Can I add other fruits?
Yes, raspberries, blackberries, or chopped peaches work well.

Q: How thick should I make the glaze?
Drizzle consistency works best; adjust with more powdered sugar or lemon juice.

Conclusion

Lemon Blueberry Pound Cake is a delightful combination of buttery richness, fruity sweetness, and zesty citrus. Moist, tender, and bursting with flavor, it’s perfect for brunch, dessert, or any special occasion. With simple ingredients, easy steps, and versatile variations, this cake is a must-try for anyone who loves a bright and flavorful baked treat.