Lemon Blueberry Pound Cake
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Bursting with juicy blueberries and bright lemon flavor, this lemon blueberry pound cake is the perfect brunch treat or sweet pick-me-up any time of day.
This lemon blueberry pound cake makes a lovely brunch or anytime cake. It has a tender, delicate crumb, and the flavor is extra bright thanks to lots of lemon zest, freshly squeezed lemon juice, and a tart lemon glaze. You’ll need two large lemons for the whole recipe. Be sure to zest them before you juice them, as it is impossible to do afterwards. Also, in case you’re considering it, I don’t recommend making this cake in a Bundt pan; it releases easily from a loaf pan but tends to stick to a Bundt.
If you love lemon baked goods as much as I do, be sure to check out my lemon poppy seed muffins and lemon pound cake—both recipes are bursting with bright lemon flavor!
“Absolutely delicious! Looks stunning and tastes even better!”
What You’ll Need To Make Lemon Blueberry Pound Cake
Step-By-Step Instructions
Begin by zesting the lemons.
In a small bowl, whisk together the milk, lemon zest, and lemon juice. Let sit for at least 10 minutes while you proceed with the recipe. (It will curdle; that’s okay.)
In a medium bowl, whisk together the 2 cups flour, baking soda, and salt.
In a small bowl, toss the blueberries with the remaining teaspoon of flour. Set both aside.
In the bowl of an electric mixer fitted with the paddle attachment (or beaters), combine the butter and sugar.
Beat on medium speed until light and fluffy, 2 to 3 minutes.
Scrape down the sides of the bowl, then beat in the eggs one at a time, beating well after each addition.
With the mixer on low speed, beat in a third of the flour mixture.
Next, beat in half of the milk mixture.
Beat in another third of the flour mixture, then the remaining milk mixture, followed by the remaining flour mixture. Scrape down the sides of the bowl and mix briefly to make sure the batter is evenly combined.
Add the flour-dusted blueberries to the batter and, using a spatula, fold until evenly combined.
Transfer the batter into the prepared pan and smooth the top.
Bake for 50 to 60 minutes, until the cake is golden brown and a tester comes out clean.
Let the cake cool in the pan for about 10 minutes, then turn out onto a rack to cool completely.
When the cake is cool, transfer it to a serving platter and make the glaze. In a small bowl, combine the confectioners’ sugar, lemon zest, and lemon juice.
Add more confectioners’ sugar or lemon juice as necessary to make a thick but pourable glaze (it should be a little thicker than you’d think, about the consistency of molasses or honey).
Spoon the glaze over the top of the cake, letting it drip down the sides.
Let the glaze set for 10 to 15 minutes before serving. Slice with a serrated knife. The cake will keep on the countertop for up to 3 days; store in a covered container or wrap in plastic wrap.
Video Tutorial
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Lemon Blueberry Pound Cake
Bursting with juicy blueberries and bright lemon flavor, this lemon blueberry pound cake is the perfect brunch treat or sweet pick-me-up any time of day.
Ingredients
For the Cake
- ½ cup milk
- 1 tablespoon grated lemon zest, packed (see note)
- 2 tablespoons fresh lemon juice
- 2 cups + 1 teaspoon all-purpose flour, spooned into measuring cup and leveled-off with a knife
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup blueberries (if using frozen blueberries, do not defrost)
- 1 stick (½ cup) unsalted butter, softened
- 1¼ cups granulated sugar
- 2 large eggs
For the Glaze
- ¾ cup confectioners' sugar
- ¼ teaspoon lemon zest, packed
- 1½ tablespoons fresh lemon juice
Instructions
- Preheat the oven to 350°F and set an oven rack in the middle position. Spray a 9x5-inch metal loaf pan with nonstick cooking spray. Line the bottom of the pan with parchment paper, then spray the pan again.
- In a small bowl, whisk together the milk, lemon zest, and lemon juice. Let sit for at least 10 minutes while you proceed with the recipe. (It will curdle; that's okay.)
- In a medium bowl, whisk together the 2 cups flour, baking soda, and salt. In a small bowl, toss the blueberries with the remaining teaspoon of flour. Set both aside.
- In the bowl of an electric mixer fitted with the paddle attachment (or beaters), cream the butter and sugar on medium speed until light and fluffy, 2 to 3 minutes. Scrape down the sides of the bowl, then beat in the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl again. With the mixer on low speed, beat in a third of the flour mixture, then half of the milk mixture. Beat in another third of the flour mixture, then the remaining milk mixture, followed by the remaining flour mixture, scraping the bowl as necessary. Add the flour-dusted blueberries to the batter and, using a spatula, fold until evenly combined.
- Transfer the batter into the prepared pan and smooth the top.
- Bake for 50 to 60 minutes, until the cake is golden brown and a tester comes out clean. Let the cake cool in the pan for about 10 minutes, then turn out onto a rack to cool completely.
- When the cake is cool, transfer it to a serving platter.
- Make the glaze: In a small bowl, mix together the confectioners' sugar, lemon zest, and lemon juice. Add more confectioners' sugar or lemon juice as necessary to make a thick but pourable glaze (it should be a little thicker than you'd think, about the consistency of molasses or honey). Spoon the glaze over the top of the cake, letting it drip down the sides. Let the glaze set for 10 to 15 minutes before serving. Slice with a serrated knife. The cake will keep on the countertop for up to 3 days; store in a covered container or wrap in plastic wrap.
- Freezer-Friendly Instructions: The cake can be frozen (without the glaze) for up to 3 months. After it is completely cooled, double-wrap it securely with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Thaw overnight on the countertop before serving. (Add the glaze after the cake is thawed.)
- Note: You'll need 2 large lemons for the entire recipe. Be sure to zest them before you juice them.
Nutrition Information
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- Per serving (10 servings)
- Serving size: 1 slice
- Calories: 323
- Fat: 10 g
- Saturated fat: 6 g
- Carbohydrates: 56 g
- Sugar: 36 g
- Fiber: 1 g
- Protein: 3 g
- Sodium: 97 mg
- Cholesterol: 26 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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I made this last week and it was delicious!!!!!!
I will definitely be making it again.
I can’t wait to try this! What type of milk should I use (non-fat or whole)? Also, my pan is ceramic – should I adjust time or temperature? Thank you
Either type of milk would be fine. And ceramic is fine; just keep an eye on it and reduce the heat by 25°F if it looks like it’s starting to brown around the edges. Enjoy!
This recipe is superb. I’m glad I stumbled into this page.. Thank you Jenn for sharing this recipe.
Searching for a good and perfect recipe is not easy, it is like trial and error, this one is exceptional.. I’m keeping this for life! So for those of you reading this review, don’t waste time, go start baking! You won’t regret. 😉
I made this today and it’s a nice moist cake, but I personally feel it needs more salt, (about 1/4 tsp) to bring out the flavors. To my surprise, I found it to be a little bland. Maybe the flavors will come out overnight like banana bread does.
Great cake! Took me longer than 50-60 minutes but turned out nice! I mixed in some wild blueberry preserves into the glaze and it was amazing.
Can one make this loaf with frozen blueberries?
Sure, just don’t defrost them first or your batter will turn purple. Hope you enjoy!
This pound cake was absolutely delicious. Excellent lemon flavor and I really liked the texture/consistency of the cake itself. Another winner from Jenn!
I used fresh blueberries but they sank to the bottom of the cake. What did I do wrong?
Hi Lin, Sorry to hear the blueberries sunk. Did you coat them with a teaspoon of flour? If so, while it’s not a cure-all, I love King Arthur flour (it’s got a slightly higher protein content which makes the crumb a little sturdier) and when I’ve used it in this recipe, the berries don’t sink. It may be worth a try if you want to make this again.
Jenn thanks for the tip about flouring the berries to prevent them from falling to the bottom of the pan.
Hi Jenn,
I’ve made this recipe twice now and it’s excellent!! Both times my blueberries went to the bottom even with the teaspoon of flour. I will try King Arthur flour and see if it helps. I used big blueberries. Was wondering if that was it and I should use the small wild blueberries instead? Your thoughts?
Thanks for your awesome recipes!
Denise Ksen Smith
P.S. made the Pavlova for Easter it was unbelievable!
Hi Denise, sorry to hear that you’ve had a problem with the blueberries sinking. I definitely think the King Arthur flour could help but if you bought particularly big blueberries, you could buy wild blueberries or pick blueberries or look for smaller blueberries in the produce section. Hope that helps!
Hi Jenn,
I’d love to somehow incorporate freshly made lemon curd into this recipe…do you have any suggestions how I might go about it?
Thank you in advance!
Hi Lori Anne, I don’t see a great way to incorporate lemon curd here — sorry!
Each time I try this, after an hour the outside cooks but the inside remains liquid. Is the temperature for a fan assisted oven or for a conventional (regular non-fan) one?
Otherwise it’s amazing 🙂
Thank you
Hi Maria, The temperature is for a standard oven setting. If you find that the top is getting browned before the inside is done, feel free to a piece of foil loosely on top of the pan.
Cut the cake horizontally once or twice and layer the lemon curd as you would frosting.
I love your recipes only I find I need to reduce the sugar amounts.If I were to make this recipe in a 8.5″ x4.5″ loaf pan, what quantities of ingredients would I need?
Hi Sha, I really don’t recommend making this in an 8.5″ x4.5″ pan. I’m not sure what changes you’d make to the ratios and I’d be concerned that you wouldn’t get a good result. Sorry!