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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If making mini loaves, how long should they be baked?
Hi Terry, I’d start checking them at 30 to 35 minutes. Please LMK how they turn out!
I made this for my wife and she really loved it – she said it was perfect! Great recipe. The cake took much longer to bake than indicated. It spent at least 90 minutes in the oven before it cooked through. I also didn’t put any lemon zest in the glaze since I only had enough for the cake. It still turned out great. Interestingly, the glaze tasted just like Rockets candy
Hi Jenn this cake is amazing 😋 can i make muffins with the same recipe & how long would they need to be in the oven & what temp ? Thanks for all the delicious recipes, sujata
Hi Sujata, So glad you like it! For muffins, you may want to use this recipe (it’s almost identical and for the lemony taste, you could add about 2 teaspoons of lemon zest to the batter). Enjoy!
Another 5 star recipe. This was light and tender not heavy and dense like other pound cake recipes. The glaze is amazing, so tangy. I used large berries and that gave you a berry in every bite. I also made two batches ( one to share with neighbors) and used a mini Bundt muffin Pan with one. They were cute but the bottom had to be sliced off for it to sit flat. Most likely won’t do that again. Just a great recipe. Thanks Jenn
Thank you for another amazing recipe Jenn! I had all the ingredients in hand so made this Friday and will be baking another one today! We all love how fresh, flavourful and moist this cake is. Just the right amount of lemon! Another keeper!
This blueberry pound cake is delicious. I served it with fresh blueberries on the side. Although it is a pound cake, it is such a light and tender cake. The glaze turned this cake into an extraordinary dessert. I plan to make this again and again for my family and also to share with friends. Thank you for sharing another wonderful recipe. It was my “lucky day” when I discovered your cooking site😊
D E L I S H☺️ Just ate 2 pieces and want more. Great recipe. If you are lemon lovers try Jenn’s lemon bars recipe. Love them….
Jen this looks delicious! I plan on making it. Two questions can frozen wild blueberries be used? Also , I saw two comments regarding gluten free and also replacing the butter and dairy with oil and nondairy milk. Do you think it would come out ok substituting all three? I’ll make it the original way for work but my son has allergies and would like to make for him.
Hi Paula, Yes, frozen wild blueberries will work (just don’t defrost them first or the batter will turn purple). And the other substitutes you mentioned should work too. If you have the opportunity to taste, both, I’d love to hear if you notice a difference!
Thank you Chef Jenn for sharing.
This recipe for Lemon Blueberry Cake has made me so happy because it’s so incredibly delicious.
With respect, I made just a few minor changes. I’m at high altitude in Denver, and I increased the bake temp to 360.
I baked it 10 + minutes even with the increased temp. I pulled it from the oven at an internal temp of 195 degrees.
I added 1/4 tsp almond extract to the glaze.
Made this today. First time baking a cake at high altitude so I made a few adjustments. I also added a little vanilla to the glaze. The cake and glaze turned out great and delicious! I will definitely make this again. Thanks for sharing your recipe!
Oh my, love this recipe, just made this. And my family love it. It is so good. The lemon is the right amount. Thank you once more Jenn.
I just love your recipes they are so easy to follow and the ingredients are very easy to find. Thank you. We enjoy this.
This recipe showed up in the newsletter today and since I had all the ingredients, I figured I’d give it a try. It’s delicious, with great lemon flavor, especially with the icing and nice pound cake texture. I’ll definitely make it again.