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’ve done this recipe over 5 times already. My family loves it! The combination of flavors is amazing, and the texture of the cake is perfect. I’d also like to thank you for including the metric measurements, they are really useful.
Amazing and simple! Oh did I mention Amazing!!!
I just made this cake and all went well until l tried to get it out of the tin. I used a loaf pan that had been greased and paper lined on the bottom. It stuck to the sides! Next time l will fully line the tin.
I have made this several times now because it is one of the best cakes that I have ever tasted! My family thinks so, too! It doesn’t last long at all! Now I make 2 at a time & freeze one for later. The only issue I have had is that the top seems to brown before the center is all the way done, so I just lay some foil on top after it bakes a little while. I know ovens can differ. We love the glaze, so I make double because we love lots of it! Yum! 😋
I made the cake following instructions as closely as I could. The flavor was delightful. The crumb was so light and lovely. But the cake was very dry. I baked it longer than the recipe said – until the center was fully baked. Do you suppose it came out dry because I over-baked it? I used the 9×5 dark pan. Oven temp checked out using a thermometer so it isn’t that. Or maybe I over-beat it? I definitely want to make it again, but sure would like to get it right next time!
Yes it sounds like the cake was likely over-baked. The dark pan might have caused the exterior to darken before the interior was cooked through. I really like USA bakeware loaf pans.
This is absolutely delicious! Today will be my fourth time baking this pound cake.
I have had a consistent problem with the middle upper cake not being fully baked. I have kept baking it until it is done, but that leaves me a super dry and crumbly cake.
Is it because I am baking in a glass 9×5 dish?
I have had fantastic results with all your recipes! This is the only one that gives me trouble.
Thank you!
Hi Cate, Yes, a glass dish can affect the baking process. I suggest using a metal loaf pan for best results. I really like USA loaf pans.
My family can’t get enough of this pound cake – I’ve made it half a dozen times already. Thank you so much for the clear instructions!
I have just made this, and am waiting impatiently for it to cool.
Perhaps my ingredients were slightly different as I believe an AUS cup / measures are a little different to US ones. I had to add about 20 mins to cooking time, so it was in the oven for about 65mins. It didn’t get brown( and crack) on top until that last 10mins.
Hi um can I put bicarbonate of soda in instead of baking soda
They are one and the same so, yes, you can use that. Hope you enjoy!
This lemon blueberry pound cake is delicious, so tender and so flavorful. The lemon truly shines and is a perfect compliment to the sweet pound cake. I wanted to comment specifically on this recipe when I saw that a few readers had issues with this pound cake. The issues may be the result of how one constructs the batter….using spoon/level measuring method, room temp ingredients, beginning with fluffy butter/sugar mixture, and following your instructions about combining ingredients. I used to have same frustrating issues in baking cakes where the texture was inconsistent, or cake fell in middle. I now know the process for successful baking and I have you to thank. I have learned so much from your specific instructions and from your responses when I ask questions. My family is appreciative that you’ve made me a better cook! Thank you Jen!
💗
Easy recipe and I loved the photographs for each cooking stage. Had to search for some terms as its a little different in Australia. Tastes wonderful but didn’t rise as much as pictures demonstrated. Will cook again.
So disappointed! Cake had more of a bread texture – not what I was looking for.
Super easy recipe and turned out wonderful. You do need to cook for about 1hr 5-8 minutes more .
I absolutely love all her recipes and cookbooks.😊
I completely agree…it was much denser that I had expected…I do a similar one with lemon yogurt….and like it much better. That being said, I do so enjoy many of Jenn’s recipes.
Linda – February 19, 2023