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 love to cook, but I’m not a baker. I couldn’t believe I made this scrumptious dessert (thank you)!! I didnt read the directions carefully and accidentally added ALL the zest and juice of TWO lemons to the milk… and it still came out great! Definitely a keeper.
I normally don’t comment on recipes but this was soooo amazing! I’ve made it 5 times already – the kitchen smells divine each time and big compliments from everyone who’s tried it. it makes a lovely gift too and I’ve baked it for several of my friends. thanks for the great recipe! 🙂
Thank you, thank you, THANK YOU for using specific measured amounts of lemon juice and zest in your recipe. So many recipes call for “juice of one lemon” or “zest of one lemon” and since lemons can vary so much in size and juiciness, it really helps to have a specific amount in the recipe! The cake was wonderful, and I appreciated that the recipe was so easy to follow.
This was Delicious Made It For A Family Get Together And Everyone Wanted The Recipe Thank You For Making Me Look Like An Experienced Baker Will Definitely Make Again Considering I LOVE BLUEBERRIES….Kim
Jenn. This is delicious, and I’d like to try it using mini loaf pans. I’m guessing three loaves??? and the temp or cooking time might change??? TIA
Hi Anne, Glad you like it! This should make 2 or 3 loaves. The baking temp can remain the same; I’d start checking them at 30 to 35 minutes. Please LMK how they turn out!
Substituted the flour for gluten free flour and it tasted AMAZING! Will be making again! Thank you 🙂
Giulia,
Thank you for sharing your experience with GF flour…I was wondering/hoping it would work! 😊
Everyone loved this pound cake! Should have make 2!
I made your Lemon Blueberry Pound cake for Christmas this year. It was a hit. The recipe is easy to follow. Most of the ingredients were already in my home. I used fresh blueberries and lemons from our local Produce stand. The only two things I did differently was I put my lemon zest drizzle in a piping bag in the fridge till dinner time and I did use a glass bread pan. It worked out fine since I still followed your directions to a T. Thank you so much for the awesome recipe.
I needed to use up some blueberries and stumbled upon this recipe. What a find! Husband loved it, my Airbnb guest raved as well and put in a request for seconds.
I was worried it would not be moist enough, but it turned out perfectly. I never follow recipes exactly, but I did on this one.
Only thing I would change was I did not have quite enough glaze.
This recipe was great. I made a loaf for my office and everyone loved it. Now, I know that you said that you wouldn’t recommend using a bundt pan, but i I were to use one, would the temperature or cooking time need to be adjusted? i would like to try this recipe in a bundt pan and I want to get it right if I can! Thanks!
Hi Amber, I’d strongly recommend against making it in a bundt pan. Due to the blueberries, I’m almost 100 percent sure it would stick. I’m sorry!
I just want to say 1st I love everything you make ( that I have tried) and come to your page to see if you have a recipe before I use others. To jump in your conversation, I use Bakers Joy spray and I have made this exact cake in a bundt pan several times (only once in a loaf pan) and it comes out beautifully.
Thank you for this great recipe.
Hello Amber just in case you can’t see my comment to Jenn. I use Bakers Joy Spray and I make this in a bundt pan several times and it comes out beautifully, i’ve only made this in a loaf pan once.
Enjoy