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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Even though I am notoriously bad at baking, I recently bought a small hand mixer to hopefully get better! The first recipe that I wanted to try was this one and, much like every single Jenn Segal recipe that I have ever made, it turned out so well! The balance of sweetness with the lemon is perfect and, as always, I appreciate how easy and clear Jenn’s instructions are. Being able to use frozen blueberries as well was great! Will definitely be making again in the future!
I made this yesterday and loved it! Great texture and flavor. Mine looks just like the picture. The only problem I had was baking time. I did 60 minutes but the very top middle was not fully baked. I could/should have left it in another 10 minutes as it wasn’t too browned at that point. I will next time – I plan to make it for Easter brunch.
Thank you!
P.S. I used a light spray coating + lined the bottom with parchment paper + resprayed + lightly dusted with flour and it worked great.
I am not a great baker, but wanted to give this a try because it looked so delicious. I baked my cake in a dark pan. I think I overcooked it because the toothpick kept looking wet in the middle when I pulled it out, so ….I just cooked it longer. The instructions said cook until golden brown.
It was golden brown when I took it out of the oven, with no more wet looking toothpick. The next day I sliced it up, and it was very dry, so use caution. I’d assume if the toothpick didn’t have batter on it, that’s likely what is meant by clean. I would have liked to have more icing for the cake. My cake was also not as pretty and yellow as I had hoped for. My daughter liked it. She thinks this is the way this type of cake is supposed to be, not moist like a birthday type cake. I enjoyed using frozen blueberries I had on hand.
Sheri , I have baked almost every week for a lot of years. I had the same experience yesterday! I am remaking it today with a larger loaf pan ( I inadvertently used an 8.5 X 4.5 pryrex pan.) I am also going to open a new box of baking soda ( I had tested my current BS last week and it was fine so who knows what a week can do)
Everything aside, my husband loved the cake but I’ll report back after I use the suggested pan size and new baking soda.
Hi Carol,
I had the same experience with this cake. I have baked it several times and it looks and tastes great but the centre of the cake is still too moist after 65 minutes. Today I used a Pyrex loaf pan and I had to bake it for 75 minutes.
Same experience here, baked it today abd it took 75 minutes. Delicious though!
Hi Jenn!! I love all your recipes and plan on making this tomorrow but I don’t have any milk. Can I sub with almond milk or evaporated milk? Thanks!
Hi Tristan, You can use evaporated milk mixed with an equal amount of water.
I made today, used Oat Milk… messed up and left out salt and the soda… but it was FABULOUS!!! I had to wrap it up to keep the hubby out of it, as it is for Christmas Day! I will make again and again. Can’t wait to have all the ingredients!
The Oat Milk seemed to work out just fine! The taste is out of this world!
wonderful recipe, loved by all!!
Love this recipe, came out great!! Used frozen blueberries we picked this summer, made this cold February day feel like spring is soon! Thank you
this recipe is perfect!! just tried it and it came out wonderfully, though not as yellow in color
Can I use frozen blueberries
Sure, just don’t defrost them or your batter will turn purple. Hope you enjoy!
Hi Jenn- can I double the recipe and use a Bundt pan?
Hi Adria, I wouldn’t recommend making this in a bundt; because of the blueberries, I feel pretty confident this would stick to a bundt pan — sorry!
I put a new twist on this recipe. After we enjoyed it for a few days, I trimmed off the edges and the bottom and them made French toast out of it. Topped it with powdered sugar and fresh blueberries. Made for an AWESOME brunch. Thanks!
This recipe was lovely! Instructions were clear and concise, yet easy to follow. Sometimes I have problems baking but it turned out absolutely perfect. If I may ask, do you have any tips on keeping it intact? (I found mine a tiny bit crumbly, but just the right taste!)
So glad you liked it Mischa! Did you let the cake cool completely before you sliced it?