Lemon Blueberry Pound Cake
This post may contain affiliate links. Read my full disclosure policy.
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
You May Also Like
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
Powered by 
- 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.
See more recipes:
Comments
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
I made this pound cake to bring to a potluck. Everyone loved it!
I wondered if I can use a Bundt pan instead of a loaf pan next time I make it
So glad it was a hit! I wouldn’t recommend making this in a bundt; because of the blueberries, I’m concerned it would stick — sorry!
I made this recipe for my Mah Jong luncheon. The ladies raved, it was just delicious. It was better than any bakery item available!
This cake is delicious but mine sunk.🙄
Hi Maggie, I’m sorry to hear it sunk! When a cake sinks it’s usually because it’s underbaked, so I’d leave it in the oven for a few more minutes if you make it again.
Can this be made dairy free?
Hi Michelle, Yes, I think you could substitute the milk with non-dairy milk and the butter with either (solidified) coconut oil or a non-dairy butter that comes in stick form. I’d love to hear how it comes out if you try it! 🙂
I used coconut oil instead of butter and an almond-coconut milk blend instead of milk. It turned out amazing! Moist with a crumbly outer crust.
The taste is divine. I had a few things go wrong but I think they were my fault. I didn’t realize I was out of parchment paper so I just greased the pan. While the sides released easily the whole bottom tore off! I was sad but was able to gently release it and place it back together without it looking too bad. I baked in an 8.5×4.5 instead of a 9×5 and it took much longer to bake all the way through, about 70 minutes. Also my berries sunk towards the bottom but I think that’s because I used frozen and they were a little more slick, even with the flour dusting. Next time I’ll use parchment, fresh berries, and the proper pan and hopefully can avoid these problems but all the same, it is delicious and my house smells wonderful!!
Just lovely. I’m an erratic baker and never feel quite sure that whatever I’m making will turn out, but oh, this did. Perfect instructions, easy to follow, and the cake turned out moist and lemony on the inside and just crusty enough on the outside. I used frozen blueberries from my own bushes, and I put a good bit more lemon zest into the glaze than the recipe called for, which made it sharp and intense against the sweetness of the cake. It might not have pleased everyone, but my guests loved it. Thanks so much – this recipe’s a keeper!
My favorite combinations. Blueberries, lemon, and pound cake. My mouth is literally watering! Looks so delicious.
Just like every single one of your recipes Jenn..another 5 Star! Just delicious.
I hardly ever comment on recipes, but this was the best loaf cake I’ve ever made! The outside was a bit crusty and the inside moist, and it was bright and flavorful. I did reduce the sugar in the cake by 1/4 cup and I added 1/2 tsp. of vanilla.
Lovely cake! Perfect, no adjustments and couldn’t imagine attempting to improve or change in any way. My loaf pan is just a bit smaller than the standard 9×5 and the batter filled it 3/4 high. I placed a baking sheet on the rack beneath just in case, but had no problem. It rose high and perfectly. Although this is called a pound cake, the butter and egg content is far less than a traditional pound cake. This is a really good cake, but not exactly a “pound cake”. I avoid most pound cake recipes because of the butter content.
As others have noted, I made this cake in a metal pan that was a bit smaller and deeper than the recipe calls for so it took a bit longer to cook through. It took about 75 mins in the oven and then I did the glaze while the cake was still a bit warm. As soon as it was fully cooled I covered the plate with plastic wrap. The next day it was perfectly moist and beyond delicious. I will definitely be making this again!!
Made for Easter Sunday and turned out PERF – inside and out!! Super moist with just the right tang…
I upped the lemon zest and juice to the batter, and left in the oven closer to 70 mins. I also added some nabs of butter throughout before baking. Speaking of…I do recommend to use a high-fat butter like Plugra or KerryGold for the BEST taste and texture.
Thanks for this and Happy Easter. It’s divine!!