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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Oh gosh this was a bit of a disaster. I’m a proficient & experienced baker and I have a reliable & predictable oven, so I’m not sure what went wrong. This took well over an hour to bake. By the time the inside was baked through, the top had gotten quite dark and hard. Once the cake had completely cooled, I attempted to cut it into slices. But because the “crust” on top had gotten so hard; and the rest of the cake was so light and crumbly, when I applied enough pressure of a knife to cut through the top, the rest of the cake just fell to pieces. I ended up with a cutting board full of cake crumbles! They were delicious, just not servable to guests, unfortunately.
Hi Vera, So sorry you had trouble with this? What type of loaf pan did you use?
Beautiful and delicious! I also had to bake 70mins until done, but so good!
Just saw your recommendation re: metal vs. glass from another person’s message. Never knew that about pryex, will make with metal pan today. Crossing my fingers. Will get back.
I made it last night. It was delicious! A little too sweet for my taste, but delicious. My outer crust came out hard with a soft middle, however, and I don’t know why. Any suggestions are appreciated.
Hi Sandy, did you use a dark metal loaf pan?
Everyone loves this cake! Thank you.
I made this yesterday, following the recipe exactly. It is very good, and I’m very pleased with the results. Will most likely make this again, as it would be perfect for breakfast/brunch, or to take as a gift. I will mention that it’s definitely not what I consider a “pound cake”, but I kinda knew that going in because it only called for one stick of butter. The consistency is lighter than most pound cakes, but that is not a bad thing, just different. 🙂
You didn’t tell us where to add the milk and lemon mixture that I see.
Hi Karen, You alternate adding the flour and milk/lemon mixture after you’ve added the eggs to the mixing bowl. Hope you enjoy the cake!
Perfection!
Yeah the timing needs to be adjusted. I’ve made this several times and it’s more than 60 mins.
When are you suppose to add the mixer with lemon/lemon zest and milk?
Hi Nikki, You alternate adding the flour and milk/lemon mixture after you’ve added the eggs to the mixing bowl. Hope that clarifies. 😊
This loaf is A-M-A-Z-I-N-G! I did this recipe maybe 10 times in the last 2 years, these are my tips: i mesure the milk at least 30 minutes before starting my recipe and i also put my 2 eggs on the counter for 30min-1hrs, so everything is room temperature. I get my butter out of the fridge the day before to make sure it’s room temperature. I use frozen blueberries and i think it’s better than fresh blueberry with this loaf. Finally, i don’t overmix at the end, i stop my mixer and mix the rest with a spatula as i put in the blueberries. Thank you so much for this great recipe ❤️
Hi Jenn,
I have made this twice and both times it turned out very dry, not sure why. Can I possibly use your pound cake recipe, as it’s wonderfully moist, and add blueberries to it?
Hi Johara, I’m sorry you’ve found this to be dry! Which pound cake are you referring to — the lemon pound cake? And dryness is usually caused by measuring the flour incorrectly. Do you use the spoon and level method to measure the flour? Even a few extra ounces can make a big difference. This article/video explains it nicely.
Thanks Jenn, I will be more carful the next time I measure and use a spoon to level it.😊 I was referring to your “Perfect pound cake’’ which is exactly what it is.
Hi Johara, I just wanted to be clear about the spoon and level method. You spoon flour into the measuring cup until it’s heaping and then level it off with a knife. Hope that clarifies and you have better luck when you make this again!
Thank you.😊
I find that I have more time now for baking and am trying all kinds of new breads, cakes, etc. Thanks for the video tip! I have been measuring my flour all wrong.
Perfection!
This is a wonderful cake! I followed the recipe exactly. For those of you who are having some trouble, I have found over the years that measuring the flour is a key to success with baking. I use America’s Test Kitchen general rule of 1 cup of flour = 5 ounces. A little kitchen scale makes baking a lot faster, too. Make sure all of your ingredients are fresh. Room temp is best for eggs, milk, etc. Do not open the oven while the loaf is baking! This recipe is so well written, thank you so much!
One other little tip for this kind of loaf cake that works for me…I take a spoon and slide it across the top of the center of the batter lengthwise to make the height/thickness a little lower there so that center part bakes at the same rate. The batter gets slightly pushed away toward the sides, and so the cake cooks more evenly. Mine had a very pretty and appealing crack in the center, but it wasn’t an earthquake.