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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Yum yum yum! Substituted with coconut sugar, almond milk and coconut oil. Turned out fantastic! Great recipe.
1. Your cooking time is WRONG. I followed the recipe exactly (including the pan) and the center was goo. Finally covered it with foil and dropped the temp to 325 after an hour. It took 75 minutes and the edges were hard. Did not resemble anything close to a pound cake.
2. The website is atrocious. Too many pop-up ads
3. I HAD to enter an email address just to post a comment. Looks like most of your 5 stars come from robots.
Be sure your ingredients are room temperature and get yourself an oven thermometer.Comment # 3 is uncalled for and mean spirited.Happy holidays!
I’ve always found that attitude affects results. When you cook or bake with love, everything just seems to turn out better, and your guests notice it too! The only problem I’ve ever had with one of Jenn’s recipes was when I accidentally dropped this cake right out of the oven. I just took a picture of the mess, and we all had a good laugh! I hope you have a better day tomorrow…
Omigosh! Made this for Christmas brunch with my family and it was fabulous! Thanks for a great recipe!
Made this pound cake for Easter dessert. I was concerned that the lemon would be too much or on the bland side. Made the recipe as written. It produced a moist cake with proportioned lemon to blueberry flavors. My guests enjoyed it!
Hello!
This is the best lemon pound cake! Trying to plan ahead for Christmas gifts and work schedule, so wanting to know if this can be frozen and if so, for how long? Thanks!
Hi Andrea, Glad you like it! Yes, it can be frozen (before glazing it) for up to 3 months. See the Freezer-Friendly instructions at the bottom of the recipe for more guidance.
What is the best way to do this in mini loaf pans? I’d like to give them as Xmas gifts.
Hi Jeanne, you can make these into mini loaves. Bake time will be different based on the size of your pans. If you want to share the dimensions, I’d be happy to weigh in.
The flavor of this recipe was absolutely delicious. It was easy and fun to make and the flavors went together perfectly. Made this for my mom’s birthday and she loved it! My family has a lot of allergies so I had to use replacements like egg substitute and shortening(instead of butter). Turned out a little oily(most of my pound cakes do with these substitutions) but overall delicious 😋
Why don’t you use metric measurements too. I have no idea of a “cup” measurement
Hi Linda, The great majority of my recipes (including this one) include conversions to metric/weight measurements. To view them, scroll down to the recipe, and immediately under the recipe title on the right side, you’ll see a little toggle. If you move it from “cup measures” to metric, you’ll see measurements that will work for you. Hope that helps!
It looks like some people are having trouble getting this recipe to turn out but, after reading several comments and then making this pound cake, I found the key to success is to follow the recipe exactly and measure carefully. Everything you need to know is laid out but it helps to read the instructions through a couple times before starting so you’re clear on the amounts and order of mixing. I made it yesterday, it took 60 mins to bake and turned out perfectly. The only thing I did was put a piece of foil over the top at 55 mins to prevent it from getting darker. Every oven is different. This pound cake is delicious! Thank you Jenn!
Awesome! Baked for about 55 mins.
Idk what I’ve done wrong but it’s been in the oven an hour, the edges are too dark and the center is still goo.
Glass 9×5 bread pan.
What did I do?
Hi Karin, I’m sorry you had a problem with this! I feel confident that part of the problem was using a glass instead of a metal loaf pan. Glass conducts heat more efficiently than metal, which explains the browned edges without the center being done. That said, it’s strange that the center is still not done after an hour. Is there any chance you made a measuring error? Or did you make any adjustments to the recipe/ingredients?
No measuring error. It was done through after 70 minutes, but the edges were inedible. Guess it’d be good to have the metal pan be part of your instructions. Maybe mention it when you instruct to grease the pan? I’m sure it’s a good recipe if not made in a glass pan.
Hi Karin, it sounds like you missed it, but it does specify to use a metal pan. Sorry that it was a bit of a flop for you!