Lemon Blueberry Pound Cake

Name: Lemon Blueberry Pound Cake
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 8 servings
Ingredients: 1 cup unsalted butter, softened; 2 cups granulated sugar; 4 large eggs; 1 tablespoon lemon zest; 1/4 cup fresh lemon juice; 3 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 cup buttermilk; 1 1/2 cups fresh blueberries; 1 cup powdered sugar; 2 tablespoons fresh lemon juice; 1 tablespoon milk (optional for consistency)

Highlighted under: Modern Baking Favorites

I absolutely adore baking this Lemon Blueberry Pound Cake, and I’m excited to share the recipe with you! The bright flavor of fresh lemons combined with juicy blueberries creates a delightful treat that’s perfect for any occasion. Whether it’s a sunny afternoon or a cozy gathering with friends, this cake always lifts the spirits. With a tender crumb and a tangy glaze that enhances the lemony goodness, this cake has quickly become a favorite in our household. I can’t wait for you to try it and fall in love with it just like I have!

Created by

Esme Caldwell

Last updated on 2026-02-10T16:35:36.698Z

When I first tried my hand at this Lemon Blueberry Pound Cake, I was amazed at how well the flavors blended together. The lemon zest adds a refreshing brightness, while the blueberries burst with juiciness, creating a heavenly combination. I’ve learned that using fresh ingredients really makes a difference in both flavor and texture, so I recommend sourcing the best blueberries you can find.

One of my favorite moments was when I watched the golden cake rise in the oven. The scent of lemon filled the air, teasing our taste buds long before it was ready. Letting it cool before slicing is a must, as it allows the flavors to set, and you won’t want to skip the lemon glaze on top—it's the perfect finishing touch!

Why You Will Love This Recipe
Bursting with zesty lemon flavor and sweet blueberries
Moist, tender crumb that melts in your mouth
Perfect for brunch, dessert, or an afternoon snack

Understanding the Ingredients

The combination of fresh ingredients is what makes this Lemon Blueberry Pound Cake truly stand out. The use of unsalted butter is crucial, as it allows you to control the saltiness of the cake. The butter must be softened to room temperature for easy creaming with sugar, which incorporates air and contributes to the cake's lightness. Using fresh blueberries not only adds a burst of flavor but also a natural sweetness that complements the tangy lemon zest, ensuring a refreshing taste experience.

Lemon zest and juice bring vibrancy to this cake, and their freshness can significantly affect the overall flavor. If you're in a pinch, you can substitute bottled lemon juice, but be mindful that the taste won’t be as bright. Additionally, buttermilk is essential for moisture. If you don’t have any on hand, you can create a substitute by adding a tablespoon of vinegar or lemon juice to regular milk and letting it sit for five minutes prior to use.

Perfecting the Technique

When making the batter, it's important to follow the creaming method correctly. Beat the butter and sugar until light and fluffy—this can take about 3-5 minutes with an electric mixer. Adding eggs one at a time helps emulsify the mixture for a smoother batter. If overmixed, the cake can become dense, so mix just until combined when incorporating the flour mixture and buttermilk. Using a spatula to fold in the blueberries gently is crucial, as it prevents them from breaking and staining the batter.

Keep an eye on baking time as ovens vary. The cake is finished when it has risen and turned golden brown with a toothpick inserted into the center coming out clean or with a few moist crumbs attached. If the edges are browning too quickly compared to the center, you can cover the cake loosely with aluminum foil for the last 15 minutes of baking. This ensures an even bake without drying out the edges while giving the center time to rise and finish cooking.

Ingredients

For the Cake

1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 tablespoon lemon zest
1/4 cup fresh lemon juice
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1 1/2 cups fresh blueberries

For the Glaze

1 cup powdered sugar
2 tablespoons fresh lemon juice
1 tablespoon milk (optional for consistency)

Instructions

Directions

Prepare the Oven and Pan

Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.

Make the Batter

In a large bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the lemon zest and juice.

Combine Dry Ingredients

In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add to the creamed mixture alternately with the buttermilk until just combined.

Fold in Blueberries

Gently fold in the blueberries to avoid crushing them.

Bake

Pour the batter into the prepared loaf pan and smooth the top. Bake for about 50 minutes or until a toothpick inserted in the center comes out clean.

Cool and Glaze

Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. For the glaze, mix powdered sugar with lemon juice until smooth, then drizzle over the cooled cake.

Enjoy!

Pro Tips

For an extra lemony flavor, add more lemon zest to the batter. Ensure your blueberries are washed and dried properly to prevent excess moisture in the cake.

Storing and Serving

Once your Lemon Blueberry Pound Cake has cooled completely, storing it properly is key to maintaining its texture and flavor. Wrap the cake in plastic wrap or aluminum foil and store it at room temperature for up to 3 days. If you wish to keep it longer, it can be frozen. Slice the cake first, then wrap individual slices in plastic wrap and place them in an airtight container for up to 3 months. Just let them thaw at room temperature before enjoying.

This cake is incredibly versatile. It can be served on its own with a cup of tea or coffee, making it a perfect afternoon snack. Alternatively, you can pair it with fresh whipped cream and a side of berries for an elegant dessert. If you're looking to elevate it further, consider adding a dollop of lemon curd or a scoop of vanilla ice cream for a delightful contrast to its tangy flavor.

Making Variations

Feel free to get creative with this Lemon Blueberry Pound Cake by adding other fruits or nuts! Chopped strawberries, raspberries, or even peaches blend beautifully with the lemon flavor. For a nutty crunch, toasted walnuts or pecans can be folded in. If you opt for additional ingredients, consider reducing the blueberries slightly to maintain the right balance of flavors and textures.

Adjusting the sweetness is also an option; if you prefer a less sweet cake, reduce the sugar by 1/4 cup. Conversely, if you enjoy sweeter flavors, you can add extra powdered sugar to the glaze to enhance the sweetness. Experimenting with flavors will not only personalize your baking experience but also give you a chance to discover new favorites within this classic recipe.

Questions About Recipes

→ Can I use frozen blueberries?

Yes, but be sure to thaw and drain them to avoid excess moisture in the batter.

→ Can I make this cake gluten-free?

Absolutely! Substitute the all-purpose flour with a gluten-free flour blend.

→ How should I store the pound cake?

Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.

→ Can I make mini pound cakes with this recipe?

Yes! You can use mini loaf pans and adjust the baking time accordingly; check for doneness at around 30-35 minutes.