If you’re craving something delightfully bright and bursting with flavor, this Lemon Blueberry Pound Cake is your answer. It combines the rich, buttery goodness of classic pound cake with vibrant hints of lemon and juicy blueberries, all finished off with an irresistible lemon glaze. Whether it’s for an afternoon pick-me-up, a festive brunch, or the finale to a special meal, this cake hits the sweet spot between comforting and fresh. The tartness of lemon zest teams up beautifully with sweet blueberries, and that golden crumb is so moist, it practically melts in your mouth. It’s a dessert that will have everyone coming back for seconds, and maybe even sneaking a slice for breakfast!

Lemon Blueberry Pound Cake Recipe - Recipe Image

Ingredients You’ll Need

The magic behind this Lemon Blueberry Pound Cake comes from simple, everyday ingredients, each playing a crucial role in the cake’s delicate texture, bright color, and showstopping flavor. Here’s what you’ll need, plus a couple of tips to make your cake truly unforgettable:

Unsalted butter (1 1/2 cups, softened): The essential foundation for a tender crumb and rich flavor—make sure it’s room temperature for the perfect creaminess.
Granulated sugar (2 cups): Sweetens the cake and helps achieve that signature fluffy pound cake texture.
Large eggs (4): These add structure, moisture, and richness to the batter, holding everything together beautifully.
Fresh lemon juice (1/4 cup): For that unmistakable citrus zing—fresh-squeezed makes all the difference!
Lemon zest (2 tablespoons): Packs a punch of lemon aroma and elevates the color and flavor.
Vanilla extract (1 teaspoon): Brings warmth and rounds out the flavors so your cake tastes extra luscious.
All-purpose flour (3 cups): Provides the structure; spoon it into your measuring cup for the perfect texture.
Baking powder (1/2 teaspoon): Gives a gentle lift for a pound cake that isn’t too dense.
Baking soda (1/2 teaspoon): Reacts with the lemon and buttermilk for gorgeous rise and texture.
Salt (1/2 teaspoon): Just enough to bring all the flavors into balance—you don’t want to skip this!
Buttermilk (1 cup): Adds moisture and a light tang, keeping your crumb delightfully tender.
Fresh blueberries (1 1/2 cups, tossed with 1 tbsp flour): The star add-in! Tossing in flour keeps them suspended in the batter so you get fruity bites in every slice.
Powdered sugar (1 cup, for glaze): Makes a glossy, luscious drizzle that seals in freshness and gleam.
Fresh lemon juice (2 tablespoons, for glaze): Adds sharp tang and bright flavor to the simple finishing glaze.

How to Make Lemon Blueberry Pound Cake

Step 1: Prep Your Pan and Oven

Before you do anything else, set your oven to 350°F (175°C) so it’s perfectly hot when your batter is ready. Generously grease and flour either a 10-inch bundt pan or two 8×4-inch loaf pans—don’t skimp, because this helps your Lemon Blueberry Pound Cake pop out beautifully golden and intact.

Step 2: Cream the Butter and Sugar

Place your softened butter and granulated sugar in a big mixing bowl. Beat with an electric mixer on medium speed for about 3 to 4 minutes, until absolutely light and fluffy. This step is key for that classic pound cake texture, so don’t rush it!

Step 3: Add Eggs and Citrus

Crack in the eggs, one at a time, making sure to beat well after each one. This patience means you’ll get a seriously moist cake. Next, mix in the fresh lemon juice, zest, and vanilla extract for a batter that’s already bursting with sunshine.

Step 4: Combine Dry Ingredients

Grab a separate bowl to whisk together your flour, baking powder, baking soda, and salt. This simple step ensures your leavening agents and salt get evenly throughout the batter, so every bite of Lemon Blueberry Pound Cake is just right.

Step 5: Alternate Dry Ingredients and Buttermilk

To avoid a dense cake, add the dry mixture to your buttery batter in three parts, alternating with buttermilk—beginning and ending with the flour mix. Stir gently after each addition, and stop as soon as combined; overmixing is the enemy of a tender crumb!

Step 6: Fold in Blueberries

Take your blueberries, already tossed with a tablespoon of flour (this trick keeps them from sinking), and fold them in ever so gently. The goal is juicy pockets of blueberry throughout—no purple streaks here.

Step 7: Bake the Cake

Pour the batter into your prepared pan(s), smooth the surface, and bake for 50–60 minutes. Check with a toothpick inserted in the center: it should come out clean or with just a crumb or two. If you’re baking loaves, start checking near the 50-minute mark.

Step 8: Cool and Glaze

Let the cake cool in the pan for 15 minutes—this helps it set up. Then turn it out onto a wire rack to cool completely. Finally, whisk together the powdered sugar and fresh lemon juice to create a simple, zesty glaze, and drizzle it generously over the cooled cake. If you love extra lemoniness, feel free to double the glaze for a shinier finish!

How to Serve Lemon Blueberry Pound Cake

Garnishes

A sprinkle of lemon zest, a handful of extra fresh blueberries, or even a dusting of powdered sugar can really make your Lemon Blueberry Pound Cake look bakery-worthy. If you want to be fancy, try a few edible flowers or thin lemon slices for a springtime burst of color.

Side Dishes

This luscious cake shines with a side of softly whipped cream or a scoop of vanilla bean ice cream—perfect for making dessert feel just a little more indulgent. For an elegant brunch spread, consider a platter of fresh fruit, or even a cup of lemon or blueberry herbal tea for a delightful pairing.

Creative Ways to Present

Serve thick slices on pretty plates for afternoon tea, or cut the cake into small cubes and layer with whipped cream and berries for a show-stopping trifle. Lemon Blueberry Pound Cake also makes wonderful party favors—cut into cubes, wrap in parchment, and tie with a ribbon for a sweet homemade touch.

Make Ahead and Storage

Storing Leftovers

Wrap any remaining Lemon Blueberry Pound Cake tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days. The glaze will help seal in moisture, so your cake stays tender and delicious even on day three!

Freezing

This cake freezes like a dream. Simply slice (or keep whole), wrap well in plastic wrap and a layer of foil, and freeze for up to 2 months. For best results, leave off the glaze until after thawing, then drizzle fresh for that bakery shine.

Reheating

If you like your Lemon Blueberry Pound Cake slightly warm, just pop a slice in the microwave for 10–15 seconds. For a whole cake or loaf, allow to thaw at room temperature, then warm in a 300°F oven for 10 minutes. Glaze after reheating for the prettiest results.

FAQs

Can I use frozen blueberries instead of fresh?

Absolutely! Just use the blueberries straight from the freezer—no need to thaw. Tossing them with flour will still help keep them evenly distributed throughout your Lemon Blueberry Pound Cake.

Why do I need to cream the butter and sugar for so long?

Creaming butter and sugar until pale and fluffy incorporates air into your batter, resulting in a lighter, more tender crumb. Skipping or rushing this part can make your cake denser than you’d like!

What’s the secret to keeping the cake moist?

The combination of buttermilk, proper creaming of butter and sugar, and not overbaking will keep your Lemon Blueberry Pound Cake moist and luscious. Also, make sure to measure your flour accurately—too much flour can dry it out.

How do I prevent the cake from sticking to the pan?

Grease and flour your bundt or loaf pans thoroughly, making sure every nook is covered. A baking spray with flour also works wonders. Letting the cake cool for 15 minutes in the pan helps it release easily, too.

Can I make this into cupcakes or mini loaves?

Absolutely! Just divide the batter between cupcake liners or mini loaf pans, and reduce the baking time. Start checking at the 20-minute mark for cupcakes and 30–35 minutes for mini loaves.

Final Thoughts

I hope this Lemon Blueberry Pound Cake becomes a staple in your kitchen as it has in mine. There’s just something magical about the tangy lemon, sweet berries, and that soft, buttery crumb that wins over everyone who tries it. Give it a go and don’t be surprised if you find yourself making it for every cheerful occasion, rainy afternoon, or cozy get-together—happy baking!

Lemon Blueberry Pound Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 21 reviews

Author: Emma
Total Time: 1 hour 15 minutes
Yield: 12 servings 1x
Diet: Vegetarian

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Description

Indulge in the delightful combination of tangy lemon and juicy blueberries with this moist and flavorful Lemon Blueberry Pound Cake. Perfect for any occasion, this cake is a true crowd-pleaser that will have everyone coming back for seconds!

Ingredients

Scale

Cake:

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

Glaze:

1 cup powdered sugar
2 tablespoons fresh lemon juice

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Instructions

Preheat Oven: Preheat oven to 350°F (175°C). Grease and flour a 10-inch bundt pan or two 8×4-inch loaf pans.
Cream Butter and Sugar: In a large bowl, cream softened butter and sugar together until light and fluffy. Add eggs one at a time, beating well after each addition.
Mix in Flavors: Stir in lemon juice, lemon zest, and vanilla extract.
Combine Dry Ingredients: In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Add dry ingredients to the butter mixture in three additions, alternating with buttermilk.
Add Blueberries: Gently fold in the blueberries tossed with flour.
Bake: Pour batter into prepared pan(s) and bake for 50-60 minutes until a toothpick inserted in the center comes out clean.
Cool and Glaze: Cool in the pan, then drizzle with a mixture of powdered sugar and lemon juice before serving.