Lemon Blueberry Pound Cake
This post may contain affiliate links. Read my full disclosure policy.
Loaded with blueberries and bright flavor, this lemon blueberry pound cake makes a wonderful brunch (or anytime) cake.
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.
What You’ll Need To Make Lemon Blueberry Pound Cake
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.
You May Also Like
- Lemon Pound Cake
- Blueberry Coffee Cake (Boy Bait)
- Best Blueberry Muffins
- Warm Lemon Pudding Cakes
- Lemon Poppy Seed Cake
Lemon Blueberry Pound Cake
Loaded with blueberries and bright flavor, this lemon blueberry pound cake makes a wonderful brunch (or anytime) cake.
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
- 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.
- 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.
Can i make in glass loaf pan- that’s what i have
Hi Jacquie, Glass will work — just keep an eye on it and reduce the heat by 25°F if it looks like it’s starting to brown around the edges. Enjoy!
Hi Jen, first let me start off by saying, the many, many recipes that I used from you are AMAZING.So I thank you for very much. One question, in this blue berry pound cake can I use almond extract too and how much. Thank you Jen . Keep posting those delicious recipes. Dianne
Hi Dianne, So glad you like the recipes! Yes, feel free to add almond extract to the batter. I’d suggest 1/8 teaspoon — it’s very concentrated to a little goes a long way. Hope you enjoy! 🙂
Made it in a bundt. Doubled the recipe and greased and floured the pan.
Can it be frozen? I’ve looked through the comments in case this has been asked but found nothing.
Also I can only use baking powder so please suggest the measurement.
Hi Joy, yes, the cake can be frozen (see the bottom of the recipe for freezer-friendly instructions) however, I wouldn’t recommend using baking powder in place of the baking soda. You’d have to use a lot of it (as baking soda is more powerful) and it would make the cake taste bitter — sorry!
I have made this for Church many times. It is always a hit and is gone in no time. Thanks for a great recipe .
I made this recipe because I had lemons which I did not want to waste. It was delicious. It was also easy to make. Always a bonus.
This cake was delicious on my first try! I am thrilled! My baking projects often end up in the trash!
Easy and delicious!
Made this as written other than used 3 small loaf pans. It was delicious and shared with family who also loved. Love the lemon glaze and might increase the amount to cover 3 loaves! Thanks for another great recipe
Hi! I want to make this recipe soon, but they do not sell confectioners sugar in my local stores. What can I substitute that for? thanks!
Hi Yessi, Sometimes it is called powdered sugar, icing sugar, or 10X sugar. If you can’t find it, I would just omit the glaze. Hope that helps!
I make my own. If you have a blender just put sugar in there and beat the heck out of it. It turns into powder! I never buy the packaged. Good luck.
Just going to make about 3 loaves, everyone loves them and it’s easier then muffins.
Planning to make today. Can this recipe be doubled for two loaves when mixing?
Thank you, Cathy
Hello! This looks absolutely amazing and I really hope I can make this in Colorado. Do you know if there is anything I would need to do if making at high altitude? I may need to research a bit. Thank you!
Hi Felicia, Thanks for your note. I don’t have experience baking at high altitudes so, unfortunately, I don’t have any wisdom to share – I’m sorry! You may find these tips helpful though. Hope you enjoy the cake if you make it!
Hi Felicia! I’m in Colorado, too, and mine came out great following the recipe as is. I live at 5450’ on the Front Range but if you’re up in the high country you might want to test it on a friendly audience first.
I am wondering why some loaf cakes include baking powder and often baking soda too. This has only a small amount baking soda. Planning to make this soon. I’ve made your best blueberry muffins and they are fabulous, I noticed they have 2 tsp baking powder. Just trying to learn😊
Hi Viki, I have a good explanation here. Hope that helps!
Thank you! Great information
Jenn, can half & half be substituted for the milk in this recipe? Please advise the baking time adjustment, if baking in 3 mini loaf pans? They are equivalent to 1-9×5 loaf pan.
Our daughter just had a baby and I’m taking the Lemon Blueberry Pound Cake to her family, along with dinner…using all Once Upon A Chef recipes…Turkey Meatloaf, Cauliflower Puree with Thyme, Arugula Salad & Crusty Artisan Bread. First time making all of the recipes, but I have no fear, as I have not had a “fail” yet in the many Once Upon a Chef recipes I have made! Thanks!
Hi Susan, Half & half is probably fine, but I might thin it with a bit of water to get more of a milk consistency. It’s hard to say for sure on the baking time, but I would start checking around 30-35 minutes. Congrats on your new grandchild – hope your daughter’s family enjoys the recipes!
Regarding the frozen blueberries. I chickened out and thawed them because past experience when I used frozen berries and the cake (different but similar recipe) took much longer to bake and had weird texture because frozen fruit releases so much water. Have you tried it with frozen berries?
Hi Barbara, Personally, I haven’t thawed them first, but if you find that it works well for you, I’d continue to do that. Hope you enjoyed the cake!
Can I halve the recipe? What size pan? Thx. Love your recipes!!
You could halve the recipe and use an 8 x 4-inch loaf pan. The baking time may be slightly different, so keep a close eye on it.
will this recipe be enough for a bundt pan? I have made this many times in a loaf pan and it is wonderfully delicious.
Terry, Glad you like it! I wouldn’t recommend making this in a bundt pan though; because of the blueberries, I’m concerned it would stick — sorry!
This recipe turned out so nicely. The loaf was firm and good and light. I don’t care for the icing can I leave it off? It’s a personal problem with the dusty over sweet flavor of xxxx sugar.
Hi Laurie, If you’ve tasted it and like without the the glaze, it’s fine to omit it. 🙂
I’ve made this recipe twice as is and it is so delicious. Didn’t change a thing and came out great every time. I also made the same recipe but omitted the blueberries and it also got rave reviews from co-workers. If you want a really zesty glaze, add more lemon juice! It will be very tart but worth it.
Absolutely delicious! Looks stunning and tastes even better! I’ve made your recipe twice and it’s my husband’s new favorite!
Hi, I am currently making this cake and have had it in for an hour and 20 minutes on 350 the middle doesn’t seem to be cooking… what can I do?
Hi Samantha, that sounds really strange! Are you sure you used 9 x 5“ loaf pans? Did you make any adjustments to the recipe or ingredients? I’m obviously weighing in too late to help, but if you find that a cake has been in the oven longer than anticipated and the top is starting to brown, you can loosely lay a piece of foil over top to prevent further browning and continue to bake it until it’s cooked through. How did the cake come out?
I made this with raspberries and it was incredible! Thank you for a fabulous recipe!
Can raspberries be substituted for the blueberries without making other changes?
I made this with 2cups of raspberries and it was incredibly delicious! Thank you for sharing such a delightful recipe. I also mashed up raspberries to stain the glaze. So beautiful! Thanks again.
Lining the loaf pan with parchment paper makes removing the cake from the pan easy. This is the first time making this recipe. It’s delicious! Will definitely be making again, especially as Florida blueberry season is approaching.
Oh my gosh this cake is so good! I followed the recipe exactly and everyone loved it! Not overly sweet, perfect with a cup of tea.
A Question !
Jen , can this be sucessfully converted to a gluten free cake. If so what changes need to be made. I need to make it for a very dear Friend who has to be gluten free. It looks absolutely delicious when reading the recipe. Thank you.
Hi Brooks, I haven’t made this with gluten-free flour, but I think it should work. A number of readers have commented that they have good luck with King Arthur gluten-free flour and Cup4Cup gluten-free flour. Hope your friend enjoys!
Jenn thanks so much for the advice. I have just removed it from the oven , baked with Bob’s Red Mill cup4cup. and it looks fantastic. In fact I made a cupcake sized one in a custard cup (I couldn’t get King Arthur at the grocery that I shopped at. ) to sample before I gave it to our friend. It measured up deliciously in every way. I have been cooking since I was 6 years old and love it. (I will be 85 come July?) You are now my go to for recipes when I am not having fun making up my own ! Thank you again for your wonderful recipes. They just spread the Joy !
With Best Regards,
W. Brooks Lott
So glad it came out well, and good for you for still being so active in the kitchen at (almost) 85!
Can this be made in a springform pan? I don’t know why I got rid of my loaf pan when I moved but somehow I did!
Hi Cassie, I haven’t tried it but think it should work. Please LMK how it turns out!
Can this recipe be made in a 9×13 cake pan? Any modifications?
Hi Susan, If you’d like to make this in a 9 x 13″ pan, you’d need to make one and a half times the recipe. The bake time will likely be a bit shorter, so make sure you keep a close eye on it. Hope you enjoy!
Can I use buttermilk in place of the 1/2 cup milk.
For the best results, I’d stick with regular milk here.
Hey do you have a muffin version of this specific recipe.
Hi Selena, For muffins, I’d suggest using this recipe (it’s almost identical and for the lemony taste, you could add about 2 teaspoons of lemon zest to the batter). Enjoy!
So lovely. The lemon zest is key. Flouring the blueberries kept them suspended in the batter. I made this with almond milk and it came out perfectly. Truly this is the best lemon blueberry recipe I have ever had.
Hi! All your recipes are just amazing and turn out perfect every time. Would this be able to be converted into mini or regular muffins? If so, what timing would you recommend for baking. Thank you!
Hi Samantha, So glad you like the recipes! For muffins, you may want to use this recipe (it’s almost identical and for the lemony taste, you could add about 2 teaspoons of lemon zest to the batter). If you want to make mini versions of these, I’d start checking them at about 13 minutes. Hope you enjoy!
This is a winner!
I made it twice this past weekend for two different gatherings and everyone raved about it. I even made it gluten free which no one could believe. Thank you for such good recipes.
Great recipe Jen! I made 2 loafs for Church and they vanished quickly! Thank you for sharing your recipes.
Made this with my 4 year old granddaughter who was a “little heavy handed” with the blueberries. Turned out great!! I froze some and it was a treat the second time around! Delicious
This lemon loaf turned out perfectly. Very tasty recipe. It’s a keeper!
Amazing!! I added lavender and rose to icing. So delicious!!!
Colud you put measurement instead of cup? I don’t know how much flour I must add? Thank You. Andrea
Hi Andrea, 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!
Last week I made the “boy bait” recipe which is similar to this one. Tried this one today and liked it more. Very easy and reminded me of the lemon buttermilk pound cake recipe which is one of my favorites on this site.
It is the best blueberry lemon loaf recipe I have tried. Our grandchildren love it! So simple and delicious!!
In order to make it dairy-free, I substituted coconut oil for the butter. Also, I doubled the recipe and divided the batter into four smaller loaf pans. It came out delicious, not too sweet, with a slight coconut scent, but mainly lemony. I brought a loaf to a dinner party, and the hostess asked for the recipe. It was that good!
This recipe has quickly become a family favourite. We were stuck in the banana bread groove and it’s been great to add this to our “things to eat when you want a bit of sweet”. I do put extra zest to the glaze to give it a bit more bite but other than that – we’re fans!! Thank you!!
This recipe is the best one I have tried out for this kind of pound cakes. Will it work, if I substitute lemon for orange and blueberries for cranberries?
If I double the recipe and make 2 loaf pans instead of 1, how long should I bake? Will the baking time increase?
Glad you liked it Ilana! Instead of tweaking this, I’d suggest using this recipe. And if you make two loaves, the baking time may increase by just a minute or two, but not significantly. Hope you enjoy if you make it!
Most delicious flavors in this pound cake.
How can I make this in 4 small loaf pans?
Hi Jan, glad you liked it. Depending on the size of your mini loaf pans, you may be able to fit this in 4 of them. 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.
I have 4 mini loaf pans:
3″D X 5.5″ W X 2.25″ H
Hi Jan, this amount of batter should be sufficient for 3 mini loaf pans. Hope that helps!
Thanks so much Jenn. Can’t wait to try out the mini pans.
I halved the recipe and it yielded two 5 3/4 x 3 x 2 1/8 mini loaves (approximately 250g of batter in each). I’d imagine the recipe as written would require 4 of my size loaves.
Good to know, Evie — thanks for reporting back!
How long did you bake the mini loaves ?
Great taste! Took awhile, but well worth the effort!
I tried this recipe this weekend turned out perfect.
This is such a yummy recipe! Do you know if I’d be able to use a glass 8×8 baking dish for more of a cake style?
Hi Elona, I think that should work. I’d start checking it for doneness at about 30 minutes. Please LMK how it turns out!
Made this today to share with girlfriends. This recipe is so light and flavoursome; definitely one to do again… and again!
This is a keeper! I found the flavors to be light and bright and not overly sour or sweet.
My entire family loved it so much that I am making it again today!
Hi. Would this cake take a ganache covering for a birthday cake.
Unfortunately, I don’t think that would work with this cake — sorry!
Yum looks so good! Any idea if i can substitute white spelt flour for all-purpose flour?
Hi Dana, I’m not very familiar with spelt flour, so I can’t say for sure — I’m sorry!
Hi! Is it possible to use this recipe as a pound cake? If so..how much would you increase the ingredients?
Can you clarify what you mean as this recipe is for a pound cake? Are you saying that you’d like to bake it in a different pan?