Lemon Blueberry Pound Cake

Tested & Perfected Recipes

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

ingredients for lemon blueberry pound cake

Step-By-Step Instructions

Begin by zesting the lemons.

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.)

lemon juice, milk, and lemon zest in measuring cup

In a medium bowl, whisk together the 2 cups flour, baking soda, and salt.

flour, baking soda, and salt

In a small bowl, toss the blueberries with the remaining teaspoon of flour. Set both aside.

tossing blueberries with flour

In the bowl of an electric mixer fitted with the paddle attachment (or beaters), combine the butter and sugar.

butter and sugar in bowl

Beat on medium speed until light and fluffy, 2 to 3 minutes.

beating butter and sugar

Scrape down the sides of the bowl, then beat in the eggs one at a time, beating well after each addition.

adding the eggs one at a timeWith the mixer on low speed, beat in a third of the flour mixture.

adding the flour mixtureNext, beat in half of the milk mixture.

adding the milk mixtureBeat 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.

lemon pound cake batterAdd the flour-dusted blueberries to the batter and, using a spatula, fold until evenly combined.

folding the blueberries into the batter

Transfer the batter into the prepared pan and smooth the top.

lemon blueberry pound cake batter in loaf pan

Bake for 50 to 60 minutes, until the cake is golden brown and a tester comes out clean.

baked lemon blueberry pound cakeLet the cake cool in the pan for about 10 minutes, then turn out onto a rack to cool completely.

lemon blueberry pound cake cooling on rack

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.

confectioners sugar, lemon zest and lemon juice in bowl for glaze

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).

mixed lemon glazeSpoon the glaze over the top of the cake, letting it drip down the sides.

glazing the cakeLet 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 Blueberry Pound Cake

Loaded with blueberries and bright flavor, this lemon blueberry pound cake makes a wonderful brunch (or anytime) cake.

Servings: One 9x5-inch loaf cake (8 to 10 servings)

Ingredients

For the Cake

  • 1/2 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
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup blueberries (if using frozen blueberries, do not defrost)
  • 1 stick (1/2 cup) unsalted butter, softened
  • 1-1/4 cups granulated sugar
  • 2 large eggs

For the Glaze

  • 3/4 cup confectioners' sugar
  • 1/4 teaspoon lemon zest, packed
  • 1-1/2 tablespoons fresh lemon juice

Instructions

  1. 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.
  2. 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.)
  3. 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.
  4. 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.
  5. Transfer the batter into the prepared pan and smooth the top.
  6. 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.
  7. When the cake is cool, transfer it to a serving platter.
  8. 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.
  9. 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.)
  10. Note: You'll need 2 large lemons for the entire recipe. Be sure to zest them before you juice them.

See more recipes:

Reviews & Comments

  • Delicious and so easy to make!

    • — Sarah H. on June 13, 2021
    • Reply
  • This came out terrible, it was dense, not fully baked , and had a sour taste to it. So disappointed

    • — Noreen on June 12, 2021
    • Reply
  • Superb recipe, one of my grandchildren’s favorites. I’ve probably made it 10 times by now, and it’s fantastic. Once I even mistakenly tossed in two sticks of butter instead of one, and it was still fantastic! But I usually make it exactly as written, and it’s delicious.

    • — Linda Purvis on June 5, 2021
    • Reply
  • Delicious..huge hit.

    • — Bethany on June 4, 2021
    • Reply
  • Delicious!!! If you are debating whether or not to make this yummy loaf I say go for it 100%. This dish is perfect for brunch, desert or even breakfast… if you have a sweet tooth like me 😉
    Only problem I had was the middle didn’t cook fully through but I put it back into the oven for a few extra sneaky minutes and voilà!
    Thank you for this wonderful recipe J❤️❤️

    • — A on June 4, 2021
    • Reply
  • We love this lemon blueberry bread. Very easy to make and always delicious. I served it to company for dessert; everyone loved it.

    [I had to make subs based on what I had: white whole wheat flour and oat milk – both worked beautifully.]

    I made the glaze but served it on the side so people could add as much/or as little as they preferred.

    • — DV on June 3, 2021
    • Reply
  • Can this be made ahead and frozen? Thanks!

    • — Jill on June 3, 2021
    • Reply
    • Sure!

      • — Jenn on June 3, 2021
      • Reply
  • Hi. Would it be possible to use dried wild blueberries instead of fresh. Wild blueberries have a lot more flavour. If I can use wild blueberries do I have to soak them before using in the recipe?

    • — Hal on June 3, 2021
    • Reply
    • Hi Hal, I wouldn’t recommend dried blueberries here — sorry!

      • — Jenn on June 3, 2021
      • Reply
  • Yummy, flavorful and I didn’t change a thing. Made this and the Pecan bars for a BBQ that we went to. THANK YOU!

    • — Ellie Mastin on June 2, 2021
    • Reply
  • Hi,

    I want to use my pampered chef stone 9×5 loaf pan for this recipe. Should I adjust the temperature time or anything else in the recipe?

    • — Deborah on May 28, 2021
    • Reply
    • Hi Deborah, It’s always a bit hard to say with stoneware. I don’t think you need to make any adjustments to the temperature, but as for cook time, I would go with whatever your experience with that pan tells you.

      • — Jenn on May 29, 2021
      • Reply
  • SO so good!!

    • — Afsheen Hameed on May 26, 2021
    • Reply
  • Awesome lemony loaf – I have made this several times and it is delicious😊 I add a half of a teaspoon of lemon extract to the cake for even more lemony flavor!!

    • — Janie on May 24, 2021
    • Reply

Add a Review or Question

This site uses Akismet to reduce spam. Learn how your comment data is processed.