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.

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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 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.

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Reviews & Comments

  • Dear Jen
    Lemon blueberry pound cake was a success. I am very grateful that I discovered your site and will pass around your recipes. You are extremely precise and meticulous. Can I omit Walnuts? Use to make in France good petites brioches avec têtes.
    Can you suggest one with instant dry yeast?
    🙏🙏🙏
    Bravo, Brava Bravissimo!!!!!
    Yvonne

    • — Yvonne Gore on June 3, 2020
    • Reply
    • Hi Yvonne, so glad you enjoyed this! You asked if you could omit nuts — I assume you meant to ask if you could add them. If so, yes, that would work — I’d just chop them before adding. And I don’t have a proven recipe for brioches avec têtes – sorry! If I come across anything that looks worthwhile, I’ll send it your way. 🙂

      • — Jenn on June 3, 2020
      • Reply
  • Excellent! My husband loves blueberries and this loaf did not disappoint. I had to substitute 3/4 tsp. lemon extract for the zest and I used frozen wild blueberries. They did not sink and I think he enjoyed the loaf as much as your blueberry muffun recipe.

    • — Elizabeth on May 28, 2020
    • Reply
  • Hi,

    May I know can I bake this in a paper cup?

    • — Phyllis on May 28, 2020
    • Reply
    • Hi Phyllis, Unfortunately, this won’t work in a paper cup – sorry!

      • — Jenn on May 28, 2020
      • Reply
  • Well . . . . I’ve just had a second attempt at this cake. This time I left it in the tin for 30 minutes to cool, and it didn’t collapse 🙂
    The blueberries sank, but OMG it is sooooo delicious. I googled about the blueberries sinking and apparently that’s just due to gravity. Not worried about that anyway as the taste is amazing.
    Going to try the strawberry cake next, and maybe use up the remaining blueberries.
    Thank you for your fabulous recipes!

    • — Catherine on May 27, 2020
    • Reply
  • Tres chere Jenn
    Je suis francophone et je demeure à Montréal.
    J’ai habité Toulouse et je suis une passionnée de pâtisserie. J’ai rarement vu des recettes aussi bien détaillées que les votres.
    J’ai essayé votre pain au bleuets et citron ainsi que les muffins aux bleuets.
    Toutes vos recettes et conseils méritent que vous soyez louangé (praised)
    In this difficult time I wish you Health and Hope.
    Let’s have faith and courage to eradicate this virulent virus which has caused too too many deaths in the world.
    Beaucoup d’admiration et toutes mes sincères félicitations! Continuez , je suis contente d’avoir trouvé votre site, je dirai par pur hasard.
    Bravo, brava, Bravissimo.
    Ça. Va bien aller 🌈🌈
    It’s going to be OK
    Warmest thoughts
    Yvonne

    • — Yvonne Gore on May 25, 2020
    • Reply
  • Was so good! Can I freeze half of this cake for later?

    • — Tamara on May 24, 2020
    • Reply
    • Yep! Glad you enjoyed it. 🙂

      • — Jenn on May 24, 2020
      • Reply
  • Thank you for your awesome recipes! I made this recently and it turned out perfect! My question is, could I double up the recipe to make 2 loaves?

    • — Jennifer L on May 24, 2020
    • Reply
    • Glad you liked it! Feel free to double all the ingredients and bake in two loaf pans.

      • — Jenn on May 25, 2020
      • Reply
  • The flavor was fantastic, but the blueberries sunk to the bottom. They were rather large berries and I had to mix them in quite a bit to get them in the batter, not on the batter.
    Did I over mix the cake and cause the berries to get wet and sink?

    • — Amy on May 21, 2020
    • Reply
    • Hi Amy, Sorry to hear the berries sunk! It doesn’t sound like you overmixed it. While it’s not a cure-all, I love King Arthur flour (it’s got a slightly higher protein content which makes the crumb a little sturdier) and when I’ve used it in this recipe, the berries don’t sink. It may be worth a try if you want to make this again.

      • — Jenn on May 21, 2020
      • Reply
  • I have made your lemon bundt cake and it is delicious! I would like to make this one with blueberries on bundt pan. Will it work and what changes would I need to make?

    • — Nancy A on May 21, 2020
    • Reply
    • I wouldn’t recommend it, Nancy — I think there’s a really high likelihood that it will stick to the pan — sorry!

      • — Jenn on May 21, 2020
      • Reply
      • I made this cake and it was utterly tasty. I bake primarily for my sister and brother-in-law, who thankfully has a sweet tooth that doesn’t quit. They loved the blend of tart lemon and fresh sweet blueberries, and thought the glaze was the yummy topper. He said flat out that this cake recipe is a keeper. Thanks, Jenn!

        • — Lois, Pittsburgh on May 22, 2020
        • Reply
  • I have a lot of blueberries I froze from my blueberry bush last summer. I know freezing changes berries a lot. Can I use them for this recipe? If so, what adjustments should I make.

    • — Brie on May 21, 2020
    • Reply
    • You can use them with no adjustments (just don’t defrost them or the batter will turn purple). Hope you enjoy!

      • — Jenn on May 21, 2020
      • Reply
  • I’ve just made this. I left it for 10 minutes after cooking, and it collapsed coming out of the tin. No worries though. Just gave me the chance to taste it a lot sooner! It might not look too good now, but it really does taste nice! Think I’ll try it as muffins next time.

    • — Catherine on May 20, 2020
    • Reply
  • Hi Jenn, I made this cake today and love the flavor. The cake had a very heavy, dense bottom 1/3. Could I have over mixed the batter? My batter looked like your picture and the cake didn’t stick to the pan. The toothpick came out clean after 55 minutes. Any ideas?

    • — Linda Borowski on May 19, 2020
    • Reply
    • Hmmm… did the blueberries sink to the bottom? If so, the moisture from them could’ve made that part of the cake more dense.

      • — Jenn on May 21, 2020
      • Reply
  • Made this just as written and it’s fantastic. My girlfriends all asked for the recipe. High praise to you! If I were to make this in mini loaf pans….6×3…how long would you suggest baking time? Thank you for this recipe!

    • — Patti R on May 18, 2020
    • Reply
    • Glad you liked this! I haven’t made this in mini loaf pans so I’m not certain how long they’ll take to bake, but I would start checking them at about 35 minutes (just keep a close eye on them). I’d love to hear how they turn out!

      • — Jenn on May 18, 2020
      • Reply
  • Followed directions. Made no ingredient changes. Flavor is good, but have never before had ALL the blueberries sink to the very bottom. And cake is dry and crumbly. My loaf was checked at 50 minutes with toothpick and center was very loose, wet and jiggling, and very pale. At 60 minutes, checked with toothpick and while more light brown was still wet. Another 10 minutes and it looked done and toothpick inserted came out clean. My oven temps have been checked and I used the correct size pan. All in all, not a recipe I would repeat.

    • — Patricia on May 18, 2020
    • Reply
    • Hi Patricia, Sorry you had a problem wth this! What you described is a bit of a head-scratcher. It sounds like it was overbaked (with all the blueberries, it definitely shouldn’t be dry). What brand of flour did you use? Is there any chance you may have measured something incorrectly?

      • — Jenn on May 19, 2020
      • Reply
  • Hi Jenn,

    Made this tonight and my blueberries mostly sunk to the bottom of the pan. What is the tweak you made to prevent this from happening? The blueberries were evenly mixed within the batter. I usually use King Arthur Flour, but can’t get it at this time. Can that really make that much of difference? Otherwise the taste was wonderful. I will try it again and maybe try to keep the blueberries on top of the batter?

    • — Tammy on May 17, 2020
    • Reply
    • Hi Tammy, sorry to hear your blueberries sunk! When I tweaked the recipe, I added 3 more tablespoons of flour (giving the cake a little more structure so the berries don’t sink) and a touch more sugar and lemon juice. And while it’s not a cure-all, I love King Arthur flour (it’s slightly higher in protein which makes the crumb a little sturdier) and when I’ve used it in this recipe, the berries don’t sink.

      • — Jenn on May 18, 2020
      • Reply
  • Delicious ~ great treat for us. Thank you.

    • — Betty Sheckler on May 17, 2020
    • Reply
  • I made it today, turned out fab but the blueberries sank to the bottom! I covered them in flour so not sure what went wrong. But it was lovely, so light and fluffy and it was all gone by the end of the day!

    • — Leanne on May 16, 2020
    • Reply
    • Hi Leanne, Glad you enjoyed this despite the blueberries sinking! If you make this again, I recommend using King Arthur flour. Their all-purpose flour has a higher protein content than many other brands; this helps to give the cake more structure which may keep the berries from sinking. Hope that helps!

      • — Jenn on May 18, 2020
      • Reply
  • I made this 5-16-2020. Flavor was good. It was just too many steps that needed separate bowls to prepare. Also, I used a non stick bread pan, sprayed it heavily with Pam. Had a hard time taking it out of the pan. Part of the bottom of the loaf stayed in the pan. So, I won’t do it again. A friend wanted to try it so I made it for her. She liked the flavor.
    Diane Tippett

    • — Diane Tippett on May 16, 2020
    • Reply
    • Hi Diane, Sorry you had a problem with this sticking! Did you line the bottom of the pan with parchment?

      • — Jenn on May 18, 2020
      • Reply
  • Hummmm, so good!
    The wonder of Jenn’s lemon-blueberry cake was
    it tasted even better than it looked in the photo!
    Another plus, it was easy to make with not too many ingredients.

    Jenn’s onceuponachef.com website with its plethora of delicious recipes has become my Go To destination when planning a meal. Thank you, Jenn!

    • — Susan on May 16, 2020
    • Reply
    • ❤️

      • — Jenn on May 18, 2020
      • Reply
  • Hi Jenn,
    I only came across you the past week and I already want to try so many recipes (and I’m not a big baker/cook). I’m interested in trying this cake and the carrot cake but I wanted to know about making them gluten free. Do you happen to know would all the measurements be the same if I used gluten free flour? Also on a separate question for a different recipe, we don’t have old bay seasoning in Ireland, is there anyway of mixing different herbs/spices to make up something similar? Thank you in advance.
    Stay safe!

    • — Leanne on May 15, 2020
    • Reply
    • Hi Leanne, so glad you found the blog! While I haven’t made either of these cakes with gluten-free flour, I suspect you could with a good all-purpose gluten-free flour mix (with no additional adjustments). Please LMK how they turn out if you try them! And regarding the old Bay seasoning, it is a combination of spices including mustard, paprika, celery salt, black and red pepper and more. If you can’t find it in Ireland, here’s a recipe for homemade Old Bay seasoning. (And it’s a delicious seasoning for all kinds of other foods including popcorn, fries and egg salad.)

      • — Jenn on May 17, 2020
      • Reply
      • Thanks for getting back to me! I tried this recipe with the gluten free flour and it was so good! My blueberries sank to the bottom and we don’t have the flour you’ve mentioned in other posts here but you know what, it was so good anyway! I haven’t had a chance to try the carrot cake recipe but I will try it soon. I’ll be making this all the time now! 😄😄 and I’ll give the seasoning mix a go too! Thanks so much again!!

        • — Leanne on May 26, 2020
        • Reply
  • Made this today and it is lovely. I added more blueberries because my husband likes everything to have a lot of fruit. Nice cake without a lot of work.

    • — Mary Ward on May 14, 2020
    • Reply
  • Made this loaf today, followed the recipe as it is written, turned out perfect! Didn’t have any of the issues some others experienced. Didn’t realize I was out of 10x so couldn’t make the glaze, but honestly I don’t think it really needs it! Not overly sweet, delicious!!

    • — Cheryl B on May 14, 2020
    • Reply
  • The cake was delicious! I made it in mini loaf pans, and both the cake and glaze came out perfectly. Thank you so much!

    • — Lily on May 14, 2020
    • Reply
  • Hi, first off thank you for so many great recipes. I’ve made a few of your recipes with great success but I made this yesterday and it was pretty dry but I’m at 7000 ft elevation. I don’t normally bake so this was a bit of an adventure for me. Is there something I should do to modify the recipe so it’s not so dry. Also a minor point, in the written recipe you call for two cups of flour and a teaspoon but when adding flour to the berries it calls for a tablespoon. Of course it’s an easy solution to start with the smaller amount and add more if needed.
    Thanks again

    • — Myles Standridge on May 13, 2020
    • Reply
    • Hi Myles, I don’t have any experience with high elevation baking but I suspect it has something to do with the dryness, as this is a very moist cake (the blueberries make it so). I would try reducing the flour by a few tablespoons next time, or baking it for a bit less time. (And thank you for catching that typo; it has been corrected!)

      • — Jenn on May 15, 2020
      • Reply
  • Hi Jenn, I don’t know how I found your website, but since I’ve known it I’ve made a lot of recipes and they’re all very good. They are quite simple recipes with many practical recommendations. Last Sunday I made this cake and although it’s very good, everything stuck to me in the pan. I prepared the pan with non-stick spray and floured the blueberries. The only thing I did wrong was that I used a smaller pan, but I don’t think this influenced the fact that the cake got stuck in the pan. Could you give me a recommendation so this doesn’t happen again? Thanks a lot Jenn for all your time and recipes.

    • — Ana Maria on May 12, 2020
    • Reply
    • Hi Ana Maria, I’m so sorry you had trouble with the cake sticking! A few readers mentioned that their blueberries sunk to the bottom, which can cause sticking. I have made a few minor tweaks to the recipe to help prevent this, and I’ve also added instructions to line the bottom of the pan with parchment paper for extra insurance. A few more thoughts — for best results, I recommend using King Arthur flour, and it may also be time to update your loaf pans. I like these.

      • — Jenn on May 12, 2020
      • Reply
    • Made it. Very good and lemony. I should have used the wax paper in the tin. Next time.

      • — Sylviane on May 17, 2020
      • Reply
      • Glad you liked it! Just to clarify, you’ll want to line the bottom of the pan with parchment paper (not wax paper).

        • — Jenn on May 18, 2020
        • Reply
  • Hi Jenn,
    I was wondering why you don’t have a syrup in this recipe like you do for your lemon pound cake in the bundt pan? I made that a few weeks ago and it was delicious, but if you can get away with less sugar I’d love to since this recipe looks almost identical to your other one.
    Thanks!

    • — Charlotte on May 11, 2020
    • Reply
    • Hi Charlotte, the syrup adds moisture to the pound cake; the blueberries in this recipe add plenty of moisture, so the syrup isn’t necessary.

      • — Jenn on May 12, 2020
      • Reply
  • I made this today. Everyone loved it. It was gone instantly. Thanks for the recipe!!

    • — Jenn on May 10, 2020
    • Reply
  • This made a great Mother’s Day cake for dessert. The lemon flavor comes through clearly. I amped up the lemon flavor with a drop or two of lemon essential oil in the glaze because I like being knocked over the head by the lemon flavor. It’s the perfect size for a brunch and would make a great breakfast cake. It would also be a fabulous gift to take to a neighbor. It’s now my Mom’s favorite cake. The fact that you can use frozen blueberries in this cake makes it so convenient as most of the other ingredients are pantry items. It’s a cinch to make. Thank you so much for the recipe.

    • — C. Duffy on May 10, 2020
    • Reply
  • Delicious! Easy to make!

    • — Sylvia Angulo on May 10, 2020
    • Reply
  • I made these as muffins. They are fabulously good, lemony and full of blueberries! I’ll make them again!
    Jenn told me to use muffins liners, but I just sprayed the pan. It didn’t work! They were hopelessly stuck. But I put the whole pan in the freezer for a couple of hours then took it out and turned upside down under hot water for a little bit. Then I kind of twisted on the frozen muffins, one by one, and they came out, not perfectly, but good enough to give away. Next time, muffin liners!

    • — Brenda on May 10, 2020
    • Reply
    • This was so good. One of those batters where it was so light and fluffy that I wanted to eat it out of the bowl before baking. I did not make the glaze, but sprinkled a little turbinado sugar on top.

      • — Randy on May 22, 2020
      • Reply
  • This tasted so good! My blueberries still sunk to the bottom and I wonder if there was anything else that might have affected it. I did toss them in flour. Still tasted great, and mine needed less time.

    • — Annie on May 10, 2020
    • Reply
    • Hi Annie, Glad you enjoyed it! I don’t think you did anything wrong. A few readers mentioned that they had this issue so I made a few minor tweaks to the recipe that I think will help.

      • — Jenn on May 11, 2020
      • Reply
  • Hi Jenn,
    Thank you for this beautiful recipe. I made it today for my mother on Mother’s day and it turned out well and tastes delicious. I noticed all the blueberries sank to the bottom of the cake though, what do you think caused this? Did I not stir through enough? Any tips you have is very much appreciated.
    Many thanks,
    Linda

    • — Linda on May 10, 2020
    • Reply
    • Hi Linda, I’m not sure what caused your blueberries to sink — there are so many variables in baking — but since another reader mentioned the same issue, I made a few minor tweaks to the recipe that I think will help.

      • — Jenn on May 11, 2020
      • Reply
  • Baked this today. Used buttermilk in lieu of regular milk since that’s what I had on hand. Turned out delicious! Thanks for a wonderful recipe. I’m enjoying your cookbook, too.

    • — Jessica on May 9, 2020
    • Reply
  • Picked blueberries a few days ago, so the timing was perfect! My cake rose a bit higher than your photos. I baked it in a convection oven. Could that have made the difference? Also used a ceramic clay pan.

    • — Mary on May 9, 2020
    • Reply
    • So glad you enjoyed it, Mary. The convection oven could definitely have given it a bit more of a lift.

      • — Jenn on May 9, 2020
      • Reply
  • ThankYou! This turned out great!!
    Great texture and flavor

    • — Connie on May 9, 2020
    • Reply
  • First of all, I hope you and your family are well during these trying times. You are my go to blog for new recipes that always turn out terrific. Can I use a sugar substitute, such as Swerve, as my husband is diabetic?

    • — Pennisue on May 9, 2020
    • Reply
    • So glad to hear my blog is your go-to! I wish I could help but I’ve never worked with sugar substitutes so I can’t say for sure how it would impact the recipe. I’d love to hear how it turns out if you try it with Swerve!

      • — Jenn on May 10, 2020
      • Reply
      • Hello Jen, I made this cake for my mother for Mother’s day, she loves lemon and blueberries. I followed the recipe exactly as written, it was amazing!Moist,tender,full of blueberries,(that didn’t sink to the bottom of the pan)and perfectly lemony,from the cake to the glaze.My sisters loved it also,we ate it while social distancing.Excellent recipe!

        • — Mary on May 12, 2020
        • Reply
  • I made this for my family for breakfast. As with all of her recipes, they are easy to follow, not a ton of ingredients or steps, and great. This is really good and worth trying.

    Suggestions
    I used frozen blueberries (because I had)and they were somewhat tasteless, use fresh if possible.

    I cooked for 50mins and was still raw, put in for 10 minutes more and a little well for me. When close to end of cooking keep an eye on it.

    • — Terry Cassidy on May 9, 2020
    • Reply
  • Hi Jen,
    What do you think can I substitute blueberries with? I live in the tropics and have to make do with tropical fruits. Love your recipes although I sometimes have to modify/change ingredients because of their availability. I want to try this one, though. Any suggestion? Mangoes, perhaps?Or pineapple maybe? Would these fruits work?
    Thanks! Connie

    • — Cora on May 9, 2020
    • Reply
    • Hi Connie, I’ve never tried this with mangoes or pineapple but I think it would work. Just make sure to dice them pretty small so they don’t sink to the bottom. Please LMK how it turns out if you try it!

      • — Jenn on May 12, 2020
      • Reply
  • Hey Jenn! This review is so late in coming but by making this lemony blueberry cake I feel I’ve come full circle. You see, I found your website about 5 years ago when I was looking for the perfect blueberry muffins and yours absolutely hooked me on your other cooking & baking. I have told friends, family and strangers about your recipes and many (including me) have bought your fabulous book! So thank you for all the great food we have been enjoying. Some of our favs are your chicken pot pies, ziti w/sausage, kale & brussel salad, turkey & spinach meatballs, Thai red curry chicken, sweet & spicy chicken w/carrots dates & of course that decadent granola. Thank you so much!

    • — Susan Corson on May 8, 2020
    • Reply
    • You’re so welcome — glad you like the recipes! ❤️

      • — Jenn on May 8, 2020
      • Reply
  • Easy recipe, note to self, use the correct size loaf pan. I used a smaller loaf pan which made it a bit dense. I had to extend the cooking time. The flavor is bright and the glaze adds just the right amount of sweetness.

    • — Libby on May 8, 2020
    • Reply
    • This came out DELICIOUS! Thanks so much for your AWESOME recipes! 🙂

      • — Kathryn Tooker on May 8, 2020
      • Reply
  • May I use salted butter instead of unsalted butter? Will it make a big difference?

    • — Kathryn Tooker on May 7, 2020
    • Reply
    • Sure. While it varies by brand, most salted butter has approximately 1/4 tsp. salt per stick, so you can use the salted butter and reduce the salt in the recipe as needed. Hope that helps!

      • — Jenn on May 8, 2020
      • Reply
    • Hi Jenn,

      I just made this cake, this flavour was great but my cake had some holes (some bigger than others). Not really sure why that happened because I tapped the cake pan on the counter before putting it in the oven. Do you have any idea why this happens? Thanks!

      • — Carissa on May 9, 2020
      • Reply
      • Hi Carissa, That’s definitely a head-scratcher as this is not the kind of cake that should have any air pockets (it should be more dense). Did you make any adjustments to the recipe? What brand of flour did you use?

        • — Jenn on May 12, 2020
        • Reply
  • Hi Jen,

    Do you think almond milk will work here? If yes, how much?

    Thank you

    • — Janelle on May 7, 2020
    • Reply
    • Sure, Janelle – I’d use the same amount. Please let me know how it turns out. 🙂

      • — Jenn on May 8, 2020
      • Reply
  • If you have no blueberries how would that change portions of other ingredients

    • — Ilene on May 7, 2020
    • Reply
    • Hi Ilene, The only change would be to reduce the flour to 1-2/3 cups.

      • — Jenn on May 7, 2020
      • Reply
  • Can you double the recipe to make a bundt cake?

    • — Jennifer T on May 7, 2020
    • Reply
    • Hi Jennifer, I don’t recommend it; this cake may stick in a Bundt pan.

      • — Jenn on May 7, 2020
      • Reply
  • YUM.

    I made the glaze extra thick and it is soooo good. The blueberries really pop! Thank you!

    • — Courtney on May 7, 2020
    • Reply
  • We got so many blueberries from farmers market and This morning I made blueberry scones from your book. Turned out delicious. Thank you so much for sharing and creating these amazing recipes. Almost every day I make something from your site or your book. And with kids being at home at this time we all discover new foods that we love 😍 tomorrow we will be making this delicious cake!!!

    • — Edith on May 7, 2020
    • Reply
  • Can you use cranberries here?

    • — Paula on May 7, 2020
    • Reply
    • Hi Paula, Yes, I think they’d work.

      • — Jenn on May 7, 2020
      • Reply
  • Can I do poppy seeds instead of blueberry for this recipe? And how much can I put?

    • — Joyce on May 7, 2020
    • Reply
    • Hi Joyce, You could add 3 tablespoons of poppy seeds and leave out the blueberries. You might also check out this lemon poppy seed cake, which is very similar to this one.

      • — Jenn on May 7, 2020
      • Reply
      • Just baked this and it turned out awesome! Everyone at home loved it. Thank you Jenn!

        • — Christine on May 8, 2020
        • Reply
  • Secoond time I have made this pound cake. This time I used buttermilk as I had some on hand I needed to use up, and it turned out quite nicely. Wonderful recipe.

    • — Cindy on May 7, 2020
    • Reply
  • Hi Jen. Can you use oat milk in lieu of regular milk?

    • — Terry on May 7, 2020
    • Reply
    • Sure – hope you enjoy!

      • — Jenn on May 8, 2020
      • Reply
  • Your recipe calls for 1 stick of butter but the pictures show 2. Which is correct?
    Thanks, Bonnie

    • — Bonnie Beaver on May 7, 2020
    • Reply
    • Hi Bonnie, Those are half-sticks, so one regular stick. Sorry for the confusion!

      • — Jenn on May 7, 2020
      • Reply
  • Could you use frozen blueberries instead of fresh?

    • — Gen on May 7, 2020
    • Reply
    • Sure, Gen; just don’t defrost them.

      • — Jenn on May 7, 2020
      • Reply
  • Can you use frozen blueberries instead of fresh?

    • — Jojo on May 7, 2020
    • Reply
    • Sure, Jojo, but I wouldn’t defrost them.

      • — Jenn on May 7, 2020
      • Reply
  • Can I use frozen blueberries?

    • — Ana on May 7, 2020
    • Reply
    • Yep – enjoy! 🙂

      • — Jenn on May 7, 2020
      • Reply
  • can you use an equal amount of olive oil in lieu of butter?

    • — eileen on May 7, 2020
    • Reply
    • Unfortunately, olive oil won’t work here — sorry!

      • — Jenn on May 7, 2020
      • Reply
  • Will frozen blueberries work? Love, love, love your recipes!

    • — theresa d on May 7, 2020
    • Reply
    • Yes, just don’t defrost them first or your batter will turn purple. Hope you enjoy!

      • — Jenn on May 7, 2020
      • Reply

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