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 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.

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Reviews & Comments

  • Great cake! Took me longer than 50-60 minutes but turned out nice! I mixed in some wild blueberry preserves into the glaze and it was amazing.

    • — Lauren on April 8, 2021
    • Reply
  • Can one make this loaf with frozen blueberries?

    • — Alina Hofstede on April 8, 2021
    • Reply
    • Sure, just don’t defrost them first or your batter will turn purple. Hope you enjoy!

      • — Jenn on April 8, 2021
      • Reply
  • This pound cake was absolutely delicious. Excellent lemon flavor and I really liked the texture/consistency of the cake itself. Another winner from Jenn!

    • — Patricia on March 25, 2021
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  • I used fresh blueberries but they sank to the bottom of the cake. What did I do wrong?

    • — Lin on March 23, 2021
    • Reply
    • Hi Lin, Sorry to hear the blueberries sunk. Did you coat them with a teaspoon of flour? If so, 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 March 24, 2021
      • Reply
  • Hi Jenn,
    I’d love to somehow incorporate freshly made lemon curd into this recipe…do you have any suggestions how I might go about it?
    Thank you in advance!

    • — Lori Anne on March 17, 2021
    • Reply
    • Hi Lori Anne, I don’t see a great way to incorporate lemon curd here — sorry!

      • — Jenn on March 19, 2021
      • Reply
      • Each time I try this, after an hour the outside cooks but the inside remains liquid. Is the temperature for a fan assisted oven or for a conventional (regular non-fan) one?

        Otherwise it’s amazing 🙂

        Thank you

        • — Maria on March 20, 2021
        • Reply
        • Hi Maria, The temperature is for a standard oven setting. If you find that the top is getting browned before the inside is done, feel free to a piece of foil loosely on top of the pan.

          • — Jenn on March 22, 2021
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  • I love your recipes only I find I need to reduce the sugar amounts.If I were to make this recipe in a 8.5″ x4.5″ loaf pan, what quantities of ingredients would I need?

    • — Sha on March 6, 2021
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    • Hi Sha, I really don’t recommend making this in an 8.5″ x4.5″ pan. I’m not sure what changes you’d make to the ratios and I’d be concerned that you wouldn’t get a good result. Sorry!

      • — Jenn on March 9, 2021
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  • This is the best pound cake I have ever tried let alone made. My family agrees. I followed the instructions step by step and it turned out perfect. Thank you!

    • — Gina on March 3, 2021
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  • Jen, in your comments you mention that buttermilk is needed for the Lemon Blueberry pound cake. The receipe only list milk as the ingredient.

    Has the recipe been changed?

    • — Pat on February 27, 2021
    • Reply
    • Hi Pat, That is so strange – that comment should not be posted on this recipe (it’s referring to my lemon pound cake recipe). I have removed it. So sorry for the confusion!

      • — Jenn on February 28, 2021
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  • I really enjoyed the glaze in this recipe. Because it’s the winter, my blueberries aren’t the sweetest, giving the cake a kind of bitter flavor. I think the lemon flavor in the cake wasn’t as strong as I liked, so I suggest putting more. But overall, a really nice tasting pound cake!

    • — Lina P on February 26, 2021
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    • I love using buttermilk in my cakes. Could I sub the Milk and use Buttermilk instead? If so, how would I adjust the recipe?

      • — Becky Williams on March 20, 2021
      • Reply
      • Hi Becky, You’re basically making buttermilk with the milk and lemon juice in the recipe, so I wouldn’t recommend replacing the milk with buttermilk. Hope that helps!

        • — Jenn on March 22, 2021
        • Reply
  • I made this recipe last night for the first time and dropped it off for friends this morning! Soon after, I received rave reviews! They said it was, “award winning!”

    My husband is anxious for me to make one for us now!

    • — Liz Keith on February 20, 2021
    • Reply
  • Can I use dried blueberries instead of frozen or fresh ones?

    • — Catherine on February 20, 2021
    • Reply
    • Hi Catherine, I’d stick with fresh blueberries here – sorry!

      • — Jenn on February 22, 2021
      • Reply
  • Does this loaf freeze well?

    • — Diana on February 16, 2021
    • Reply
    • Yep! See the bottom of the recipe for freezer-friendly instructions. Hope you enjoy!

      • — Jenn on February 16, 2021
      • Reply
    • Hi Diana!
      I froze half of mine to prevent myself from eating it all in one go. I have to say it tastes great even when just a few minutes out of the freezer, when it is still very cold and juuuuuust thawed.

      • — Magali on February 26, 2021
      • Reply
  • I made this cake this morning and I used my Pampered Chef mini loaf pan (it makes 4 small loaves). I took the advice from Jenn and started checking the loaves at 30 minutes. I added 5 minute increments and the total baking time was 45 minutes. They are cooling right now and the lemon scent is incredible! They are a lovely brown on the bottom and sides and a light brown on top. Can’t wait to try them!

    • — Carolyn Campeau on February 13, 2021
    • Reply
  • Question regarding metric units. When I use standard baking conversions of cups to grams for the specific ingredients, the amounts differ from yours. (Flour 260g vs 240g, sugar 250g vs 200g, milk 120ml vs 237ml). Can you explain why (more so with milk since it’s twice the amount). As a side I just made the cake with standard baking conversion so will see how it can out tonight).

    • — Anna on February 11, 2021
    • Reply
    • As a side I didn’t see the metric option until I had made the batter…

      • — Anna on February 11, 2021
      • Reply
    • Hi Anna, I have found that there’s definitely variation out there when converting imperial measures to weight/metric. The ones that I use are ones that I’ve tested out on my kitchen scale. Regarding the milk, the recipe only calls for a half cup, hence 120 ml. Hope that clarifies and that the cake came out nicely!

      • — Jenn on February 11, 2021
      • Reply
      • Well I read that wrong on the milk lol…hopefully it tastes good…and in the meantime I’ll look forward to making it again….

        • — Anna on February 11, 2021
        • Reply
      • Update. I must’ve done the milk measurement correct because the cake turned out wonderful. Less sugar didn’t affect the overall taste and consistency. Thank you again for sharing your knowledge. Everything I’ve tried has always turned out perfect.

        • — Anna on February 11, 2021
        • Reply
        • So glad to hear it came out well — thanks for reporting back! 🙂

          • — Jenn on February 12, 2021
          • Reply
  • Love all your recipes! Is it ok to sub canola oil for butter? Thanks!

    • — Maggie on February 11, 2021
    • Reply
    • Glad you like the recipes! Canola oil won’t work here — the only kind of oil that I think would work is (solidified) coconut oil. Keep in mind that I haven’t made it this way. Please LMK how it turns out if you try it!

      • — Jenn on February 11, 2021
      • Reply
  • If you are short on will power better not make this cake! I keep going back for more. Great recipe! Thank you

    • — Fran on February 6, 2021
    • Reply
  • Another winner recipe from you Jenn! I have tried so many recipes for lemon blueberry pound cakes but never got the taste right. This is just right, not too sweet, just right combination of lemon and blueberry. The recipe is simple but delicious. I’ll make another one soon. Thank you!

    • — Fye on February 3, 2021
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  • Is the parchment paper an absolute necessity? If so, do you paper only the bottom, or up the sides too? TY!

    • — LINDA CUFFE on February 2, 2021
    • Reply
    • Hi Linda, I strongly recommend the parchment as it helps ensure that the cake doesn’t stick to the bottom of the pan. (The blueberries can make it more prone to stick.) And it’s only necessary to line the bottom of the pan with parchment, but make sure you spray the whole pan with nonstick spray as well. Hope that helps and that you enjoy!

      • — Jenn on February 3, 2021
      • Reply
  • I made this recipe today. The cake is moist and very tasty.
    There were a lot of steps to follow. It always takes me a little longer the first time I try a recipe.

    • — Paula Korob on February 1, 2021
    • Reply
  • This recipe is a winner! The lemon and blueberries compliment each other very nicely. (You must use the 9×5” loaf pan for success). My cake needed the full 60 minutes.
    Everyone in my family loves this cake and it’s the second time I’ve made it. I love the way the recipe is laid out step by step. The pics help a lot! Thanks Jenn!

    • — Karen Lynch on February 1, 2021
    • Reply
    • I have a question..do I have to use a metal loaf pan? I only have a glass pan
      Thanks…Paula Korob

      • — Paula Korob on February 1, 2021
      • Reply
      • Hi Paula, 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!

        • — Jenn on February 2, 2021
        • Reply
  • What a wonderful loaf. It has everything you would want. Not too sweet bit refreshing and satisfying.

    • — Karen on February 1, 2021
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  • I’ve made til his several times now and apart from the first time when I used a loaf pan that was a bit small (should have known) all the loaves have turned out beautifully. Only suggestion I will make for my Canadian baking friends is to use a larger loaf pan! Has to be at least 9 1/2 x 5 or you’ll have pound cake on the rack and floor of your oven. (Eg. The Wilton loaf pans are a bit small for this). Freezes really well. Yummy lemon flavour too. Glaze when thawed. Thanks Jenn.

    • — Norah Wilsdon on February 1, 2021
    • Reply
  • I just made this last night and it is amazing! I almost went with the lemon blueberry scones but trying this first. I reduced the sugar to 1 cup instead of 1 & 1/4 and it turned out great, could even reduce it more if needed. I would also consider making a bit extra icing to add additional to each slice, but thats just me. So good!

    • — Sarah on February 1, 2021
    • Reply
  • Wonderful simple pound cake! The combination of blueberries and lemon is always a winner, but the crumb of this pound cake also shines. Really delicious. Mine took longer in the oven (and my Wolf oven is usually spot on with baking recipes), more like 70 minutes. Great recipe, like everything on this website.

    • — Linda on January 31, 2021
    • Reply
  • This is amazing! So tender, moist and light. I usually use quite a bit fewer blueberries than stated. Otherwise, I find they overshadow the delicate crumb/texture of the cake. I usually just throw in however many I have on hand. I also like this cake with some additional lemon zest, and a dash of nutmeg works really well for my family’s tastes.

    • — Sarah on January 29, 2021
    • Reply
  • This is absolutely delicious and I make it often… especially when I am able to find meyer lemons. I often omit the glaze as I find it just right without.

    • — Ruth on January 29, 2021
    • Reply

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