Lemon Blueberry Pound Cake

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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.

Nutrition Information

Powered by Edamam

  • 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.

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Reviews & Comments

  • I have made this several times now because it is one of the best cakes that I have ever tasted! My family thinks so, too! It doesn’t last long at all! Now I make 2 at a time & freeze one for later. The only issue I have had is that the top seems to brown before the center is all the way done, so I just lay some foil on top after it bakes a little while. I know ovens can differ. We love the glaze, so I make double because we love lots of it! Yum! 😋

    • — Ragan on September 18, 2021
    • Reply
  • I made the cake following instructions as closely as I could. The flavor was delightful. The crumb was so light and lovely. But the cake was very dry. I baked it longer than the recipe said – until the center was fully baked. Do you suppose it came out dry because I over-baked it? I used the 9×5 dark pan. Oven temp checked out using a thermometer so it isn’t that. Or maybe I over-beat it? I definitely want to make it again, but sure would like to get it right next time!

    • — Eager to Learn on September 11, 2021
    • Reply
    • Yes it sounds like the cake was likely over-baked. The dark pan might have caused the exterior to darken before the interior was cooked through. I really like USA bakeware loaf pans.

      • — Jenn on September 11, 2021
      • Reply
  • This is absolutely delicious! Today will be my fourth time baking this pound cake.
    I have had a consistent problem with the middle upper cake not being fully baked. I have kept baking it until it is done, but that leaves me a super dry and crumbly cake.
    Is it because I am baking in a glass 9×5 dish?
    I have had fantastic results with all your recipes! This is the only one that gives me trouble.
    Thank you!

    • — Cate on September 7, 2021
    • Reply
    • Hi Cate, Yes, a glass dish can affect the baking process. I suggest using a metal loaf pan for best results. I really like USA loaf pans.

      • — Jenn on September 8, 2021
      • Reply
  • Hi um can I put bicarbonate of soda in instead of baking soda

    • — Lawrence Tearle on September 3, 2021
    • Reply
    • They are one and the same so, yes, you can use that. Hope you enjoy!

      • — Jenn on September 3, 2021
      • Reply
  • This lemon blueberry pound cake is delicious, so tender and so flavorful. The lemon truly shines and is a perfect compliment to the sweet pound cake. I wanted to comment specifically on this recipe when I saw that a few readers had issues with this pound cake. The issues may be the result of how one constructs the batter….using spoon/level measuring method, room temp ingredients, beginning with fluffy butter/sugar mixture, and following your instructions about combining ingredients. I used to have same frustrating issues in baking cakes where the texture was inconsistent, or cake fell in middle. I now know the process for successful baking and I have you to thank. I have learned so much from your specific instructions and from your responses when I ask questions. My family is appreciative that you’ve made me a better cook! Thank you Jen!

    • — Jennie on September 3, 2021
    • Reply
    • 💗

      • — Jenn on September 3, 2021
      • Reply
  • Easy recipe and I loved the photographs for each cooking stage. Had to search for some terms as its a little different in Australia. Tastes wonderful but didn’t rise as much as pictures demonstrated. Will cook again.

    • — Vicki Munro on August 28, 2021
    • Reply
  • So disappointed! Cake had more of a bread texture – not what I was looking for.

    • — Lisa Clegg on August 27, 2021
    • Reply
    • Super easy recipe and turned out wonderful. You do need to cook for about 1hr 5-8 minutes more .
      I absolutely love all her recipes and cookbooks.😊

      • — Jennifer Onori on September 3, 2021
      • Reply
  • I made this pound cake today and it turned out perfect! I live at a high altitude so I utilized some of Jen’s tips for baking at a high altitude. Next time I might add a few more blueberries but that’s it. This will be my go to recipe for lemon blueberry pound cake from now on! Thank you so much for a wonderful experience!

    • — Cynthia E. on August 26, 2021
    • Reply
  • I was looking for a recipe for my freshly picked Maine blueberries and found yours. I’m so glad I did! It’s so yummy, especially when warm. Thank you!

    • — Sharon on August 13, 2021
    • Reply
  • I don’t have unsalted butter..just margarine (I know not the best but oh well lol) do I still need to add the salt if I am using margarine?

    Can’t wait to make this soon!

    • — Erin Colantonio on August 9, 2021
    • Reply
    • Hi Erin, While it varies by brand, most salted butter has approximately 1/4 tsp. salt per stick, so you can use the salted margarine and reduce the salt in the recipe as needed. Hope that helps and that you enjoy!

      • — Jenn on August 10, 2021
      • Reply
      • Had a sudden desire to bake a lemon and blueberry cake, found this recepie and gave it a try. I think I’ll be saving it for future and share with friends and family because it came out absolutely delicious. Thank you so much for sharing xx
        P.s I wish I could add a photo, it looks beautiful.

        • — Annie Safat on August 13, 2021
        • Reply
  • This is definitely a keeper! Thanks for sharing this recipe 😊🙏🏻

    • — Joanne Lim on August 1, 2021
    • Reply
  • can i substitute raspberries instead of blueberries?

    • — Carol Oneill on July 31, 2021
    • Reply
    • Sure, that should work. Please LMK how it turns out!

      • — Jenn on August 3, 2021
      • Reply
      • hi i made a loaf and the blueberries bled even after i flour-coated them beforehand. is it because i added abit too much blueberries? but overall the loaf tasted AMAZINGGG!!!

        • — nana on September 5, 2021
        • Reply
        • Hi Nana, Did you add more blueberries than the recipe calls for? Also, were your blueberries frozen? If you use frozen blueberries and thaw them before incorporating into the batter, they will discolor the batter. Glad you enjoyed it though!

          • — Jenn on September 6, 2021
          • Reply
  • Hello,

    Could I use 1/2 brown sugar and 1/2 white sugar instead of 250gr of sugar?

    Thanks,

    • — Alma on July 29, 2021
    • Reply
    • Hi Alma, It may be fine, but for the best results, I’d stick to the white sugar. Hope you enjoy!

      • — Jenn on July 29, 2021
      • Reply
  • Would it work if I used a Bundt pan?

    • — Carol on July 24, 2021
    • Reply
    • Hi Carol, I don’t recommend a bundt pan here. I’d be concerned it would stick. Sorry!

      • — Jenn on July 26, 2021
      • Reply
  • Hi Jenn I have tried several of your recipes and they always come out delicious. I only have a ceramic loaf pan, will that work with the recipe?

    • — Hildy on July 22, 2021
    • Reply
    • Glad you like the recipes! I haven’t tried this in a ceramic loaf pan but I think it should work. Just keep a close eye on it. Enjoy!

      • — Jenn on July 23, 2021
      • Reply
  • What a great recipe! I don’t normally leave reviews on recipes, but this was just so good that I had to. Not only does this cake have an amazing, delicious flavor, but it has great texture as well. I stumbled upon this recipe because my father-in-law gave me fresh blueberries. This was the perfect way to use them! Mine did not sink to the bottom at all. My loaf pan is dark so I lowered the temp to 325 & baked it for 70-75 minutes. It turned out perfectly, not burnt on the edges at all! The other change I made was that I used True Lemon packets (4 in the glaze, 4 in the batter) instead of lemon zest (only had lemon juice, not whole lemons). Thank you, Jenn, for sharing this recipe.

    • — Lindsey on July 21, 2021
    • Reply
  • Loved this recipe! I will bake this again this summer

    • — Susan Mirels on July 19, 2021
    • Reply
    • This recipe was just what I was looking for.
      Everyone barely kept their hands to themselves.
      I used all sorts of different berries and it still turned out amazing.
      Worth spending time on it!

      • — Kris on August 30, 2021
      • Reply
  • Hand-picked wild Maine blueberries 🫐🫐🫐 can’t be beat! I picked them yesterday in the woods, around my quarry. So many, I couldn’t decide which ones to pick! Great recipe!

    • — Kelli Kinney on July 18, 2021
    • Reply
  • I was wondering if I could substitute buttermilk for the milk in this recipe? I’ve made it many times with milk and love it, but I don’t have any milk in the house but I do have some buttermilk powder so I could make buttermilk instead.

    Thank you!

    • — Jan McCartin on July 14, 2021
    • Reply
    • Hi Jan, that would be fine, but I’d cut the lemon juice back to 1.5 tablespoons. Hope you enjoy!

      • — Jenn on July 16, 2021
      • Reply
  • Delicious! Baked it in 9×5 dark pan. Took 60 minutes. Did leave the eggs and butter in room temperature. Reduced sugar to 1 cup. Only used 1 lemon. Came out perfect! My family loved it. Great for breakfast / brunch snack.

    • — Kim T. on July 1, 2021
    • Reply
  • Delicious, turned out perfectly and I am definitely going to make it again. We have never iced it. Just couldn’t resist having a piece before it had cooled enough.

    • — Joanne on June 28, 2021
    • Reply
  • This pound cake is worth all the time and effort! I read through the reviews and like many others, the baking time was about 15-20 minutes over the 60 minutes baking time. Maybe my oven is off, maybe I need to have the milk and eggs at room temp. I just kept checking to make sure the tester was clean before taking it out of the oven. It is a beautiful golden brown and the texture is light and tender. And the blueberries (I used frozen) did not sink! I would suggest that the cake stays on a wire rack with parchment underneath while icing because the icing was messy on the plate. End result is yummy and I’ll be making it again! Thanks Jenn!

    • — Kathy Bettes on June 22, 2021
    • Reply
  • Father’s Day Raves! I made this a few weeks ago, and froze it for a family Father’s Day brunch. This lemon blueberry pound cake was a big hit. I followed the directions exactly and it came out perfectly! It was pretty and tasty. A definite keeper.

    • — Jill on June 20, 2021
    • Reply
  • So good and moist! I added more blueberries in the mix because I love them and it turned out amazing!

    • — Charissa on June 15, 2021
    • Reply
  • My favorite pound cake ever! My husband loved it and he is not a lemon fan!

    It’s moist and bursting with fresh flavor…. already shared the recipe with family and friends

    • — Sue G on June 14, 2021
    • Reply
  • 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
      • Despite greasing the pan and the parchment paper, this stuck horribly to the pan. Nevertheless, it was delicious. I’ll try again.

        • — Lura on July 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
      • Omg this was the best pound cake i had in years! And i made this one!! I can’t wait to make it with other fruits, maybe orange and cranberry? Do you have any suggestions? Thank you so much for this wonderful and delicious recipe!

        • — Jade on August 11, 2021
        • Reply
        • So glad you liked it! If you’d like to use orange juice and cranberries, I’d suggest this recipe instead. Hope you enjoy if you make it. 🙂

          • — Jenn on August 12, 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

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