Lemon Blueberry Pound Cake

This lemon blueberry pound cake is one of those cakes that works just as well for brunch as it does for dessert or an afternoon treat. It’s buttery and tender, with juicy blueberries throughout and plenty of bright lemon flavor from fresh zest, juice, and a tangy lemon glaze.

You’ll need two large lemons for the recipe. Be sure to zest them before juicing them—it’s nearly impossible to do the other way around! And although you might be tempted to bake this in a Bundt pan, I recommend sticking with a loaf pan. The cake releases easily from a loaf pan but tends to stick to a Bundt.

What You’ll Need To Make Lemon Blueberry Pound Cake

• All-purpose flour: Be sure to measure it using the spoon-and-level method. Too much flour can make the cake dry and dense.
• Milk, lemon juice, and zest: Together, the milk and lemon juice create a buttermilk-like mixture that helps give the cake its tender crumb, while the zest adds bright lemon flavor. You’ll need about 2 large lemons for the cake and glaze; fresh juice and zest are best.
• Blueberries: Fresh or frozen blueberries work well. If using frozen, don’t thaw them first, as they can release excess juice and streak the batter.
• Unsalted butter: Allows you to control the amount of salt in the cake. Make sure it’s softened for the best texture.
• Granulated sugar: Sweetens the cake and helps create a soft, tender crumb.
• Eggs: Large eggs provide structure and richness.
• Baking soda: Reacts with the lemon juice to help the cake rise.
• Confectioners’ sugar: Gives the lemon glaze its smooth texture and sweetness.
• Jump to the printable recipe for precise measurements

How to Make Lemon Blueberry Pound Cake

Prepare the lemon mixture: Begin by zesting the lemons. Then whisk together the milk, lemon zest, and lemon juice. Let it sit for at least 10 minutes while you prepare the other ingredients. The mixture will curdle; that’s okay.

Prepare the dry ingredients and blueberries: In a medium bowl, whisk together the 2 cups of flour, baking soda, and salt. In a separate small bowl, toss the blueberries with the remaining teaspoon of flour. Set both aside.

Cream the butter and sugar: In the bowl of an electric mixer fitted with the paddle attachment (or beaters), beat the butter and sugar on medium speed until light and fluffy, 2 to 3 minutes.

Finish the batter: Scrape down the bowl, then beat in the eggs one at a time, mixing well after each addition. With the mixer on low speed, add one-third of the flour mixture, followed by half of the milk mixture. Repeat with another third of the flour mixture and the remaining milk mixture, then add the remaining flour. Scrape down the bowl as needed.

Fold in the blueberries: Using a spatula, gently fold the flour-dusted blueberries into the batter until evenly distributed. Transfer to the prepared loaf pan and smooth the top.

Bake and cool: Bake until the cake is golden brown and a tester inserted into the center comes out clean. Let cool in the pan for about 10 minutes, then turn out onto a rack to cool completely.

Make the glaze: Once the cake is cool, transfer it to a serving platter. Mix the confectioners’ sugar, lemon zest, and lemon juice until thick but pourable, adjusting with more sugar or juice as needed. Spoon over the cake, letting it drip down the sides. Let set for 10 to 15 minutes before slicing.

Tips for the Best Lemon Blueberry Cake

• Use a metal loaf pan. Metal conducts heat more efficiently than glass, helping the cake bake evenly. If using a glass pan, the baking time may differ.
• Don’t overmix the batter. Once the flour goes in, mix just until combined. Overmixing can make the cake dense or tough.
• Make sure the glaze is thick. It should have a thick, almost glue-like consistency so it stays opaque and coats the cake rather than running off.

How to Store and Freeze Lemon Blueberry Pound Cake

The cake will keep on the countertop for up to 3 days, stored in a covered container or wrapped in plastic wrap.

To freeze, let the cake cool completely and leave off the glaze. Double-wrap it securely in aluminum foil or plastic freezer wrap, or place it in a heavy-duty freezer bag. Freeze for up to 3 months. Thaw overnight on the countertop, then add the glaze before serving.

Video Tutorial