Name: Lemon Blueberry Pound Cake
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 1/2 tsp baking powder; 1/2 tsp salt; 1 cup unsalted butter, softened; 1 1/4 cups granulated sugar; 4 large eggs; 1/2 cup whole milk or buttermilk; 2 tbsp fresh lemon juice; 1 tbsp lemon zest; 1 tsp vanilla extract; 1 1/2 cups fresh or frozen blueberries; 1 tbsp flour (for coating blueberries); Optional: 1/2 cup powdered sugar and 1-2 tbsp lemon juice for glaze

This Lemon Blueberry Pound Cake is the perfect balance of sweet, tart, and buttery richness. Every bite delivers juicy blueberries and fresh lemon zest wrapped in a moist, dense pound cake. Whether I’m enjoying it with morning coffee or serving it as a dessert, this cake never fails to impress.

Why You’ll Love This Recipe

I love how this cake brings together the vibrant tang of lemon and the juicy pop of blueberries. It’s one of those recipes that feels fancy enough for guests but easy enough to whip up any day of the week. The texture is dense yet soft, like a classic pound cake should be, and it holds up beautifully with or without a glaze. Plus, it stays moist for days, making it perfect for make-ahead baking.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Baking powder
Salt
Unsalted butter
Granulated sugar
Eggs
Whole milk or buttermilk
Fresh lemon juice
Lemon zest
Vanilla extract
Fresh or frozen blueberries
Optional: powdered sugar and lemon juice for glaze

Directions

I start by preheating the oven to 350°F (175°C) and greasing a loaf pan or bundt pan.
In a bowl, I whisk together flour, baking powder, and salt.
In a separate mixing bowl, I cream the butter and sugar until light and fluffy.
I add the eggs one at a time, mixing well after each addition.
Then, I stir in the lemon juice, zest, vanilla extract, and milk.
Gradually, I incorporate the dry ingredients until just combined.
I toss the blueberries in a bit of flour (to prevent sinking) and gently fold them into the batter.
I pour the batter into the prepared pan, smoothing the top.
I bake for about 55–65 minutes, or until a toothpick inserted into the center comes out clean.
After cooling, I drizzle with a simple lemon glaze if I want an extra burst of flavor.

Servings and timing

This recipe yields about 10 to 12 servings. It takes approximately 15 minutes to prepare and 55–65 minutes to bake. I usually let it cool for at least 30 minutes before slicing.

Variations

I sometimes swap out the blueberries for raspberries or blackberries for a different twist.
When I want extra richness, I add a dollop of sour cream to the batter.
For a gluten-free version, I use a 1:1 gluten-free flour blend.
If I’m short on lemons, I use orange zest and juice instead for a citrusy change.
To make it extra decadent, I add a cream cheese swirl before baking.

Storage/Reheating

I store the cake covered at room temperature for up to 3 days or refrigerate it for up to a week. To reheat, I warm individual slices in the microwave for about 10–15 seconds. If I freeze it, I wrap slices in plastic and foil, then thaw at room temperature when I’m ready to enjoy.

FAQs

How do I keep the blueberries from sinking in the cake?

I toss them in a tablespoon of flour before folding them into the batter. This helps suspend them evenly throughout the cake.

Can I use frozen blueberries?

Yes, I use frozen blueberries straight from the freezer. I don’t thaw them first to avoid streaking the batter.

What’s the best type of pan to use?

I prefer a standard loaf pan, but this recipe also works well in a bundt pan or even mini loaf pans for gifting.

Can I make this cake ahead of time?

Absolutely. I often bake it a day in advance—it actually tastes better the next day as the flavors develop.

Do I need to use a glaze?

No, the cake is flavorful on its own. But when I want a little extra sweetness and shine, I mix powdered sugar with lemon juice for a quick glaze.

Conclusion

This Lemon Blueberry Pound Cake has become one of my go-to recipes for good reason. It’s easy to make, packed with flavor, and beautifully balanced between bright citrus and sweet berries. Whether I’m baking it for a weekend treat or a special gathering, it always delivers.