Lemon Blueberry Pound Cake – Easy, Moist, and Totally Irresistible

Lemon Blueberry Pound Cake is one of those magical bakes that somehow tastes like sunshine and comfort all at once. Whether you’re craving something cozy with your morning coffee or need a showstopper for brunch with the girls, this cake delivers. We’re talking tender, buttery crumb laced with zesty lemon and bursting blueberries, all wrapped up in a luscious vanilla glaze.

It’s bright, fruity, just sweet enough, and honestly… kinda impossible to stop at one slice. The best part? This pound cake doesn’t require bakery-level skills or a mile-long ingredient list. It’s easy, reliable, and even picky eaters tend to “accidentally” go back for seconds. In fact, if you love our glazed lemon blueberry scones, you’re going to flip for this cake. Let’s dive into how to make this sunshine-on-a-plate recipe happen in your own kitchen.

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What is Lemon Blueberry Pound Cake?

Lemon Blueberry Pound Cake is a buttery, dense cake that’s part dessert, part breakfast hero. It gets its name from the traditional pound cake formula: a pound each of butter, sugar, eggs, and flour. But this version modernizes things with a zesty lemon twist and juicy blueberries folded right in. Think of it as pound cake’s fun, fruity cousin who brings the party to your brunch table.

It’s typically baked in a loaf pan (though a bundt pan could work too), and topped with a smooth, sweet glaze that seeps into every glorious crumb. What makes it stand out from, say, a muffin or regular lemon loaf is its rich, velvety texture and full-on flavor. One bite gives you tart citrus, sweet bursts of blueberry, and that signature buttery depth. You might even want to make two—one to gift, one to hoard.

Reasons to Try Lemon Blueberry Pound Cake

First off, lemon blueberry pound cake is ridiculously delicious. But beyond that, it checks a lot of real-life boxes. It’s a make-ahead dream—you can bake it today and serve it tomorrow, and it somehow tastes even better. It travels well (no frosting to melt!), making it great for potlucks, picnics, or your kid’s bake sale. It’s also freezer-friendly, so if you like having dessert stashed for emergencies—or, you know, Tuesday nights—this cake’s your gal.

Plus, it uses basic pantry staples with a few fresh add-ins. No need for a special trip to a gourmet grocer. Finally, it’s just versatile: breakfast, brunch, afternoon snack, dessert… she’s got range. And if you’re a fan of lemony treats like our lemon blueberry icebox cake or lemon thumbprint cookies, this will fit right into your rotation.

Ingredients Needed to Make Lemon Blueberry Pound Cake

For the Cake:

• ¾ cup (170 g) unsalted butter, room temperature
• 1 cup (200 g) granulated sugar
• 2 tablespoons lemon zest (about 2 lemons)
• 4 large eggs, room temperature
• 1 teaspoon vanilla extract
• 2 cups + 2 tablespoons (265 g) all-purpose flour, divided
• 1 teaspoon baking powder
• ½ teaspoon salt
• ⅓ cup whole milk, room temperature
• ¼ cup sour cream (or full-fat Greek yogurt), room temperature
• 1 cup fresh blueberries

For the Glaze:

• 1½ cups (195 g) confectioners’ sugar, sifted
• 5–6 tablespoons whole milk or heavy cream
• ½ teaspoon vanilla extract
• ½ tablespoon Greek yogurt (optional, for thickening)

Instructions to Make Lemon Blueberry Pound Cake (Step by Step)

Making Lemon Blueberry Pound Cake doesn’t have to be intimidating. This step-by-step guide keeps things simple, so whether you’re a baking newbie or just need a refresh, we’ve got you.

Step 1: Preheat and Prep

Set your oven to 350°F. Grease the bottom of a 9×5-inch loaf pan and line it with parchment paper, letting it hang over the short edges for easy lifting later. This little trick saves you from awkward cake flips and broken bottoms.

Step 2: Infuse the Sugar

In the bowl of your stand mixer, add the granulated sugar and lemon zest. Use your fingers to rub them together until the sugar feels slightly damp and smells like a lemon grove. This releases the lemon oil and infuses the sugar with citrus flavor—don’t skip this part, it’s magic.

Step 3: Cream Butter and Sugar

Add softened butter to the sugar mixture. Using the paddle attachment, beat on medium speed until light, fluffy, and pale—about 2-3 minutes. This helps incorporate air, which makes the cake feel rich but not heavy.

Step 4: Add the Eggs and Vanilla

Add the eggs one at a time, beating well and scraping down the bowl between each addition. Then stir in the vanilla. Your batter might look a bit curdled at this point. That’s okay—it’ll smooth out soon.

Step 5: Mix Dry Ingredients

In a separate bowl, whisk together 2 cups of flour, baking powder, and salt. You’re building the cake’s structure here, so make sure it’s well combined.

Step 6: Alternate Dry and Wet

On low speed, add the dry mixture in three parts, alternating with the milk and sour cream. Start and end with the dry. Mix just until combined—overmixing is where things go wrong, so when in doubt, stop early.

Step 7: Fold in the Blueberries

Toss the blueberries with the remaining 2 tablespoons of flour (this helps prevent them from sinking). Gently fold them into the batter with a spatula. No need to stir like you’re mad at it—just a few gentle turns.

Step 8: Bake

Pour the batter into your prepared pan and smooth the top. Bake for 50–55 minutes, or until the top is golden brown and a toothpick inserted in the center comes out mostly clean. If it starts browning too fast, loosely cover the top with foil.

Step 9: Cool It Down

Let the cake cool in the pan for 10–15 minutes, then lift it out using the parchment and move it to a wire rack. Don’t glaze it while it’s warm—you’ll end up with a runny mess.

Step 10: Make the Glaze

Whisk together the powdered sugar, milk, and vanilla until smooth. If it’s too thin, add more sugar; too thick, a splash more milk. Want it creamier? Stir in a bit of Greek yogurt.

Step 11: Glaze and Serve

Once the cake is fully cooled, drizzle the glaze over the top. Let it set for a few minutes, slice, and serve!

For more fruity dessert ideas, check out this blueberry dessert pizza or our crowd-favorite lemon blueberry cookies.

What to Serve with Lemon Blueberry Pound Cake

This cake plays well with others. Serve a slice with a scoop of vanilla bean ice cream or a dollop of whipped cream for dessert. For brunch, it’s fabulous alongside a hot cup of coffee or tea (bonus points for a citrusy earl grey). Want to go full fancy? Pair it with fresh berries and a sprig of mint. It also shines as part of a sweet breakfast board with fruit, pastries, and our Greek yogurt blueberry muffins. If you’re into lemon-on-lemon action, add a glass of lemonade or even a mimosa. Honestly, though? This cake needs no wingman.

Key Tips for Making Lemon Blueberry Pound Cake

Room temp ingredients make all the difference. Cold butter and eggs won’t blend smoothly and could ruin your texture. Don’t overmix—this isn’t a spin class. Fold those blueberries gently to keep them whole. Greasing the pan and using parchment ensures your cake lifts out without drama. Want more lemon punch? Add a tablespoon of lemon juice to the glaze or a drop of lemon extract to the batter. If blueberries are out of season, you can use frozen ones—just don’t thaw them first. And always, always test for doneness with a toothpick. Your nose might say it’s ready, but trust the center.

Storage and Reheating Tips for Lemon Blueberry Pound Cake

Store your lemon blueberry pound cake tightly wrapped at room temperature for up to 3 days—if it lasts that long. Refrigeration tends to dry it out, so room temp is best unless it’s super hot in your kitchen. To freeze, wrap the cooled loaf in two layers of plastic wrap and then foil. It’ll keep well for up to 2 months. To serve, defrost at room temp and glaze after thawing. For a just-baked feel, warm slices in the microwave for about 10 seconds or pop them into a toaster oven for a slight crisp. Great way to bring back that soft, bakery-fresh texture!

FAQs

Can I use frozen blueberries?
Yes, just use them straight from the freezer—no thawing. Toss with flour before folding in to prevent bleeding.

Can I skip the glaze?
Totally. The cake is delicious on its own, but the glaze does add extra flavor and moisture.

Can I make this gluten-free?
Try using a 1:1 gluten-free flour blend. Results may vary slightly, but several readers have had success.

What can I substitute for sour cream?
Full-fat Greek yogurt works like a charm.

Can I make this in a bundt pan?
Yes! Just adjust the bake time—start checking around 45 minutes.

Final Thoughts

Lemon Blueberry Pound Cake is that rare dessert that feels both indulgent and refreshingly light. It’s perfect for busy weeks, last-minute guests, or those “I need cake and I need it now” moments. Plus, it’s adaptable, beautiful, and easy enough to bake on a Tuesday but impressive enough to serve on a Sunday. So next time you’re staring down a bowl of blueberries or craving something bright, give this recipe a whirl—you’ll be glad you did.

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