Lemon Blueberry Pound Cake

Bright, zesty lemon meets bursts of juicy blueberries in this moist, buttery pound cake that tastes like pure sunshine on a plate. With a tender crumb, golden crust, and a sweet-tart glaze drizzled over the top, every slice is a celebration of fresh flavor. Whether you’re sharing it at brunch, gifting it to a neighbor, or enjoying a quiet slice with tea, this cake brings joy with every bite.

Behind the Recipe

It all started with a lazy Sunday and a surplus of lemons and blueberries calling from the fridge. Inspired by classic pound cake’s rich, dense texture, I dreamed of something that tasted like summer—bright, fruity, and just sweet enough. After some trial (and delicious error), this gem of a recipe was born: a moist lemon cake packed with bursting berries and topped with a glaze that sparkles like morning dew.

Recipe Origin or Trivia

Pound cake traces its roots to Europe, traditionally made with a pound each of butter, flour, sugar, and eggs. This modern twist adds tangy citrus and sweet blueberries for a fresh, fruity spin. Lemon and blueberry have long been a beloved flavor duo in American baking, often found in muffins, scones, and cakes—a match that speaks to summer’s bounty and timeless comfort.

Why You’ll Love Lemon Blueberry Pound Cake

Every forkful of this cake brings a balance of tang and sweetness, density and fluff, warmth and zest. Here’s why it deserves a spot in your baking rotation:

Versatile: Perfect for breakfast, tea time, dessert, or a sweet gift.

Budget-Friendly: Uses common pantry ingredients and seasonal fruit.

Quick and Easy: Simple steps, one pan, and a straightforward glaze.

Customizable: Swap berries, play with citrus, or add a streusel topping.

Crowd-Pleasing: Universally loved by kids and adults alike.

Make-Ahead Friendly: Stays moist for days and even better the next day.

Great for Leftovers: Delicious toasted with butter or turned into French toast slices.

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Chef’s Pro Tips for Perfect Results

Want your cake to be the talk of the table? Here are some insider tricks to get it just right.

• Room temperature ingredients: Ensure butter, eggs, and yogurt are not cold for a smooth batter.
• Coat the blueberries in flour: Prevents them from sinking to the bottom.
• Don’t overmix: Mix just until combined for a tender crumb.
• Use fresh lemon zest: It packs way more flavor than bottled juice.
• Cool before glazing: Let the cake cool fully so the glaze doesn’t melt off.

Kitchen Tools You’ll Need

No fancy gear required, just a few reliable tools to get baking.

Loaf Pan: A standard 9×5 inch pan works perfectly.

Hand Mixer or Stand Mixer: Helps cream butter and sugar into fluffy perfection.

Mixing Bowls: For batter, berries, and glaze prep.

Microplane/Zester: To get the most from your lemons.

Measuring Cups and Spoons: Precision matters in baking.

Whisk: Essential for a smooth glaze.

Ingredients in Lemon Blueberry Pound Cake

This ingredient list is all about harmony—richness from butter, brightness from lemon, and bursts of juicy berries.

1. Unsalted Butter: 1 cup (softened, for richness and moisture).

2. Granulated Sugar: 1 ½ cups (for balanced sweetness).

3. Eggs: 3 large (adds structure and moisture).

4. All-Purpose Flour: 2 cups (provides the base and body).

5. Baking Powder: 1 teaspoon (for lift).

6. Salt: ½ teaspoon (enhances flavor).

7. Lemon Zest: 1 tablespoon (packed with bright citrus oils).

8. Fresh Lemon Juice: 2 tablespoons (tangy freshness).

9. Greek Yogurt: ½ cup (keeps the cake moist and tender).

10. Vanilla Extract: 1 teaspoon (adds depth of flavor).

11. Blueberries: 1 ½ cups (fresh or frozen, bursting with juice).

12. All-Purpose Flour (for berries): 1 tablespoon (prevents sinking).

13. Powdered Sugar: 1 cup (for the glaze).

14. Lemon Juice (for glaze): 2–3 tablespoons (adjust for desired consistency).

Ingredient Substitutions

Don’t worry if you’re short on something—here are easy fixes.

Greek Yogurt: Sour cream or buttermilk.

Blueberries: Raspberries or blackberries.

Lemon Juice: Lime juice or bottled lemon juice (in a pinch).

Butter: Vegan butter for a dairy-free version.

Eggs: Flaxseed eggs for a plant-based alternative.

Ingredient Spotlight

Blueberries: Bursting with antioxidants, these little berries bring sweet-tart pops of juice that balance the richness of the cake.

Lemon Zest: The zest contains natural oils that infuse the batter with bright, fragrant citrus flavor without adding moisture.

Instructions for Making Lemon Blueberry Pound Cake

Let’s walk through this baking journey together—easy, fun, and so satisfying.

1. Preheat Your Equipment:
Set your oven to 350°F (175°C). Grease and line a 9×5 inch loaf pan with parchment paper.

2. Combine Ingredients:
Cream butter and sugar until light and fluffy. Beat in eggs one at a time, then mix in lemon zest, juice, yogurt, and vanilla.

3. Prepare Your Cooking Vessel:
Make sure your loaf pan is fully greased and lined for easy release.

4. Assemble the Dish:
In a separate bowl, whisk flour, baking powder, and salt. Gradually mix into wet ingredients until just combined. Toss blueberries with 1 tablespoon flour, then fold gently into the batter.

5. Cook to Perfection:
Pour batter into pan. Bake for 55–65 minutes or until a toothpick comes out clean. Tent with foil halfway if browning too fast.

6. Finishing Touches:
Cool in the pan for 10 minutes, then transfer to a wire rack. Once fully cooled, whisk powdered sugar and lemon juice, then drizzle glaze over the top.

7. Serve and Enjoy:
Slice and savor every tangy, tender bite!

Texture & Flavor Secrets

This cake delivers on contrast: a crisp golden crust, moist and dense crumb, with bright lemon zest dancing through each bite. The blueberries soften just enough to create juicy pockets of flavor, while the tangy glaze on top adds that extra sparkle.

Cooking Tips & Tricks

A few helpful hints make all the difference.

• Don’t skip zest—it’s where the lemon magic lives.
• Use fresh berries for the best texture.
• Tent with foil if the top browns too quickly.

What to Avoid

A supportive nudge to steer clear of common slip-ups.

• Overmixing the batter (leads to dense texture).
• Skipping the flour toss for berries (they’ll all sink).
• Glazing too soon (you’ll end up with a melted mess).

Nutrition Facts

Servings: 10
Calories per serving: 310

Note: These are approximate values.

Preparation Time

Prep Time: 15 minutes
Cook Time: 60 minutes
Total Time: 1 hour 15 minutes

Make-Ahead and Storage Tips

You can bake this cake a day in advance and it’ll taste even better as the flavors settle. Store at room temperature for 3 days or refrigerate for up to 5. To freeze, wrap slices individually and store up to 3 months. Thaw and reheat gently for fresh-from-the-oven texture.

How to Serve Lemon Blueberry Pound Cake

Serve slices with whipped cream, lemon curd, or a scoop of vanilla ice cream. For brunch, pair with fresh berries and a mimosa. It also makes a stunning tea party centerpiece with edible flowers on top.

Creative Leftover Transformations

Leftovers don’t have to be boring—try these sweet ideas.

• Cake French Toast: Dip slices in egg batter and griddle for a luxe breakfast.
• Parfait Layers: Cube cake and layer with yogurt and fruit.
• Toasted Treat: Toast slices and top with cream cheese and honey.

Additional Tips

• Add a pinch of cardamom or ginger for a flavor twist.
• Double the glaze if you like it extra sweet and shiny.
• Use a bundt pan for a more elegant presentation.

Make It a Showstopper

Drizzle glaze in zigzags and sprinkle with lemon zest curls. Garnish with fresh blueberries and mint for a bakery-worthy finish. Serve on a white platter to let the colors pop.

Variations to Try

• Lemon Raspberry Pound Cake: Swap in fresh raspberries for a tart twist.
• Gluten-Free Version: Use 1:1 gluten-free flour blend.
• Mini Loaves: Bake in mini loaf pans for gifts or portion control.
• Coconut Lemon: Add shredded coconut to the batter and glaze.
• Streusel Topped: Sprinkle with buttery crumb topping before baking.

FAQ’s

Q1. Can I use frozen blueberries?

A1. Yes, just toss them in flour and don’t thaw before adding.

Q2. Can I make this dairy-free?

A2. Absolutely—use plant-based butter and yogurt alternatives.

Q3. How long does it stay fresh?

A3. Up to 3 days at room temp, 5 days refrigerated.

Q4. Can I double the recipe?

A4. Yes, just bake in two loaf pans and adjust time accordingly.

Q5. What if I don’t have Greek yogurt?

A5. Use sour cream or buttermilk for similar texture.

Q6. Do I need to sift the flour?

A6. Not required, but it helps create a lighter crumb.

Q7. Can I make it gluten-free?

A7. Yes, use a 1:1 gluten-free baking flour blend.

Q8. Should I flour the pan?

A8. Grease and line with parchment for best release.

Q9. Can I skip the glaze?

A9. Sure! It’s optional, but adds a nice finish.

Q10. Can kids help make it?

A10. Definitely! Let them zest lemons, mix batter, or drizzle glaze.

Conclusion

Lemon Blueberry Pound Cake is the kind of recipe that turns an ordinary day into something special. It’s a little zingy, a little sweet, and completely irresistible. Whether you’re baking for a crowd or just yourself, this one’s a total game-changer. Grab your lemons, preheat the oven, and let’s bring some sunshine to your kitchen!

Watch How to Make Lemon Blueberry Pound Cake