Blueberry Lemon Pound Cake

Name: Blueberry Lemon Pound Cake
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 10 slices
Ingredients: 1 ½ cups all-purpose flour; 1 teaspoon baking powder; ½ teaspoon baking soda; ¼ teaspoon salt; ½ cup unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; 1 tablespoon lemon zest; 2 tablespoons lemon juice; ½ cup whole milk; 1 cup fresh blueberries; 1 cup powdered sugar; 2 tablespoons lemon juice

Highlighted under: Everyday Baking Inspiration

I absolutely love making this Blueberry Lemon Pound Cake, especially when fresh blueberries are in season. The tartness of the lemon perfectly complements the sweet, juicy blueberries, resulting in a beautifully moist pound cake. Each bite is a delightful harmony of flavors, making it the perfect treat for gatherings or simply enjoying with my morning coffee. I appreciate how easy it is to whip up, and it always sparks joy for everyone who tries it.

Created by

Kate Phillips

Last updated on 2026-02-01T16:45:35.834Z

When I first made this Blueberry Lemon Pound Cake, I was amazed at how the flavors melded together so well. It’s fascinating how the acidity of the lemon acts as a balancing agent for the sweetness of the blueberries. I found that adding an extra squeeze of lemon juice enhances the freshness, making each slice irresistible.

Another great tip I discovered is to sprinkle some flour over the blueberries before folding them into the batter. This simple step ensures they don’t sink to the bottom during baking, resulting in an even distribution throughout the cake. It’s these little methods that elevate an ordinary pound cake into something extraordinary!

Why You Will Love This Recipe
Bright, zesty flavor from fresh lemons
Bursting with juicy blueberries in every bite
Perfect texture that is moist yet dense, ideal for any occasion

The Role of Blueberries and Lemon

Blueberries bring a sweet, juicy burst to every bite of this pound cake. Be sure to choose fresh, ripe blueberries for the best flavor. If using frozen blueberries, do not thaw them beforehand; instead, toss them in a bit of flour to prevent them from sinking during baking. This technique helps to maintain an even distribution of berries throughout the cake, ensuring a delicious blueberry flavor in every slice.

The lemon zest and juice not only add brightness but also enhance the cake's overall balance. The acidity from the lemon contrasts beautifully with the sweetness of the sugar and blueberries. Using fresh lemons is key; bottled lemon juice lacks the vibrant flavor and aromatic oils present in fresh zest, which is essential to achieving that zesty punch in your pound cake.

Perfecting Your Pound Cake Texture

The texture of your Blueberry Lemon Pound Cake should be moist yet sturdy, thanks to the right balance of ingredients. Creaming the butter and sugar well is crucial—the mixture should turn light and fluffy before adding the eggs. This process incorporates air, which helps the cake rise beautifully in the oven. Keep an eye on the creaming process; if it takes longer than 4-5 minutes to reach this state, chances are your butter was either too soft or the bowl was too warm.

When you've added the dry ingredients to the wet mixture, mix just until combined. Overmixing can lead to a dense cake by developing too much gluten. To ensure a light result, there should still be a few small streaks of flour when you add your blueberries. Gently fold them in to keep the batter airy and to avoid crushing the berries, which could turn the cake a lovely shade of blue but may detract from the final presentation.

Ingredients

For the Cake

1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tablespoon lemon zest
2 tablespoons lemon juice
½ cup whole milk
1 cup fresh blueberries

For the Glaze

1 cup powdered sugar
2 tablespoons lemon juice

Make sure to use room temperature ingredients for better mixing.

Instructions

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan.

Prepare the Batter

In a bowl, whisk together the flour, baking powder, baking soda, and salt. In another large bowl, cream the softened butter and sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Stir in the lemon zest and juice.

Combine Ingredients

Gradually add the dry ingredients to the wet ingredients, alternating with the milk, starting and ending with the flour mixture. Gently fold in the blueberries coated in a bit of flour.

Bake

Pour the batter into the prepared loaf pan and bake for about 60 minutes, or until a toothpick comes out clean. Let it cool in the pan for 10 minutes before transferring to a wire rack.

Make the Glaze

While the cake cools, whisk together the powdered sugar and lemon juice to make the glaze. Drizzle over the cooled cake before serving.

Enjoy your delicious Blueberry Lemon Pound Cake with a cup of tea or as a delightful dessert!

Pro Tips

For best results, use fresh blueberries. If using frozen, do not thaw them before adding to the batter.

Storage and Make-Ahead Tips

One of the best aspects of this Blueberry Lemon Pound Cake is that it stores exceptionally well. To keep it fresh, wrap the cooled cake tightly in plastic wrap and store it at room temperature for up to three days. For longer storage, consider freezing individual slices. To do this, place them in a single layer on a baking sheet to freeze them briefly, then wrap them in plastic and put them in a freezer bag. They'll stay fresh for up to three months and are easy to thaw when you're ready to enjoy a slice.

If you're planning to make this cake ahead of time for an event, you can bake it a day or two in advance. Simply let it cool completely before wrapping it. For an extra touch before serving, you can glaze the cake right before presenting it. This ensures that the glaze is fresh and adds that perfect finishing touch, enhancing both flavor and presentation.

Variation Ideas

While the classic Blueberry Lemon combination is irresistible, you can also experiment with other fruits. Raspberries, blackberries, or even diced peaches make excellent substitutions for blueberries. Just adjust the quantity to maintain a similar moisture level—about the same 1 cup measurement works well. Additionally, you could try adding chopped pecans or walnuts for a delightful crunch, which would add an appealing textural contrast to the soft pound cake.

For a richer flavor and slightly denser cake, consider incorporating sour cream or Greek yogurt into the batter, swapping out some of the milk. Start with a 1/4 cup substitution to maintain the right consistency while contributing to a moist texture and tangy flavor profile. These variations not only add excitement but also allow you to personalize the cake to suit your taste preferences!

Questions About Recipes

→ Can I use frozen blueberries?

Yes, you can use frozen blueberries. Just make sure to add them directly to the batter without thawing to prevent them from bleeding into the cake.

→ How should I store the pound cake?

Store the pound cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

→ Can I substitute the lemon with another flavor?

Absolutely! You can substitute lemon zest and juice with orange or lime for a different flavor profile.

→ Why is my cake dense?

A dense cake may result from over-mixing the batter or not using room temperature ingredients. Make sure to mix until just combined.