Dessert

Lemon Blueberry Pound Cake Recipe

Byluca Carter December 25, 2025December 25, 2025

Introduction

This Lemon Blueberry Pound Cake is a delightful treat bursting with fresh citrus and juicy berries. Perfectly moist and tender, it’s topped with a tangy lemon glaze that makes every bite irresistible. Ideal for afternoon tea or a simple dessert.

A shiny silver tray holds a lemon blueberry cake, sliced to show two distinct sections: the top half features two thick slices revealing a soft, moist yellow crumb filled with dark purple blueberries, with some cut blueberries on top for decoration. The bottom half shows two larger slices covered in smooth white icing, topped with plump fresh blueberries, small lemon wedges, and a few green herb sprigs. A large silver knife with a black handle rests on the right side of the tray, which is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2/3 cup unsalted butter
3/4 cup granulated sugar

Lemon zest (from 1 lemon)
3 eggs

1 1/2 tsp vanilla extract
1 1/4 cups all-purpose flour

3/4 tsp baking powder
1/2 tsp salt
1 1/4 cups fresh or frozen blueberries

2/3 cup confectioners’ sugar
1 – 1 1/2 tbsp lemon juice

Instructions

Step 1: Preheat the oven to 340℉ (170℃). Grease and flour an 8.5×4.5 inch (21×11 cm) loaf pan, then shake off any excess flour.

Step 2: Using a hand mixer or stand mixer with a paddle attachment, cream together the butter, granulated sugar, and lemon zest until the mixture is pale and fluffy. Scrape down the sides with a spatula as needed.
Step 3: Add the eggs and vanilla extract. Beat until well combined.
Step 4: Sift together the all-purpose flour, baking powder, and salt. Add these dry ingredients to the batter and mix on the lowest speed until just combined. Avoid overmixing.

Step 5: In a separate bowl, toss the blueberries with 1/2 tablespoon of all-purpose flour to help prevent them from sinking in the batter. Gently fold the blueberries into the batter until evenly distributed.
Step 6: Transfer the batter into the prepared loaf pan and level the top with a spatula. Tap the pan on your work surface a few times to release any air bubbles.
Step 7: Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.

Step 8: Let the cake cool in the pan for 10 minutes, then turn it out onto a cooling rack to cool completely.
Step 9: To make the glaze, sift the confectioners’ sugar into a bowl. Add lemon juice and stir until smooth. Adjust the consistency by adding more lemon juice if too thick, or more sugar if too runny.
Step 10: Pour or spread the glaze evenly over the cooled cake set on a rack over a baking tray. Allow the glaze to set before serving.

Step 11: Use a serrated knife to slice the pound cake and serve.

Tips & Variations

Coating blueberries with flour helps keep them from sinking and ensures even distribution in the cake.
Use fresh blueberries if available, but frozen blueberries work well too; do not thaw before adding.

For extra lemon flavor, add a teaspoon of lemon extract along with the vanilla.
Try adding a handful of chopped nuts, like pecans or walnuts, for a crunchy texture.

Storage

Store the pound cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly and freeze for up to 2 months. Thaw at room temperature, then refresh the glaze if needed. Reheat slices gently in the microwave for 10–15 seconds to warm before serving.

How to Serve

A shiny silver tray holds four slices of blueberry lemon cake arranged in two rows. The two front slices are covered with a smooth white icing topped with fresh blueberries and small lemon wedges, while the two back slices are plain, showing a yellow crumb studded with dark blueberries. Some loose blueberries are scattered on the tray around the cake. A silver knife with a black handle rests on the right side of the tray. The tray is set on a white marbled surface with hints of baking items blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries in this recipe?

Yes, frozen blueberries can be used straight from the freezer. Toss them in flour as instructed to prevent sinking, and add them directly to the batter without thawing.

How do I know when the pound cake is done baking?

Insert a toothpick or cake tester into the center of the cake. If it comes out clean or with just a few moist crumbs, the cake is done. If there’s wet batter on the tester, bake a few minutes longer and check again.