This Lemon Blueberry Pound Cake is a luscious, moist, bakery-style loaf bursting with juicy blueberries and bright lemon flavor. Topped with a silky lemon glaze, each slice delivers the perfect balance of sweetness, tang, and rich buttery texture. Ideal for breakfast, dessert, or an afternoon treat, this cake brings warmth and comfort to every bite.
Few things feel as comforting as a homemade pound cake fresh from the oven. This Lemon Blueberry Pound Cake combines the sunny brightness of lemon with the deep sweetness of blueberries, creating a cake that’s both refreshing and indulgent. The tender crumb, golden exterior, and glossy glaze make it as beautiful as it is delicious.
Whether you enjoy it with a cup of coffee, pack it for a picnic, or serve it at a family gathering, this recipe is simple yet unforgettable.
Why You’ll Love This Recipe
Moist and Tender: The rich pound-cake batter ensures a soft, buttery crumb.
Bursting With Flavor: Fresh blueberries and lemon zest give every bite brightness and sweetness.
Easy to Make: Simple ingredients and straightforward steps.
Perfect Anytime Cake: Breakfast, snack, dessert—the cake fits every occasion.
Ingredients
For the Pound Cake
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 1 1/2 teaspoons baking powder
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 1–1 1/2 cups fresh or frozen blueberries
- Pinch of salt
For the Lemon Glaze
- 1 cup powdered sugar
- 2–3 tablespoons fresh lemon juice
- 1 teaspoon lemon zest (optional)
Instructions Step by Step
1. Prepare the Oven
Preheat your oven to 350°F (175°C). Grease and flour a loaf pan or line it with parchment paper.
2. Mix the Batter
In a mixing bowl, cream the softened butter and granulated sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition.
Stir in the vanilla extract and lemon zest.
3. Add the Dry Ingredients
In a separate bowl, whisk together flour, baking powder, and salt.
Gradually add the dry mixture to the wet ingredients, alternating with the milk, mixing just until combined.
4. Fold in the Blueberries
Toss blueberries with 1 tablespoon of flour to prevent sinking.
Gently fold them into the batter without crushing them.
5. Bake
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer to a cooling rack.
6. Prepare the Glaze
Whisk together powdered sugar and lemon juice until smooth.
Add more sugar to thicken or more lemon juice to thin the glaze.
7. Glaze the Cake
Once the cake is fully cooled, drizzle the glaze generously over the top, allowing it to drip down the sides beautifully.