Lemon Blueberry Pound Cake

This Lemon Blueberry Pound Cake is the perfect balance of tart and sweet, with bursts of juicy blueberries nestled in a rich, buttery cake. The lemon zest brings brightness to every bite, and I love how the dense texture holds together so beautifully. It’s a comforting treat that feels both fresh and indulgent.

Why You’ll Love This Recipe

I love this cake because it’s packed with flavor and always a crowd-pleaser. The blueberries stay plump and juicy, while the lemon adds a zing that keeps each bite interesting. It’s ideal for brunch, tea time, or as a dessert. I can also drizzle a lemon glaze on top if I want an extra touch of sweetness and shine.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour

• Baking powder

• Salt

• Unsalted butter, softened

• Granulated sugar

• Eggs

• Lemons (zest and juice)

• Vanilla extract

• Whole milk or buttermilk

• Fresh or frozen blueberries

• A little flour for coating the blueberries

Directions

1. I preheat the oven to 350°F (175°C) and grease a loaf pan or bundt pan thoroughly.

2. In a bowl, I whisk together the flour, baking powder, and salt.

3. In a separate large bowl, I cream the butter and sugar until light and fluffy.

4. I add the eggs one at a time, mixing well after each, then stir in the lemon zest, juice, and vanilla extract.

5. Alternating, I add the dry ingredients and the milk to the wet mixture, beginning and ending with the dry.

6. I gently toss the blueberries in a bit of flour to prevent sinking, then fold them into the batter.

7. I pour the batter into the prepared pan and smooth the top.

8. The cake bakes for 55–65 minutes, or until a toothpick inserted in the center comes out clean.

9. After cooling in the pan for about 15 minutes, I transfer it to a wire rack to cool completely.

Servings and timing

This recipe serves about 8–10 slices, depending on how thick I cut them. The prep time takes around 15–20 minutes, and the baking time is about 1 hour. Cooling adds another 30–40 minutes before it’s ready to slice.

Variations

Sometimes I switch things up by using lime instead of lemon for a slightly different citrus flavor. I’ve also added a lemon glaze made with powdered sugar and lemon juice for a shiny, sweet finish. If I want even more richness, I fold in a few spoonfuls of sour cream or Greek yogurt into the batter.

storage/reheating

I store the cake in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. To reheat, I warm a slice in the microwave for about 10–15 seconds. For longer storage, I wrap the cake tightly in plastic wrap and foil, then freeze it for up to 2 months.

FAQs

Can I use frozen blueberries?

Yes, I do that often. I don’t thaw them first; I just toss them in a bit of flour and fold them in frozen to keep the color from bleeding.

Why did my blueberries sink to the bottom?

That can happen if I forget to coat them in flour. It helps suspend them in the batter so they bake evenly throughout the cake.

Can I make this in a bundt pan?

Absolutely. I grease the pan well and keep an eye on the baking time—it may need a little more depending on the shape.

How do I know when the cake is done?

I insert a toothpick into the center of the cake. If it comes out clean or with just a few moist crumbs, it’s ready.

Can I make this cake ahead of time?

Yes, and it actually tastes even better the next day once the flavors have settled. I just keep it tightly wrapped until serving.

Conclusion

This Lemon Blueberry Pound Cake is a bright, flavorful twist on a classic. With its rich texture, citrusy aroma, and bursts of blueberry, it’s one of my favorite cakes to bake for any season. Whether I serve it plain or glazed, it never lasts long in my kitchen.