This lemon blueberry pound cake is soft, moist, and bursting with fresh blueberries and bright lemon flavor. I love how the zesty citrus pairs with the sweet berries, and the tender crumb makes each slice perfect for brunch, an afternoon treat, or a light dessert. The sweet-tart lemon glaze on top adds the perfect finishing touch.

Why You’ll Love This Recipe

I like that this cake feels special but comes together without too much fuss. The blueberries stay juicy and plump, while the lemon adds a refreshing brightness that keeps each bite from feeling light and fresh. I also enjoy how it keeps well for a few days, so I can bake it ahead and still have it taste fresh. It’s a reliable recipe for when I want something that looks as beautiful as it tastes.

Ingredients

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

For the cake:

• ½ cup milk

• 1 tablespoon grated lemon zest, packed

• 2 tablespoons fresh lemon juice

• 2 cups + 1 teaspoon all-purpose flour, spooned and leveled

• ¼ teaspoon baking soda

• ¼ teaspoon salt

• 1 cup blueberries (fresh or frozen; if frozen, I don’t defrost them)

• ½ cup unsalted butter, softened

• 1¼ cups granulated sugar

• 2 large eggs

For the glaze:

• ¾ cup confectioners’ sugar

• ¼ teaspoon grated lemon zest, packed

• 1½ tablespoons fresh lemon juice

Directions

1. I preheat the oven to 350°F and place the rack in the middle position. I spray a 9×5-inch loaf pan with nonstick cooking spray, line the bottom with parchment paper, and spray again.

2. In a small bowl, I whisk together the milk, lemon zest, and lemon juice. I let it sit for at least 10 minutes—it will curdle, which is fine.

3. In another bowl, I whisk together 2 cups flour, baking soda, and salt. I toss the blueberries in the remaining teaspoon of flour and set them aside.

4. In a mixer, I cream the butter and sugar on medium speed until light and fluffy, about 2–3 minutes. I scrape down the sides, then beat in the eggs one at a time, mixing well after each addition.

5. On low speed, I add one-third of the flour mixture, then half the milk mixture, another third of the flour mixture, the remaining milk mixture, and finally the last of the flour mixture, scraping the bowl as needed.

6. I fold in the flour-coated blueberries with a spatula until evenly distributed.

7. I pour the batter into the pan, smooth the top, and bake for 50–60 minutes, until golden brown and a tester inserted in the center comes out clean.

8. I cool the cake in the pan for 10 minutes, then remove it to a wire rack to cool completely.

9. For the glaze, I stir together the confectioners’ sugar, lemon zest, and lemon juice until thick but pourable. I spoon it over the cooled cake, letting it drip down the sides, and let it set for 10–15 minutes before slicing.

Servings And Timing

This recipe makes one 9×5-inch loaf, serving 8–10 slices. From start to finish, it takes about 1 hour and 20 minutes, including baking and cooling time before glazing.

Variations

• I sometimes swap the blueberries for raspberries or blackberries for a different berry twist.

• A handful of poppy seeds in the batter gives it a fun texture and extra lemon-poppy seed flavor.

• For extra lemon punch, I like to double the zest in the glaze.

• If I want a more indulgent dessert, I serve slices with a dollop of whipped cream or a scoop of vanilla ice cream.

Storage/Reheating

I store the cake at room temperature in an airtight container or wrapped in plastic wrap for up to 3 days. For longer storage, I wrap it tightly and freeze it for up to 3 months without the glaze, thawing overnight at room temperature before adding the glaze. I don’t usually reheat this cake, but if I want it slightly warm, I microwave individual slices for about 10 seconds.

FAQs

1. How Do I Keep The Blueberries From Sinking To The Bottom?

I coat them in a little flour before folding them into the batter, which helps them stay evenly distributed.

2. Can I Use Frozen Blueberries?

Yes, I use them straight from the freezer without thawing to prevent the color from bleeding into the batter.

3. Can I Make This Cake Ahead Of Time?

Yes, I often bake it a day in advance. It stays moist and the flavors deepen slightly overnight.

4. What Type Of Loaf Pan Works Best?

I prefer a metal loaf pan because it bakes more evenly and releases the cake easily.

5. Can I Skip The Glaze?

Yes, the cake is still delicious without it, but the glaze adds a bright, sweet finish that I love.

Conclusion

This lemon blueberry pound cake is one of my go-to recipes when I want something fresh, flavorful, and pretty enough to serve to guests. I love how the bright lemon and sweet blueberries complement each other, and the soft crumb makes every slice irresistible. Whether for brunch, an afternoon snack, or a light dessert, this cake always gets compliments.