Name: Lemon Blueberry Pound Cake
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: American

Jump to Recipe·Leave a Review

This lemon blueberry pound cake is soft, tender, and full of bright citrus flavor balanced with juicy blueberries. It’s the kind of cake I like to make for brunch, afternoon coffee, or even as a light dessert after dinner. The sweet-tart lemon glaze drizzled on top ties everything together beautifully.

Why You’ll Love This Recipe

I love this cake because it brings together two flavors that always feel refreshing and satisfying: lemon and blueberry. The crumb is moist and delicate, thanks to the perfect balance of butter, eggs, and a touch of milk mixed with lemon juice. I also like that it’s baked in a loaf pan, which makes it less fussy than a Bundt cake but still looks elegant when sliced. The glaze adds just the right amount of zing without overpowering the sweetness of the cake.

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
¼ teaspoon baking soda
¼ teaspoon salt
1 cup blueberries (fresh or frozen, not defrosted)
½ cup unsalted butter, softened
1¼ cups granulated sugar
2 large eggs

For the glaze

¾ cup confectioners’ sugar
¼ teaspoon lemon zest, packed
1½ tablespoons fresh lemon juice

Directions

I preheat the oven to 350°F and spray a 9×5-inch loaf pan with nonstick spray, lining the bottom with parchment paper.
In a small bowl, I whisk together the milk, lemon zest, and lemon juice, letting it sit for about 10 minutes.
In another bowl, I combine 2 cups flour, baking soda, and salt. Then I toss the blueberries with the remaining teaspoon of flour to keep them from sinking.
Using a mixer, I beat the butter and sugar together until light and fluffy, about 2–3 minutes. I add the eggs one at a time, mixing well after each.
I alternate adding the flour mixture and the milk mixture, beginning and ending with the flour, until everything is well combined.
With a spatula, I gently fold in the blueberries.
I spread the batter into the loaf pan and bake for 50–60 minutes, until golden brown and a tester comes out clean.
After cooling in the pan for 10 minutes, I transfer the cake to a rack to cool completely.
For the glaze, I mix together confectioners’ sugar, lemon zest, and lemon juice until thick but pourable. I drizzle it over the cooled cake and let it set before slicing.

Servings and timing

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

Variations

I sometimes swap blueberries for raspberries for a slightly sharper flavor.
A handful of chopped nuts, like almonds or pecans, adds texture.
If I want extra lemon punch, I add another tablespoon of zest to the batter.
For a lighter glaze, I skip the zest and use only powdered sugar and lemon juice.

Storage/Reheating

I keep the cake covered at room temperature for up to 3 days. For longer storage, I wrap it tightly and refrigerate for up to a week. To freeze, I double-wrap the unglazed cake in plastic wrap and foil, then thaw it on the counter overnight before glazing. I like to reheat slices briefly in the microwave for a fresh-from-the-oven feel.

FAQs

Can I use frozen blueberries?

Yes, I can use frozen blueberries, but I never defrost them before folding them into the batter.

How do I keep the blueberries from sinking?

I toss them with a little flour before mixing them in, which helps keep them evenly distributed.

Can I make this cake ahead of time?

Yes, I often bake it a day in advance. It actually tastes even better the next day as the flavors develop.

Do I need fresh lemons for this recipe?

I recommend fresh lemons because the zest adds so much flavor, but bottled lemon juice can work in a pinch.

Can I bake this in a Bundt pan instead of a loaf pan?

I don’t recommend it. The cake tends to stick to Bundt pans, but it releases easily from a loaf pan.

Conclusion

This lemon blueberry pound cake is one of those recipes I come back to again and again. It’s simple enough for a weekday treat yet special enough for brunch or entertaining. The combination of sweet blueberries, tangy lemon, and a soft, moist crumb makes every bite a little indulgence worth savoring.