Lemon Blueberry Pound Cake – Buttery, Moist & Bursting with Flavor

This Lemon Blueberry Pound Cake is a moist, buttery, and rich dessert infused with fresh lemon zest, juicy blueberries, and a hint of vanilla, finished with a sweet-tart lemon glaze. The golden, slightly crisp crust gives way to a soft, tender crumb that’s loaded with pops of blueberry flavor. Whether served for brunch, afternoon tea, or dessert, this cake is irresistible and easy to make!

Why You’ll Love It:
✔ Buttery, Moist & Rich – Classic pound cake texture with a soft crumb.
✔ Bright, Fresh Flavors – Lemon zest and blueberries make it fresh & vibrant.
✔ Simple Yet Elegant – Perfect for brunch, tea time, or a sweet treat.
✔ Beautiful Presentation – The blueberries create a gorgeous marbled effect inside.

Timings

• Prep Time: 15 minutes
• Cook Time: 55-65 minutes
• Cooling Time: 20 minutes
• Total Time: 1 hour 30 minutes

Ingredients (Serves 8-10)

For the Pound Cake:

• 1 cup (2 sticks) unsalted butter, softened
• 1 ¾ cups granulated sugar
• 4 large eggs, room temperature
• 1 tbsp lemon zest
• 2 tbsp lemon juice
• 1 tsp vanilla extract
• 2 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp salt
• ½ cup whole milk
• 1 ½ cups fresh blueberries (or frozen, do not thaw)
• 1 tbsp flour (for coating blueberries)

For the Lemon Glaze:

• 1 cup powdered sugar
• 2-3 tbsp fresh lemon juice
• ½ tsp vanilla extract

Step-by-Step Instructions

Step 1: Prepare & Preheat

1. Preheat oven to 350°F (175°C).
2. Grease and flour a 9×5-inch loaf pan (or line with parchment paper).

Step 2: Cream Butter & Sugar

1. In a large bowl, beat butter and sugar together on medium speed until light and fluffy (about 3-4 minutes).
2. Add eggs, one at a time, mixing well after each.
3. Mix in lemon zest, lemon juice, and vanilla extract.

Step 3: Combine Dry Ingredients

1. In a separate bowl, whisk together flour, baking powder, and salt.
2. Gradually add half of the dry ingredients to the wet mixture, then add milk, followed by the remaining flour. Mix just until combined (do not overmix).

Step 4: Fold in Blueberries

1. Toss blueberries with 1 tbsp flour to prevent them from sinking.
2. Gently fold them into the batter using a spatula.

Step 5: Bake the Cake

1. Pour batter into the prepared loaf pan and smooth the top.
2. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean.
3. Let cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.

Step 6: Make the Lemon Glaze

1. In a small bowl, whisk together powdered sugar, lemon juice, and vanilla extract until smooth.
2. Drizzle over the cooled cake and let set before slicing.

Nutritional Information (Per Slice, Approximate)

• Calories: 380
• Protein: 5g
• Carbohydrates: 55g
• Fat: 16g

💡 Want a Healthier Version?
✔ Swap half the butter for Greek yogurt to reduce fat.
✔ Use coconut sugar or honey instead of granulated sugar.
✔ Substitute almond flour for ½ cup of all-purpose flour for extra moisture.

Lemon Blueberry Pound Cake – Buttery, Moist & Bursting with Flavor

Ella Cooks

This Lemon Blueberry Pound Cake is a moist, buttery, and rich dessert infused with fresh lemon zest, juicy blueberries, and a hint of vanilla, finished with a sweet-tart lemon glaze. The golden, slightly crisp crust gives way to a soft, tender crumb that’s loaded with pops of blueberry flavor. Whether served for brunch, afternoon tea, or dessert, this cake is irresistible and easy to make!

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Print Recipe Pin Recipe Email This Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr 5 minutes mins

Course Dessert

Servings 8

Calories 380 kcal

COOK MODEStop your screen from going dark

Ingredients

  

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For the Pound Cake:

• 1 cup 2 sticks unsalted butter, softened
• 1 ¾ cups granulated sugar
• 4 large eggs room temperature
• 1 tbsp lemon zest
• 2 tbsp lemon juice
• 1 tsp vanilla extract
• 2 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp salt
• ½ cup whole milk
• 1 ½ cups fresh blueberries or frozen, do not thaw
• 1 tbsp flour for coating blueberries

For the Lemon Glaze:

• 1 cup powdered sugar
• 2-3 tbsp fresh lemon juice
• ½ tsp vanilla extract

Instructions

 

Step-by-Step Instructions

Step 1: Prepare & Preheat

• Preheat oven to 350°F (175°C).
• Grease and flour a 9×5-inch loaf pan (or line with parchment paper).

Step 2: Cream Butter & Sugar

• In a large bowl, beat butter and sugar together on medium speed until light and fluffy (about 3-4 minutes).
• Add eggs, one at a time, mixing well after each.
• Mix in lemon zest, lemon juice, and vanilla extract.

Step 3: Combine Dry Ingredients

• In a separate bowl, whisk together flour, baking powder, and salt.
• Gradually add half of the dry ingredients to the wet mixture, then add milk, followed by the remaining flour. Mix just until combined (do not overmix).

Step 4: Fold in Blueberries

• Toss blueberries with 1 tbsp flour to prevent them from sinking.
• Gently fold them into the batter using a spatula.

Step 5: Bake the Cake

• Pour batter into the prepared loaf pan and smooth the top.
• Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean.
• Let cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.

Step 6: Make the Lemon Glaze

• In a small bowl, whisk together powdered sugar, lemon juice, and vanilla extract until smooth.
• Drizzle over the cooled cake and let set before slicing.

Notes

Want a Healthier Version?
✔ Swap half the butter for Greek yogurt to reduce fat.
✔ Use coconut sugar or honey instead of granulated sugar.
✔ Substitute almond flour for ½ cup of all-purpose flour for extra moisture.

Nutrition

Calories: 380kcalCarbohydrates: 55gProtein: 5gFat: 16g

Keyword Cake, Easter

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