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Lemon Blueberry Pound Cake

Of all the pound cake recipes out there, lemon blueberry pound cake is my favorite.

It’s tart and zesty, with just enough sweetness to still make it feel like dessert. And it’s wonderfully moist, and the sticky lemon glaze is simply divine.

Simply put, lemon blueberry pound cake is the perfect treat.

Whole lemon blueberry pound cake with dripping sugar glaze on top.
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Why You’ll Love This Lemon Blueberry Pound Cake

Here are the top three reasons you’ll love this cake:

  • It’s moist and tender. If your Bundt cakes typically turn out too dense, don’t worry. That’s not the case with this one. It’s ridiculously light and fluffy and has tons of natural moisture.
  • It’s bursting with flavors. Every bite of this scrumptious cake is more flavorful than the last. You get the typical sweet pound cake notes. But there are bright bursts of blueberries and tart and tangy lemon flavors, too!
  • It’s easy to make. Even beginner chefs can whip this one up without trouble.

Ingredients

You need the following ingredients to make lemon blueberry pound cake:

  • Butter or baking spray – For spraying the pan.
  • Flour – Regular, all-purpose flour is fine. Be sure to measure it accurately.
  • Baking powder & baking soda – The leavening agents to make the cake rise.
  • Salt & vanilla extract – They’re flavor enhancers and make everything taste better.
  • Butter & sugar – Cream these together to make the “base” of the batter. Together, they add moisture, sweetness, and richness to the cake.
  • Eggs – The binding agent holding everything together. They also add lightness and moisture.
  • Lemon zest & lemon juice – For that bright, bold lemon flavor. Remember to zest the lemon before juicing it.
  • Buttermilk – The secret ingredient that makes this cake so moist and delicious. You can also substitute sour cream.
  • Blueberries – Use fresh or frozen, as you prefer. (I think fresh ones taste best.)
  • Powdered sugar & lemon juice – Combine these two ingredients to make the sticky, decadent lemon glaze on top.
Lemon blueberry pound cake in cake tray.

How to Make Lemon Blueberry Pound Cake

For a complete list of steps, check out the recipe card below. For now, here’s a brief overview:

1. Get ready. I like to have everything prepared before starting on a baking recipe. That means preheating the oven to 350 degrees and greasing my Bundt pan.

I also measure all the ingredients and set out the cold ones to warm to room temperature. You should also zest and juice your lemon at this time.

2. Mix the dry ingredients. Combine the flour, baking powder, baking soda, and salt. Whisk them together briskly in a medium bowl until they are well-blended.

3. Cream together the butter and sugar. Mix these ingredients in a separate bowl, using an electric mixer on medium speed. The mixture should take about 3 to 5 minutes to get light and fluffy.

4. Finish combining the “wet ingredients.” Add the eggs to the butter-sugar mixture. Add them one at a time, mixing each one in fully before adding the next.

Then, stir in the lemon zest, lemon juice, and vanilla. To avoid overmixing, use a spatula for this step, not the electric mixer.

5. Combine the wet and dry ingredients. Work the dry ingredients (and the buttermilk) into the wet ingredient mixture.

Add 1/3 of the dry ingredients followed by half the buttermilk. Mix until combined, then add another 1/3 of the dry ingredients and the remaining milk.

Finish with the final 1/3 of the dry ingredients. Stop mixing as soon as you no longer see streaks of flour.

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6. Add the blueberries. Fold them in gently and evenly.

7. Bake. Pour the batter into the Bundt pan. Bake for 50 to 60 minutes.

8. Cool. Once the cake passes the toothpick test for doneness, remove it from the oven. Let it cool in its pan for 15 to 20 minutes. Then, turn it out onto a wire rack to finish cooling.

9. Make and add the glaze. While the cake cools, whisk together the powdered sugar and lemon juice. Then, pour the glaze over the cake once it has cooled completely.

10. Enjoy! This last step is pretty self-explanatory. 🙂

Top view of lemon blueberry pound cake with white glaze on top.

Tips for the Best Pound Cake

Here are a few tips and best practices:

  • Work some room-temperature magic. Set out the eggs and butter beforehand. These ingredients should be at room temperature before you use them. If they aren’t, your batter won’t mix as well, and you could potentially overmix it.
  • Aim for accuracy! Measure the ingredients accurately. This applies especially to the flour. Use a spoon to transfer the flour to a measuring cup. Don’t just dip the measuring cup into the container of flour. Too much flour will cause the cake to be too dense.
  • Don’t forget to scrape! Definitely scrape the sides and bottom of the bowl when mixing the batter. It’s the only way to ensure you incorporate all the ingredients.
  • Give it some chill time. Cool the cake completely before glazing. If the cake is still warm, the glaze will melt into it or slide off the slides. You want it to stick to the cake, not run off or absorb into it.

How to Store & Freeze

Wondering what to do with your leftover pound cake? Here’s how to keep it fresh:

  • To Store: Store the pound cake in an air-tight container at room temperature. (Refrigerating it will dry it out.) It should remain fresh and moist for up to 3 days.
  • To Freeze*: Cut the cake into slices and wrap each slice separately in plastic wrap. Then, wrap them again in aluminum foil. You can also wrap the whole cake, but I find slices easier to work with. Freeze the slices upright and flat for up to 2 months.
  • To Thaw: There’s no need to reheat the cake. Simply set it out at room temperature for a few hours to defrost. Then, enjoy it at room temperature with a mug of hot tea or coffee.

*Note: It’s best to freeze the cake before adding the glaze, but this may not be possible with leftovers.

Sliced, portion missing lemon blueberry pound cake.

More Pound Cake Recipes

Not in the mood for lemon blueberry? Try one of these other pound cake flavors instead:

Lemon Blueberry Pound Cake

Course: DessertCuisine: American
Servings

12

servings
Prep time

15

minutes
Cooking time

1

hour

This lemon blueberry pound cake is moist, sweet, and delicious! Learn how to make this simple, old-fashioned recipe, and get ready to devour it.

Ingredients

  • For the Cake
  • butter or baking spray (for greasing the pan)

  • 3 cups all-purpose flour

  • 1 teaspoon baking powder

  • 1/2 teaspoon baking soda

  • 1 teaspoon salt

  • 1 cup unsalted butter, room temperature

  • 2 cups granulated sugar

  • 4 large eggs, room temperature

  • 1 tablespoon lemon zest (about 2 lemons)

  • 1 tablespoon lemon juice (about 1 lemon)

  • 1 teaspoon vanilla extract

  • 1 cup buttermilk, room temperature

  • 2 cups fresh or frozen blueberries

  • For the Lemon Glaze
  • 1 cup powdered sugar, sifted

  • 2 tablespoons lemon juice

Instructions

  • Preheat the oven to 350 degrees Fahrenheit. Grease a 10-inch Bundt pan generously with butter or a baking spray like Baker’s Joy.
  • Whisk together the flour, baking powder, baking soda, and salt in a medium bowl. Mix until well-blended.
  • Use a separate bowl to combine the butter and sugar. Beat them together with an electric mixer at medium speed. Keep going until the mixture is fluffy and light (approximately 3-5 minutes).
  • Add the eggs, one at a time, scraping the sides and bottom of the bowl to mix thoroughly. Beat in each egg until fully incorporated, then do the same with the others.
  • Add the lemon zest, lemon juice, and vanilla. Stir gently with a flat spatula.
  • Mix in 1/3 of the dry ingredient mixture. Stir until everything is JUST combined. Then, add 1/2 of the buttermilk and the next 1/3 of the dry ingredients. Mix until JUST combined. Then, mix in the remaining buttermilk and the remaining dry ingredients.
  • Gently stir in the blueberries. Mix until they’re spread evenly throughout the batter, but DO NOT overmix.
  • Pour the batter into the greased Bundt pan. Bake for 50 to 60 minutes or until the cake passes the toothpick test. Then, remove the pan from the oven and let the cake cool (in the pan) for 15 to 20 minutes.
  • After the cake has cooled, invert the Bundt pan and turn it out onto a wire rack. Let it cool completely before icing it.
  • While the cake is cooling, make the lemon glaze. Whisk together the powdered sugar and lemon juice in a medium-sized bowl.
  • Drizzle the glaze all over the top of the completely cooled cake. Be sure to let it run down the sides, as well. Let the glaze set for 15 minutes, then enjoy!

Notes

  • Don’t have buttermilk? You can substitute sour cream instead.
  • Mix in the dry ingredients by hand. Buttermilk, too! When mixing these ingredients into the wet ingredients, stir them gently with a spatula. Stop stirring as soon as all the flour has been incorporated into the mixture.
  • Check the cake after 50 minutes. If it appears to be browning too quickly, wrap it and the pan in aluminum foil. Continue baking, checking every 5 minutes to ensure it doesn’t burn.
Lemon Blueberry Pound Cake

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author avatar
NaTaya Hastings
NaTaya Hastings is a food and recipe writer for Good Recipes. She’s an educator, boy mom, dog mom, and whatever-stray-enters-the-yard mom. As a result, she's constantly cooking for both humans and animals.

Luckily, she enjoys it!

Though born, raised, and still living in Alabama, her specialty is NOT down-home Southern cooking. Instead, she loves to experiment with Asian, Mexican, Italian, and other ethnic cuisines. She has two mottos when it comes to cooking. “The more spice, the better!” and “There’s no such thing as too much garlic!”

She’s also pretty good with desserts. Especially the easy, no-bake ones.

Her favorite things are cuddling with her four giant dogs, traveling, reading, writing, and hanging out in nature. She’s also pretty excellent at Dominoes.

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