Perfect Blueberry Lemon Pound Cake

This blueberry lemon pound cake is such a simple recipe, but there’s something about it that feels so fancy—like you should be enjoying it with tea in tiny cup that sits on a saucer, maybe in a cottage in the English countryside. 

The combination of zesty lemon and plump, juicy blueberries is fantastic, balancing the tart lemon with some sweetness. And the fruity flavor makes it perfect for summertime, which is usually when my cravings shift from over-the-top rich desserts for things that are a bit on the lighter side. (Although really, Pound Cake is always in season.)

You’ll find this recipe a go-to for so many events—think brunches, family gatherings, or even when you simply need a sweet little something on a weekday evening. The simple process and short ingredient list makes it totally doable anytime you’ve got a craving!

Ingredients for Blueberry Lemon Pound Cake

Here’s a quick rundown of what you’ll need for this recipe. For the full measurements, scroll down to the recipe card.

• Butter – I use unsalted butter in my baking to control the flavor of the finished results.
• Granulated Sugar – Just your everyday white sugar here.
• Eggs – Binds the ingredients and adds structure.
• Lemon – You’ll need lemon juice and zest.
• All-Purpose Flour – Or cake flour, which will give you a slightly lighter, more tender crumb.
• Buttermilk – This amps up the tanginess of the lemon and also helps ensure the pound cake is super moist. Don’t have it on hand? Make it yourself: How to Make Buttermilk
• Baking Powder – Gives the cake its rise. 
• Kosher Salt – This balances the flavor.
• Fresh Blueberries – You can use frozen berries, but don’t thaw them first.

For the glaze:  

• Confectioners Sugar – Also known as powdered sugar. This dissolves straight into liquids without being heated, which is why it’s great in glazes and frostings.
• Lemon Juice – Adds a tangy citrus flavor to the glaze.

How to Make Blueberry Lemon Pound Cake

Scroll to the recipe card at the bottom of the page for full printable instructions.

1. Prepare. Preheat your oven to 350°F and grease a large loaf pan.
2. Mix the wet ingredients. Beat the butter with an electric mixer until it’s fluffy, then beat in the sugar. Mix in the eggs one at a time, followed by the lemon zest and vanilla.
3. Finish the batter. Whisk the dry ingredients in another bowl and slowly mix this into the wet ingredients, scraping down the sides of the bowl as needed.
4. Add the blueberries. Toss the blueberries with a tablespoon of flour and fold them into the batter.
5. Bake. Pour the batter into the pan and bake for about an hour, or until a toothpick inserted into the center comes out clean. Cool on a wire rack, then turn the cake out.
6. Glaze. Whisk the glaze ingredients in a bowl and pour over the cake. Let the glaze set before slicing and serving.

Tips for Making Blueberry Lemon Pound Cake

Here are some helpful tips to ensure your Blueberry Lemon Pound Cake turns out perfectly every time.

• Let the butter, eggs, and buttermilk come to room temperature. This helps with the overall texture of the cake and ensures that all the ingredients mix evenly.
• Zest your lemons before juicing them. It’s much easier to get the zest off of whole lemons rather than trying to zest them after they have been cut and squeezed.
• Don’t overmix the batter. Overmixing can result in a tough, dense cake. Mix just until all ingredients are incorporated.
• Let the cake cool completely before frosting. If you try to frost a warm cake, the frosting will melt into and off of the cake, making it a mushy mess.

Variations and Substitutions

Here are some variations to try if you want to give your lemon blueberry pound cake a unique twist!

• Use Meyer lemon when it’s in season. Meyer lemon is a cross between lemon and mandarin orange, giving it a sweeter and less acidic taste, with a fragrant, almost spiced aroma.
• Swap the glaze for sugar. You can sprinkle Demerara sugar over the top of the cake before baking for some crunch and sweetness.
• Make a trifle. Layer cubes of this pound cake with whipped cream and fresh berries in a glass dish.

Serving Suggestions

Garnish with a dollop of whipped cream and fresh fruit on top, or jazz it up with a spoonful of The Best Homemade Lemon Curd or Blueberry Compote.

How to Store Blueberry Pound Cake

Wrap the lemon blueberry pound cake in plastic wrap or foil, or transfer it to an airtight container. Store at room temperature for up to 3 days, or refrigerate up to a week. (While it lasts longer in the fridge, it will also be more prone to getting dry.) You can also freeze this cake for up to 3 months and thaw in the refrigerator.

More Lemon Dessert Recipes

• Lemon Ricotta Cake
• Easy Lemon Meringue Cupcakes
• Lavender Lemonade Bars
• Lemon Mascarpone Crepe Cake
• Lemon Cookies