Blueberry Lemon Pound Cake – Bright, Buttery, and Bursting with Flavor

If there’s one cake that instantly brightens my day, it’s this Blueberry Lemon Pound Cake — soft, buttery, and bursting with fresh blueberries and lemon zest. It’s the kind of dessert that feels fancy enough for brunch but easy enough to bake on a cozy Sunday afternoon.

This recipe blends the sweetness of blueberries with the refreshing tang of lemon, creating the perfect balance of flavors in every bite. Whether you call it a Lemon Blueberry Pound Cake or a moist lemon loaf, it’s one of those timeless desserts that never goes out of style.

What I love most about this cake is how foolproof it is — you don’t need a mixer, a long list of ingredients, or even advanced baking skills. Just a few simple steps, a handful of juicy blueberries, and a fresh lemon are all you need to create a bakery-quality loaf right at home. Ready to bake some sunshine? Let’s get started!

Why You’ll Love This Blueberry Lemon Pound Cake

There’s something extra special about this Blueberry Lemon Pound Cake — it’s the kind of recipe that makes your whole kitchen smell like sunshine. The blend of buttery richness and tangy lemon flavor, combined with juicy blueberries, creates a loaf that’s impossible to resist.

Here’s why this Lemon Blueberry Pound Cake will quickly become one of your favorites:

• Moist & tender crumb: The perfect balance of butter and lemon juice gives it that soft, melt-in-your-mouth texture.
• Bright, refreshing flavor: Sweet blueberries meet zesty lemon for a dessert that feels light yet satisfying.
• Simple ingredients: No special tools or rare ingredients — just classic pantry staples.
• Versatile treat: Delicious for breakfast, brunch, or dessert.

Each bite bursts with lemony sweetness and pops of blueberry goodness — the kind of comfort food that makes any day feel special.

Ingredients You’ll Need

You only need a few simple ingredients to make this buttery Blueberry Lemon Pound Cake. Everything comes together in one bowl, and the results are simply irresistible — soft, moist, and full of fresh lemon flavor.

For the Cake

• 1 cup (230 g) unsalted butter, softened to room temperature
• 1 cup (200 g) granulated sugar
• 3 large eggs
• 2 cups (250 g) all-purpose flour
• 1 teaspoon baking powder
• ½ cup (120 ml) milk
• 2 tablespoons fresh lemon juice
• Zest of 1 large lemon
• 1 cup (150 g) fresh blueberries or (frozen blueberries)

For the Lemon Glaze

• 1 cup (120 g) powdered sugar
• 2–3 tablespoons lemon juice (freshly squeezed)
• Extra lemon zest or a few blueberries for garnish

Tip: Always use fresh lemon juice and zest for that bright citrus flavor. It’s what gives this Lemon Blueberry Pound Cake its signature freshness and color.

Step-by-Step Instructions

1. Preheat & Prepare

Preheat your oven to 350°F (175°C). Grease a loaf pan with butter or line it with parchment paper for easy removal. This ensures your Blueberry Lemon Pound Cake won’t stick.

2. Cream Butter & Sugar

In a large mixing bowl, beat butter and sugar together until light and fluffy — about 2 to 3 minutes. This step creates the soft, rich texture we all love in a Lemon Blueberry Pound Cake.

3. Add Eggs & Lemon Flavor

Add the eggs one at a time, mixing well after each. Stir in lemon juice and zest to give the batter that refreshing citrus aroma.

4. Mix Dry Ingredients

In another bowl, whisk together flour, baking powder, and a pinch of salt until evenly combined.

5. Combine Wet & Dry

Add the dry ingredients to the butter mixture in batches, alternating with milk. Mix just until the batter is smooth — don’t overmix.

6. Add Blueberries

Toss the blueberries in a spoonful of flour (this keeps them from sinking). Gently fold them into the batter so they’re evenly distributed.

7. Bake

Pour the batter into the prepared pan and smooth the top. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean. The cake should be golden and fragrant.

8. Cool & Glaze

Allow the cake to cool completely in the pan for 10 minutes, then transfer to a wire rack.
Whisk together powdered sugar and lemon juice to make your glaze, then drizzle it over the cooled loaf. Add a sprinkle of zest for that bright finishing touch.

Tips for a Perfect Lemon Blueberry Pound Cake

Here are my favorite little secrets to make sure your Blueberry Lemon Pound Cake turns out moist, soft, and full of flavor every single time:

• Use room-temperature ingredients. Cold butter or eggs can cause the batter to curdle and lead to dense texture.
• Don’t overmix the batter. Mix just until everything comes together for that tender crumb.
• Toss blueberries in flour. It keeps them from sinking to the bottom of the cake.
• Fresh lemon is key. Bottled juice won’t give you that bright, clean citrus flavor.
• Bake until golden and set. The top should spring back lightly when touched.

Quick Troubleshooting Guide

Pro Tip: If you love extra moisture, add 2 tablespoons of sour cream or yogurt to the batter for a richer lemon loaf.

Storage & Freezing Tips

One of the best things about this Blueberry Lemon Pound Cake is how well it keeps its soft, moist texture even after a few days. Here’s how to store it so every slice tastes freshly baked:

• Room Temperature: Keep your Lemon Blueberry Pound Cake covered in an airtight container for up to 3 days.
• Refrigerator: Store it for up to 1 week. Just let it come to room temperature before serving for the best flavor.
• Freezer: Wrap individual slices in plastic wrap and place them in a freezer-safe bag. They’ll stay fresh for up to 2 months.

Quick Tip: For a bakery-fresh taste, warm a frozen slice in the microwave for 10–15 seconds before serving.

Serving Ideas

This Blueberry Lemon Pound Cake is the kind of dessert that fits any occasion — simple enough for an afternoon snack, but elegant enough for brunch or holidays.

• Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream.
• Add a drizzle of extra lemon glaze or honey for more sweetness.
• Pair with a hot cup of tea or a freshly brewed coffee for a cozy afternoon treat.
• Garnish slices with a few fresh blueberries and lemon zest for a bright, café-style touch.

Pro Tip: This Lemon Blueberry Pound Cake also makes a lovely gift — wrap it in parchment, tie it with twine, and add a little handwritten tag for that homemade charm.

More Recipes to Try

If you enjoyed this Blueberry Lemon Pound Cake, don’t miss these other delicious treats!

• Cinnamon Rolls Recipe
• Sugar Free Fudge Recipe
• Strawberry Rice Krispies

Frequently Asked Questions

Baker’s Tip: If you love a tangier finish, stir a bit of lemon zest into your glaze before pouring it over your moist lemon loaf. It adds extra color and flavor!

Recipe

Yield: 1 loaf (about 10 slices)

Blueberry Lemon Pound Cake Recipe

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This Blueberry Lemon Pound Cake is buttery, soft, and bursting with juicy blueberries and fresh lemon flavor! Easy to make in just one bowl, it’s the perfect loaf for brunch, dessert, or a cozy afternoon treat. Topped with a simple lemon glaze, this lemon blueberry cake tastes as good as it looks — moist, bright, and beautifully golden.

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour 15 minutes

Ingredients

For the Cake

• 1 cup (230 g) unsalted butter, softened
• 1 cup (200 g) granulated sugar
• 3 large eggs
• 2 cups (250 g) all-purpose flour
• 1 teaspoon baking powder
• ½ cup (120 ml) milk
• 2 tablespoons fresh lemon juice
• Zest of 1 large lemon
• 1 cup (150 g) fresh blueberries

For the Lemon Glaze

• 1 cup (120 g) powdered sugar
• 2–3 tablespoons fresh lemon juice
• Extra zest or blueberries for garnish

Instructions

1. Preheat oven to 350°F (175°C) and grease or line a loaf pan with parchment paper.
2. Beat butter and sugar together until light and fluffy, about 2–3 minutes.
3. Add eggs one at a time, mixing well after each addition.
4. Stir in lemon juice and zest until evenly combined.
5. In a separate bowl, whisk flour, baking powder, and a pinch of salt.
6. Add dry ingredients alternately with milk, mixing gently until smooth.
7. Toss blueberries in 1 tablespoon of flour, then fold them into the batter.
8. Pour the batter into the prepared loaf pan and smooth the top.
9. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
10. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
11. Whisk powdered sugar and lemon juice to make the glaze, then drizzle over cooled cake.

Notes

• Use room-temperature ingredients for the perfect crumb.

• Don’t overmix — it keeps the cake soft and light.

• If using frozen blueberries, don’t thaw them before adding.

• For extra moisture, add 2 tablespoons of sour cream or yogurt to the batter.

• Oven times may vary — check 5 minutes early to prevent overbaking.

Nutrition Information:

Yield: 10 Serving Size: 1 slice
Amount Per Serving: Calories: 320Total Fat: 15gCarbohydrates: 42gFiber: 1gSugar: 27gProtein: 5g

Nutrition values are estimates and may vary based on specific ingredients or preparation methods.

And there you have it — a Blueberry Lemon Pound Cake that’s as bright and cheerful as it is buttery and soft. Every bite brings a burst of lemon freshness and juicy blueberries wrapped in the perfect tender crumb. It’s simple, comforting, and always a crowd favorite.

Whether you bake it for brunch, share it with friends, or enjoy a quiet slice with tea, this recipe will quickly become one of your go-to desserts. So grab a lemon, a handful of berries, and your favorite loaf pan — happiness is only one cake away.