Blueberry Lemon Pound Cake

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Blueberry Lemon Pound Cake is soft, buttery, and bursting with juicy blueberries and fresh lemon flavor in every bite. Made with simple pantry staples, fresh lemon zest, and a sweet homemade lemon glaze. Perfect for spring, summer, brunches, holidays, or anytime you’re craving a refreshing dessert.

PIN this Lemon Blueberry Pound Cake recipe to try later!

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Blueberry Lemon Pound Cake

When I think of summer desserts, lemons are always the first thing that come to mind! This Blueberry Lemon Pound Cake is buttery, soft, and moist with juicy fresh blueberries baked into every slice. It’s finished with a sweet lemon glaze that soaks into the cake, making every bite even more delicious.

While this Blueberry Lemon Pound Cake is perfect for summer, it’s delicious enough to enjoy all year long for breakfast, dessert, or an afternoon snack with a cup of coffee or tea.

Other lemon + blueberry recipes to try are these Lemon Blueberry Sweet Rolls, Lemon Blueberry Bundt Cake and Mini Muffins.

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key ingredients

• All-purpose flour: Level and spoon flour when measuring it. Be sure not to scoop it out of the bag using the measuring cup. This way, you won’t accidentally measure out too much flour. 
• Lemon juice and fresh lemon zest: The star ingredients! You can’t leave this one out. Make sure to use lemon juice from fresh lemons- bottled lemon juice won’t work as it will make the flavor taste different. You can also use Meyer Lemons but they will make the cake have a sweeter flavor instead of a zesty lemon flavor from regular lemons.
• Whole eggs: This will help bind the dough together.
• Fresh blueberries: Fresh is best, they will hold their shape beautifully while adding bursts of juicy sweetness.
• Vanilla extract: Enhances all of the fresh flavors.
• Lemon icing: Powdered sugar, lemon juice and milk.
• Oil: You can use any neutral oil such as vegetable or canola oil. It will make the lemon bread super moist.

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how to make Blueberry Lemon Pound Cake

Mix dry ingredients: In a medium bowl, whisk or sift together 1 1/2 cups of flour and baking powder. Set aside.

Cream wet ingredients: In the bowl of stand mixer fitted with a paddle or a large mixing bowl using an electric hand mixer, cream together the vanilla yogurt, sugar, and eggs. Mix together well and then add fresh lemon juice, zest and oil. 

Slowly, add dry mixture to wet mixture: The batter might be a little lumpy.

Coat blueberries in flour: In a small bowl, toss the fresh blueberries with the 1 tablespoon flour. Fold in the blueberries to the batter by hand.

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Bake cake: Pour the batter into the prepared loaf pan. Bake for 55-65 minutes, or until the top is a light golden brown and a toothpick comes out clean in the center of the cake.

Cool and remove from pan: Remove from the oven and allow the to cool for 10 minutes before gently removing from the pan. It should come out easily, but if not, cut along the sides with a knife and then tap on the bottom until it releases.

Make glaze, add to cake and enjoy! To make the lemon glaze, in a small bowl, whisk together the powdered sugar, milk and lemon juice. When the cake has cooled, place it on a wire rack and drizzle over top. Let the glaze dry, then slice and serve. Enjoy!

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recipe variations

• Use room temperature ingredients: Butter, eggs, and yogurt blend together more easily, creating a smooth batter and an even, tender crumb.
• Don’t overmix the batter: Once you add the dry ingredients, mix just until combined. Over mixing can make the pound cake dense instead of soft and buttery.
• Coat the blueberries in flour: Tossing the blueberries with a tablespoon of flour helps keep them evenly distributed throughout the cake instead of sinking to the bottom.
• Use fresh lemons: Fresh lemon zest and juice provide the brightest, most vibrant citrus flavor that bottled lemon juice can’t match.
• Bake in different pan: If you don’t have a loaf pan, no problem! Bake in a muffin pan and bake for 18–24 minutes or use 2 8-inch round cake pans and bake for 22–30 minutes to create a blueberry lemon layer cake.

tips

• Use frozen blueberries: Frozen blueberries work well in this recipe, just add them straight from the freezer without thawing to prevent excess moisture.
• Add white chocolate chips: Fold in about 1 cup of white chocolate chips for a creamy sweetness that pairs beautifully with the lemon and blueberries.
• Try a Bundt cake: Bake the batter in a well-greased Bundt pan for an elegant dessert that’s perfect for entertaining. Adjust the baking time as needed.
• Add poppy seeds: Stir in 1 to 2 tablespoons of poppy seeds for a classic lemon poppy seed variation with a subtle crunch.
• Try different berries: Substitute some or all of the blueberries with raspberries, blackberries, or chopped strawberries for a fun seasonal variation.

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leftovers & storage

To Store: Place leftover cake in an airtight container or ziplock bag and store for up to 5 days. You can also cover a dish with plastic wrap and store in a cool area like the counter.

To Freeze: Freeze any leftover bars for up to 3 months. For best results, let the cookies defrost at room temperature when ready to eat.

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