Lemon Blueberry Pound Cake Recipe: Easy Moist Dessert with Lemon Glaze

Let me tell you, the scent of fresh lemons mingling with plump blueberries as this pound cake bakes is absolute heaven—like walking into a sunlit kitchen on a spring morning, where every breath is a little celebration of sweet, citrusy comfort. You know that moment when the glaze first hits the warm cake and starts to shimmer? That’s the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special. The first time I baked this lemon blueberry pound cake, I was knee-high to a grasshopper, helping my grandma in her old farmhouse kitchen—her laughter and the hum of her mixer still echo in my memory.

Years ago, I stumbled onto a version of this cake at a neighbor’s bake sale. I was instantly hooked (I mean, who wouldn’t be?)—the tang of lemon, the burst of juicy blueberries, and that tender crumb that practically melts in your mouth. Honestly, I wish I’d discovered this recipe sooner. It’s dangerously easy to make, and the pure, nostalgic comfort it brings is unmatched. I’ve tweaked and tested it umpteen times in the name of research, of course, and now it’s a staple for family gatherings, gifting, or just brightening up your Pinterest dessert board.

My family can’t stop sneaking slices off the cooling rack (and I can’t really blame them). There’s something downright magical about how this cake brings people together—whether it’s for potlucks, after-school treats, or a cozy Sunday brunch. Each time I bake it, it feels like a warm hug from my childhood, and honestly, you’re going to want to bookmark this one. It’s the kind of recipe that gets passed down, dog-eared, and beloved for years to come.

Why You’ll Love This Lemon Blueberry Pound Cake Recipe

After baking countless cakes (and, let’s face it, making a few glorious messes along the way), I can say with confidence this lemon blueberry pound cake recipe stands out in all the right ways. Here’s why you’ll be reaching for this recipe again and again:

• Quick & Easy: Comes together in under 20 minutes of prep—no fuss, no fancy techniques. Perfect for last-minute dessert cravings or when you want to impress with minimal effort.
• Simple Ingredients: All you need are everyday pantry staples and a handful of fresh blueberries and lemons. No wild goose chases to specialty stores!
• Perfect for Every Occasion: Whether it’s a brunch, potluck, cozy dinner, or a holiday morning, this cake shines. I’ve even served it at summer picnics and it’s always a hit.
• Crowd-Pleaser: Kids love the sweet blueberries, adults rave about the bright lemon flavor, and honestly, I’ve never had leftovers.
• Unbelievably Delicious: The texture is tender and moist, with bursts of juicy blueberries and a zippy lemon glaze that’s downright addictive.

What makes this lemon blueberry pound cake recipe different? First, the secret is blending lemon zest right into the batter for a punchy citrus flavor that doesn’t fade. The blueberries are folded in gently—so they don’t sink—and the resulting crumb is soft, yet sturdy enough for a thick layer of luscious lemon glaze. I use a mix of butter and sour cream for the ultimate moistness (trust me, this is the trick). Some recipes skimp on the glaze, but here, it’s poured generously and seeps into every bite.

This recipe isn’t just another pound cake—it’s the one that makes you close your eyes after the first bite. It’s comfort food without compromise: bright, fresh, and bursting with flavor. Whether you’re baking for a celebration or just a Tuesday afternoon pick-me-up, it turns a simple moment into something memorable and delicious.

What Ingredients You Will Need for Lemon Blueberry Pound Cake

This lemon blueberry pound cake recipe uses straightforward, wholesome ingredients to deliver bold flavor and a seriously satisfying texture (without any extra fuss). Most of these are pantry staples, with a couple of fresh additions to make it truly special. Here’s everything you’ll need:

• For the Pound Cake:
  • Unsalted butter, softened (1 cup / 226g) – Adds richness and that classic pound cake crumb.
  • Granulated sugar (2 cups / 400g) – Sweetens and helps create a tender texture.
  • Large eggs, room temperature (4) – Gives structure and moisture.
  • Sour cream (1 cup / 240g) – Keeps the cake moist and tangy. You can sub in plain Greek yogurt for a lighter touch.
  • All-purpose flour (2 ¾ cups / 345g) – The backbone of the cake. For gluten-free, swap in a 1:1 baking blend.
  • Baking powder (2 tsp) – Ensures a gentle rise for a soft crumb.
  • Salt (½ tsp) – Balances the sweetness.
  • Lemon zest (from 2 large lemons) – Packs in bright citrus flavor. (I use Meyer lemons when I can find them.)
  • Fresh lemon juice (2 tbsp) – For tartness and extra zing.
  • Fresh blueberries (1 ½ cups / 225g) – Rinse and dry well. In summertime, I use wild blueberries for extra pop.
  • Vanilla extract (2 tsp) – Rounds out the flavors.
• For the Luscious Lemon Glaze:
  • Powdered sugar (1 ¼ cups / 150g) – For silky sweetness.
  • Fresh lemon juice (2–3 tbsp) – Adjust to your preferred consistency and tartness.
  • Lemon zest (optional, for extra zing and a pretty finish)
  • Milk or cream (1–2 tbsp, optional) – For a looser glaze if desired.

Ingredient Tips: I recommend King Arthur or Bob’s Red Mill flour for consistent results. If fresh blueberries aren’t available, you can use frozen—just toss them in a bit of flour to prevent bleeding. For dairy-free, sub in coconut yogurt and plant-based butter. And if you want even more citrus punch, add a splash of lemon extract to the batter.

Most ingredients are easy to swap or tweak, making this recipe flexible for every kitchen. You’ll be amazed at the big flavor you get from such a simple list!

Equipment Needed

• 9×5-inch loaf pan or bundt pan – The classic choice for pound cake. (I’ve used both—just adjust the baking time for bundt.)
• Hand or stand mixer – For creaming butter and sugar. You can use a sturdy whisk if you’re feeling old-school and want a little arm workout.
• Mixing bowls – At least two: one for wet, one for dry.
• Microplane or fine grater – For zesting lemons. I swear by my trusty Microplane—it’s survived years of zesting marathons.
• Measuring cups and spoons – For accuracy (because baking is a bit of science, you know?).
• Rubber spatula – Perfect for folding in blueberries without squishing them.
• Wire cooling rack – Essential for cooling and glazing.
• Parchment paper – Makes removing the cake a breeze and keeps cleanup easy.

If you don’t have a mixer, you can cream butter and sugar by hand—it just takes more elbow grease (I’ve done it plenty of times). My grandma always said, “Use what you’ve got and don’t fuss.” For specialty tools like the Microplane, hand-wash them to keep them sharp. And if budget’s a concern, you can get great results with basic gear—no need to break the bank for a beautiful cake.

Preparation Method

1. Prep your pan and oven. Grease a 9×5-inch loaf pan (or bundt pan) with butter and line with parchment paper for easy release. Preheat oven to 350°F (175°C).
2. Mix dry ingredients. In a medium bowl, whisk together 2 ¾ cups (345g) all-purpose flour, 2 tsp baking powder, and ½ tsp salt. Set aside.
3. Cream butter and sugar. In a large mixing bowl, beat 1 cup (226g) softened unsalted butter and 2 cups (400g) granulated sugar until light and fluffy—about 3-5 minutes. (It should look pale and almost whipped.)
4. Add eggs one at a time. Beat in 4 large eggs (room temperature), one at a time. Scrape down the sides after each addition to make sure everything’s mixed in.
5. Add flavor boosters. Mix in 2 tsp vanilla extract, lemon zest from 2 lemons, and 2 tbsp fresh lemon juice. The batter will smell incredible already!
6. Blend in sour cream. Add 1 cup (240g) sour cream and mix until smooth. (If using Greek yogurt, it’ll be a bit thicker—just keep mixing until combined.)
7. Combine wet and dry. Gradually add the dry flour mixture to the wet ingredients, mixing on low speed. Don’t overmix! Stop as soon as you see no dry streaks.
8. Fold in blueberries. Gently toss 1 ½ cups (225g) fresh blueberries with a tablespoon of flour (helps prevent sinking). Fold them into the batter with a rubber spatula—don’t crush them.
9. Transfer to pan. Pour batter into prepared pan, smoothing the top. If you want extra berries on top, sprinkle a few now.
10. Bake. Bake for 60-75 minutes, depending on your pan. Check at 60 minutes—cake should be golden, and a toothpick inserted in the center comes out clean (or with a few moist crumbs). If browning too fast, tent with foil at 50 minutes.
11. Cool. Let cake cool in the pan for 15 minutes, then lift out and cool completely on a wire rack. (Don’t rush this—glazing a warm cake helps it soak in, but too hot and the glaze runs off.)
12. Make the glaze. In a small bowl, whisk together 1 ¼ cups (150g) powdered sugar and 2–3 tbsp fresh lemon juice. Add a splash of milk or cream for a thinner glaze. Stir in some lemon zest for extra sparkle.
13. Glaze the cake. Drizzle glaze over cooled cake, letting it drip down the sides. (It’s totally okay if it’s imperfect—those little rivers of glaze are the best part.)
14. Slice and serve. Let the glaze set for 10 minutes, then slice thick pieces and enjoy!

Preparation Notes: If your blueberries are extra juicy, blot them dry before adding. For a super-moist crumb, don’t overbake—start checking at 60 minutes. If you’re using a bundt pan, add 10-15 minutes to baking time and check with a skewer. Troubleshooting tip: If your cake sinks, it’s likely underbaked or your oven runs cool. Always check with an oven thermometer (mine is a little quirky, so I’ve learned the hard way).

Cooking Tips & Techniques

Baking a pound cake seems simple, but there are a few tricks that make this lemon blueberry pound cake recipe truly tender and moist. Here are some tried-and-true tips from my own kitchen adventures:

• Room Temperature Ingredients: Always start with room temp butter, eggs, and sour cream. Cold ingredients won’t blend smoothly and can make the batter curdle.
• Don’t Overmix: Once you add flour, switch to low speed or a spatula. Overmixing develops gluten and can make the cake tough. (I’ve had a few hockey puck cakes in my time—learned the hard way!)
• Blueberry Prep: Tossing blueberries with a bit of flour keeps them from sinking. If using frozen berries, don’t thaw—just fold them in straight from the freezer.
• Baking Time: Ovens vary, so start checking at 60 minutes. If the top browns before the middle is done, loosely tent with foil.
• Glaze Consistency: For a thin glaze, add extra lemon juice. For a thicker finish, stick with powdered sugar and just enough juice to make it pourable.
• Multitasking: While the cake bakes, prep your glaze and clean up. (A tidy kitchen is a happy kitchen, right?)
• Consistency: Weigh your flour for best results. Too much flour makes pound cake dense; too little and it can collapse.

Common mistakes: using cold butter (leads to lumpy batter), skipping the parchment (cake sticks!), or forgetting to zest lemons before juicing (ask me how I know). If your cake cracks on top, that’s totally normal and adds rustic charm. Honestly, imperfections make homemade cakes even more lovable!

Variations & Adaptations

One of the best things about this lemon blueberry pound cake is how flexible it is. Here are some favorite ways to switch things up:

• Gluten-Free: Use a 1:1 gluten-free flour blend (like Bob’s Red Mill) in place of all-purpose flour. The crumb stays moist and tender—no one will notice the swap.
• Dairy-Free: Substitute coconut yogurt or plant-based sour cream, and use vegan butter. The lemon flavor really pops with the coconut undertones.
• Seasonal Fruit: Swap blueberries for raspberries, blackberries, or chopped strawberries. In winter, I’ve used dried cranberries soaked in lemon juice for a festive twist.
• Meyer Lemon Variation: Use Meyer lemons if you can find them; their sweeter, floral flavor takes this cake to another level.
• Mini Pound Cakes: Divide batter into mini loaf pans—great for gifting or portion control.
• Different Glaze: Try a cream cheese glaze or add a touch of almond extract to the lemon glaze for a bakery-style finish.

I once added a handful of poppy seeds to the batter for a lemon-poppy-blueberry combo—huge hit at brunch! If you have nut allergies, skip any almond extract and always double-check your flour blend. Honestly, this cake is a blank canvas for your favorite flavors or dietary needs.

Serving & Storage Suggestions

This lemon blueberry pound cake is best served at room temperature, where the crumb is soft and the glaze is perfectly set. Slice thick pieces and arrange on a pretty platter (it’s a showstopper for brunch spreads or dessert tables!).

Pair with fresh berries, a dollop of whipped cream, or a scoop of vanilla ice cream for extra indulgence. For beverages, I love serving it with iced tea, coffee, or a sparkling lemonade—something about the combo just screams summer.

• Storage: Wrap leftovers tightly in plastic wrap or store in an airtight container. The cake stays moist for up to 4 days at room temp.
• Freezing: Slice and freeze individual pieces in zip-top bags for up to 2 months. Thaw overnight in the fridge, then bring to room temp before serving.
• Reheating: If you like your cake warm, pop a slice in the microwave for 10-15 seconds. The glaze will soften and get a little gooey—so good!

As the cake sits, the flavors deepen and the glaze seeps into the crumb, making it even better the next day. Honestly, if you can resist eating it all at once, you’re stronger than me!

Nutritional Information & Benefits

Each slice of lemon blueberry pound cake is estimated to have about 320 calories, 15g fat, 45g carbs, and 5g protein. Blueberries pack a punch of antioxidants and vitamin C, while lemons offer a boost of immune-supporting goodness and a little digestive zing.

This recipe can easily be made gluten-free and dairy-free for those with allergies or sensitivities. Just swap in your favorite alternatives. Eggs and dairy are present, so watch out if you have those allergies.

From a wellness perspective, I love that this cake uses real fruit and fresh lemon—not artificial flavors. It’s a sweet treat, for sure, but one that feels a bit brighter and fresher than most desserts. Sometimes, a homemade cake is just good for the soul (and a little joy is always healthy, right?).

Conclusion

If you’re looking for a dessert that’s equal parts comforting and refreshing, this lemon blueberry pound cake recipe is where it’s at. With moist, tender crumb, pockets of juicy blueberries, and a luscious lemon glaze, every bite feels like a celebration.

I encourage you to customize it—try new fruits, swap in your favorite glaze, or make it gluten-free. That’s the beauty of baking at home; you get to make it yours. Personally, I love this cake because it brings back memories of family kitchens, laughter, and those magical moments when a simple recipe turns into something unforgettable.

Give it a try, share your twists in the comments, and tag me if you post it on Pinterest—I’d love to see your creations! Bake a loaf for someone you love, and let this cake brighten up your next gathering. Happy baking, friends!

Frequently Asked Questions

Can I use frozen blueberries in this lemon blueberry pound cake recipe?

Yes! Just add frozen blueberries straight to the batter and dust them with a little flour first. Don’t thaw—they’ll bleed less and hold their shape.

How do I prevent blueberries from sinking to the bottom of the cake?

Toss your blueberries with a tablespoon of flour before folding them into the batter. This helps them stay evenly distributed throughout the cake.

Can I bake this lemon blueberry pound cake in a bundt pan?

Absolutely! Use a well-greased bundt pan and increase baking time by 10-15 minutes. Check for doneness with a toothpick.

Is this recipe easy to make gluten-free or dairy-free?

Yes, simply use a 1:1 gluten-free flour blend and swap out dairy ingredients for plant-based alternatives like coconut yogurt and vegan butter.

How long does lemon blueberry pound cake stay fresh?

Wrapped tightly, it stays moist for up to 4 days at room temperature. You can also freeze slices for up to 2 months.

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