Lemon Blueberry Pound Cake is a delicate, tender pound cake with bright lemon flavor, loaded with fresh blueberries, and finished with a simple lemon glaze. It has the classic dense crumb you want in a pound cake while still staying soft and moist. It’s perfect for dessert, brunch, or any special occasion.
If you love pound cakes, check out my Cream Cheese Pound Cake, too!
Ingredients & Substitutions
Butter: Butter is an essential ingredient in pound cakes; it’s the primary source of fat. In this recipe, you will need 2 1/2 sticks of salted butter.
Eggs: Six large eggs act as binding agents and structure for the cake. For the best results, let them come to room temperature.
Flour: You need cake flour for this recipe. (All-purpose flour will yield different results.) If you don’t have cake flour, use a homemade cake flour substitute in a pinch.
Buttermilk: For more moisture and tenderness in the cake, use buttermilk. If you don’t have any on hand, make your own buttermilk to use!
Lemon Flavor: To give the pound cake its lemon flavor, I added lemon extract and lemon zest. You will need lemon juice for the glaze.
Blueberries: Although fresh blueberries are best, you could use frozen berries. If using frozen blueberries, first, let them thaw. Then, drain them before adding to the batter.
Can I Use A Different Pan?
Yes! I used a 10-inch bundt pan, which is a pan with decorative fluted edges and a hollow center. However, you could also use two loaf pans. Bake the loaves for 60-80 minutes, starting to check on the loaves at the hour mark. The pound cake is done baking when it is golden on top and an inserted toothpick comes out with a few crumbs (not completely clean), but no wet batter. Then, don’t forget about the glaze!
Tips for the Best Lemon Blueberry Pound Cake
- Room-temperature butter, eggs, and buttermilk are essential for a smooth, well-emulsified batter.
- Cream the butter and sugar thoroughly until light and fluffy. This step builds structure.
- Add the eggs one at a time and mix well after each addition.
- Once the flour is added, mix only until combined. Overmixing can make the cake tough.
- Toss the blueberries in 1 tablespoon of the measured cake flour before folding them in. This simple step helps prevent them from sinking to the bottom. (You shouldn’t need to with this recipe, as the batter is sturdy enough to suspend the blueberries while baking.)
- The long, low bake at 325°F allows the dense batter to cook evenly without drying out.
- The cake is done when a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). The crust will be a deep golden brown.
- Let the cake cool in the pan for 15-20 minutes before turning it out. Cool completely before glazing.
FAQs
Can I use all-purpose flour instead of cake flour? You can, but the texture will be denser and less tender. Cake flour is strongly recommended for the best results.
How do I keep the blueberries from sinking? Toss the blueberries in 1 tablespoon of the measured cake flour before folding them into the batter. This light coating helps suspend them throughout the cake.
Can I bake this in loaf pans? Yes. Divide the batter between two standard loaf pans. Bake at 325°F for 60-80 minutes, starting to check at the 60-minute mark. The cakes are done when a toothpick comes out with a few crumbs.
Why is the bake time so long? Pound cakes are dense. The lower temperature and longer time allow the center to bake through without the outside drying out or over-browning too quickly.
How do I adjust the glaze? If the glaze is too thick, add a little more lemon juice, 1 teaspoon at a time. If it is too thin, add more confectioners’ sugar until it reaches a pourable consistency that still holds some shape.
Can I use frozen blueberries without thawing? It’s best to thaw and drain them first. Adding frozen berries can introduce excess moisture and cause color streaking in the batter.
How To Store Lemon Blueberry Pound Cake
Pound cakes, including this lemon blueberry pound cake, are best stored wrapped in plastic wrap at room temperature for up to 3 days. This helps maintain both texture and flavor. If preferred, you can refrigerate the cake for up to 5 days, but be sure to wrap it well to prevent drying out or absorbing odors. Before serving, allow the cake to come to room temperature for best results.
Can I Freeze Pound Cakes?
Absolutely. To freeze the cake, double-wrap it in plastic wrap, followed by a layer of aluminum foil. It will last up to 3 months in the freezer. Let the cake thaw in the refrigerator overnight before cutting and serving.
Lemon Blueberry Pound Cake
Ingredients
- 1 ¼ cups (2 ½ sticks / 284 g) salted butter, room temperature
- 3 cups (600 g) granulated sugar
- 6 large eggs, room temperature
- 3 cups (300 g) cake flour
- ¼ cup (60 g) buttermilk, room temperature
- 2 teaspoons lemon extract
- 1 teaspoon lemon zest
- 2 cups (296 g) fresh blueberries
Glaze
- 2 cups (250 g) confectioners’ sugar
- ¼ cup (61 g) lemon juice
Instructions
- Preheat oven to 325°F. Spray a 10-inch (12 cup) bundt pan with non-stick spray.
- In the bowl of a stand mixer fitted with the paddle attachment, cream butter on medium speed until smooth. Gradually add the sugar and mix until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition, scraping the bowl as needed.
- Slowly add the cake flour. Mix on low until combined.
- Add buttermilk. Mix until just incorporated, scraping the bowl as needed.
- Add lemon extract. Gently fold in lemon zest and blueberries.
- Pour the batter into the prepared bundt pan. Bake for 85-90 minutes, or until a toothpick inserted into the center of the cake comes out with a few crumbs, but no wet batter. The crust will be a dark golden brown around the edges and lighter in the center. Allow cake to cool to room temperature.
Glaze
- In a small bowl, combine confectioners' sugar and lemon juice. Mix until smooth. Pour over the cooled cake.
Video
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
Is it possible to use all purpose flour ipo cake flour?
Hi Katherine! Yes, you can use all-purpose flour if that’s what you have on hand. The cake will still be delicious, but it may be a little less tender and have a slightly tighter crumb than when made with cake flour. You can also make your own in a pinch! https://iambaker.net/homemade-cake-flour/
I have a pan for 6 mini Bundt cakes. Can I use that instead of the regular Bundt pan? Would I need to make adjustments in the recipe or baking time?
Hi Katherine! Yes, you can absolutely bake this in mini Bundt pans! The only thing to check is the total capacity of your pan. If your six mini Bundts don’t hold the full amount of batter, you’ll either need to bake in two batches or make a few extra cakes. Fill each cavity about 2/3 full, and since they’re much smaller than a full-size Bundt, start checking for doneness around 18-22 minutes. A toothpick inserted into the center should come out with a few moist crumbs. 😊
Looks so delicious
I can’t wait to make this.I want a piece now
Can I use a loaf pan.
Hi Pam! Yes! 😊 You can bake this in loaf pans. The full recipe will make two standard loaves. Bake them at 325°F for about 60-80 minutes, starting to check at the 60-minute mark. They’re done when a toothpick comes out with a few crumbs but no wet batter. I also have these instructions included in the post under “Can I Use A Different Pan?” Enjoy!
The taste is delicious although very sweet and very rich. I had a very hard time getting it out of my Bundt pan, even though it is a non-stick pan and was also sprayed with Pam. I don’t know if I’ll make it again as it was too sweet and too rich, perhaps with less butter and sugar. If you knew me, you would know that that statement hardly ever leaves my mouth – nothing is usually too sweet or too rich! I didn’t put the lemon glaze on it, as it didn’t need more sugar!
I used a 10” Bundt pan but it spilled over and into the oven. It went over the edges so I had a hard time getting it out. It was tasty but looked terrible!
Hi Katherine! I’m sorry that happened! I tested this recipe in a 10-inch Bundt pan without any overflow, so I’m wondering if our pans may have different capacities even though they’re both 10 inches across. This recipe does make a substantial amount of batter. A Bundt pan should have enough room left at the top for the cake to rise; if yours was quite full before baking, that would explain the overflow. I’m glad it still tasted good, but I completely understand the frustration with how it looked!
Delicious! Made recipe exactly as written and was done in 62 minutes. Only issue was my blueberries were very large and sunk to the bottom of the pan so when I flipped it several were on the pan itself and the top wasn’t as pretty as usual. It worked fine though, especially after the glaze was added. I think I’d pour some plain batter first next time and layer in the blueberries perhaps. Thoughts?
Hi Val! I’m so glad you enjoyed it! I think those extra-large blueberries may very well have contributed. And yes, I actually like your idea of putting a thin layer of plain batter into the Bundt pan first, then adding the remaining batter with the blueberries folded in. That would give you a little buffer so any berries that do settle aren’t sitting directly against the pan. I wouldn’t necessarily layer the blueberries separately throughout the cake, though. And I’m glad you kept an eye on your cake and pulled it when it was done… 62 minutes is quite a bit sooner than mine, but ovens and pans can certainly vary!