Lemon Blueberry Pound Cake is a delicate, but dense pound cake with added lemon flavor, loaded with fresh blueberries and topped with a lemon glaze. It is perfect for dessert or any special occasion! If you love pound cakes, check out my Cream Cheese Pound Cake, too!

Lemon Blueberry Pound Cake on a wooden table from overhead with a few pieces cut and falling on their side.
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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.

Lemon Blueberry Pound Cake on a cake plate before glazing, with a bowl of glaze off to the side.

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!

Piece of Lemon Blueberry Pound Cake on a white plate with fresh blueberries.

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.

Piece of Lemon Blueberry Pound Cake on its side with a bite removed showing inside texture of cake.

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 on a wooden table from overhead with pieces cut and one piece being lifted off of the cake plate.
5 from 6 votes

Lemon Blueberry Pound Cake

Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Lemon Blueberry Pound Cake is a delicate, dense pound cake with added lemon flavor, loaded with fresh blueberries and topped with a lemon glaze. It is perfect for dessert or any special occasion!

Ingredients

Glaze

  • 2 cups (250 g) confectioners’ sugar
  • ¼ cup (61 g) lemon juice

Instructions

  • Preheat oven to 325°F. Spray a 10-inch 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

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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.

What the Test Kitchen had to say about this recipe:

Autumn

This cake is amazing! The lemon and blueberries in each bite make it burst with flavor and the texture is incredibly smooth.

Elizabeth

Our pound cakes are so good with the perfect dense crumb. I am not a huge fan of lemon blueberry desserts, but this was really delicious!

Bella

This is very moist and dense. There is a great balance of sweetness from the blueberries and tartness from the lemon. Such a wonderful flavor combination! The glaze adds even more lemon flavor which I love!

Selena

This is perfect. It has the right amount of lemon and blueberry flavor and a wonderful texture. This would be lovely to serve when company comes!

Rachael

Juicy blueberries and lemon flavor in a tender dense pound cake. This is a delicious cake for dessert or with coffee in the morning!

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. Is there any way I can substitute the sugar for honey or and unsweetened apple sauce. We do not use a lot of sugar

  2. My husband loves pound cake. This will be a wonderful treat for him. We both love blueberries and I love lemon.
    Thank you for your wonderful recipe.

    1. Here is what it says in the blog post:
      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.

    1. Here is how I answered that question in the blog post. Should you have questions in the future, please feel free to scroll and see!
      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.

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