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!
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!
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 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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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!
Have you tried this with gluten free cake flour? If yes, how did it turn out?
I mixed mine some after making one with mixed berries and l÷mon. The second cake I made with raspberries and almond extract, with a little almond glaze. 😋 This cake is dense and delicious.
What size of loaf pans
This recipe uses a bundt pan.
How can you call it a pound cake. When you use a bundt cake pan? I thought pound cakes were made in loaf pans
Thank you for your comment! Traditionally, pound cakes were indeed baked in loaf pans, but over time, the term ‘pound cake’ has evolved to describe a type of cake with a dense, rich texture, regardless of the pan used. Using a bundt pan for this lemon blueberry pound cake not only gives it a beautiful shape but also ensures it bakes evenly. The ingredients and texture are true to a classic pound cake, just with a modern twist on presentation!
So delicious!
Can frozen blueberries sub in for fresh?
Never mind, re-read the notes! Dah!!
Can I use frozen blueberries
Here is what it says in the blog post! If you have questions in the future please feel free to check as I often try to address and answer questions for you. 🙂
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.
Just made this and had some little extra pieces and omg this is delicious!!! Wow! Very easy to make and well explained!! Thank youuuu
Can I substitute lemon zest or fresh lemon juice for the lemon extract? If so how would you do that? This recipe sounds great and I have the ingredients on hand but I have so many wonderful Meyer lemons, I never use lemon extract or oil
CAN I MAKE IT THE DAY BEFORE I’M GOING TO SERVE IT.