The Ultimate Lemon Blueberry Pound Cake

Every Sunday morning, I find myself reaching for two things: my favorite mixing bowl and the brightest lemons I can find.

When I pull the ultimate lemon blueberry pound cake from the oven, golden and glistening, my whole house becomes a haven of warmth where neighbors peek over the fence and family members suddenly remember they need to stop by.

What Makes My Lemon Blueberry Pound Cake So Good

I keep coming back to this lemon blueberry pound cake because it strikes that perfect balance—tender enough to melt on your tongue, yet sturdy enough to hold those plump berries without falling apart.

The bright lemon notes dance beautifully with the sweet blueberries, and that glossy glaze adds just the right finishing touch.

If you love citrus-forward treats like I do, you’ll want to try my heavenly peach bread for another fruity favorite.

And when you’re craving something a bit more portable, my lemon blueberry soft cookies capture the same wonderful flavor combination in bite-sized form.

What You’ll Need to Make This Lemon Blueberry Pound Cake

Here’s everything I gather before I start mixing. I always use fresh lemons when possible—they make such a difference in both the batter and that gorgeous glaze.

For the Cake:

• 3/4 cup whole milk
• 1 tablespoon fresh lemon zest (from about 1 large lemon)
• 3 tablespoons fresh lemon juice
• 2 1/4 cups all-purpose flour, plus 1 teaspoon for dusting berries
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 1/4 cups fresh blueberries (frozen work too—just don’t thaw them)
• 3/4 cup unsalted butter, room temperature
• 1 1/3 cups granulated sugar
• 3 large eggs

For the Glaze:

• 1 cup powdered sugar
• 1/2 teaspoon fresh lemon zest
• 2 tablespoons fresh lemon juice

A few notes from my kitchen: I always zest my lemons before juicing them, trust me on this one! For the blueberries, I like to give them a light dusting of flour to prevent them from sinking to the bottom.

And make sure your butter is properly softened; it should give slightly when pressed but not be melty.

How I Make This Lemon Blueberry Pound Cake

Step 1: I start by preheating my oven to 325°F and preparing a 9×5-inch loaf pan with butter and a light flour dusting. Some folks use cooking spray, but I prefer the old-fashioned way.

Step 2: In a small bowl, I whisk together the milk, lemon zest, and lemon juice. Don’t worry when it curdles—that’s exactly what we want! I set this aside for about 15 minutes to let those flavors mingle.

Step 3: I whisk the flour, baking powder, and salt together in a medium bowl. In a separate small bowl, I toss those beautiful blueberries with the remaining teaspoon of flour until they’re lightly coated.

Step 4: Using my stand mixer with the paddle attachment, I cream the softened butter and sugar on medium speed for about 4 minutes until it’s light and fluffy. The mixture should look almost white and feel noticeably lighter.

Step 5: I beat in the eggs one at a time, making sure each one is fully incorporated before adding the next. Then I scrape down the bowl—this step matters more than you’d think!

Step 6: With the mixer on low, I alternate adding the flour mixture and milk mixture, starting and ending with the flour. I work in three additions of flour and two of milk, mixing just until combined after each addition.

Step 7: Using a rubber spatula, I gently fold in those flour-dusted blueberries, being careful not to overmix and burst the berries.

Step 8: I pour the batter into my prepared pan and smooth the top with an offset spatula. Into the oven it goes for 55-65 minutes, until the top is golden and a toothpick inserted in the center comes out with just a few moist crumbs.

Step 9: After cooling in the pan for 15 minutes, I turn the cake out onto a wire rack. While it cools completely, I whisk together the glaze ingredients until smooth and pourable—about the consistency of thick cream.

Step 10: Once cooled, I drizzle that gorgeous glaze over the top, letting it cascade down the sides naturally.

My Tips for This Lemon Blueberry Pound Cake

After making this lemon blueberry pound cake countless times, I’ve learned a few tricks that make all the difference.

Room temperature ingredients are crucial, cold eggs and milk will cause the butter to seize up. If you forgot to take your eggs out early, just place them in a bowl of warm water for 10 minutes.

Also, resist the urge to open the oven door for the first 45 minutes; pound cakes are sensitive to temperature changes and can sink in the middle.

Can I use frozen blueberries in my pound cake?

Absolutely! Just don’t thaw them first.

Toss the frozen berries with flour while they’re still frozen, and they’ll stay suspended beautifully throughout the cake without bleeding color into the batter.

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How should I store this cake?

Your finished lemon blueberry pound cake will stay fresh at room temperature for up to 4 days when wrapped in plastic wrap or stored in an airtight container.

The glaze helps keep it moist, so don’t skip that step!

What if my glaze is too thick or too thin?

I adjust mine by adding a bit more powdered sugar to thicken or a few drops of lemon juice to thin it out. You want it thick enough to coat the back of a spoon but still drizzle nicely.

Ready to create something beautiful in your kitchen? Follow me on Pinterest where I share more of my favorite recipes and baking tips!

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When I Usually Serve My Lemon Blueberry Pound Cake

This lemon blueberry pound cake shines brightest at weekend brunches, but honestly, I’ve served it at everything from book club meetings to summer picnics.

I love bringing it to potluck dinners too—it’s always one of the first desserts to disappear from the table.