Why You’ll Love This Recipe

I love how this pound cake is rich and moist, yet balanced by the tart lemon and sweet blueberries. It’s elegant enough to serve at gatherings and simple enough to whip up whenever I need a comforting treat. The lemon glaze on top adds the perfect finish—tangy, glossy, and just sweet enough to tie everything together.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the cake:

Unsalted butter, softened
Granulated sugar
Eggs
All-purpose flour
Baking powder
Salt
Fresh lemon juice
Lemon zest
Vanilla extract
Whole milk or sour cream
Fresh or frozen blueberries (tossed in a little flour to prevent sinking)

For the glaze:

Powdered sugar
Lemon juice
Lemon zest (optional, for extra zing)

Directions

I preheat the oven to 350°F (175°C) and grease a loaf pan or bundt pan thoroughly.
In a large bowl, I cream together the butter and sugar until light and fluffy.
I add the eggs one at a time, mixing well after each addition.
In a separate bowl, I whisk the flour, baking powder, and salt.
I add the dry ingredients to the wet mixture in batches, alternating with milk or sour cream.
I stir in the lemon juice, zest, and vanilla extract.
I gently fold in the blueberries, making sure they’re evenly distributed.
I pour the batter into the prepared pan, smooth the top, and bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
I let the cake cool in the pan for 10–15 minutes before turning it out onto a wire rack to cool completely.
Once cool, I drizzle with lemon glaze and let it set before slicing.

Servings and timing

This recipe yields about 8–10 slices. It takes 20 minutes to prep and 50–60 minutes to bake, so the whole cake is ready in around 1 hour and 20 minutes.

Variations

Sometimes I add a handful of chopped nuts like almonds or pecans for crunch. I’ve also made a version with orange zest and juice instead of lemon. If I want a sweeter twist, I sprinkle coarse sugar over the batter before baking for a lightly crisp top. And for an extra moist version, I use sour cream instead of milk.

Storage/Reheating

I store the pound cake in an airtight container at room temperature for up to 3 days. If I want it to last longer, I keep it in the fridge for up to a week. It also freezes well—I wrap individual slices or the whole loaf tightly and freeze for up to 3 months. I let it thaw at room temp and warm slightly before serving if I want that just-baked feel.

FAQs

Can I use frozen blueberries?

Yes, I use frozen blueberries straight from the freezer—no need to thaw. I coat them in a little flour to help prevent them from sinking.

What’s the best pan for this recipe?

I usually use a 9×5-inch loaf pan or a standard bundt pan. Just adjust the baking time slightly depending on the size and shape.

Can I use bottled lemon juice?

Fresh lemon juice gives the best flavor, but bottled can work in a pinch. I always try to use fresh zest either way.

Why is my cake too dense?

I make sure not to overmix the batter, and I cream the butter and sugar properly to incorporate enough air. Using room-temperature ingredients also helps with texture.

Can I make this gluten-free?

Yes, I’ve had success using a 1:1 gluten-free flour blend. I make sure to check that the texture is still moist and adjust the bake time slightly if needed.

Conclusion

Lemon blueberry pound cake is a simple yet stunning dessert that always brings smiles to the table. I love the buttery crumb, the pop of fruit, and the tangy-sweet glaze that ties it all together. Whether I’m baking for guests or just to treat myself, this cake is always a favorite and never lasts long in my kitchen.