Lemon Blueberry Pound Cake

By Tyla | Last modified on Oct 4, 2025

Featured in: Desserts

Alright, so imagine taking the classic, buttery richness of traditional pound cake and giving it a fresh, summery makeover with bright lemon and juicy blueberries. This Lemon Blueberry Pound Cake is basically what happens when elegant simplicity meets bursting-with-flavor deliciousness. We’re talking about a dense, moist cake with that signature pound cake texture — not fluffy like regular cake, but tender and buttery in the best way possible. Every bite has pockets of sweet blueberries and this gorgeous lemon brightness that keeps it from being too heavy. Then we top it all with a tangy lemon glaze that soaks into the warm cake and creates this sweet-tart crust that’s absolutely addictive. It’s fancy enough to serve at a tea party but perfect for breakfast with your coffee because, honestly, pound cake rules don’t apply here.

Why You’ll Love This Recipe

Classic pound cake with a fresh, modern twist
That dense, buttery texture is pure comfort
Lemon and blueberry is a match made in heaven
Perfect for breakfast, dessert, or afternoon snack
Keeps for days and actually gets better as it sits
Easier than it looks — no fancy techniques required
That lemon glaze is the crown jewel

The Good Stuff You’ll Need

For the Pound Cake:

3 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup unsalted butter, softened
2 1/2 cups granulated sugar
6 large eggs, room temperature
1/4 cup fresh lemon juice
3 tbsp lemon zest (about 3-4 lemons)
1 tsp vanilla extract
1 cup sour cream, room temperature
2 cups fresh or frozen blueberries
2 tbsp all-purpose flour (for tossing berries)

For the Lemon Glaze:

2 cups powdered sugar, sifted
1/4 cup fresh lemon juice
2 tbsp lemon zest
2 tbsp melted butter
Pinch of salt

For Finishing:

Extra lemon zest for garnish
Fresh blueberries for decoration
Powdered sugar for dusting (optional)

Let’s Do This

Step 1: Prep That Pan and Oven

Preheat your oven to 325°F (yes, 325°F — low and slow for pound cake).

Grease and flour a 10-inch bundt pan or two 9×5-inch loaf pans really well.

Don’t skip the corners — you don’t want this beauty sticking.

Step 2: Prep Those Blueberries

Toss blueberries with 2 tbsp flour in a small bowl.

This coating helps prevent them from sinking to the bottom.

Set aside while you make the batter.

Step 3: Mix the Dry Squad

In a medium bowl, whisk together 3 cups flour, baking powder, baking soda, and salt.

Set aside — we’ll need this soon.

Step 4: Cream That Butter and Sugar

In a large bowl, beat softened butter and sugar together until light and fluffy, about 5-7 minutes.

Don’t rush this — proper creaming is key to tender pound cake.

Add eggs one at a time, beating well after each addition.

Beat in lemon juice, lemon zest, and vanilla extract.

Step 5: Alternate and Fold

Add flour mixture in three additions, alternating with sour cream in two additions.

Start and end with flour: flour, sour cream, flour, sour cream, flour.

Mix just until combined — overmixing makes tough cake.

Gently fold in the flour-coated blueberries with a spatula.

Step 6: Bake Low and Slow

Pour batter into your prepared pan(s) and smooth the top.

Tap the pan on the counter a few times to release air bubbles.

Bake for 70-80 minutes for bundt (55-65 for loaves) until a toothpick comes out clean.

If the top browns too quickly, tent with foil.

Step 7: Cool Before Glazing

Let cake cool in the pan for 15 minutes on a wire rack.

Turn out onto the wire rack and let cool for another 15 minutes.

You want it warm but not hot when you glaze it.

Step 8: Make That Gorgeous Glaze

Whisk together powdered sugar, lemon juice, lemon zest, melted butter, and salt.

The glaze should be thick but pourable — add more sugar or juice to adjust.

Step 9: Glaze and Glory

Place the warm cake on a serving plate with parchment underneath to catch drips.

Pour glaze slowly over the top, letting it drip down the sides.

Let it set for 20-30 minutes before slicing.

Garnish with extra lemon zest and fresh blueberries.

Serving Suggestions

Slice thick and serve with a cup of coffee or tea.

A dollop of whipped cream or vanilla ice cream makes it dessert-worthy.

Perfect for brunch alongside fresh fruit and mimosas.

Toast leftover slices in butter for an incredible breakfast treat.

Switch It Up

Different Berries: Try raspberries, blackberries, or a mixed berry medley.

Orange Twist: Use orange juice and zest instead of lemon for different citrus vibes.

Almond Addition: Add 1/2 tsp almond extract to the batter for depth.

Poppy Seeds: Fold in 2 tbsp poppy seeds for classic lemon-poppy cake.

Cream Cheese Glaze: Add 2 oz softened cream cheese to the glaze for tanginess.

Make-Ahead Magic

This cake actually gets better after a day as the flavors meld.

Store tightly wrapped at room temperature for up to 5 days.

Unglazed cake can be frozen for up to 3 months — thaw and glaze when ready.

The glaze can be made ahead and stored in the fridge for up to a week.

Questions People Actually Ask

Q: Can I use frozen blueberries? A: Yes! Don’t thaw them first — toss them frozen with flour and fold into the batter.

Q: Why does my pound cake have a crack on top? A: That’s totally normal and traditional for pound cake! It’s part of its charm.

Q: My cake is too dense — what went wrong? A: Could be overmixing the batter or not creaming the butter and sugar long enough. Also, make sure eggs are room temp.

Q: Can I make this in a regular cake pan? A: Sure! Use two 9-inch rounds and bake for 40-45 minutes. Layer with extra glaze between.

Q: Why bake at 325°F instead of 350°F? A: Lower temperature helps pound cake bake evenly without drying out the edges before the center is done.

Q: How do I know when it’s done? A: A toothpick inserted in the center should come out clean or with just a few moist crumbs. The cake should also pull away slightly from the sides.