I’m so excited to show you how to make a Lemon Blueberry Pound Cake, a real showstopper that combines the bright, citrusy zing of lemon with the sweetness of blueberries. This cake is all about the rich, buttery texture and moist crumb so it’s perfect for any occasion.

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Whether you’re setting the table for afternoon tea, celebrating something special or just treating yourself, this cake will deliver on every slice. Let’s get started and I’ll show you how.

Ingredients

For about 8 servings:

Cake

1 cup (2 sticks) unsalted butter, softened to room temperature
2 cups granulated sugar
4 large eggs, at room temperature
1 tablespoon lemon zest (from about 2 lemons)
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk, at room temperature
2 cups fresh blueberries (or frozen blueberries, do not thaw)
2 tablespoons all-purpose flour (for coating the blueberries)

Lemon Glaze

1 cup powdered sugar
2-3 tablespoons fresh lemon juice (adjust to taste)

How to Make Lemon Blueberry Pound Cake

Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan or loaf pan to prevent the cake from sticking.
Prepare the blueberries: In a small bowl, gently toss the blueberries with 2 tablespoons of flour. This will prevent them from sinking to the bottom of the cake.
Mix the dry ingredients: In another bowl, whisk together 3 cups of flour, baking powder, baking soda and salt. Set aside for a moment.
Cream the butter and sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy. This should take about 4-5 minutes with an electric mixer on medium speed.
Add the eggs and flavorings: Beat in the eggs, one at a time, making sure each is fully incorporated before adding the next. Then stir in the lemon zest and vanilla extract.
Combine with dry ingredients and buttermilk: Add the dry ingredients to the butter mixture in three additions, alternating with the buttermilk. Start and end with the dry ingredients. Mix until just combined after each addition.
Fold in the blueberries: Gently fold the flour-coated blueberries into the batter. Be gentle so the berries don’t break.
Bake the cake: Pour the batter into the prepared pan and smooth the top with a spatula. Bake for about 60-70 minutes or until a toothpick inserted into the center comes out clean.
Cool and glaze: Let the cake cool in the pan for about 20 minutes, then turn it out onto a wire rack to cool completely. Once cooled, whisk together the powdered sugar and lemon juice for the glaze and drizzle over the cake.

Notes

Room Temperature Ingredients: Room temperature ingredients are key to this cake. Cold eggs or butter will result in a batter that doesn’t emulsify properly and a cake that’s dense or unevenly baked. Take out your eggs, butter and buttermilk ahead of time so they’re at room temperature when you start.

Coating Blueberries in Flour: This step is the difference between blueberries that float in the cake and those that sink to the bottom. The light dusting of flour helps to anchor the berries throughout the batter. Just be gentle when folding them in so you don’t break them up.

Zesting Lemons: When zesting your lemons, only get the outer yellow skin, not the white pith underneath which can be bitter. A microplane zester is the best for getting fine zest without the pith.

Don’t Overmix: After adding the dry ingredients and buttermilk, mix just until combined. Overmixing the batter will develop the gluten too much and make the cake tough.

Baking Time May Vary: Ovens can vary, so start checking your cake for doneness about 10 minutes before the recipe says. A toothpick inserted into the center should come out clean or with a few moist crumbs.

Cooling the Cake: Let the cake cool in the pan for about 20 minutes so it sets and is easier to get out. But don’t leave it too long or it will become soggy or stick to the pan.

Serving

With Whipped Cream: Serve each slice with a dollop of whipped cream. The cream is rich and the cake is tangy.

Alongside Fruit Compote: A berry compote or a simple mix of fresh berries will add freshness to the plate and make it look pretty.

Lemon Curd: For an extra lemony boost, a spoonful of homemade or store-bought lemon curd on top or alongside the cake is amazing.

Ice Cream: Vanilla is classic, but try lemon sorbet or blueberry ice cream for a double dose of flavor.

Tea or Coffee: This cake is great with a cup of tea or coffee so it’s perfect for brunch or an afternoon treat.

FAQs

Can I use frozen blueberries? Yes, you can use frozen blueberries without thawing them. Just toss them with flour as you would with fresh berries so they don’t sink.

What if I don’t have buttermilk? If you don’t have buttermilk you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to a cup of milk and let it sit for about 5 minutes until it curdles.

Can this cake be made ahead? Yes. This cake is even better the next day as the flavors have time to meld. Just make sure it’s completely cooled before wrapping it tightly in plastic wrap to keep it moist. It can be stored at room temperature for up to 3 days or in the refrigerator for up to 5 days.

Can I freeze this Lemon Blueberry Pound Cake? Yes, this cake freezes great. Wrap it tightly in plastic wrap and then aluminum foil. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before serving.

How do I prevent the cake from sticking to the bundt pan? Make sure you grease and flour your bundt pan well, getting into all the crevices. Or use a baking spray with flour.

Why did my cake sink in the middle? There are a few reasons: overmixing the batter, opening the oven door too early in the baking process or using expired leavening agents. Make sure your baking powder and soda are fresh and you mix the batter just until combined.

Can I use a different berry? Yes, blueberries are classic but raspberries or chopped strawberries will work too. Just flour them before folding into the batter so they don’t sink.

Lemon Blueberry Pound Cake

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I'm thrilled to walk you through the steps of creating a Lemon Blueberry Pound Cake, a truly wonderful confection that marries the sharp, aromatic tang of lemon with the sweet, juiciness of blueberries

Ingredients

For the Cake:

1 cup 2 sticks unsalted butter, softened to room temperature
2 cups granulated sugar
4 large eggs at room temperature
1 tablespoon lemon zest from about 2 lemons
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk at room temperature
2 cups fresh blueberries you can also use frozen blueberries, but do not thaw
2 tablespoons all-purpose flour for coating the blueberries

For the Lemon Glaze:

1 cup powdered sugar
2-3 tablespoons fresh lemon juice adjust based on desired consistency

Instructions

Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan or loaf pan thoroughly to prevent the cake from sticking.
Prepare the blueberries: In a small bowl, gently toss the blueberries with 2 tablespoons of flour. This helps to prevent them from sinking to the bottom of the cake.
Mix the dry ingredients: In another bowl, whisk together 3 cups of flour, baking powder, baking soda, and salt. Set this aside for a moment.
Cream the butter and sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy. This usually takes about 4-5 minutes with an electric mixer on medium speed.
Add the eggs and flavorings: Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Then, stir in the lemon zest and vanilla extract.
Combine with dry ingredients and buttermilk: Add the dry ingredients to the butter mixture in three additions, alternating with the buttermilk. Start and end with the dry ingredients. Mix until just combined after each addition.
Fold in the blueberries: Gently fold the flour-coated blueberries into the batter. Be gentle to keep the berries intact.
Bake the cake: Pour the batter into the prepared pan and smooth the top with a spatula. Bake for about 60-70 minutes, or until a toothpick inserted into the center comes out clean.
Cool and glaze: Let the cake cool in the pan for about 20 minutes, then turn it out onto a wire rack to cool completely. Once cooled, whisk together the powdered sugar and lemon juice for the glaze and drizzle it over the cake.