This Blueberry Lemon Pound Cake has become one of the most requested recipes from my readers, and I completely understand why. It is the kind of cake that looks impressive but comes together simply, and that burst of fresh blueberries with bright lemon glaze makes it impossible to resist. I have made this more times than I can count, and it never lasts long in my house.
What is Blueberry Lemon Pound Cake?
This is a classic American-style pound cake built around a tender, buttery crumb and loaded with fresh blueberries throughout. The lemon glaze on top adds a bright, citrusy contrast that keeps every bite from feeling too rich. Unlike a layered cake, this bakes in a tube pan, which gives it that beautiful ring shape and ensures the center cooks through evenly. It is simple, crowd-pleasing, and the kind of thing you bring to a gathering and come home with an empty plate.
How to Make This Recipe
The key to this cake is in two steps that are easy to skip but really do matter. First, you toss the blueberries in flour before folding them into the batter — this keeps them suspended throughout the cake instead of sinking to the bottom while it bakes. Second, you let the cake cool completely before adding the glaze. If the cake is still warm, the glaze runs right off. Give it the time it needs and it sets into a beautiful finish.
Tips for the Best Blueberry Lemon Pound Cake
- Use fresh blueberries if you can — frozen work but release more liquid and can make the batter heavy
- Room temperature butter is not optional — cold butter will not cream properly with the sugar
- Do not skip greasing and flouring the tube pan thoroughly; this cake is dense and will stick
- Zest the lemon before juicing it — much easier that way
- Use a wooden skewer or toothpick to test doneness; the cake needs 60–70 minutes and ovens vary
- Let it cool in the pan for at least 15 minutes before turning it out
- The glaze thickness is up to you — less confectioners’ sugar gives you a thin drizzle, more gives you a thicker coat
A good mixing bowl makes a real difference when you are creaming butter and sugar together. I use the OXO Good Grips 5-Quart Mixing Bowl — the non-slip base keeps it steady and the pour spout is genuinely useful when transferring batter.
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Serving and Storing
This cake serves well at room temperature and keeps well too. Store it covered at room temperature for up to three days, or wrap individual slices and refrigerate for up to five days. It also freezes well — wrap the whole cake or individual slices tightly in plastic wrap and freeze for up to two months. Let it thaw at room temperature before serving.
PrintBlueberry –Lemon Pound Cake
- Category: Desserts
Ingredients
3 1/2 cups of all-purpose flour
2 teaspoons of baking powder
1/4 teaspoon of salt
1 stick (1/2 cup) of salted butter, room temp
2 cups of granulated sugar
3 large eggs
1 cup of milk
2 cups of fresh blueberries
3 tablespoons of all-purpose flour
Zest of 1 lemon
Instructions
Juice of 1 lemon
1-½ to 2 cups of confectioners’ sugar (depending how thin or thick in consistency you like)
1 tablespoon of very soft butter (but not melted)
¼ teaspoon of vanilla
Instructions for glaze:
In a medium bowl whisk everything together until no lumps…
Instructions for cake:
Preheat oven at 350 degrees F and grease and flour a 10” tube pan and set aside.
In a large bowl add the flour, salt and baking powder and mix together well then set aside.
In a medium bowl add the 3 tablespoons of flour and toss the blueberries, so that all the blueberries are well covered with the flour, then set aside *This is an important step to do; if you don’t toss them in flour the blueberries will all landat the bottom of the baking pan once it’s baked. But by doing this little trick, your blueberries will be in your cake evenly throughout.
In a large mixing bowl, using an electric hand mixer beat the butter and sugar until well combined. Beat in the eggs and then the milk. Slowly add the flour into the butter mixture and beat everything well together. Then by hand, stir in the blueberries and the lemon zest.
Spread the batter in the prepared pan and bake for 60-70 minutes or until wooden skewer inserted near center comes out clean.
Let it cool a little before removing and let it cool completely before glazing.
