Name: Lemon Blueberry Pound Cake Recipe
Prep time: 20 min
Cook time: PT-492255H4M36S
Total time: 1 h 30 min
Cuisine: American
Ingredients: 1 cup (2 sticks / 226g) unsalted butter, softened to room temperature; 2 cups (400g) granulated sugar; 4 large eggs, room temperature; 3 cups (375g) all-purpose flour; ½ teaspoon baking powder; ½ teaspoon salt; 1 cup (240ml) sour cream or full-fat Greek yogurt, room temperature; 2 tablespoons fresh lemon zest (from about 2 large lemons); ¼ cup (60ml) fresh lemon juice; 2 teaspoons pure vanilla extract; 1½ cups (225g) fresh or frozen blueberries (if frozen, do not thaw); 1 tablespoon all-purpose flour (for tossing blueberries); 1½ cups (180g) powdered sugar; 3-4 tablespoons fresh lemon juice; 1 teaspoon lemon zest

Jump to Recipe·Print Recipe·Leave a Review

There’s something magical about the combination of bright, zesty lemon and sweet, juicy blueberries baked into a rich, buttery pound cake. This Lemon Blueberry Pound Cake is the perfect dessert for any occasion—whether you’re hosting a spring brunch, celebrating a birthday, bringing a treat to a potluck, or simply craving something sweet with your afternoon coffee. The dense, velvety crumb of classic pound cake gets a refreshing upgrade with tangy lemon zest and bursts of fresh blueberries in every slice.

What makes this recipe truly special is how it balances indulgence with brightness. Traditional pound cake can sometimes feel heavy, but the addition of lemon juice and zest cuts through the richness, creating a perfectly balanced dessert that feels both comforting and refreshing. The blueberries add natural sweetness and beautiful pops of color, making each slice as gorgeous as it is delicious.

This cake is ideal for Mother’s Day celebrations, Easter gatherings, baby showers, summer picnics, or any time you want to impress guests with minimal effort. It’s also wonderful as a hostess gift—just wrap it in parchment paper and tie it with a pretty ribbon! Best of all, this recipe uses simple pantry ingredients and comes together in about an hour and a half from start to finish.

History & Background

Pound cake has a fascinating history that dates back to the early 1700s in Northern Europe. The name comes from the traditional recipe formula: one pound each of butter, sugar, eggs, and flour. This simple 1:1:1:1 ratio made the recipe incredibly easy to remember in an era before standardized measurements and printed cookbooks were common in home kitchens.

The original pound cakes were dense, rich, and made without any leavening agents—they relied entirely on the air beaten into the butter and eggs for their rise. As baking evolved and ingredients like baking powder became available, bakers began adapting the classic formula to create lighter, more tender versions while still maintaining that characteristic fine, tight crumb that defines a true pound cake.

The American South embraced pound cake wholeheartedly, and it became a staple at church socials, family gatherings, and celebrations throughout the region. Southern bakers developed countless variations, adding flavors like vanilla, almond, cream cheese, sour cream, and citrus. The addition of fruit to pound cake—particularly berries—became especially popular in the spring and summer months when fresh fruit was abundant.

Lemon blueberry pound cake specifically emerged as a favorite combination because the flavors complement each other so beautifully. Lemons and blueberries are both at their peak during overlapping seasons, and their flavor profiles create a perfect balance of tart and sweet. This pairing has become particularly beloved in coastal regions and areas where blueberries grow prolifically, from Maine to the Pacific Northwest.

Today, this classic combination remains one of the most searched-for and pinned dessert recipes, especially among home bakers who want something impressive yet approachable. It represents the perfect marriage of tradition and flavor innovation—honoring the heritage of pound cake while celebrating seasonal ingredients.

Why You’ll Love This Recipe

This Lemon Blueberry Pound Cake is about to become your go-to dessert recipe for countless occasions. It delivers bakery-quality results with straightforward home baking techniques, making it accessible even for less experienced bakers while still impressive enough to serve at special gatherings.

The texture is absolutely divine—dense and buttery like a traditional pound cake should be, but with a tender crumb that practically melts in your mouth. Each bite delivers bright lemon flavor that awakens your taste buds, followed by the sweet burst of juicy blueberries. The contrast between the rich, buttery cake and the fresh fruit creates an eating experience that feels both indulgent and refreshing.

Here’s why you’ll make this recipe again and again:

Simple ingredients you probably already have – No exotic or expensive items required, just quality basics from your pantry
Impressive presentation with minimal effort – This cake looks absolutely stunning with minimal decorating needed
Perfect for any season – While especially popular in spring and summer, it’s delicious year-round (frozen blueberries work beautifully too!)
Great for gifting – Wrap a few slices for neighbors, teachers, or friends and watch their faces light up
Stays moist for days – The high butter content and lemon glaze keep this cake incredibly fresh and tender
Freezer-friendly – Make ahead and freeze for up to three months without any loss of quality
Versatile serving options – Delicious on its own, with whipped cream, alongside tea or coffee, or even warmed slightly with vanilla ice cream
Crowd-pleaser guaranteed – The familiar flavors appeal to both kids and adults, making it perfect for family gatherings
Not overly sweet – The lemon provides brightness that prevents this dessert from being cloying
Beginner-friendly technique – If you can cream butter and sugar, you can make this cake successfully

Ingredient Notes

Understanding your ingredients is the key to baking success. Here’s what you need to know about each component and how to make smart substitutions if necessary.

Unsalted Butter: The foundation of any great pound cake. Use high-quality butter at room temperature (around 65-70°F) for proper creaming. Unsalted allows you to control the salt level. If you only have salted butter, reduce the added salt by half.

Granulated Sugar: Creates the structure and sweetness. Don’t substitute with other sweeteners as the granulated texture is essential for proper creaming with the butter, which creates air pockets for lift.

Eggs: Provide structure, richness, and help bind everything together. Large eggs are standard. They should be at room temperature to incorporate smoothly. Cold eggs can cause the batter to curdle.

All-Purpose Flour: The structural backbone. Spoon and level your flour rather than scooping directly from the bag to avoid dense, heavy results. Cake flour can be substituted for an even more tender crumb.

Fresh Lemons: Both the zest and juice are essential. Use fresh lemons, not bottled juice—the flavor difference is dramatic. You’ll need about 2-3 medium lemons total.

Fresh or Frozen Blueberries: Fresh berries provide the best texture, but frozen work well too. If using frozen, don’t thaw them before adding to prevent color bleeding. Toss in a tablespoon of flour to help prevent sinking.

Sour Cream or Greek Yogurt: Adds moisture and tenderness while providing a subtle tang that complements the lemon. Full-fat versions work best. Buttermilk can substitute in equal amounts.

Vanilla Extract: Enhances all the other flavors. Use pure vanilla extract, not imitation.

Baking Powder: Provides a little extra lift beyond what the creaming method provides. Make sure yours is fresh (test by mixing a pinch with hot water—it should bubble vigorously).

Salt: Balances sweetness and enhances all the other flavors. Don’t skip it!

Powdered Sugar (for glaze): Creates a sweet, glossy finish that also helps seal in moisture.

Equipment Needed

Having the right tools makes baking so much easier and more enjoyable. Here’s everything you’ll need for this recipe:

9×5-inch loaf pan – Standard size works perfectly; dark pans may require slightly reduced temperature
Stand mixer or electric hand mixer – Essential for properly creaming the butter and sugar
Large mixing bowls – At least two for separating wet and dry ingredients
Medium mixing bowl – For the glaze
Measuring cups and spoons – Accurate measurements are crucial in baking
Kitchen scale (optional but recommended) – For most precise measurements
Microplane or zester – For getting fine lemon zest without the bitter white pith
Citrus juicer – Makes extracting lemon juice much easier
Rubber spatula – For folding in blueberries and scraping down bowl sides
Wire cooling rack – Allows air circulation for even cooling
Parchment paper – Makes removing the cake from the pan foolproof
Toothpick or cake tester – For checking doneness
Whisk – For combining dry ingredients and making the glaze
Pastry brush (optional) – For applying glaze evenly

Nutrition information is approximate and will vary based on exact ingredients used and portion sizes.

Tips & Variations

Flavor Variations:

Lemon Raspberry Pound Cake: Substitute raspberries for blueberries—they provide a gorgeous pink color and slightly more tart flavor
Double Lemon: Add an extra tablespoon of lemon zest to intensify the citrus flavor
Lemon Poppy Seed Blueberry: Add 2 tablespoons of poppy seeds for texture and visual appeal
Orange Blueberry: Replace lemon with orange zest and juice for a sweeter citrus variation
Cream Cheese Swirl: Reserve 1 cup of batter, mix it with 4 oz softened cream cheese and 2 tablespoons sugar, then swirl into the main batter
Almond Version: Add ½ teaspoon almond extract along with the vanilla
Mixed Berry: Use a combination of blueberries, raspberries, and blackberries

Dietary Modifications:

Gluten-Free: Use a 1:1 gluten-free baking flour blend with xanthan gum—results work quite well
Dairy-Free: Substitute vegan butter and use dairy-free yogurt or sour cream alternatives
Reduced Sugar: You can reduce the sugar by up to ¼ cup, though the texture will be slightly less tender

Size Adjustments:

Mini Loaves: Divide batter between 3-4 mini loaf pans and reduce baking time to 35-45 minutes
Muffins: Fill muffin cups ¾ full and bake for 22-28 minutes
Bundt Cake: Use a 10-12 cup bundt pan, bake for 50-60 minutes

Pro Chef Tips

The creaming method is everything: Beating butter and sugar for the full 4-5 minutes creates tiny air pockets that expand during baking, giving you a lighter, more tender crumb. Don’t rush this step—it’s the foundation of great pound cake texture.
Bring ingredients to true room temperature: Touch your butter—it should leave a slight indent when pressed but not be greasy or melting. Room temp eggs blend smoothly and create better emulsification. This single step prevents most pound cake problems.
Measure flour correctly: Fluff the flour in the container, spoon it into your measuring cup, and level with a straight edge. Scooping directly packs the flour and can add up to 25% more than intended, resulting in a dry, dense cake.
Zest before juicing: Always zest your lemons first—it’s nearly impossible to zest after cutting and juicing. Use only the bright yellow outer layer and avoid the bitter white pith underneath.
The batter should be thick: Pound cake batter is much thicker than regular cake batter—this is normal and correct. Don’t add extra liquid thinking something is wrong.
Use the paper sling method: The parchment paper overhang makes removing the cake foolproof and prevents cracking or breaking when unmolding.
Cool completely before glazing: If the cake is even slightly warm, the glaze will be absorbed and become translucent rather than creating that beautiful white coating. Patience pays off here!
Sharp knife, clean cuts: For professional-looking slices, use a sharp serrated knife and wipe it clean with a damp cloth between each cut. This prevents the glaze from smearing and keeps each slice neat.

Common Mistakes to Avoid

Mistake #1: Using cold ingredients
Cold butter won’t cream properly, and cold eggs can cause the batter to curdle, resulting in a dense, heavy cake with poor texture. Always allow butter, eggs, and sour cream to sit at room temperature for at least 30 minutes before starting.

Mistake #2: Overmixing the batter after adding flour
Once flour is introduced to wet ingredients, gluten starts developing. Overmixing creates too much gluten, which makes your cake tough and chewy rather than tender. Mix just until you no longer see dry flour streaks, then stop.

Mistake #3: Opening the oven door frequently
Every time you open the oven, the temperature drops significantly, which can cause the cake to sink in the middle or bake unevenly. Trust the process and only check after the minimum baking time.

Mistake #4: Not testing for doneness properly
Pound cakes can fool you—the top might look done while the center is still raw. Always use a toothpick or cake tester inserted into the very center. You want a few moist crumbs clinging to it, not wet batter, but also not completely clean (which indicates overbaking).

Mistake #5: Cutting the cake while still warm
Warm pound cake is soft and will compress or crumble when sliced. The texture firms up as it cools, making clean slices possible. Wait for complete cooling—usually 1-2 hours—before cutting.

Storage & Meal Prep

Room Temperature Storage:
Once glazed and completely cooled, store the pound cake covered tightly at room temperature for up to 4 days. The cake actually improves after a day as the flavors meld and the texture becomes even more moist. Keep it covered with plastic wrap, aluminum foil, or in an airtight cake carrier to prevent drying. If your kitchen is very warm or humid, refrigeration is better.

Refrigerator Storage:
The lemon blueberry pound cake stores beautifully in the refrigerator for up to 1 week. Wrap tightly in plastic wrap or store in an airtight container. Let slices come to room temperature before serving (about 30 minutes) for the best flavor and texture, or warm slightly in the microwave for 10-15 seconds.

Reheating Tips:
While delicious at room temperature, you can warm individual slices in the microwave for 10-15 seconds to restore that fresh-baked tenderness. For a special treat, warm a slice and serve with vanilla ice cream or freshly whipped cream.

Shelf Life:
The high butter and sugar content act as natural preservatives, keeping this cake moist and fresh much longer than regular cakes. The lemon glaze also helps seal in moisture while adding flavor.

Make-Ahead & Freezer Notes

Baking in Advance:
This cake is perfect for advance preparation! You can bake it 1-2 days before serving and store it covered at room temperature. In fact, many bakers believe pound cake tastes better the day after baking as the flavors develop and deepen. For best results, wait to add the glaze until the day you plan to serve it.

Freezing the Whole Cake:
Pound cake freezes exceptionally well. Cool the cake completely but do not glaze it yet. Wrap tightly in two layers of plastic wrap, then wrap in aluminum foil or place in a freezer-safe bag. Freeze for up to 3 months. Thaw overnight in the refrigerator still wrapped (this prevents condensation from making it soggy), then bring to room temperature before unwrapping and glazing.

Freezing Individual Slices:
For grab-and-go convenience, slice the cake and wrap individual pieces in plastic wrap, then place in a freezer bag. Frozen slices can be thawed at room temperature for about 1 hour or microwaved from frozen for 20-30 seconds. This is perfect for portion control or enjoying a slice whenever the craving strikes.

Freezing with Glaze:
While possible, the glaze may crack or become slightly sticky when thawed. For best appearance, freeze unglazed and add fresh glaze after thawing.

Best Thawing Method:
Always thaw wrapped to prevent moisture from collecting on the cake’s surface. Thaw in the refrigerator overnight, then bring to room temperature for serving. This gradual thawing preserves the texture perfectly.

Serving Suggestions

This versatile lemon blueberry pound cake shines in so many serving scenarios!

Classic Presentations:

Serve slices on pretty dessert plates with a dusting of powdered sugar and fresh blueberries
Add a dollop of freshly whipped cream or vanilla whipped cream
Pair with a scoop of vanilla bean ice cream or lemon sorbet
Serve with a cup of hot tea or coffee for an afternoon treat

Brunch Spreads:

Include as part of a Mother’s Day or Easter brunch buffet
Pair with fresh fruit salad and yogurt parfaits
Serve alongside quiche, fruit platters, and mimosas
Present on a beautiful cake stand as a centerpiece

Elevated Desserts:

Create a trifle by layering cubes of pound cake with lemon curd, whipped cream, and fresh berries
Toast slices and top with mascarpone cream and berry compote
Serve warm with a drizzle of blueberry sauce
Top with cream cheese frosting instead of lemon glaze for extra richness

Beverage Pairings:

Hot tea (Earl Grey and chamomile complement the lemon beautifully)
Coffee or cappuccino
Iced tea or lemonade for summer gatherings
Sparkling wine or champagne for celebrations
Cold milk for kids

Side Dishes:

Fresh seasonal berries (strawberries, raspberries, blackberries)
Vanilla ice cream or gelato
Lemon curd for spreading
Fresh whipped cream with a hint of vanilla
Greek yogurt with honey for breakfast

FAQs Section

Q: Can I use frozen blueberries instead of fresh?
A: Absolutely! Frozen blueberries work wonderfully in this recipe. The key is to not thaw them first—add them directly from the freezer. Toss them in the tablespoon of flour just like you would fresh berries. This prevents them from bleeding color into the batter and helps them stay suspended rather than sinking. Your bake time may increase by 3-5 minutes since frozen berries lower the batter temperature slightly.

Q: Why did my blueberries sink to the bottom of the cake?
A: This common issue happens when berries are too wet or heavy for the batter to support. The flour coating trick helps, but also make sure you’re using the full amount of batter (not a scaled-down recipe), and fold berries in gently at the very end. Using frozen berries that aren’t thawed can actually help prevent sinking. Also, avoid overmixing after adding berries, as this thins the batter.

Q: Can I make this cake without a mixer?
A: While possible, it’s quite challenging to cream butter and sugar properly by hand, which is essential for good texture. If you must make it without a mixer, make sure your butter is very soft (but not melted) and use a wooden spoon to beat it vigorously for at least 8-10 minutes. Your arm will get a workout, but you can achieve results—they just may not be quite as light and fluffy.

Q: How do I know when the pound cake is done?
A: Look for these signs: the top should be golden brown and spring back lightly when touched, the edges should be pulling slightly away from the pan, and a toothpick inserted in the center should come out with a few moist crumbs (not wet batter or completely clean). An instant-read thermometer should read 200-205°F in the center. Remember that carryover cooking continues after removal from the oven, so slightly underdone is better than overbaked.

Q: My cake cracked on top—did I do something wrong?
A: A crack down the center of a pound cake is actually traditional and desirable! It’s a sign of proper rising and is characteristic of authentic pound cakes. The crack happens because the outer edges set before the center, and as the center rises, it breaks through the top. If you want to minimize cracking, reduce your oven temperature by 25°F and bake slightly longer, though this may result in a slightly denser texture.

Q: Can I substitute the sour cream with something else?
A: Yes! Full-fat Greek yogurt is the best 1:1 substitute and provides the same tang and moisture. Buttermilk also works well. In a pinch, you can use regular yogurt or even whole milk, though the cake will be slightly less tender and rich. Avoid fat-free or low-fat versions as they don’t provide enough moisture and fat for proper texture.

Q: How can I make mini loaves or muffins from this recipe?
A: This batter makes approximately 3-4 mini loaves or 18-20 muffins. For mini loaves, fill pans about ⅔ full and bake at 350°F for 35-45 minutes. For muffins, fill cups ¾ full and bake for 22-28 minutes. Since baking time varies based on pan size, always check for doneness with a toothpick. Mini versions are perfect for gifting or portion control!

Conclusion

There’s a reason this Lemon Blueberry Pound Cake has become a beloved classic in kitchens across America—it delivers spectacular flavor and beautiful presentation while remaining wonderfully approachable for home bakers of all skill levels. The combination of rich, buttery pound cake studded with juicy blueberries and brightened with fresh lemon creates a dessert that feels both comforting and special.

Whether you’re baking this for a holiday celebration, a casual weekend treat, a potluck contribution, or simply because Tuesday calls for something sweet, this recipe won’t disappoint. The way the tart lemon glaze soaks into the tender crumb while creating a beautiful finish on top makes every slice a little moment of joy.

Don’t forget to save your leftovers properly (if there are any!)—this cake actually gets even better with time as the flavors meld together. And remember, it freezes beautifully, so you can always have a homemade dessert ready when unexpected guests arrive or when you need a pick-me-up.

I’d love to hear about your baking experience! Did you make any fun variations? How did your family react to their first bite? Leave a comment below sharing your results, and don’t forget to rate this recipe if you loved it!

Please save this recipe to your Pinterest boards so you can find it easily next time—and share it with your friends who love baking! Your support helps this small food blog continue bringing you delicious, tested recipes. Happy baking, friends! 🍋💙

Lemon Blueberry Pound Cake Recipe – Moist, Bursting with Flavor & Perfectly Sweet!

History & Background

Why You’ll Love This Recipe

Ingredient Notes

Equipment Needed