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Blueberry Lemon Pound Cake ~ Ripe, juicy blueberries pop in this classic pound cake drizzled with a simple lemony glaze
Pound cake is one of the easiest and most delicious desserts in my recipe book. It turns out perfect every single time so of course I couldn’t help but mess with the recipe. I made this Blueberry Lemon Pound Cake for an office birthday party and the entire cake disappeared before lunch. I knew I had to make it again so I could share it with you.
Gorgeous piles of ripe, plump blueberries add to the depth and richness of this cake with a pop of fruity deliciousness!
Drizzled with a simple icing of confectioners’ sugar and lemon juice, this cake begs to be shared.
I hope you’ll love it as much as we do.
Don’t forget to PIN for later!
Blueberry lemon pound cake
Ripe, juicy blueberries pop in this classic pound cake drizzled with a simple lemony glaze
Course: Cake
Servings: 12 slices
Ingredients
- 8 ounces cream cheese, room temperature
- 1/2 cup unsalted butter, room temperature
- 1 cup margarine, room temperature
- 3 cups granulated sugar
- 3 cups cake flour, sifted after measuring
- 6 jumbo eggs (or 7 large eggs)
- 2 cups fresh blueberries, tossed with 2 tablespoons cake flour
- juice of 1 lemon
- 2 cups powdered sugar
Instructions
- Preheat oven to 300 degrees.
- In a large mixing bowl, combine the cream cheese, butter and margarine. Beat on medium-high for 3-5 minutes or until light and well blended. Add the granulated sugar and whip on medium-high until light and fluffy. Alternate adding the cake flour with the eggs. Beat just until the flour is incorporated and the egg yolks disappear before adding the next round.
- Grease and flour (or use Baking Pam) a 12 cup Bundt pan or two large loaf pans. Add 2 tablespoons of cake flour to the blueberries and toss to coat. Add about half the batter to the pan and sprinkle with 1/3 of the blueberries. Cover with more batter, then more blueberries and repeat.
- Bake for 1 hour 45 minutes at 300 degrees.
- Cool 1/2 hour then remove to a platter and cool completely.
- For the glaze combine 2 cups confectioners' sugar with the juice of 1 lemon or more until desired consistency. Drizzle over the cooled cake. Garnish with lemon zest if desired.
We love a simple, delicious, made from scratch bundt cake at our house! I can’t wait to try this beautiful Scratch Rum Cake ~ from Texanerin Baking and I bet it will be a big hit any time of the year. If you’re looking for more delicious pound cakes, check out our Perfect Every Time Almond Pound Cake, or this rich and easy Chocolate Pound Cake. My mother-in-law gave me this recipe for Granny’s Pound Cake and I’ve never had any trouble getting rave reviews. Bundt cakes and pound cakes are the best!
Happy Monday – hope you have a wonderful week and thanks so much for stopping by!
Tricia
celeste foose says
March 3, 2019 at 7:13 pmThe best recipes I have made!!!!! I love to bake and try new recipes for my library of tried recipes.
Thank you!!!
Tricia Buice says
March 4, 2019 at 7:26 amThank you so much Celeste! You made my day 🙂
Theresa says
July 25, 2018 at 8:28 pmLove it, have made it many times.
Tricia Buice says
July 26, 2018 at 6:51 amThanks Theresa – this is a favorite of ours and so easy to make. Thanks for trying our recipe and for taking the time to let us know how it worked out for you.
Julie G says
July 8, 2018 at 1:58 pmI made this recipe this morning in 2 loaf pans so my husband could take one to work tomorrow. This..is..delicious!! They baked perfectly and have such a tender feel but still some weight like a good pound cake should. I used 3 sticks of butter because I didn’t have margarine on hand. Also added a bit of melted butter to my glaze because I like it thick and to harden over…then placed a few extra blueberries on top of the glaze for decoration. They’re so beautiful and I love the idea/taste of the cream cheese. It gives it that extra something to make it special. Tricia, your recipes are failproof and I truly enjoy all of them. Excellent!! ***** Five stars
Tricia Buice says
July 8, 2018 at 3:01 pmYou are the best Julie! Thanks so much for the feedback. I bet these are beautiful cakes and love the idea of butter in the glaze 😉 I appreciate you taking the time to give us feedback and for trying this recipe. Thanks again and have a wonderful summer!
Pat says
September 26, 2016 at 12:21 pmCan you use frozen blueberries?
Tricia Buice says
September 26, 2016 at 12:25 pmHi Pat! I have not tried it with frozen berries but I think it would be fine. Instead of folding them into the batter, I would try sprinkling the thawed, dry berries between layers of cake batter. Otherwise the batter will turn blue which may not be bad but not as pretty. Enjoy and thanks for the comment!
Susan Mathews says
September 26, 2016 at 10:40 amTrish, saw this post with Elena. I will try your recipe.
Also. I noticed that you had a Popsicle recipe on this post.
U am looking for a Buttermilk Popsicle recipe. I had one at a wedding this summer and it was delicious. Do you have any suggestions? Looking forward to hearing from you.
Tricia Buice says
September 26, 2016 at 12:23 pmHi Susan! I am so glad you’re going to try this cake. I always get great feedback and it’s super easy and dependable. Hope you enjoy. I will see what I can find for a popsicle recipe – that sounds great and I am a BIG fan of buttermilk in recipes. I made a homemade buttermilk ice cream that was out of this world delicious. Here’s the ice cream recipe and I’ll get back with you on the popsicles 🙂 Have a wonderful day – it’s great to hear from you! https://www.savingdessert.com/buttermilk-honey-ice-cream/
Olivia @ livforcake says
June 12, 2015 at 4:23 pmThis cake is stunning!! I can’t stop staring at it. Pinning to try later!
Tricia Buice says
June 12, 2015 at 8:56 pmThanks so much Olivia! I’ve made it several times for work events, etc. and everybody loves it. Have a good weekend and thanks for stopping by!
Elaine Cobb says
June 12, 2015 at 1:58 pmWow, another beauty of a lemon cake with blueberries. It’s pound cake too, my favorite. Thank you, can’t wait to try it.
Tricia Buice says
June 12, 2015 at 8:57 pmThank you Elaine – it is popular with my friends and family. Always turns out great!
Brittney says
March 22, 2015 at 8:15 pmOmg I forgot to flour my bunt pan but I greesed it do you think it will mess anything up?
Tricia Buice says
March 22, 2015 at 8:24 pmIt may stick a little but will probably be okay. I guess it depends a lot on your pan. If it is one of the new non-stick kind then it will do just great. As long as it was greased I would not worry! So glad you are making it – it is a wonderful cake! Enjoy!
dentistvschef says
July 24, 2014 at 6:48 amOww, goodness!!!<br />it's a very beautifull bluberry pound cake my friend….<br />The fruits is well discriuted while mine actually used to be sinking in the bottom of the cake, great job!!!
Tanna at The Brick Street Bungalow says
July 23, 2014 at 5:22 pmOh. my. goodness! I would return to see such a gorgeous piece of heavenly fare on your blog (though I can't even remember NOT wanting to grab a serving of your goodies and run to enjoy it!). Thank you so much for your sweet notes dear friend. You are a blessing to me. I hope your life has been running smoothly and all your loves are well. blessings and hugs ~ tanna
Kitchen Belleicious says
July 23, 2014 at 12:31 pmaren't blueberry and lemons the best pairing btw fruits. I mean I just adore lemon with everything but blueberries to me is the best pairing. Your cake looks so delicious and sweet and rich in flavor. Would love a big ole slice of it right now:)
SavoringTime in the Kitchen says
July 22, 2014 at 10:06 pmWhat lovely photos of such a beautiful pound cake! I love lemon cakes and blueberries are such a wonderful and classic combination.
Monica says
July 22, 2014 at 8:44 pmThat looks like the perfect texture of a pound cake. Your technical ability in the kitchen amazes me, Tricia. I don't think I could replicate it but I know yours must taste amazing.
Kari Lindsay says
July 22, 2014 at 4:48 pmSuch a pretty cake Tricia! I always love blue berries with lemon, and I'm especially digging the tangy cream cheese that you added to the cake.
Roz Corieri Paige says
July 22, 2014 at 3:19 pmA friend of mine just let me go blueberry-picking in her gardens this past week and I've been wanting the perfect blueberry-lemon cake recipe. And yes, your photos are 'screaming' for me or anyone to bake this beautiful cake! WOW!<br />Roz
Angie Schneider says
July 22, 2014 at 10:14 amo my…this is a stunner, Tricia. I love how smooth and light the cake looks. I am very sure it tastes divine!
Thalia @ butter and brioche says
July 22, 2014 at 8:55 amyou can never go wrong with a good pound cake! love that you used lemon and blueberries, i am so craving a slice right now!
Cheri Savory Spoon says
July 22, 2014 at 4:27 amHI Tricia, what a beautiful little cake, this would be perfect for any time of the day and great for entertaining. Great pics!!
[email protected] is How I Cook says
July 21, 2014 at 11:04 pmTricia, this is a stunning cake. Your pictures are absolutely breathtaking! I make a cream cheese pound cake, too that I just adore. Now I'll have to try this and compare. I'm curious though- why not all butter? Thanks for the drool mouth. I better go get a tissue!
Tricia Buice says
July 22, 2014 at 9:59 pmHey Abbe – this is a great question. I received a basic pound cake recipe from my mother-in-law years ago and it called for 2 sticks of margarine and one stick of butter. There is no vanilla either – which many think is strange. This cake recipe really works so I never tried it with just butter. I think it would be great – let me know if you try it.
TLady says
July 21, 2014 at 10:39 pmOH MY!! LOOKS HEAVENLY! I think this would do nicely with a cup of TEA! 😀
Chris Scheuer says
July 21, 2014 at 9:10 pmFabulous Tricia, just what my sweet tooth is craving. It looks wonderful without the icing but when you add that beautiful sweet topping, it's over the top delicious looking. – I just went back and looked at the pictures one more time. My mouth is seriously watering – mmmmm!