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Blueberry lemon pound cake

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Blueberry Lemon Pound Cake - A deliciously moist classic pound cake stuffed full of ripe, juicy blueberries then drizzled with a simple lemon icing.

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.

 

 Blueberry Lemon Pound Cake - A deliciously moist classic pound cake stuffed full of ripe, juicy blueberries then drizzled with a simple lemon icing.
Gorgeous piles of ripe, plump blueberries add to the depth and richness of this cake with a pop of fruity deliciousness!
Blueberry Lemon Pound Cake - A deliciously moist classic pound cake stuffed full of ripe, juicy blueberries then drizzled with a simple lemon icing.
Drizzled with a simple icing of confectioners’ sugar and lemon juice, this cake begs to be shared.
Blueberry Lemon Pound Cake - A deliciously moist classic pound cake stuffed full of ripe, juicy blueberries then drizzled with a simple lemon icing.
I hope you’ll love it as much as we do.

Don’t forget to PIN for later!

Blueberry Lemon Pound Cake - A deliciously moist classic pound cake stuffed full of ripe, juicy blueberries then drizzled with a simple lemon icing. www.savingdessert.com
5 from 8 votes

Blueberry lemon pound cake

Prep Time: 30 mins
Cook Time: 1 hr 45 mins
Total Time: 2 hrs 15 mins
Yield: 16 slices
Course: Dessert
Author: Tricia
PRINT RECIPE
Ripe, juicy blueberries pop in this classic pound cake drizzled with a simple lemony glaze

Ingredients

  • 8 ounces cream cheese room temperature
  • ½ cup unsalted butter room temperature
  • 1 cup margarine room temperature (or use all butter)
  • 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°F.
  • 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.
  • 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 ⅓ of the blueberries. Cover with more batter, then more blueberries and repeat.
  • Bake for 1 hour 45 minutes at 300°F.
  • Cool ½ 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.

Recipe Notes

Nutritional information is calculated using an ingredient database and should be considered as an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition

Calories: 528kcal | Carbohydrates: 73g | Protein: 6g | Fat: 24g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 101mg | Sodium: 208mg | Potassium: 92mg | Fiber: 1g | Sugar: 55g | Vitamin A: 990IU | Vitamin C: 2mg | Calcium: 36mg | Iron: 1mg

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

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35 Comments

  1. Kimberly says

    April 18, 2022 at 8:12 am

    5 stars
    This recipe was 10 stars! I made it for Easter. I will make it again.

    reply to this comment >
    • Tricia Buice says

      April 19, 2022 at 8:54 am

      Thanks Kimberly! I’m thrilled your enjoyed this yummy pound cake. Hope you had a wonderful Easter with family.

      reply to this comment >
  2. celeste foose says

    March 3, 2019 at 7:13 pm

    5 stars
    The best recipes I have made!!!!! I love to bake and try new recipes for my library of tried recipes.

    Thank you!!!

    reply to this comment >
    • Tricia Buice says

      March 4, 2019 at 7:26 am

      Thank you so much Celeste! You made my day 🙂

      reply to this comment >
    • diann says

      March 29, 2021 at 8:32 am

      I would like to bake this cake, but I noticed that the recipe does not require vanilla or lemon flavor. Just want to confirm. Please let me know.

      reply to this comment >
      • Tricia Buice says

        March 30, 2021 at 9:48 am

        Hi Diann. You are welcome to add some lemon zest and a few tablespoons of lemon juice. Also, vanilla is fine, too if desired. Enjoy!

        reply to this comment >
  3. Theresa says

    July 25, 2018 at 8:28 pm

    5 stars
    Love it, have made it many times.

    reply to this comment >
    • Tricia Buice says

      July 26, 2018 at 6:51 am

      Thanks 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.

      reply to this comment >
  4. Julie G says

    July 8, 2018 at 1:58 pm

    5 stars
    I 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

    reply to this comment >
    • Tricia Buice says

      July 8, 2018 at 3:01 pm

      You 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!

      reply to this comment >
  5. Pat says

    September 26, 2016 at 12:21 pm

    Can you use frozen blueberries?

    reply to this comment >
    • Tricia Buice says

      September 26, 2016 at 12:25 pm

      Hi 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!

      reply to this comment >
  6. Susan Mathews says

    September 26, 2016 at 10:40 am

    Trish, 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.

    reply to this comment >
    • Tricia Buice says

      September 26, 2016 at 12:23 pm

      Hi 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/

      reply to this comment >
  7. Olivia @ livforcake says

    June 12, 2015 at 4:23 pm

    This cake is stunning!! I can’t stop staring at it. Pinning to try later!

    reply to this comment >
    • Tricia Buice says

      June 12, 2015 at 8:56 pm

      Thanks 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!

      reply to this comment >
  8. Elaine Cobb says

    June 12, 2015 at 1:58 pm

    Wow, another beauty of a lemon cake with blueberries. It’s pound cake too, my favorite. Thank you, can’t wait to try it.

    reply to this comment >
    • Tricia Buice says

      June 12, 2015 at 8:57 pm

      Thank you Elaine – it is popular with my friends and family. Always turns out great!

      reply to this comment >
  9. Brittney says

    March 22, 2015 at 8:15 pm

    Omg I forgot to flour my bunt pan but I greesed it do you think it will mess anything up?

    reply to this comment >
    • Tricia Buice says

      March 22, 2015 at 8:24 pm

      It 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!

      reply to this comment >
  10. dentistvschef says

    July 24, 2014 at 6:48 am

    Oww, 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!!!

    reply to this comment >
  11. Tanna at The Brick Street Bungalow says

    July 23, 2014 at 5:22 pm

    Oh. 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

    reply to this comment >
  12. Kitchen Belleicious says

    July 23, 2014 at 12:31 pm

    aren'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:)

    reply to this comment >
  13. SavoringTime in the Kitchen says

    July 22, 2014 at 10:06 pm

    What lovely photos of such a beautiful pound cake! I love lemon cakes and blueberries are such a wonderful and classic combination.

    reply to this comment >
  14. Monica says

    July 22, 2014 at 8:44 pm

    That 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.

    reply to this comment >
  15. Kari Lindsay says

    July 22, 2014 at 4:48 pm

    Such 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.

    reply to this comment >
  16. Roz Corieri Paige says

    July 22, 2014 at 3:19 pm

    A 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

    reply to this comment >
  17. Angie Schneider says

    July 22, 2014 at 10:14 am

    o my…this is a stunner, Tricia. I love how smooth and light the cake looks. I am very sure it tastes divine!

    reply to this comment >
  18. Thalia @ butter and brioche says

    July 22, 2014 at 8:55 am

    you can never go wrong with a good pound cake! love that you used lemon and blueberries, i am so craving a slice right now!

    reply to this comment >
  19. Cheri Savory Spoon says

    July 22, 2014 at 4:27 am

    HI Tricia, what a beautiful little cake, this would be perfect for any time of the day and great for entertaining. Great pics!!

    reply to this comment >
  20. [email protected] is How I Cook says

    July 21, 2014 at 11:04 pm

    Tricia, 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!

    reply to this comment >
    • Tricia Buice says

      July 22, 2014 at 9:59 pm

      Hey 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.

      reply to this comment >
  21. TLady says

    July 21, 2014 at 10:39 pm

    OH MY!! LOOKS HEAVENLY! I think this would do nicely with a cup of TEA! 😀

    reply to this comment >
  22. Chris Scheuer says

    July 21, 2014 at 9:10 pm

    Fabulous 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!

    reply to this comment >

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  1. Top 10 Blueberry Recipes - Simply Fresh Dinners says:
    August 16, 2016 at 2:39 pm

    […] Blueberry Lemon Pound Cake   |  Saving Room for Dessert […]

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