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Gorgeous piles of plump, ripe blueberries add depth and richness of this lemon-infused Blueberry Pound Cake with a pop of fruity deliciousness! Drizzled with an easy lemon glaze, this is pound cake perfection.
Blueberry Lemon Pound Cake
Pound cake is one of the easiest and most delicious cakes in my recipe book. It turns out perfect every single time so of course I couldn’t help but mess with the original recipe given to me by my mother-in-law years (and years) ago.
I’ve been making this recipe for delicious Blueberry Pound Cake for more than a decade. It all started when I made it for an office birthday party. The entire cake disappeared before lunch and it was then I knew it was a 5-star winner. ⭐️⭐️⭐️⭐️⭐️
Drizzled with a simple icing of powdered sugar and lemon juice, this cake begs to be shared.
Ingredients overview:
For this recipe we use our favorite 12-cup Bundt Pan from Nordic Ware. You can also bake this recipe in two large loaf pans and have one cake to share! (affiliate links)
For the Pound Cake:
- lemon zest
- granulated sugar
- block cream cheese at room temperature
- unsalted butter at room temperature
- cake flour sifted after measuring
- large eggs and one egg yolk
- table salt
- vanilla extract
- fresh blueberries (we don’t recommend frozen blueberries as they will turn the batter blue)
For the Lemon Glaze:
- powdered sugar
- fresh lemon juice
- blueberries and mint leaves for garnish
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How to make our Lemon Blueberry Pound Cake recipe
1. First prep the pan and preheat the oven
- Grease and flour a 12-cup Bundt pan for two large loaf pans. Preheat oven to 300 degrees F.
2. Next make the lemon sugar
- Combine about one-fourth cup of sugar with the lemon zest in a small food processor. Pulse until the zest is broken down and incorporated into the sugar. If you don’t have a small food processor smash the zest and sugar together with a spoon or use your fingers to combine.
3. Make the cake batter
- Toss the blueberries in 2 tablespoons of the cake flour. Set aside until needed.
- In a large mixing bowl combine the cream cheese and butter using an electric mixer. Beat until well blended. Add the remaining sugar and the lemon sugar. Beat on medium until lightened and fluffy.
- Alternate adding one-third of the flour with one-third of the eggs. Blend in the salt and vanilla. Scrape down the bottom and sides of the bowl with a spatula.
- Pour one-third of the batter (without blueberries) into the prepared pan. Fold the blueberries and any remaining flour into the remaining pound cake batter. Pour into the pan and smooth the top.
PRO TIP: Adding a portion of batter to the pan without blueberries helps insure that all the berries don’t just sink to the bottom of the pan. This small buffer makes a big difference when it comes to the distribution of the fruit throughout the cake.
- Bake for 105 minutes at 300 degrees F. Cool the cake in the pan for 30 minutes then turn out onto a wire rack to cool completely.
4. Prepare the lemon glaze:
- Combine the powdered sugar and lemon juice. Whisk until thick and smooth. Add more lemon juice or sugar as needed for desired consistency.
- Drizzle the glaze over the cake. Garnish with lemon zest, lemon slices or blueberries and mint sprigs as desired.
Storing Blueberry Pound Cake
Blueberry Pound Cake keeps well at room temperature sealed in an airtight container for up to 3 days. For longer storage, keep the cake refrigerated.
This pound cake freezes well for up to 3 months. It can be frozen before or after adding the glaze but I prefer adding the glaze just before serving for the best presentation and flavor.
Optional toppings
We love the lemon glaze but the cake is also great served plain.
Dust with powdered sugar just before serving for an easy, simple garnish.
Decorate the cake with fresh blueberries and mint leaves or garnish with thin sliced lemon wedges or even candied lemon slices.
Serve with a scoop of vanilla ice cream for a real treat in summer!
Blueberry Pound Cake with Lemon
Equipment
- 12-cup Bundt Pan
Ingredients
For the pound cake:
- zest from 3 large lemons (no white pith)
- 3 cups granulated sugar divided (665g)
- 8 ounces block cream cheese room temperature
- 1 ½ cups unsalted butter room temperature (12oz or 339g)
- 3 cups cake flour sifted after measuring (336g) divided
- 6 large eggs room temperature
- 1 large egg yolk
- 1 teaspoon table salt
- 1 teaspoon vanilla extract
- 2 cups fresh blueberries (10oz) tossed with 2 tablespoons cake flour (from above)
For the lemon glaze:
- 1 ½ cups powdered sugar (170g)
- 3 tablespoons fresh lemon juice more or less for desired consistency
Instructions
To prepare the cake:
- Preheat oven to 300°F. Grease and flour (or use vegetable spray with flour) a 12-cup Bundt pan or two large loaf pans.
- In a small food processor combine about 1/4 cup of the granulated sugar with the lemon zest. Pulse or process until the zest is incorporated and the sugar turns pale yellow in color. If you don't have a small food processor smash the zest and sugar together with a spoon or use your fingers to combine. This releases the lemon oils giving the cake great lemon flavor.
- Toss the dry blueberries in 2 tablespoons cake flour and set aside until needed.
- In a large mixing bowl combine the cream cheese and butter. Beat on medium-high for 3 minutes or until lightened and well blended. Add the remaining granulated sugar and the lemon sugar. Mix on medium-high until light and fluffy. Alternate adding one-third of the sifted cake flour then one-third of the eggs. Beat just until the flour is incorporated and the egg yolks disappear before adding the next. Repeat with remaining flour and eggs. Add the salt and vanilla and gently blend to incorporate. Don't over-mix! Scrape down the sides and bottom of the bowl and give the batter a few turns with the spatula.
- Pour about one-third of the batter (without blueberries) into the prepared pan. Fold the blueberries and any residual flour into the remaining batter. Pour the remaining batter and blueberries into the pan. Smooth the top.
- Bake for 1 hour and 45 minutes (105 minutes total) at 300°F. A wooden skewer inserted in the center should come out clean with no wet batter. Cool the cake for 30 minutes in the pan then remove to a wire rack. Cool completely before drizzling with lemon glaze.
To prepare the lemon glaze:
- Combine the powdered sugar and lemon juice. Whisk until thick and smooth. Add more lemon juice or powdered sugar as needed for desired consistency. I like mine pretty thick. Drizzle over the cooled cake. Garnish with lemon zest, lemon slices or blueberries and mint sprigs as desired.
Recipe Notes
- Leftover pound cake can be stored in an airtight container at room temperature for up to 3 days. Refrigerate for longer storage. This cake also freezes well. Thaw overnight in the refrigerator before serving.
- We prefer fresh blueberries as frozen will turn the batter purple.
Nutrition
More Great Pound Cake Recipes
Easy Lemon Ricotta Pound Cake
A terrific little cake with plenty of lemon flavor and an amazing moist texture. Lightly glazed with an intense lemon syrup for plenty of bite and tang.
View this Recipe
Granny's Pound Cake
Perfect every time – great toasted or served with fruit. Also freezes beautifully
View this Recipe
Perfect Every Time – Almond Pound Cake
Tender and buttery, this pound cake is always a winner. Great toasted, served plain, with ice cream, layered in a trifle or as a layer in an icebox cake. This is the most versatile cake you’ll ever make
View this RecipeOriginally posted July 2014, updated April 2024
Theresa
Love it, have made it many times.
Tricia Buice
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.
Julie G
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
Tricia Buice
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!
Pat
Can you use frozen blueberries?
Tricia Buice
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!
Susan Mathews
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.
Tricia Buice
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/
Olivia @ livforcake
This cake is stunning!! I can’t stop staring at it. Pinning to try later!
Tricia Buice
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!
Elaine Cobb
Wow, 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
Thank you Elaine – it is popular with my friends and family. Always turns out great!
Brittney
Omg I forgot to flour my bunt pan but I greesed it do you think it will mess anything up?
Tricia Buice
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!
dentistvschef
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!!!
Tanna at The Brick Street Bungalow
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
Ida
This looks amazing.
I was wondering if cranberry’s would work. Thank you.
Tricia Buice
Hi Ida. Yes I think cranberries would be amazing. I’d use orange in place of the lemon just because I love that combo. Enjoy!
Kitchen Belleicious
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:)
SavoringTime in the Kitchen
What lovely photos of such a beautiful pound cake! I love lemon cakes and blueberries are such a wonderful and classic combination.
Monica
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.
Kari Lindsay
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.
Roz Corieri Paige
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
Angie Schneider
o 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
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!
Cheri Savory Spoon
HI Tricia, what a beautiful little cake, this would be perfect for any time of the day and great for entertaining. Great pics!!
Abbe@This is How I Cook
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!
Tricia Buice
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.
TLady
OH MY!! LOOKS HEAVENLY! I think this would do nicely with a cup of TEA! 😀
Chris Scheuer
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!