Blueberry Pound Cake with Lemon

A side view of a blueberry pound cake topped with white lemon icing and fresh blueberries.

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5 from 11 votes

Ripe, juicy blueberries pop in this classic lemon infused pound cake drizzled with a simple lemon glaze.

Prep Time30

Cook Time1 45

Total Time2 15

Course: Dessert

Cuisine: American

Keyword: blueberry, cake, dessert, lemon, pound cake

Servings: slices

Calories: 479kcal

Author: Tricia

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.

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.

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