Lemon Blueberry Pound Cake
This post may contain affiliate links. Read my full disclosure policy. Bursting with juicy blueberries and bright lemon flavor, this lemon blueberry pound cake is the perfect brunch treat or sweet pick-me-up any time of day. This lemon blueberry pound cake makes a lovely brunch or anytime cake. It has a tender, delicate crumb, and the flavor is extra bright thanks to lots of lemon zest, freshly squeezed lemon juice, and a tart lemon glaze. You’ll need two large lemons for the whole recipe. Be sure to zest them before you juice them, as it is impossible to do afterwards. Also, in case you’re considering it, I don’t recommend making this cake in a Bundt pan; it releases easily from a loaf pan but tends to stick to a Bundt. If you love lemon baked goods as much as I do, be sure to check out my lemon poppy seed muffins and lemon pound cake—both recipes are bursting with bright lemon flavor! Table of Contents What You’ll Need To Make Lemon Blueberry Pound CakeStep-By-Step InstructionsVideo TutorialYou May Also LikePrintable RecipeReviews What You’ll Need To Make Lemon Blueberry Pound Cake Step-By-Step Instructions Video Tutorial You May Also Like Printable Recipe Reviews “Absolutely delicious! Looks stunning and tastes even better!” What You’ll Need To Make Lemon Blueberry Pound Cake Step-By-Step Instructions Begin by zesting the lemons. In a small bowl, whisk together the milk, lemon zest, and lemon juice. Let sit for at least 10 minutes while you proceed with the recipe. (It will curdle; that’s okay.) In a medium bowl, whisk together the 2 cups flour, baking soda, and salt. In a small bowl, toss the blueberries with the remaining teaspoon of flour. Set both aside. In the bowl of an electric mixer fitted with the paddle attachment (or beaters), combine the butter and sugar. Beat on medium speed until light and fluffy, 2 to 3 minutes. Scrape down the sides of the bowl, then beat in the eggs one at a time, beating well after each addition. With the mixer on low speed, beat in a third of the flour mixture. Next, beat in half of the milk mixture. Beat in another third of the flour mixture, then the remaining milk mixture, followed by the remaining flour mixture. Scrape down the sides of the bowl and mix briefly to make sure the batter is evenly combined. Add the flour-dusted blueberries to the batter and, using a spatula, fold until evenly combined. Transfer the batter into the prepared pan and smooth the top. Bake for 50 to 60 minutes, until the cake is golden brown and a tester comes out clean. Let the cake cool in the pan for about 10 minutes, then turn out onto a rack to cool completely. When the cake is cool, transfer it to a serving platter and make the glaze. In a small bowl, combine the confectioners’ sugar, lemon zest, and lemon juice. Add more confectioners’ sugar or lemon juice as necessary to make a thick but pourable glaze (it should be a little thicker than you’d think, about the consistency of molasses or honey). Spoon the glaze over the top of the cake, letting it drip down the sides. Let the glaze set for 10 to 15 minutes before serving. Slice with a serrated knife. The cake will keep on the countertop for up to 3 days; store in a covered container or wrap in plastic wrap. Video Tutorial You May Also Like RecipeComments (818)Add Comment Recipe Comments (818) Add Comment Ingredients For the Cake ½ cup milk 1 tablespoon grated lemon zest, packed (see note) 2 tablespoons fresh lemon juice 2 cups + 1 teaspoon all-purpose flour, spooned into measuring cup and leveled-off with a knife ¼ teaspoon baking soda ¼ teaspoon salt 1 cup blueberries (if using frozen blueberries, do not defrost) 1 stick (½ cup) unsalted butter, softened 1¼ cups granulated sugar 2 large eggs ½ cup milk 1 tablespoon grated lemon zest, packed (see note) 2 tablespoons fresh lemon juice 2 cups + 1 teaspoon all-purpose flour, spooned into measuring cup and leveled-off with a knife ¼ teaspoon baking soda ¼ teaspoon salt 1 cup blueberries (if using frozen blueberries, do not defrost) 1 stick (½ cup) unsalted butter, softened 1¼ cups granulated sugar 2 large eggs For the Glaze ¾ cup confectioners' sugar ¼ teaspoon lemon zest, packed 1½ tablespoons fresh lemon juice ¾ cup confectioners' sugar ¼ teaspoon lemon zest, packed 1½ tablespoons fresh lemon juice Instructions Preheat the oven to 350°F and set an oven rack in the middle position. Spray a 9x5-inch metal loaf pan with nonstick cooking spray. Line the bottom of the pan with parchment paper, then spray the pan again. In a small bowl, whisk together the milk, lemon zest, and lemon juice. Let sit for at least 10 minutes while you proceed with the recipe. (It will curdle; that's okay.) In a medium bowl, whisk together the 2 cups flour, baking soda, and salt. In a small bowl, toss the blueberries with the remaining teaspoon of flour. Set both aside. In the bowl of an electric mixer fitted with the paddle attachment (or beaters), cream the butter and sugar on medium speed until light and fluffy, 2 to 3 minutes. Scrape down the sides of the bowl, then beat in the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl again. With the mixer on low speed, beat in a third of the flour mixture, then half of the milk mixture. Beat in another third of the flour mixture, then the remaining milk mixture, followed by the remaining flour mixture, scraping the bowl as necessary. Add the flour-dusted blueberries to the batter and, using a spatula, fold until evenly combined. Transfer the batter into the prepared pan and smooth the top. Bake for 50 to 60 minutes, until the cake is golden brown and a tester comes out clean. Let the cake cool in the pan for about 10 minutes, then turn out onto a rack to cool completely. When the cake is cool, transfer it to a serving platter. Make the glaze: In a small bowl, mix together the confectioners' sugar, lemon zest, and lemon juice. Add more confectioners' sugar or lemon juice as necessary to make a thick but pourable glaze (it should be a little thicker than you'd think, about the consistency of molasses or honey). Spoon the glaze over the top of the cake, letting it drip down the sides. Let the glaze set for 10 to 15 minutes before serving. Slice with a serrated knife. The cake will keep on the countertop for up to 3 days; store in a covered container or wrap in plastic wrap. Freezer-Friendly Instructions: The cake can be frozen (without the glaze) for up to 3 months. After it is completely cooled, double-wrap it securely with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Thaw overnight on the countertop before serving. (Add the glaze after the cake is thawed.) Note: You'll need 2 large lemons for the entire recipe. Be sure to zest them before you juice them. Preheat the oven to 350°F and set an oven rack in the middle position. Spray a 9x5-inch metal loaf pan with nonstick cooking spray. Line the bottom of the pan with parchment paper, then spray the pan again. In a small bowl, whisk together the milk, lemon zest, and lemon juice. Let sit for at least 10 minutes while you proceed with the recipe. (It will curdle; that's okay.) In a medium bowl, whisk together the 2 cups flour, baking soda, and salt. In a small bowl, toss the blueberries with the remaining teaspoon of flour. Set both aside. In the bowl of an electric mixer fitted with the paddle attachment (or beaters), cream the butter and sugar on medium speed until light and fluffy, 2 to 3 minutes. Scrape down the sides of the bowl, then beat in the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl again. With the mixer on low speed, beat in a third of the flour mixture, then half of the milk mixture. Beat in another third of the flour mixture, then the remaining milk mixture, followed by the remaining flour mixture, scraping the bowl as necessary. Add the flour-dusted blueberries to the batter and, using a spatula, fold until evenly combined. Transfer the batter into the prepared pan and smooth the top. Bake for 50 to 60 minutes, until the cake is golden brown and a tester comes out clean. Let the cake cool in the pan for about 10 minutes, then turn out onto a rack to cool completely. When the cake is cool, transfer it to a serving platter. Make the glaze: In a small bowl, mix together the confectioners' sugar, lemon zest, and lemon juice. Add more confectioners' sugar or lemon juice as necessary to make a thick but pourable glaze (it should be a little thicker than you'd think, about the consistency of molasses or honey). Spoon the glaze over the top of the cake, letting it drip down the sides. Let the glaze set for 10 to 15 minutes before serving. Slice with a serrated knife. The cake will keep on the countertop for up to 3 days; store in a covered container or wrap in plastic wrap. Freezer-Friendly Instructions: The cake can be frozen (without the glaze) for up to 3 months. After it is completely cooled, double-wrap it securely with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Thaw overnight on the countertop before serving. (Add the glaze after the cake is thawed.) Note: You'll need 2 large lemons for the entire recipe. Be sure to zest them before you juice them. Nutrition Information Powered by Per serving (10 servings) Serving size: 1 slice Calories: 323 Fat: 10 g Saturated fat: 6 g Carbohydrates: 56 g Sugar: 36 g Fiber: 1 g Protein: 3 g Sodium: 97 mg Cholesterol: 26 mg Per serving (10 servings) Serving size: 1 slice Calories: 323 Fat: 10 g Saturated fat: 6 g Carbohydrates: 56 g Sugar: 36 g Fiber: 1 g Protein: 3 g Sodium: 97 mg Cholesterol: 26 mg This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. See more recipes: Breads, Cakes & BunsBreakfast & BrunchCakes, Pies & TartsDessertAmerican Breads, Cakes & Buns Breakfast & Brunch Cakes, Pies & Tarts Dessert American