Bursting with bright flavors, Lemon Blueberry Pound Cake is the perfect recipe for brunch on the patio or a sweet and tangy afternoon treat!
Sweet, buttery Lemon Blueberry Pound Cake is moist and buttery! This classic pound cake recipe filled with fresh, ripe blueberries and bathed in a tart, sugary lemon glaze will give you all the warm-weather feels!
Pound Cake is Perfect for Busy Weeks
Our delicious Lemon Blueberry Pound Cake not only tastes amazing, it makes busy weeks so much easier!
The high butter content of pound cake gives it long-lasting power! With a counter life of 5 days or a chilled refrigerator life of up to 10 days, this is a fantastic recipe when you need a week of grab-and-go breakfasts or an easy make-ahead dessert!
Other Recipes to Serve with Lemon Blueberry Pound Cake
- This Homemade Cool Whip along with some fresh berries make for a beautiful presentation with the Lemon Blueberry Pound Cake!
- Meaty Eggs Benedict Casserole paired with a pound cake rounds out an easy, delicious brunch with friends!
Ingredients
Dry Ingredients: A pound cake begins like any other cake recipe with flour, sugar, baking powder, and salt.
Wet Ingredients: The density and unique flavor of this pound cake comes from the eggs, butter, vanilla extract, and lemon zest.
Fruit: Two cups of fresh blueberries fill this pound cake with bursts of berry goodness! In a pinch, frozen berries will work just fine. Be sure to thaw them completely and pat them dry before using.
Glaze: The beautiful glaze is a simple mix of fresh-squeezed lemon juice and powdered sugar – so easy and so yummy!
How to Make Lemon Blueberry Pound Cake
STEP ONE: Grease a bundt pan and preheat oven to 325 degrees F. In a large mixing bowl, beat together the butter and sugar until smooth and fluffy. Then add the eggs, one at a time, followed by the vanilla.
STEP TWO: In a medium mixing bowl, whisk 2 cups of flour, salt, and baking powder together. Pour the flour mixture into the butter mixture and mix until just combined.
STEP THREE: To a small mixing bowl, add the blueberries, lemon zest, and remaining 1 cup of flour. Stir together to coat the berries. Then pour this mixture into the batter and gently fold until the berries have been incorporated.
STEP FOUR: Pour the cake batter into the prepared bundt pan. Bake for 1 hour and 15 minutes or until a toothpick inserted halfway between the edge and tube comes out clean.
STEP FIVE: Remove the cake from the oven and allow to cool on a wire rack for 10-20 minutes before turning it over onto a serving plate.
STEP SIX: Whisk the powdered sugar and lemon juice together until smooth. Then pour the lemon glaze over the top of the cooled cake, allowing it to drip down the sides. Serve with more fresh blueberries and some lemon slices on top for garnish and enjoy!
Tips for Success
- Rolling the blueberries in a light coating of flour before adding to the cake mix will keep them from bleeding blue or sinking to the bottom of the pound cake.
- In addition to a bundt pan, this pound cake can be made in a loaf pan, a cake pan, or even as muffins in a muffin tin!
- Don’t overmix the dry ingredients, as this can result in a dry cake.
- You can serve the lemon glaze on the side so your guests can add the amount they want, or skip it all together.
Can I Freeze Pound Cake?
Yes yes yes! For the same reason a pound cake has long-lasting power (its high fat content from using an entire stick of butter) it also freezes – and thaws – really well! Make sure to double wrap it in plastic wrap to keep it from drying out.
Can I Substitute Frozen Fruit for Fresh Fruit?
Almost anytime a baked good recipe calls for fresh berries of any kind, frozen will work just fine! For pies and cobblers, just use the frozen berries as you would fresh. For cakes and muffins, first thaw, rinse and pat dry the frozen berries before adding them to your mix. You’ll never know the difference! If your thawed berries are really juicy, the recipe may need an extra egg or thickener to balance the increased juice.
Bright Blueberry Breakfast Recipes
- Blueberry Oatmeal Bars
- Air Fryer Blueberry Shortcakes
- Lemon Glazed Blueberry Scones
- Blueberry Muffins
- Blueberry Buttermilk Coffee Cake
- Lemon Blueberry Sweet Rolls
*This post originally posted 03/01/2014.
Ingredients
Pound Cake
- 1 cup unsalted butter softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla
- 3 cups all-purpose flour divided
- 1 teaspoon salt
- 1 teaspoon baking powder
- 2 cups blueberries (fresh or frozen and thawed)
- 1 tablespoon lemon zest
Lemon Glaze
- 3 tablespoons fresh lemon juice
- 1 cup powdered sugar
- Lemon slices for garnish (optional)
- Blueberries for garnish (optional)
Instructions
- Preheat the oven to 325 degrees F. Grease a bundt pan with butter or non-stick cooking spray. Be sure to grease the tube in the center too.
- Add the butter and sugar to a large mixing bowl. Beat together until light and fluffy, about 2 minutes. Add the eggs one at a time, and then mix in the vanilla extract.
- In a medium mixing bowl, whisk together 2 cups of flour with the salt and baking powder.
- Add the dry ingredients to the wet ingredients and mix until just combined.
- In a small mixing bowl, gently mix together the blueberries, lemon zest, and remaining 1 cup of flour. Pour this into the cake batter and fold gently with a rubber spatula until incorporated.
- Pour the cake batter into the prepared bundt pan. Bake for 1 hour and 15 minutes or until a toothpick inserted into the midway point between the wall and tube comes out clean.
- Remove the cake from the oven. Allow it to cool for 10-20 minutes on a wire rack before turning the cake out onto a plate.
Lemon Glaze
- Whisk the powdered sugar and lemon juice together in a small mixing bowl until smooth.
- Drizzle the glaze over the top of the cake and allow it to drip down the sides. Use as much glaze as you like (I put it all on). Top the cake with a few lemon slices and fresh blueberries for garnish if desired.
Linda says
Made this cake today for the holiday – foregoing the glaze and will serve with vanilla ice cream or whipped topping… hope it tastes as good as it looks 🙂
Aubrey Cota says
I can almost guarantee it!! Happy 4th and make sure to come back and let us know how much of a hit it was.
Beth Hoskins says
I’m making this today, like right now!
juhi says
Hi can u convert the cup measurement to grams??or can i use any cup but the same one to measure all the ingeedients?tq
Aubrey Cota says
No, you don’t want to just use a cup. I would recommend using Google to help with the conversion.
Rosaura Milagros Morán Lambruschini says
Se ve delicioso, lo que no entiendo porque una taza de harina para enharinar las frutas, no es mucho, la voy a poner en practica lo antes posible, saludos dulces para los amantes de los postres faciles y sabrosos, postres con sabor a tertulia y amigos queridos.
Rachel@ {i love} my disorganized life says
This is exactly the kind of recipe that gets me into trouble- I could eat this whole cake by myself- literally. LOVE blueberries!
Aubrey Cota says
Thanks Rachel! I love blueberries too!
Jo says
What does c stand for in yr recipe (1 c butter)
Aubrey says
c stands for cup.