Short Description

A moist, buttery pound cake infused with bright lemon flavor and studded with juicy blueberries, finished with a delicate lemon glaze—ideal for brunch or dessert.

Why You’ll Love This Recipe

This cake strikes a perfect balance between tangy lemon and sweet blueberries. The creamed butter and sugar create a tender crumb, while the fresh citrus adds brightness. Whether enjoyed warm or at room temperature, it’s elegant yet effortlessly approachable.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Milk (e.g., ½ cup)
Grated lemon zest (packed)
Fresh lemon juice (e.g., 2 tablespoons)
All-purpose flour (e.g., 2 cups plus a bit for dusting blueberries)
Baking soda
Salt
Fresh blueberries (about 1 cup), coated in a little flour
Unsalted butter, softened
Granulated sugar
Eggs (large)
Confectioners’ sugar (for glaze)

Directions

Preheat the oven to 350 °F and prepare a 9 × 5‑inch loaf pan by greasing and lining it with parchment; then grease again.
In a small bowl, whisk together milk, lemon zest, and lemon juice; allow to rest briefly (the mixture may curdle).
In a separate bowl, combine flour, baking soda, and salt. Toss the blueberries with a teaspoon of flour; set aside.
Cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each.
On low speed, alternately add flour mixture and milk-lemon mixture in thirds, beginning and ending with flour mixture. Fold in the floured blueberries gently.
Pour batter into the prepared pan, smooth the top, and bake for approximately 50–60 minutes or until a tester comes out clean. Let cake rest in pan for about 10 minutes, then transfer to a rack to cool completely.
For the glaze, whisk confectioners’ sugar with lemon zest and lemon juice until thick yet pourable. Spoon over cooled cake and allow glaze to set for 10–15 minutes before slicing.

Servings and Timing

Servings: One 9 × 5‑inch loaf cake, yielding 8–10 generous slices.
Prep time: ~15 minutes (excluding resting time for milk-lemon mixture).
Bake time: 50–60 minutes.
Cooling & glazing: ~10–15 minutes for cooling; glaze set time ~10–15 minutes.

Variations

Use sour cream instead of milk and lemon mixture to create a richer, moister texture.
Substitute lemon extract for lemon zest for a stronger citrus aroma (use sparingly).
Transfer batter into a Bundt pan, adjusting baking time as needed.
Replace blueberries with other berries, such as raspberries or blackberries, for a twist.

Storage / Reheating

Store the cake at room temperature in a covered container or wrapped in plastic wrap for up to three days.
For longer storage, freeze the cake (without glaze) for up to three months. Wrap it tightly in plastic wrap and foil. Thaw at room temperature, then add the glaze before serving.
To refresh, warm individual slices in the microwave for a few seconds before serving.

FAQs

What if I don’t have fresh blueberries?

You may use frozen blueberries—do not thaw them, and be sure to coat them with flour to prevent them from sinking.

Can I substitute sour cream for milk?

Yes, sour cream adds richness and moisture, yielding a denser, more tender crumb.

How do I prevent the blueberries from sinking?

Toss the berries in a bit of flour before folding them into the batter; this helps suspend them evenly.

My cake stuck to the pan—what happened?

Ensure you grease and line the pan thoroughly. Remove the cake while still slightly warm—letting it cool completely can cause sticking.

Is it okay to use lemon extract instead of fresh juice or zest?

You may, but use sparingly—it is more potent than fresh lemon and could overpower the other flavors if overused.

Can I make this in a Bundt pan instead?

Yes, you may, though baking time may need adjustment—monitor with a tester for doneness.

Can I freeze the cake with glaze on?

It is best to freeze without the glaze to avoid sogginess. Add glaze after thawing.

How can I tell when it’s done baking?

Insert a toothpick or tester into the center—if it comes out clean or with a few moist crumbs, the cake is done.

Can I add more lemon flavor?

Increase the lemon zest, or add a touch of crystallized lemon or a drop of lemon extract to enhance citrus aroma.

Conclusion

This Blueberry Lemon Pound Cake is a timeless favorite, delivering a tender, buttery crumb punctuated with bursts of juicy blueberries and bright lemon flavor. Whether serving it for brunch, dessert, or an anytime treat, its simplicity and elegance are bound to delight. Enjoy the harmonious balance of tang and sweetness in each slice.