If you love bright citrus flavors and bursts of juicy berries, this Lemon Blueberry Pound Cake is about to become your new favorite treat! It’s soft, buttery, and packed with fresh lemon zest and sweet blueberries. Plus, the tangy lemon glaze drizzled on top takes it to the next level. Whether you’re serving it for brunch, dessert, or an afternoon pick-me-up with coffee, this pound cake is always a hit. And the best part? It’s super easy to make with just a handful of simple ingredients!

Lemon Blueberry Pound Cake

If you’re a fan of fruity desserts, you’ll definitely want to check out my Lemon Blueberry Muffins or Lemon Cream Cheese Dump Cake for more fresh and delicious baked treats. And if you love the combination of lemon and sweetness, don’t miss my Lemon Crinkle Cookies for a soft, melt-in-your-mouth citrus treat! This pound cake is the perfect balance of tart and sweet, making it a great option for any occasion. Serve it warm with a scoop of vanilla ice cream or enjoy a slice with your morning coffee—either way, it’s irresistible!

Another reason to love this recipe? It’s great for making ahead! The flavors actually get even better as it sits, so feel free to bake it the day before you plan to serve it. It also freezes well, so you can always have a slice of homemade goodness ready to go. Whether you’re baking for a family gathering or just treating yourself, this Lemon Blueberry Pound Cake is a must-try!

What You Will Love About This Recipe

Easy & Simple Ingredients – You probably already have most of these ingredients in your kitchen!

Moist & Buttery Texture – Thanks to the butter, eggs, and milk, this cake stays soft and fluffy.

Perfectly Balanced Flavors – The tartness of the lemon and the sweetness of the blueberries create the ultimate combo.

Freezer-Friendly & Make-Ahead – Bake it in advance, and it’s just as good (if not better) the next day!

How to make lemon blueberry pound cake

Preheat the oven to 350 degrees Fahrenheit and grease a 9×11 inch loaf pan with butter.
In a large mixing bowl, cream the butter and sugar until smooth and homogenous.

Add the vanilla, milk, eggs, lemon zest, and lemon juice to the mixing bowl. Whisk the ingredients together until everything is fully incorporated.

Gently whisk in the flour and baking powder until no clumps of flour remain in the batter.

Gently fold in the blueberries until they are evenly distributed throughout the batter.

Pour the batter into a 9×11 inch loaf pan and bake the pound cake for 55 minutes, or until a toothpick can be cleanly removed from the center.

Allow the pound cake to cool while you prepare the lemon glaze by whisking together the powdered sugar and lemon juice until the mixture has reached the consistency you would like.

Drizzle the glaze over the pound cake, serve, and enjoy!

Tips & Tricks

Toss the Blueberries in Flour – To prevent them from sinking to the bottom of the cake, lightly coat them in a tablespoon of flour before folding them into the batter.
Use Fresh Lemon Juice & Zest – Bottled lemon juice just doesn’t compare! Fresh lemon gives this cake a bright, vibrant flavor.
Don’t Overmix the Batter – Overmixing can make the cake dense instead of soft and tender. Mix just until everything is combined.
Check for Doneness – Oven temperatures vary, so test the cake by inserting a toothpick in the center. If it comes out clean, it’s done!
Let It Cool Before Adding the Glaze – If the cake is too warm, the glaze will melt and soak in instead of forming a nice drizzle on top.

FAQs

Yes! Just make sure to toss them in flour before adding them to the batter to prevent excess moisture from affecting the texture. No need to thaw them first!

Wrap the cake tightly in plastic wrap or store slices in an airtight container. You can also freeze individual slices for up to 3 months—just thaw them at room temperature when ready to enjoy.

Of course! If you want a little extra sweetness, try a vanilla glaze instead. Just swap the lemon juice for milk and vanilla extract for a milder flavor.

Lemon Blueberry Pound Cake

Name: Lemon Blueberry Pound Cake
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Ingredients: Ingredients (pound cake):; 1 cup white granulated sugar; ½ cup salted butter, softened; 1 tsp vanilla extract; 1 cup whole milk; 2 large eggs; Zest of one lemon; One lemon, freshly squeezed; 2 cups white flour; 1 tsp baking powder; 1 cup fresh blueberries; Ingredients (lemon glaze):; 2 cups powdered sugar; ¼ - ½ cup lemon juice

Prep Time: 10 minutes

Cook Time: 55 minutes

Total Time: 1 hour 5 minutes

Lemon Blueberry Pound Cake is a family favorite! It is bursting with so much flavor thanks to the addition of lemon and blueberries. Top this moist lemon berry pound cake with a tart lemon glaze for a lemony treat that is loved by all.

Ingredients

Ingredients (pound cake):
1 cup white granulated sugar
½ cup salted butter, softened
1 tsp vanilla extract
1 cup whole milk
2 large eggs
Zest of one lemon
One lemon, freshly squeezed
2 cups white flour
1 tsp baking powder
1 cup fresh blueberries
Ingredients (lemon glaze):
2 cups powdered sugar
¼ - ½ cup lemon juice

Instructions

Preheat the oven to 350 degrees Fahrenheit and grease a 9x11 inch loaf pan with butter.
In a large mixing bowl, cream the butter and sugar until smooth and homogenous.
Add the vanilla, milk, eggs, lemon zest, and lemon juice to the mixing bowl. Whisk the ingredients together until everything is fully incorporated.
Gently whisk in the flour and baking powder until no clumps of flour remain in the batter.
Gently fold in the blueberries until they are evenly distributed throughout the batter.
Pour the batter into a 9x11 inch loaf pan and bake the pound cake for 55 minutes, or until a toothpick can be cleanly removed from the center.
Allow the pound cake to cool while you prepare the lemon glaze by whisking together the powdered sugar and lemon juice until the mixture has reached the consistency you would like.
Drizzle the glaze over the pound cake, serve, and enjoy!

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 475Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 80mgSodium: 186mgCarbohydrates: 83gFiber: 2gSugar: 56gProtein: 6g

Melissa

I’m Melissa, the imaginative force behind Sparkles to Sprinkles, where creativity comes to life, and sprinkles of joy are scattered generously. Melissa is a proud Jersey girl who found love with a New York boy. As a mom to four wonderful boys and a few fur babies, her journey into the world of blogging began after making the life-changing decision to stay home and raise her children. Previously a dedicated workaholic, Melissa’s blog became her creative outlet and passion project. Inspired by her mother-in-law, a masterful cook renowned for her delicious home-cooked meals and legendary holiday feasts (think mouthwatering sausage stuffing), Melissa honed her culinary skills through a combination of family recipes and countless cooking classes. She often attended these classes with her son Michael, who shared her enthusiasm for cooking from a young age. Melissa’s love for learning extends beyond familiar cuisines, as she enjoys exploring international recipes in hands-on cooking classes. Her blog features a diverse array of recipes, showcasing her expertise with various kitchen appliances such as the Instant Pot, air fryer, Slow Cooker, Ninja Foodi, Instant Vortex Plus, and more. Join Melissa on her culinary adventures as she shares tried-and-true family favorites alongside exciting new discoveries!

Lemon Blueberry Pound Cake