Lemon Blueberry Pound Cake

A Lemon Blueberry Pound Cake is one of my favorite homemade desserts because it combines rich, buttery flavor with the bright freshness of lemon and bursts of juicy blueberries. I love serving this cake for brunch, afternoon tea, family gatherings, or whenever I want an elegant yet comforting dessert. Every slice is moist, tender, and packed with citrus flavor that perfectly complements the sweet berries.

Why I’ll Love This Recipe

I love how incredibly moist and buttery this pound cake turns out every time.

I enjoy the fresh lemon flavor because it adds a bright, refreshing taste without overpowering the cake.

And I appreciate how the blueberries stay evenly distributed throughout the batter thanks to a simple flour coating.

I like that this cake is versatile enough for breakfast, brunch, dessert, or special occasions.

I find that the simple ingredients come together easily, making this recipe approachable for both beginner and experienced bakers.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup unsalted butter, softened

2 cups granulated sugar

4 large eggs, at room temperature

3 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1 cup whole milk

2 tablespoons lemon zest

1 teaspoon vanilla extract

1/4 cup fresh lemon juice

1 1/2 cups fresh blueberries

1 tablespoon all-purpose flour, for coating blueberries

Directions

I preheat the oven to 325°F and grease and flour a 10-inch Bundt pan or loaf pan.

I cream the softened butter and granulated sugar together until the mixture becomes light and fluffy.

Then I add the eggs one at a time, beating well after each addition.

In a separate bowl, I whisk together the flour, baking powder, and salt.

I gradually add the dry ingredients to the butter mixture, alternating with the milk, and mix just until everything is combined.

I stir in the lemon zest, fresh lemon juice, and vanilla extract.

Next I toss the blueberries with the additional tablespoon of flour before gently folding them into the batter.

I pour the batter into the prepared pan and smooth the surface evenly.

Then I bake the cake for 70 to 85 minutes, or until a toothpick inserted into the center comes out clean.

I allow the cake to cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely.

Servings and Timing

Prep Time: 20 minutes

Cooking Time: 80 minutes

Total Time: 100 minutes

Servings: 12 servings

Calories: Approximately 420 kcal per serving

Variations

I sometimes add a simple lemon glaze made with powdered sugar and fresh lemon juice for an extra burst of citrus flavor.

I enjoy replacing vanilla extract with almond extract for a subtle nutty aroma.

Occasionally I mix in white chocolate chips for a sweeter, richer cake.

I like using frozen blueberries when fresh berries are unavailable, making sure not to thaw them before adding them to the batter.

I sometimes sprinkle sliced almonds over the top before baking to add a light crunch.

Storage/Reheating

I store the pound cake in an airtight container at room temperature for up to 3 days.

For longer storage, I refrigerate it for up to 1 week, making sure it is tightly wrapped to maintain its moisture.

I also freeze individual slices or the whole cake for up to 3 months by wrapping them securely in plastic wrap and aluminum foil.

When I am ready to enjoy a slice, I let it thaw at room temperature or warm it in the microwave for about 10 to 15 seconds for a freshly baked taste.

Related Recipes:

• Strawberry Cheesecake Filling Pound Cake
• Homemade Pound Cake Recipe
• Strawberry Buttermilk Pound Cake

FAQs

Can I use frozen blueberries instead of fresh?

Yes. I use frozen blueberries straight from the freezer without thawing them to prevent excess moisture from affecting the batter.

Why do I coat the blueberries with flour?

I coat the blueberries with flour because it helps keep them suspended throughout the batter instead of sinking to the bottom during baking.

Can I bake this cake in a loaf pan?

Yes. I can bake the batter in one large loaf pan or divide it between two smaller loaf pans. I simply adjust the baking time as needed.

How do I know when the pound cake is fully baked?

I insert a toothpick into the center of the cake. If it comes out clean or with only a few moist crumbs, I know the cake is done.

Can I make this cake ahead of time?

Yes. I often bake it a day in advance because the lemon flavor becomes even more pronounced after the cake has rested overnight.

Conclusion

I love making this Lemon Blueberry Pound Cake because it delivers the perfect combination of buttery richness, bright lemon flavor, and juicy blueberries in every bite. Whether I serve it for brunch, dessert, or a special celebration, it always feels elegant while remaining simple to prepare. I find that this classic cake is one recipe I can return to throughout the year, and it never fails to impress family and friends.

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