The Best Lemon Blueberry Pound Cake You’ll Ever Make (So Moist & Bursting with Flavor!)

Welcome to my kitchen! Today, I’m sharing my lemon blueberry pound cake – a dessert that’s always a crowd-pleaser and honestly one of my all-time favorite recipes to bake. I first made this cake for a spring brunch at my neighbor’s house, and let me tell you, the compliments haven’t stopped since! The combination of tangy lemon and sweet, juicy blueberries baked into a buttery, tender crumb is absolutely irresistible.

This recipe is perfect for anyone who loves moist lemon blueberry pound cake and wants something easy, delicious, and impressive enough for special occasions but simple enough for a weeknight treat. Whether you’re hosting a Sunday brunch, celebrating a birthday, or just craving something sweet with your afternoon coffee, this easy lemon blueberry pound cake delivers every single time.

What I love most about this recipe is how forgiving it is. Even if you’re new to baking, you’ll end up with a beautiful, bakery-quality cake that looks like you spent hours in the kitchen. The secret? Simple ingredients, straightforward steps, and a little love mixed in. Plus, this lemon blueberry cake recipe uses fresh blueberries (though frozen works too!), real lemon zest, and creates that perfect balance of sweet and tart that makes every bite feel like spring.

Let’s dive in and see why this lemon blueberry pound cake is about to become your new go-to recipe!

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Quick Recipe Facts

Prep Time: 15 minutes
Cook Time: 60–70 minutes
Total Time: 1 hour 25 minutes
Servings: 10–12 slices
Difficulty: Easy
Calories: ~320 per slice

Friendly touch: This recipe is surprisingly quick and easy – perfect for busy afternoons when you want something homemade without the fuss! Prep your ingredients for a smooth easy lemon blueberry pound cake experience, and you’ll be enjoying a slice before you know it.

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Ingredients

For this lemon blueberry pound cake, you’ll need the following ingredients. I always recommend using room temperature butter and eggs – it makes a huge difference in texture! You can swap butter with coconut oil for a slightly different flavor, or use Greek yogurt instead of sour cream if that’s what you have on hand. The brown sugar adds a rich, caramel-like depth that makes your moist lemon blueberry pound cake extra special.

For the Cake:

• 1½ cups all-purpose flour (plus 1 tablespoon for tossing blueberries)
• 1 teaspoon baking powder
• ½ teaspoon salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 3 large eggs, room temperature
• ½ cup sour cream (or Greek yogurt)
• ¼ cup fresh lemon juice (about 2 lemons)
• 2 tablespoons lemon zest (from those same 2 lemons)
• 1 teaspoon vanilla extract
• 1½ cups fresh or frozen blueberries

For the Lemon Glaze:

• 1 cup powdered sugar
• 2–3 tablespoons fresh lemon juice
• 1 teaspoon lemon zest

Quick tip: Tossing your blueberries in a tablespoon of flour before folding them into the batter prevents them from sinking to the bottom – game changer!

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Instructions

Step 1: Preheat your oven to 350°F (175°C). This helps your lemon blueberry pound cake bake evenly and develop that beautiful golden crust. Grease a 9×5-inch loaf pan generously with butter or non-stick spray, then dust it lightly with flour. I also like to line the bottom with parchment paper for easy removal.

Step 2: In a medium bowl, whisk together 1½ cups flour, baking powder, and salt. Set this aside – we’ll need it in a minute.

Step 3: In a large mixing bowl, beat the softened butter and sugar together using an electric mixer on medium speed for about 3–4 minutes, until light and fluffy. This step is crucial for a tender moist lemon blueberry pound cake, so don’t rush it! The mixture should look pale and creamy.

Step 4: Add the eggs one at a time, beating well after each addition. Then mix in the vanilla extract, lemon juice, and lemon zest. The batter might look slightly curdled at this point – totally normal! Don’t worry about it.

Step 5: With your mixer on low speed, alternate adding the flour mixture and sour cream to the wet ingredients. Start and end with the flour mixture: add half the flour, then all the sour cream, then the remaining flour. Mix just until combined – overmixing leads to a dense cake, and we want that beautiful, tender crumb.

Step 6: Toss your blueberries with 1 tablespoon of flour in a small bowl, then gently fold them into the batter using a rubber spatula. I like using a wooden spoon for this part; it helps distribute the berries evenly without crushing them.

Step 7: Pour the batter into your prepared loaf pan and smooth the top with a spatula. Give the pan a gentle tap on the counter to release any air bubbles.

Step 8: Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. The top should be golden brown and spring back when lightly touched. If the top is browning too quickly, tent it loosely with aluminum foil after 45 minutes.

Step 9: Let the cake cool in the pan for about 15 minutes, then carefully turn it out onto a wire rack to cool completely before adding the glaze.

Step 10: While the cake cools, make your lemon glaze by whisking together powdered sugar, lemon juice, and lemon zest in a small bowl. Add the lemon juice gradually until you reach your desired consistency – thicker for drizzling, thinner for a light coating.

Step 11: Once the cake is completely cool, drizzle the glaze over the top, letting it cascade down the sides naturally. Let the glaze set for about 10 minutes before slicing.

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This easy lemon blueberry pound cake is moist, flavorful, and perfect for any occasion!

Pro Tips

Tip 1: Don’t skip bringing your eggs and butter to room temperature – it helps create a smoother batter and better texture in your final cake.

Tip 2: Use fresh lemon juice and zest for the best flavor. Bottled lemon juice just doesn’t compare! The zest is where all those incredible essential oils live, and they make your lemon blueberry loaf cake taste absolutely amazing.

Tip 3: If using frozen blueberries, don’t thaw them first! Toss them frozen with the flour and fold them in. This prevents them from bleeding purple color throughout your batter.

Tip 4: Grease your pan thoroughly and use parchment paper on the bottom – trust me, it makes removing the cake so much easier and prevents any sticking disasters.

Tip 5: Test for doneness starting at 60 minutes, but don’t be surprised if it needs the full 70. Every oven is different, and pound cakes are dense, so they need time to bake through completely.

Tip 6: For an extra burst of lemon flavor, poke holes in the warm cake with a toothpick and brush on a simple syrup made from equal parts lemon juice and sugar before adding the final glaze.

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Serving Suggestions

This lemon blueberry cake recipe is incredibly versatile when it comes to serving! I love enjoying a thick slice slightly warm with my morning coffee – it’s the perfect start to any day. For an afternoon treat, serve it at room temperature alongside a pot of Earl Grey tea and fresh berries on the side.

Want to dress it up for company? Add a dollop of freshly whipped cream or a scoop of vanilla ice cream. The cold, creamy topping against the moist, lemony cake is absolutely heavenly. You can also dust it with a little extra powdered sugar for a prettier presentation, or garnish with fresh blueberries and lemon slices.

This cake is perfect for:

• Weekend brunch spreads
• Mother’s Day or Easter celebrations
• Afternoon tea parties
• Potlucks and picnics
• Simple weeknight desserts

These serving ideas elevate your lemon blueberry loaf cake experience and make it feel special no matter the occasion!

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Storage & Reheating

Leftover lemon blueberry pound cake stays moist when stored properly – and honestly, it tastes even better the next day once all the flavors have had time to meld together!

Store the cake in an airtight container at room temperature for up to 3 days. I usually wrap mine in plastic wrap first, then place it in a container for extra freshness. Keep it away from direct sunlight or heat sources.

If you want to store it longer, you can refrigerate it for up to 5 days, but bring it back to room temperature before serving for the best texture. Avoid the fridge when possible though – it can dry out the cake slightly.

For reheating individual slices, pop them in the microwave for about 10–15 seconds to warm them up slightly. You can also refresh slices in a 300°F oven for about 5 minutes wrapped in foil. The warmth brings out all those lemony, buttery flavors beautifully!

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A slice of incredibly moist lemon blueberry pound cake with a sweet lemon glaze drizzle!

Health & Nutrition Info

While this moist lemon blueberry pound cake is definitely a treat, you can make some simple swaps to lighten it up if you prefer. One serving contains approximately 320 calories, depending on how thick you cut your slices.

Want to make it a bit healthier? Try these modifications:

• Swap half the all-purpose flour with whole wheat pastry flour for added fiber
• Use Greek yogurt instead of sour cream for extra protein and less fat
• Reduce the sugar to ¾ cup if you prefer less sweetness
• Use coconut sugar in place of granulated sugar for a lower glycemic option
• Replace butter with unsweetened applesauce (use ¾ cup applesauce for every 1 cup butter) for a lower-fat version

The blueberries add natural antioxidants, and the lemon provides vitamin C – so at least you’re getting some good stuff in there! This healthier lemon blueberry cake recipe option is perfect for weekend treats when you want something indulgent but not overly heavy.

You can also make this recipe gluten-free by using a 1:1 gluten-free flour blend, or dairy-free by using plant-based butter and coconut yogurt. The recipe is very adaptable!

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Conclusion

There you have it – the ultimate lemon blueberry pound cake that’s guaranteed to impress everyone who tries it! This recipe combines the perfect balance of sweet and tart, creates a beautifully moist crumb, and looks absolutely stunning when sliced and served. Whether you’re baking it for a special occasion or just because you’re craving something delicious, this easy lemon blueberry pound cake won’t disappoint.

I love hearing from readers who try my recipes, so please leave a comment below and let me know how yours turned out! Did you make any fun variations? Add extra blueberries? Try a different glaze? I want to hear all about it. And if you loved this recipe, please rate it five stars and share it with your friends on social media – it helps me keep creating more delicious content for you!

Looking for more fruity desserts? Check out my Strawberry Cream Cheese Pound Cake, Triple Berry Coffee Cake, or Classic Lemon Loaf for more delicious baking inspiration. Happy baking, friends!

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FAQ

Can I freeze this lemon blueberry pound cake?

Yes! Your lemon blueberry pound cake can be frozen for up to 2 months. Wrap it tightly in plastic wrap, then aluminum foil, and place it in a freezer-safe container or bag. Thaw it overnight in the refrigerator, then bring it to room temperature before serving. I recommend adding the glaze after thawing for the best appearance.

What if I don’t have fresh blueberries?

Frozen blueberries work perfectly! Just don’t thaw them before using – toss them frozen with flour and fold them into the batter. They might add a couple of extra minutes to your baking time, but the results are just as delicious.

Can I make this recipe ahead of time?

Absolutely! This cake actually tastes better the next day once the flavors have had time to develop. Bake it up to 2 days ahead, store it wrapped at room temperature, and add the glaze a few hours before serving.

How can I adjust the sweetness?

If you prefer a less sweet cake, reduce the sugar to ¾ cup and use only half the glaze, or skip it entirely and just dust with powdered sugar. You can also use the zest of 3 lemons instead of 2 for more tartness to balance the sweetness.

Can I use a different pan size?

You can bake this in a 9-inch bundt pan – just reduce the baking time to about 45–55 minutes. For a 9×9-inch square pan, bake for 35–40 minutes. Just keep an eye on it and test with a toothpick for doneness!

Why did my blueberries sink to the bottom?

This usually happens when the blueberries aren’t tossed in flour first, or if the batter is too thin. Make sure to coat them well with that tablespoon of flour – it helps them stay suspended in the batter as it bakes.

Can I add other mix-ins?

Definitely! Try adding ½ cup of white chocolate chips, chopped nuts (walnuts or pecans work great), or swap half the blueberries for raspberries. Just keep the total amount of mix-ins to about 1½–2 cups so the cake structure isn’t compromised.