Moist, buttery, and bursting with flavor, this delectable Lemon Blueberry Pound Cake with sweet lemon icing is sure to satisfy your sweet tooth! It's an easy dessert, breakfast, or snack recipe that's a winner any time of the year.
With summer in full swing, I’ve been craving light and refreshing desserts. This Lemon Blueberry Pound Cake is packed with bright lemon flavor and juicy fresh blueberries, making every bite a sweet perfection. Plus it's less than 10 ingredients and is great for a crowd, making entertaining a breeze.
Pound cake got its name from the traditional recipe, which called for a pound each of four main ingredients: flour, butter, eggs, and sugar. But here's the catch, I have a secret ingredient in this version. This cake uses heavy whipping cream in place of some of the butter to give it more moisture and tenderness!
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Whether you're hosting a special occasion or treating yourself to a delightful treat with a cup of coffee, this buttery, sweet cake is a must-have. Get ready to experience a slice of heaven with every bite.
Looking for more delicious blueberry inspiration, check out these Bojangles Blueberry Biscuits and Blueberry Lemon Pancakes that are perfect for breakfast! Try this McDonald's copycat Grimace Shake made with frozen blueberries as an any time a day treat!
Table of Contents
Why You’ll Like this Recipe
- Simple Ingredients: Made with pantry staples and fresh ingredients, this lemon blueberry pound cake recipe is easy to whip up.
- Moist and Tender: Thanks to the heavy whipping cream and butter, this fluffy cake is incredibly moist and tender.
- Fresh and Zesty: The combination of fresh lemon flavor and sweet blueberries is refreshing and vibrant.
- Crowd-Pleaser: Blueberry lemon pound cake is always a hit at get-togethers and makes a lovely homemade gift.
Laura Ashely's Tip: It's best to have your ingredients at room temperature before mixing this cake. If you forgot, simply soak the eggs in hot water for 10 minutes and microwave the butter in 5-second intervals until softened.
Ingredients
Scroll Down for Ingredient Amounts Listed in the Recipe Card Below
- Salted Butter: Provides richness and moisture to the cake while adding a subtle savory note.
- Granulated Sugar: Sweetens the cake and helps create a tender crumb.
- Eggs: Add structure and stability, while also contributing to the cake's richness.
- All-Purpose Flour: The foundation of the cake, providing structure and stability.
- Heavy Whipping Cream: Adds moisture and a luxurious texture to the cake.
- Fresh Lemon Juice and Zest: Infuses the cake with bright, tangy lemon flavor.
- Fresh Blueberries: Juicy blueberries adds sweetness throughout the cake.
- Powdered Sugar: Used to make a simple glaze that enhances the lemon flavor and adds a touch of sweetness.
TOOLS YOU’LL NEED
- Hand Mixer or Stand Mixer
- Mixing Bowls
- Spatula
- Tube Pan
- Measuring Cups and Spoons
- Liquid Measuring Cups
How to Make Lemon Blueberry Pound Cake
- In a stand mixer or large mixing bowl with an electric mixer, cream butter and sugar together until light and fluffy, about 1 minute. Add eggs one at a time, beating well after each addition.
- Add half of the flour, and mix until well combined. Add whipping cream, lemon juice and zest. Mix again. Once combined, mix in the remaining flour, scraping down the sides of the bowl with a spatula as needed.
- In a small bowl, toss blueberries with the tablespoon of all-purpose flour. Gently fold the coated blueberries into the batter.
- Place parchment paper in the bottom of a buttered tube pan. Distribute the cake batter evenly around the prepared pan.
- Bake in the preheated oven 1 hour 20 minutes or until cooked through and golden brown. Remove from the oven. Allow the cake cool and rest in the pan for 5 minutes on a wire rack.
- Invert the cake from the pan onto a plate, then onto a cake server. In a separate small bowl, whisk together the glaze ingredients: powdered sugar, lemon juice and zest. Spoon the lemon glaze over the top of the cake, letting it drip down the sides. Slice with a serrated knife and add extra toppings if desired.
Expert Tips and Substitutions
- Topping Options: Excellent toppers for this cake are fresh whipped cream, fresh blueberries, a homemade blueberry glaze, lemon zest, sliced almonds and/or fresh mint.
- Frozen Blueberries: If fresh berries are not available, you can use frozen. Do not thaw them; just toss them in a little flour before adding to the batter to prevent sinking.
- Flavor Variations: For a different citrus flavor, try using lime or orange zest and juice instead of lemon. You can also add vanilla extract or almond extract.
- Yogurt Substitute: If you don't have heavy whipping cream, you can substitute with full-fat Greek yogurt or sour cream for a slightly different texture.
- Ingredient Prep Tips: Bring the butter to room temperature before starting. This helps ensure proper incorporation and a smoother batter. Once you add the dry ingredients to the wet mixture, mix only until just combined. Overmixing can develop gluten, resulting in a denser texture.
- Pan Prep Tips: For optimal pan-cake release, I recommend NOT skipping the step of lining the buttered pan with parchment paper.
- Baking Tips: Follow the recipe instructions for cooking time and temperature. However, ovens may vary, so it's a good practice to start checking for doneness a few minutes before the recommended time, as overbaking can lead to a dry pound cake.
Storage
Cool completely before storing in an airtight container at room temperature up to 3 days. If you anticipate needing to store the pound cake for longer than a few days, it is recommended to refrigerate or freeze it to maintain its freshness and extend its shelf life.
If you want to store the cake for a longer period, freezing is ideal. Wrap the cake tightly in plastic wrap, followed by a layer of aluminum foil or place it in a freezer-safe container. It can be stored in the freezer up to 3 months.
When ready to enjoy the pound cake, transfer the cake to the refrigerator and allow it to thaw slowly overnight. Once thawed, bring it to room temperature before serving, if desired.
Frequently Asked Questions
A tube pan has straight, high sides and a hollow tube in the center, which promotes even baking and heat distribution. A bundt pan has decorative, fluted or grooved sides with a hollow tube, creating a distinct and decorative shape. This cake can be baked as a bundt cake.
Yes, you can make this cake in various types of pans, including a loaf pan, a bundt pan, round cake pans, or even as cupcakes. Adjust the baking time accordingly based on the size and shape of the pan you choose.
Creaming the butter and sugar together thoroughly until light and fluffy creates air pockets that contribute to the cake's texture and rise.
Absolutely! You can add additional lemon zest or add vanilla, almond or lemon extracts.
You can substitute the flour with your favorite xanthan gum containing gluten-free flour. Gluten free pound cake tends to be dryer, so it won't stay as tender stored at room-temperature as long. It's also ideal to serve with whipped cream and/or berries to add moisture.
More Delicious Recipes Like This
Lemon Blueberry Pound Cake
Ingredients
Cake
- 1 cup salted butter softened
- 3 cups granulated sugar
- 6 large eggs
- 3 ¼ cups all-purpose flour plus 1 tablespoon for dusting blueberries
- 1 cup heavy whipping cream
- 2 teaspoons lemon juice
- 2 teaspoons lemon zest
- 1 cup fresh blueberries or up to 2 cups if desired
Glaze
- 1 cup powdered sugar
- 2 tablespoons lemon juice
- 2 teaspoons lemon zest
Instructions
- Preheat the oven to 325℉.
- In a stand mixer or large mixing bowl with an electric mixer, cream butter and sugar together until light and fluffy, about 1 minute. Add eggs one at a time, beating well after each addition.
- Add half of the flour, and mix until well combined. Add whipping cream, lemon juice and zest. Mix again. Once combined, mix in the remaining flour, scraping down the sides of the bowl with a spatula as needed.
- In a small bowl, toss blueberries with the tablespoon of all-purpose flour. Gently fold the coated blueberries into the batter.
- Place parchment paper in the bottom of a buttered tube pan. Distribute the cake batter evenly around the prepared pan.
- Bake in the preheated oven 1 hour 20 minutes or until cooked through and golden brown. Remove from the oven. Allow the cake cool and rest in the pan for 5 minutes on a wire rack.
- Invert the cake from the pan onto a plate, then onto a cake server. In a separate small bowl, whisk together the glaze ingredients: powdered sugar, lemon juice and zest. Spoon the lemon glaze over the top of the cake, letting it drip down the sides. Slice with a serrated knife and add extra toppings if desired.
Video
Notes
- Cool completely before storing in an airtight container at room temperature up to 3 days. If you anticipate needing to store the pound cake for longer than a few days, it is recommended to refrigerate or freeze it to maintain its freshness and extend its shelf life.
- If you want to store the cake for a longer period, freezing is ideal. Wrap the cake tightly in plastic wrap, followed by a layer of aluminum foil or place it in a freezer-safe container. It can be stored in the freezer up to 3 months.
- When ready to enjoy the pound cake, transfer the cake to the refrigerator and allow it to thaw slowly overnight. Once thawed, bring it to room temperature before serving, if desired.
- Topping Options: Excellent toppers for this cake are fresh whipped cream, fresh blueberries, a homemade blueberry glaze, lemon zest, sliced almonds and/or fresh mint.
- Frozen Blueberries: If fresh berries are not available, you can use frozen. Do not thaw them; just toss them in a little flour before adding to the batter to prevent sinking.
- Flavor Variations: For a different citrus flavor, try using lime or orange zest and juice instead of lemon. You can also add vanilla extract or almond extract.
- Yogurt Substitute: If you don't have heavy whipping cream, you can substitute with full-fat Greek yogurt or sour cream for a slightly different texture.
- Ingredient Prep Tips: Bring the butter to room temperature before starting. This helps ensure proper incorporation and a smoother batter. Once you add the dry ingredients to the wet mixture, mix only until just combined. Overmixing can develop gluten, resulting in a denser texture.
- Pan Prep Tips: For optimal pan-cake release, I recommend NOT skipping the step of lining the buttered pan with parchment paper.
- Baking Tips: Follow the recipe instructions for cooking time and temperature. However, ovens may vary, so it's a good practice to start checking for doneness a few minutes before the recommended time, as overbaking can lead to a dry pound cake.
Carol Elliott
Hi Laura! This pound cake is just wonderful. It's so moist and flavorful. I went with 2 cups of blueberries and I'm glad I did. Thank you for sharing this recipe.
Laura Ashley
Thank you SO much!! 🙂 I'm so happy it was a hit! Love that you added those 2 cups of yummy blueberries too!