Lemon Blueberry Pound Cake Recipe

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🍋💙 Lemon Blueberry Pound Cake Recipe



🌸 Introduction

There’s nothing quite as comforting as a moist, buttery pound cake that’s filled with the brightness of fresh lemon and the burst of juicy blueberries. This Lemon Blueberry Pound Cake is a true classic—perfect for tea time, family gatherings, holidays, or simply a cozy treat at home. The tartness of lemon balances beautifully with the sweetness of blueberries, and the dense yet soft texture makes each slice irresistible.

This cake has been adored by generations and continues to win the hearts of dessert lovers worldwide. Whether served plain, dusted with powdered sugar, or drizzled with a lemon glaze, it’s bound to become your new family favorite!


📝 Ingredients

For the Cake:

  • 1 cup (226g) unsalted butter, softened
  • 2 cups (400g) granulated sugar
  • 4 large eggs, room temperature
  • 3 cups (360g) all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup (240ml) buttermilk (or milk + 1 tbsp lemon juice)
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons lemon zest (about 2 lemons)
  • 1 teaspoon vanilla extract
  • 1 ½ cups fresh blueberries (or frozen, tossed in 1 tbsp flour)

For the Lemon Glaze:

  • 1 cup (120g) powdered sugar
  • 2–3 tablespoons fresh lemon juice
  • Zest of 1 lemon (optional, for extra flavor)

👩‍🍳 Instructions

  1. Preheat Oven: Set oven to 350°F (175°C). Grease and flour a 10-inch bundt pan or loaf pans.
  2. Cream Butter & Sugar: In a large bowl, beat the butter and sugar together until light and fluffy (about 3–4 minutes).
  3. Add Eggs: Mix in eggs one at a time, beating well after each addition. Stir in vanilla extract.
  4. Mix Dry Ingredients: In a separate bowl, whisk together flour, baking powder, and salt.
  5. Add Buttermilk & Lemon: Slowly add dry ingredients to the butter mixture, alternating with buttermilk. Stir in lemon juice and lemon zest.
  6. Fold in Blueberries: Toss blueberries in a little flour (prevents sinking) and gently fold into batter.
  7. Bake: Pour batter into prepared pan. Bake for 55–65 minutes or until a toothpick comes out clean.
  8. Cool: Let cake cool for 15 minutes in the pan, then transfer to a wire rack to cool completely.
  9. Glaze: Mix powdered sugar and lemon juice until smooth. Drizzle over cooled cake.

🕰️ Methods (Baking Tips)

  • Flour Coating Blueberries: Prevents them from sinking.
  • Room Temperature Ingredients: Ensures even mixing and a fluffy cake.
  • Buttermilk Magic: Keeps the cake tender and moist.
  • Don’t Overmix: Fold gently once the flour is added.

📖 History

The pound cake originated in 18th-century Europe, named because it traditionally used a pound each of butter, sugar, eggs, and flour. Over time, bakers added flavors like citrus and fruits to elevate the simple classic. The lemon blueberry version is particularly loved in America, especially during spring and summer when fresh berries are in season. It symbolizes freshness, hospitality, and celebration.


🏛 Formation of Flavors

  • Lemon adds brightness and zing.
  • Blueberries bring juicy sweetness.
  • Butter and sugar provide richness.
  • Buttermilk gives tenderness.
  • Glaze enhances citrus notes and adds a sweet finish.

❤️ Lovers of This Cake

  • Afternoon Tea Lovers: Perfect with tea or coffee.
  • Fruit Dessert Enthusiasts: Love the blend of tart lemon and sweet blueberries.
  • Family Gatherings: Always a centerpiece at picnics, Easter, Mother’s Day, and birthdays.
  • Baking Enthusiasts: Enjoy the balance of simplicity and elegance in this recipe.

🍴 Conclusion

This Lemon Blueberry Pound Cake isn’t just a dessert—it’s a memory maker. Every slice bursts with sunshine-like flavors of lemon and the juicy sweetness of blueberries. Whether baked for loved ones or enjoyed with a quiet cup of tea, it delivers warmth, comfort, and happiness. Bake it once, and you’ll see why it’s destined to be a household classic.


Would you like me to also write a variation section (like Lemon Raspberry, or Lemon Poppy Seed Pound Cake) so you have alternatives to try too?

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