Lemon Blueberry Pound Cake

Name: Lemon Blueberry Pound Cake
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Ingredients: 1¾ cups all purpose flour ((225g)); 2 teaspoons baking powder; ¼ teaspoon salt; ¾ cup butter ((175g) (softened)); ¾ cup granulated sugar ((150g)); ⅔ cup milk ((150ml)); 2 eggs; 1 tablespoon vanilla extract; zest of two lemons; 1 cup blueberries ((190g)); 1 tablespoon sour cream; juice of ½ lemon; 1 cup confectioners' sugar ((powdered sugar))

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Last Updated on February 27, 2021 by Slow The Cook Down

Perfectly sweet and bursting with fresh flavors, this lemon blueberry pound cake is finished with a zingy lemon glaze for a delicious sweet bite. Simple to make with basic ingredients.

The iced pound cake on a piece of parchment.

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Let's be honest, there's never a bad time for cake, and this lemon blueberry pound cake hits all the right notes!

Slightly tangy and slightly sweet, it's wonderfully moist and pairs ever so nicely with a hot cup of coffee. Bursting with fresh lemon flavors and topped with a zingy glaze, this is one good snacking cake!

This cake is so quick and easy to make with a few simple ingredients, even the most novice of bakers can whip this up without any trouble.

Lemon and blueberry work so well together, if you love this pairing, be sure to check out my Lemon Blueberry Cheesecake.

Lemon and blueberry pound cake cut into slices.

Ingredients

Flour: Use all purpose flour for the best results.
Baking powder: So that the cake rises during baking.
Salt: For extra flavor.
Butter: It's best to use unsalted butter for this pound cake recipe. If you only have salted, just omit the added salt.
Sugar: We use granulated sugar in the cake batter and confectioners' (powdered) sugar to make the glaze topping.
Milk: You can use whole or 2% milk.
Eggs: To bind the ingredinets together. Use fresh large eggs, and free run/organic if you can.
Vanilla extract: For flavor and sweetness. You can use pure or immitation in this cake, but pure will give you a cleaner flavor.
Lemons: We use the zest and juice of lemons for a really zingy flavor.
Blueberries: For a delicious burst of sweetness. They pair so wonderfully with the fresh lemon.
Sour cream: There's a little sour cream in the glaze for a nice tangy and creamy flavor. It's optional but tastes super good!

How to make lemon blueberry pound cake

Be sure to scroll down for the full recipe!

Mix together the dry ingredients (photo 1).
Cream together the butter and sugar (photo 2).
Add the eggs to the sugar and mix in the vanilla and lemon zest (photo 3).
Mix in the flour and milk (photo 4).

Four step by step photos to show how to make the pound cake batter.

Fold in the blueberries (photo 5).
Pour into a loaf tin (photo 6).
Bake until golden brown and let cool (photo 7).
Mix the glaze (photo 8) and drizzle over the cooled cake.

Four step by step photos to show the cake before and after baking and the lemon glaze in a bowl.

A glazed poundcake next to fresh lemon slices and blueberries.

Frequently Asked Questions

Why is my pound cake cracked on top?

This is perfectly normal, so don't stress! Pound cakes are super dense in texture, so the outside of the cake cooks first. The middle then bakes and rises causing it to push the top of the cake apart.

I personally quite like the cracked top appearance, but if you are a perfectionist, you can bake the cake in a tube pan. This will make the cake less thick and cook more evenly.

Do you use fresh or frozen blueberries?

You can use either, both work well but I find frozen more convenient. When using frozen, don't thaw them first, and work fairly quickly with them, otherwise your batter will turn a nice purple color.

Why does the cake stick to the pan?

I found the best way to make sure your lemon blueberry pound cake doesn't get stuck to your tin is to grease the tin with oil, and then line the bottom and short sides of the tin with parchment. Leave an overhang of parchment over the sides of the tin so that it's easy to lift out.

Don't grease your cake tin with butter, as the milk solids can act like glue, instead use a canola or vegetable oil. Don't grease it too early either, as the oil will slide down the sides of the loaf pan and pool in the bottom.

Recipe Notes and Tips

Use room temperature ingredients to make the pound cake batter. This will allow the ingredients to combine more easily so that you have an even texture throughout the cake.
Beat the eggs and the sugar really well together until it is a light yellow in color.
The quickest way to make the cake batter is using an electric hand mixer. You can make it by hand, but it will take a little while longer, and make sure that everything is well mixed.
Test that the cake is done by inserting a toothpick into the center. It should be clean when you remove it.
Let the lemon blueberry pound cake cool completed before icing it. It's best to place the cake on a cooling rack to let the air circulate.
This glaze is fairly thin. If you prefer a thicker icing, stir in some more confectioners' sugar.

A slice of lemon blueberry pound cake being held.

More Sweet Treats

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