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Blueberry Lemon Pound Cake

Blueberries and lemon are a perfect combination in this easy, delicious, perfectly moist pound cake. 

Overhead photo of finished blueberry lemon cake with fresh blueberries and lemon for decoration

I think that cake is such a delicious dessert.  As far as what kind of cake is best, my opinion is that pound cake is always a great choice.

It’s easy to make and can be customized in so many different ways. 

This amazing cake starts with my tried and true pound cake recipe, which is then customized with blueberries, lemon juice and zest.

Once it comes out of the oven and has cooled, it gets a generous drizzle of an easy 2 ingredient glaze.

batter shown in bundt pan before baking 

One of the things I love about pound cake is that it freezes beautifully.

That means that you can make this well in advance and then just pop it in the freezer until you’re ready to serve it. See below for tips on freezing.

You can also freeze any leftover pound cake so that it doesn’t go to waste. Plus, it’s great to know that you have a sweet treat tucked away in the freezer when those sugar cravings kick in.

Overhead shot showing finished cake plated and garnished with fresh blueberries

This pound cake is great served all on it’s own, but you can also dress it up a little bit to make it a little more special.

If you’re serving this to guests, garnish it with some fresh blueberries, mint and maybe even a generous dollop of fresh whipped cream.

Your guests will love it and they’ll never have to know how easy it actually is to make. 

Flatly photo showing three slice of cake on individual plates

More delicious cake recipes to try:

Tips to Make the Perfect Blueberry Lemon Pound Cake:

  • Make sure that your butter is well softened before you start. That will make creaming the sugar into it much easier.
  • It’s important that the eggs are well beaten into the butter/sugar mixture. There should be no lumps.
  • Sifting the dry ingredients together will insure that they’re uniformly mixed into the batter.
  • It’s important to fold the blueberries into the batter very gently so that they don’t break. I also recommend using fresh blueberries rather than frozen for this recipe. Fresh will hold up better.
  • Even if your pan is non-stick, you’re still going to want to butter and flour you pan. This will insure that the cake won’t stick.
  • The cake turns out perfectly by starting it in a cold oven and letting it heat up gradually to 325 degrees.
  • Cooling the finished cake for 15 minutes in the pan insures that it will come out of the pan in one piece. If it’s too hot, you risk it break apart when you invert it onto a plate.
  • It’s important to stir the milk just a little at a time into the powdered sugar to make the glaze. It can quickly go from the right consistency to being too runny. 
  • The cake freezes very well if you want to make it ahead of time.

a closer shot of the cake sliced and served on plates with fresh blueberries and mint

How to freeze pound cake for later:

  • Cool cake completely.
  • Do not glaze before freezing.
  • Wrap tightly with plastic wrap and then with aluminum foil.
  • Freeze for up to 3 months.
Yield: 12

Blueberry Lemon Pound Cake

Blueberry Lemon Pound Cake

Blueberries and lemon are a perfect combination in this easy, delicious, perfectly moist pound cake.

Prep Time 30 minutes
Cook Time 1 hour
Additional Time 15 minutes
Total Time 1 hour 45 minutes


  • 1 cup butter, softened
  • 2 cups sugar
  • 4 eggs
  • 3 cups all purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup half and half
  • 1 tsp vanilla
  • Zest and juice of one lemon
  • 1 pint blueberries
  • For glaze:
  • 1 cup powdered sugar
  • 1-2 tbsp milk


  1. Cream butter and sugar together until fluffy
  2. Add the eggs one at a time, beating each one in well
  3. Sift flour, baking powder and salt together
  4. Add flour mixture and half and half alternately to butter mixture, making sure to start and end with the flour
  5. Mix in vanilla, lemon juice and zest
  6. Gentlly fold blueberries into the batter
  7. Pour batter into a bundt pan that's been buttered and floured
  8. Place pan in a cold oven and set temperature to 325 degrees.
  9. Bake for one hour without opening the door
  10. Remove cake from oven and cool in the pan for 15 minutes
  11. Gently run a knife around the pan
  12. Top the bundt pan with a plate or tray and carefully invert the pan to release cake onto the plate
  13. While cake is cooling, make the glaze
  14. Put powdered sugar in a small bowl and stir in milk one tablespoon at a time, until a thin glaze has formed
  15. Drizzle over cake
  16. If you're not planning on serving the cake right away, wrap tightly in plastic wrap and freeze

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 479Total Fat: 19gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 110mgSodium: 277mgCarbohydrates: 71gFiber: 1gSugar: 46gProtein: 6g



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Sunday 15th of July 2012

This is wonderful without the glaze toasted with butter served for breakfast. My grandmother wrote the homemaker section to a Florida newspaper in the 40s and this was one of her recipes she printed. Yummy!


Thursday 9th of September 2021

It is not everyone's business to write such a great post, one person in a million can write such a beautiful post and you are one of those millions. I hope that you will write more beautiful posts in life and also hope that you will keep climbing the ladder of achievement in your life, very few people do this but I have full hope from you.


Wednesday 18th of July 2012

Toasted with butter sounds delicious, Sally! :)


Monday 9th of July 2012

Great recipe! But, I can't copy & paste.


Friday 6th of July 2012

This sounds and looks really good. One question: I noticed the recipe uses plurals (place pans, drizzle over both.) Based on the amount of ingredients, I'm thinking this is a recipe for one cake. Please help. Thank you.


Saturday 7th of July 2012

Yes, this is for one cake, Lesa. I have made the corrections on the recipe. Thanks for reading!! :)

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