Lemon Blueberry pound cake is easy to make and perfect for any brunch or sweet treat. It’s moist, and sweet, with blueberries and lemon zest, and topped off with a sweet lemon glaze.

My husband loves lemon poppy seed pound cake and keeps asking me to make one. I had a bunch of blueberries and decided to test out the lemon blueberry pound cake instead. It turned out so good I had to share it with all of you. I have many easy dessert recipes you will love.

This Pound Cake Recipe makes a large 2-pound loaf of sweet delicious blueberry lemon bread that your family will devour. This cake comes together very easily and cooks in a loaf pan, making a sweet bread loaf.

Ingredients for Lemon Blueberry Pound Cake

For the cake

Butter
Sugar
eggs
lemon zest
Flour
baking powder
salt
milk
blueberries

For the lemon syrup

Lemon
powdered sugar

For the lemon glaze

lemon, juiced
powdered sugar

Step By Step Directions to make Lemon Blueberry Pound Cake.

Preheat the oven to 350 F.
Line a 2lb loaf pan with baking parchment.
Add the softened butter and sugar to a mixing bowl and cream until light and fluffy.

Add the eggs and lemon zest and beat together well until the mixture has doubled in size.

Place a sieve over the mixing bowl and sift in the flour, baking powder, and salt.
Use a spoon to fold them together gently.

Toss the blueberries in 2 tsp of flour and add them to the mixing bowl.
Gently fold them in.

Transfer the cake batter to the prepared baking pan using a spoon to level the top of the mixture.
Put the pan into the center of the preheated oven and bake for 50 minutes or until the cake is golden and a toothpick inserted into the center comes out clean.
When the cake has 10 minutes left in the oven, make the lemon syrup. Put the lemon juice and powdered sugar into a small saucepan placed over medium heat. Bring to a simmer stirring continuously until the sugar has dissolved. This will only take a minute or two.

As soon as the cake comes out of the oven, use a toothpick to prick the cake over its entire surface, then pour the lemon syrup over the top of the cake. Leave the cake in the pan to absorb all of the syrup as it cools.
When the cake has cooled, remove it from the pan and transfer it to a wire rack.

To make the lemon glaze add the powdered sugar to a bowl, then gradually add the lemon juice, mixing together until the glaze reaches a pouring consistency.
Use a spoon to drizzle the lemon glaze over the top of the cake.
Slice, serve, and enjoy!

Chef Tips and Tricks

Tossing the blueberries in flour before adding them to the batter can help to prevent them from sinking.
This Lemon Blueberry Bread is extremely light and moist; you might find the blueberries sink to the bottom. It will still taste delicious if this does happen!
If the Lemon Blueberry Bread looks too brown towards the end of the baking time, you can add foil to the top for the last 10-15 minutes.
Make sure to prepare the syrup as the Lemon Blueberry Bread is baking as you will want to pour the syrup over while it’s still hot from the oven. The syrup gives the Lemon Blueberry Bread maximum lemon flavor and will make it incredibly moist.
Be patient and leave the Lemon Blueberry Bread to cool in its pan before removing it completely. The syrup will seep into every nook and cranny. As it’s so moist, if you try to remove it too soon, it might not hold its shape.
If when you make the lemon glaze, it’s too thick, you can add a little more lemon juice or a drop of milk. If it’s too thin, add the powdered sugar a tablespoon at a time until it thickens up.
The consistency of the glaze should be pourable but not so thin it completely runs off the side of the cake.
The glaze will harden as it sets.

Frequently Asked Questions

How to Store Leftover Pound Cake

Lemon Blueberry Bread Recipe
stored in an airtight container at room temperature for up to 4 days. You will be amazed
that the Lemon Blueberry Bread is still as moist as it was when you baked it!

Can You Freeze Pound Cake?

Lemon Blueberry Bread freezes well for up to 3 months. Defrost thoroughly before eating.

Can I use Frozen Blueberries?

You can use fresh or frozen blueberries for this recipe. However, if using frozen, don’t thaw them first.

Print Recipe

Lemon Blueberry Pound Cake

Yield: 2 pound

Prep Time: 15 minutes

Cook Time: 50 minutes

Total Time: 1 hour 5 minutes

Lemon Blueberry pound cake is easy to make and perfect for any brunch or sweet treat. It’s moist, and sweet, with blueberries and lemon zest, and topped off with a sweet lemon glaze.

Ingredients

ForCake

1 stick butter, softened
1 cup granulated sugar
2 eggs
1 large lemon, zested
1.5 cups all purpose flour
1.5 tsps baking powder
pinch salt
4 tbsps milk
1.5 cups blueberries
2 tsps flour, for tossing the blueberries

Lemon Syrup

1 large lemon, juiced
1/2 cup powdered sugar

For Glaze

1/2 lemon, juiced
1 cup powdered sugar

Instructions

Preheat the oven to 350 F.
Line a 2lb loaf pan with baking parchment.
Add the softened butter and sugar to a mixing bowl and cream until light and fluffy.
Add the eggs and lemon zest and beat together well until the mixture has doubled in size.
Place a sieve over the mixing bowl and sift in the flour, baking powder, and salt.
Use a spoon to fold them together gently.
Toss the blueberries in 2 tsp of flour and add them to the mixing bowl.
Gently fold them in.
Transfer the cake batter to the prepared baking pan using a spoon to level the top of the mixture.
Put the pan into the center of the preheated oven and bake for 50 minutes or until the cake is golden and a toothpick inserted into the center comes out clean.
When the cake has 10 minutes left in the oven, make the lemon syrup. Put the lemon juice and powdered sugar into a small saucepan placed over medium heat. Bring to a simmer stirring continuously until the sugar has dissolved. This will only take a minute or two.
As soon as the cake comes out of the oven, use a toothpick to prick the cake over its entire surface, then pour the lemon syrup over the top of the cake. Leave the cake in the pan to absorb all of the syrup as it cools.
When the cake has cooled, remove it from the pan and transfer it to a wire rack.
To make the lemon glaze add the powdered sugar to a bowl, then gradually add the lemon juice, mixing together until the glaze reaches a pouring consistency.
Use a spoon to drizzle the lemon glaze over the top of the cake.

Nutrition Information:

Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 325Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 62mgSodium: 177mgCarbohydrates: 56gFiber: 1gSugar: 39gProtein: 4g

Lemon Blueberry Pound Cake

Ingredients for Lemon Blueberry Pound Cake