Lemon Blueberry Pound Cake is moist and buttery with fresh blueberries and plenty of bright lemon flavor. A lemon syrup soaks into the warm cake before it’s finished with a sweet lemon glaze.
I love the combination of lemon and blueberries in this pound cake. The syrup keeps the cake moist while adding even more lemon flavor, and the simple glaze gives it the perfect sweet finish.
Why I Love Lemon Blueberry Pound Cake
About the Ingredients ⭐
- Butter & Sugar – Create the rich, moist base of the pound cake.
- Eggs – Give the cake structure and richness.
- Lemon – Fresh lemon zest flavors the cake, while lemon juice is used in the syrup and glaze.
- Flour, Baking Powder & Salt – The dry ingredients that give the cake its structure and rise.
- Milk – Adds moisture to the cake batter.
- Blueberries – Fresh blueberries add sweet bursts of flavor. Tossing them with a little flour helps distribute them throughout the batter.
- Powdered Sugar – Used with fresh lemon juice to make both the lemon syrup and glaze.
Be sure to check out the full recipe and ingredient list below
How to Make Lemon Blueberry Pound Cake
Make the Batter: Cream the softened butter and sugar until light and fluffy. Beat in the eggs and lemon zest, then mix in the milk. Gently fold in the flour, baking powder, and salt.
Add the Blueberries: Toss the blueberries with flour, then gently fold them into the batter. Transfer to a parchment-lined loaf pan and smooth the top.
Bake: Bake at 350°F for about 50 minutes, or until golden and a toothpick inserted into the center comes out clean.
Add the Lemon Syrup: Simmer the lemon juice and powdered sugar until dissolved. Poke holes all over the warm cake and pour the syrup over the top. Let the cake cool in the pan.
Glaze: Mix the powdered sugar with lemon juice until it reaches a pourable consistency. Remove the cooled cake from the pan and drizzle the glaze over the top.
Tips I Found Helpful 💙
- Use softened butter – It creams more easily with the sugar and helps create a light cake batter.
- Toss the blueberries in flour – This helps keep them distributed throughout the cake instead of sinking to the bottom.
- Don’t overmix – Gently fold in the flour and blueberries just until combined.
- Add the syrup while the cake is warm – The warm cake absorbs that lemon syrup much better.
- Cool before glazing – Let the cake cool completely so the lemon glaze stays on top instead of melting into the cake.
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Lemon Blueberry Pound Cake
Lemon Blueberry Pound Cake is moist and buttery with fresh blueberries, a sweet lemon syrup, and a simple 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
For the Pound Cake
- Preheat the oven to 350°F. Line a 2-pound loaf pan with parchment paper.
- Add the softened butter and granulated sugar to a large mixing bowl. Beat until light and fluffy.
- Add the eggs and lemon zest. Beat until well combined and the mixture is light and fluffy.
- Add the milk and mix until combined.
- Sift in the flour, baking powder, and salt. Gently fold together just until combined.
- Toss the blueberries with 2 teaspoons of flour, then gently fold them into the batter.
- Spoon the batter into the prepared loaf pan and smooth the top.
- Bake for about 50 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean.
- About 10 minutes before the cake is finished baking, add the lemon juice and powdered sugar to a small saucepan over medium heat.
- Bring to a gentle simmer, stirring continuously until the sugar dissolves, about 1–2 minutes.
- As soon as the cake comes out of the oven, poke holes all over the top with a toothpick.
- Slowly pour the warm lemon syrup over the cake. Leave the cake in the pan to cool and absorb the syrup.
- Once completely cooled, remove the cake from the pan and transfer it to a wire rack.
- Add the powdered sugar to a small bowl. Gradually stir in the lemon juice until the glaze reaches a pourable consistency.
- Drizzle the lemon glaze over the cooled pound cake. Allow the glaze to set before slicing.
For the Lemon Syrup
For the Lemon Glaze
Notes
Pour the lemon syrup over the cake while it is still warm so it can soak into the cake. Let the cake cool completely before adding the lemon glaze.
Nutrition Information:
Yield:
10Serving Size:
1 SliceAmount Per Serving: Calories: 500Total Fat: 4gSaturated Fat: 2gUnsaturated Fat: 2gCholesterol: 48mgSodium: 172mgCarbohydrates: 106gFiber: 2gSugar: 70gProtein: 9g
When do you add the milk?