Lemon Blueberry Cake Recipe

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When life hands you lemons, make my Lemon Blueberry Cake! The bright, fresh lemon flavor, and tender, delicate crumb, makes this pound cake perfect for any occasion.

Slice of lemon blueberry cake being taken out of whole cake.

My Lemon Blueberry Pound Cake is loaded with juicy blueberries giving this delicious lemon cake even more flavor. Making it the perfect dessert, afternoon treat, or breakfast cake.

Slice of lemon blueberry pound cake on a white plate.

Made with simple ingredients, this delicious lemon cake is one of my family’s favorite pound cake recipes, and I know it will become a family favorite in your household, too.

If you love blueberry desserts, make sure to check out my blueberry coffee cake and blueberry buckle recipes.

Table of Contents:

Ingredients

Let’s start by gathering the ingredients we need to make my Lemon Blueberry Cake recipe. In Chef Speak, this is called the Mise en Place, which translates into Everything in its Place.

Not only does setting your ingredients up ahead of time speed the cooking process, but it also helps ensure you have everything you need to make the dish.

*For best results use fresh lemon juice to make my blueberry lemon pound cake recipe. You’ll need fresh lemon for the zest, so don’t compromise the recipe by using bottled juice.

How to Make Lemon Blueberry Cake

Preheat oven to 350 degrees F.
Spray a tube pan liberally with cooking spray and set aside until needed.

Collage showing first steps in making recipe.

Add all but two tablespoons of the all-purpose flour, baking powder, baking soda, and salt, to a large bowl.
Whisk to combine.
Add the granulated sugar, unsalted butter, and cream cheese to the bowl of a stand mixer fitted with the paddle attachment (or a large bowl with an electric hand mixer).
Whip at medium speed for 4-5 minutes until well blended.
Add the large eggs one at a time.
Beat well after each addition.
*Scrape down the bottom and sides of the bowl with a rubber spatula.

Add the vanilla extract, lemon juice, and lemon zest to the wet ingredients.
Mix to combine the wet ingredients.
Add half of the flour mixture to the wet ingredients.
Mix just enough to combine.
Add the yogurt to the mixture.
Mix just enough to combine.

Add the remaining dry ingredients and mix just enough to combine.
Sprinkle 2 tablespoons of flour over the fresh blueberries.
Gently toss the fresh berries to coat with the flour.
*This will keep them from coming to the top of the cake while baking.
Add the floured berries to the batter.
Gently fold the fresh blueberries into the batter by hand.
Pour the cake batter into the prepared pan and sharply tap the pan once on the counter to remove air bubbles.

Place the cake pan on the center rack of the preheated oven and bake for 60 – 75 minutes, or until a wooden skewer inserted in the center of the lemon cake comes out clean.

Place the cake pan on a wire rack to cool for 10 minutes.
Carefully loosen the cake from the sides of the pan with a knife, then gently remove the cake from the pan placing it back on the wire rack to cool completely.
Add the powdered sugar and fresh lemon juice to a small bowl.
Whisk the lemon glaze until smooth.

Whole lemon blueberry pound cake with glaze on a white platter.

Drizzle the lemon glaze over the cooled buttery pound cake and serve. For the best results, use a serrated knife to cut the cake.

Slice of lemon blueberry pound cake with a fork in it on a white plate.

Wouldn’t you love to sit down to a slice of this delicious lemon blueberry pound cake with a cup of coffee or a glass of milk?

Store any leftover cake in an airtight container or well-covered and refrigerated for 4-5 days. To freeze the cake, wrap it in plastic wrap, and then wrap it in aluminum foil. It can be kept frozen for up to 2 months.

Recipe FAQs

Can I use frozen blueberries instead of fresh?

Yes, you can use frozen blueberries instead of fresh. Don’t let them fully thaw or they will start to weep, and make sure to still coat them with flour.

Can I use sour cream instead of yogurt?

Yes, you can substitute sour cream for yogurt in this recipe. Both ingredients add moisture and richness to the pound cake.

Can I use other fruit to make the pound cake?

Yes, you can. Raspberries, strawberries, or blackberries can be used in place of blueberries.

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