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Home » Recipes » Cake Recipes

Lemon Blueberry Cake

Published: Mar 6, 2024 · Modified: Dec 20, 2024 by Chef Dennis Littley

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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
  • How to Make Lemon Blueberry Cake
  • Recipe FAQs
  • More Recipes You’ll Love!
  • Recipe: Lemon Blueberry Cake

Ingredients

Ingredients to make recipe.

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.
Collage showing next steps in recipe.
  • 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.
Collage showing next steps in recipe.
  • 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.

Collage showing how to finish recipe.
  • 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.

More Recipes You’ll Love!

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    Peach Cobbler Pound Cake
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  • slice of sour cream pound cake taken out of whole cake.
    Sour Cream Pound Cake Recipe
  • Slice being taken out of whole cream cheese pound cake.
    Cream Cheese Pound Cake

Did you make this? Please RATE THE RECIPE below!

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Slice of lemon blueberry pound cake on a white plate.

Lemon Blueberry Cake

Chef Dennis Littley
My lemon blueberry cake, with its bright, fresh lemon flavor and tender, delicate crumb, makes it perfect for any occasion.
5 from 22 votes
Print Recipe Pin Recipe
Prep Time 12 minutes mins
Cook Time 1 hour hr
Total Time 1 hour hr 12 minutes mins
Course Dessert
Cuisine American
Servings 12
Calories 394 kcal

Equipment

  • Tube Pan

Ingredients
  

  • 1 ¾ cups granulated sugar
  • ½ cup unsalted butter softened
  • ½ cup cream cheese softened
  • 3 large eggs
  • Zest of 1 lemon about 1 Tbsp
  • ¼ cup fresh lemon juice
  • 2 teaspoon vanilla extract
  • 3 cups all-purpose flour divided
  • 2 cups blueberries fresh or frozen
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 8 oz Greek yogurt plain, vanilla or lemon
  • cooking spray
  • ½ cup sifted powdered sugar
  • 4 teaspoon fresh lemon juice

Instructions
 

  • Preheat oven to 350 degrees F.
  • Spray a tube pan liberally with cooking spray and set aside until needed.
    *You can use a bundt pan, but it may stick a little to the pan.
  • Add all but two tablespoons of the all-purpse 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 mixer). Whip at medium speed for 4-5 minutes until well blended.
  • Add the eggs one at a time, beating well after each addition.
    *Scrape down the sides and bottom of the bowl with a rubber spatula.
  • Add the vanilla extract, lemon juice, and lemon zest to the wet ingredients, and mix to combine.
  • Add half of the flour mixture to the wet ingredients, mixing just enough to combine.
  • Add the yogurt to the mixture, mix to combine, then add the remainder of the flour mixture and mix just enough to combine.
    *Overmixing will activate the gluten, making the cake tough.
  • Sprinkle 2 tablespoons of flour over the blueberries, then gently toss the 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 and gently fold the blueberries into the batter by hand.
  • Pour the 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 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 butter knife, and gently remove the cake from the pan placing it back on the wire rack to cool completely.
  • Combine the powdered sugar and lemon juice in a small bowl and whisk until smooth. Drizzle the glaze over the cooled cake.
  • Cut with a serrated knife and serve.

Nutrition

Calories: 394kcalCarbohydrates: 63gProtein: 8gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 77mgSodium: 199mgPotassium: 153mgFiber: 1gSugar: 38gVitamin A: 445IUVitamin C: 5mgCalcium: 61mgIron: 2mg
Tried this recipe? Pin it for Later!Mention @askchefdennis or tag #askchefdennis!

Comments

    5 from 22 votes (21 ratings without comment)

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    Recipe Rating




  1. Denise Ryan says

    April 07, 2025 at 11:18 am

    5 stars
    Made this cake this morning..beautiful! Smells amazing. Thank-you

    Reply
    • Chef Dennis Littley says

      April 07, 2025 at 3:02 pm

      You’re very welcome! I hope it tasted as good the aroma as it baked.

      Reply
  2. lucy says

    January 06, 2021 at 12:00 am

    Hi .does it have to be low fat cheese and yogurt ? Thanks . just found this page looking foward to make this and the tiramisu . Look amazing Thanks

    Reply
    • Chef Dennis Littley says

      January 06, 2021 at 9:32 am

      no you. can use full-fat dairy

      Reply
  3. Johanna says

    September 28, 2020 at 7:10 pm

    Some friends asked that I host the day after Wedding Day Brunch. We just had a tasting brunch this past Sunday to ensure that the bride and groom approved of all the different foods. Among the quiches and shrimp, biscuits and cinnimon rolls this pound cake took the prize.

    I am first going to say that I am NOT a baker. But, I am really good at following directions. That being said, there have been several baking recipes lately that have NOT worked as written. I cannot say the same for this one. The only change I made was to use full fat yogurt and cream cheese. It is delicious just as written.

    Recipe was spot on, came out beautiful and ohhhh to tasty. The tartness of the lemon and blueberry was a wonderful combination. Thanks so much for the posting. I took some pics with and without icing it was sooo pretty.

    Reply
  4. Sandy Scheetz says

    July 24, 2020 at 12:28 pm

    I also have used this recipe since 1998 and it is now 2020! (And I still have my tattered copy out of the magazine.) It’s also a hit at the farmer’s market where I sell it. Truth be told, I don’t use low fat butter (really?) and usually plain yogurt and add some lemon yogurt. Tastes better days. Thanks for sharing it again so I can share it with others who ask for it.

    Reply
  5. Sheila M says

    February 09, 2020 at 5:40 pm

    Best blueberry pound cake ever! Is it possible to send me the original recipe please? They are both great and I misplaced my copy 2017 holiday season.

    Reply
    • Chef Dennis Littley says

      February 09, 2020 at 8:27 pm

      I’m glad you enjoy the pound cake, unfortunately I don’t have the original from cooking light

      Reply
  6. Linda says

    January 08, 2018 at 11:03 am

    5 stars
    I have made this cake many times. One of my favourite recipes.
    Enjoy!!!

    Reply
  7. Dawn says

    June 27, 2014 at 11:53 am

    I made the cake this weekend. It’s definitely a keeper. I did make one small change. I had used sour cream instead of the lemon yogurt. Everybody loved it. Thank you for sharing this recipe! ~ Dawn

    Reply
  8. Charity says

    May 20, 2012 at 5:25 pm

    One of the BEST cakes I’ve ever made! Delicious!

    Reply
  9. Kath says

    October 29, 2011 at 7:53 am

    I have never made it, but I have admired the photo of it on the cover of my Cooking Light cookbook for years! You and Liv make it look even better, Kim! Gorgeous photos! 🙂

    Reply
    • Kim - Liv Life says

      December 21, 2011 at 12:00 pm

      Kath, I’m a little late in responding, but thank you!! You made our day!!

      Reply
  10. Angela B says

    October 29, 2011 at 12:20 am

    Made this tonight for a stampin’ up party. We all loved it! Found you on Pinterest because you picture was so beautiful.

    Reply
    • Chef D says

      October 29, 2011 at 5:47 am

      thank you for letting me know you made this and everyone enjoyed it! Pinterest is really a lot of fun, so many great pictures, Hope to you see you back soon!

      Reply
  11. Kim - Liv Life says

    September 19, 2011 at 10:06 pm

    Dennis… I just wanted to thank you again for allowing us to be a part of your blog. Reeni just tagged me for the 7 Links Project, and Liv and I decided that this would be the post we are most proud of. I’m so happy that she felt comfortable to publish her myth, and I only wish my photos look as good on my blog as they do on yours!! Thanks again, Dennis.

    Reply
  12. Sarah says

    March 17, 2011 at 4:06 pm

    Hello fellow food blogger! Love your blog and this recipe combines 2 of my favorite flavors, love it!

    I was wondering, have you ever blog hopped before? We'd love it if you contributed this awesome lemon berry pound cake one to our blog hop on favorite spring-time recipes. It's a great way to get links back to your site. It's really easy too.

    The blog hop will go live here just after midnight:

    http://www.recipelionblog.com/fabulous-food-friday-march-blog-hop

    Thanks,
    Sarah
    Editor
    RecipeLion.com
    blog.recipelion.com

    Reply
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My name is Chef Dennis Littley, creator and owner of Ask Chef Dennis Productions. As a classically trained chef with 40+ years of experience in the kitchen, I share my time-tested recipes, knowledge, and chef tips to help you create easy-to-make restaurant-quality meals in your home kitchen.

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