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.
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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.
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.
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.
- 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.
Drizzle the lemon glaze over the cooled buttery pound cake and serve. For the best results, use a serrated knife to cut the cake.
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
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.
Yes, you can substitute sour cream for yogurt in this recipe. Both ingredients add moisture and richness to the pound cake.
Yes, you can. Raspberries, strawberries, or blackberries can be used in place of blueberries.
More Recipes You’ll Love!
Lemon Blueberry Cake
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.
Sonia says
Congrats on top 9 ! Fantastic post, loved the addition of blueberries to the cake, will try this recipe shortly !
A multi-dimensional life says
What a great guest post and what a luscious cake! The photo's jump right off the page! I loved your story also Kim…let's hope we don't allow any jerry's to spoil it for the rest of us! 😉
Thank you Dennis for another great post and for introducing me to Kim!
Kim - Liv Life says
Liv and I waited up last night (way past her bedtime!!) and saw the post on the Top 9!! She let out a happy whoop and slid right into sleep.
I can't thank everyone enough for your kind words. My mother had hip surgery this week and we have been reading the comments on the phone to her at the hospital. Some of the nurses have been following along as well.
I can't say enough how happy I am to be a part of this community!!
XOXO
Kim & Liv =)
MikeVFMK says
Chef, you couldn't have picked a better guest post. All of her posts are fantastic and the food jumps right through the screen!
Kim, another great post. Love the pictures and the story. It's a family affair for sure. So, so good!
Susie Bee on Maui says
Chef, hope you and your wife are feeling better and thanks for sharing another talented blogger with us! I wish I could make the conference-the timing is off by a couple of weeks unfortunately.
Kim and Liv-love Cooking Light recipes, and this one looks like a keeper. Beautiful pictures, drool worthy!
Christina of Form V Artisan says
Cute!
Kath says
I definitely remember seeing that recipe in Cooking Light years ago. They even graced the cover of their 2000 cookbook, The Complete Cooking Light Cookbook. Yours looks fabulous. Maybe it's about time I made it! 🙂
Elisabeth says
Congratulations on the Top 9 Kim! Well deserved!
Love this light, beautiful and yummy lemon pound cake. Beautiful photos, as well:-D
Amy Bakes Everything says
Yay Kim and Liv! A gorgeous cake and a top 9! Congrats!
My Little Space says
What a COOL write up and congrats on your top 9. You did such a terrific job here, Kim & Liv. Have fun!
Blessings, Kristy
Peggy says
Great guest post! I'm a huge fan of Liv Life and this of course was a great read! Liv is so creative in her writing and this pound cake had me drooling from the beginning!
Elin says
Congrats to Kim and Liv . You are Top 9 #1 today 🙂
muppy says
This looks delicious, YUM!
Cakewhiz says
It's wonderful to see kim here. I have been following her blog for a while now 🙂
Her pound cake looks magnificient! I can see it's firm and moist but not crumbly….just the way it was meant to me!
Dionne Baldwin @ Try Anything Once says
WOOHOOO! I'm so glad to see Kim here! Two of my most favorite bloggers (and people!) here in one virtual place! Besides Foodbuzz, of course.
I just love the look of this melon poundcake. Kim, I've been admiring your photos since the day I found your blog and I really envy your eye for good food placement. One thing I CAN do is try to make this poundcake.
Happy Friday!