This homemade lemon blueberry pound cake is tender and buttery, with bright lemon notes and fresh blueberries in every bite. A lemon-blueberry glaze and a glossy blueberry compote finish the cake for a beautiful, flavorful result. This is an easy, dependable recipe that yields consistent results—if you want the best lemon blueberry pound cake, this one delivers.
This recipe is adapted from a classic vanilla pound cake, updated with lemon and fresh blueberries for a bright, fruity twist. The texture remains classic pound-cake dense-yet-tender, and the blueberries are evenly distributed throughout each slice.
Moist Lemon Blueberry Pound Cake 🍋🫐
To elevate the cake, I top it with a quick blueberry compote and use a bit of that compote in a lemon-blueberry glaze. The glaze and compote together add shine, sweetness, and extra blueberry flavor.
This recipe uses simple pantry staples. If you have butter, lemons, and blueberries on hand, you can make it today. Happy baking!
Table of contents
- Moist Lemon Blueberry Pound Cake
- Notes from My Kitchen
- How To Make Lemon Blueberry Pound Cake
- Expert Baking Tips
- More Fruity Pound Cake Recipes
Notes from My Kitchen:
These simple techniques improve flavor and texture so the cake bakes up perfectly every time.
- Maximize lemon flavor: Rub lemon zest into the sugar to release the oils and boost citrus aroma. I use lemon emulsion rather than extract when I can—its flavor is more pronounced.
- Keep the cake moist: A combination of butter and a small amount of vegetable oil gives rich flavor with lasting moisture. Sour cream and an extra egg yolk help keep the crumb soft.
- Prevent sinking blueberries: Tossing berries in a little flour before adding them to the batter helps them stay suspended evenly throughout the cake.
How To Make Lemon Blueberry Pound Cake
Below are the key steps with photos to guide you. Scroll to the recipe card for exact measurements and full instructions.
Step 1: Prep and coat the blueberries. Preheat the oven to 325°F. Whisk together all-purpose flour, baking powder, salt, and a pinch of nutmeg. Toss the fresh blueberries in the flour mixture so they stay distributed during baking.
Step 2: Infuse the sugar with lemon. Rub lemon zest into the sugar until it turns pale yellow and becomes fragrant—this releases the lemon oils for a brighter flavor.
Step 3: Cream butter, oil, and sugar. Beat butter, lemon-infused sugar, and oil until light and fluffy (about 5–6 minutes). Add the eggs and extra yolk one at a time, then vanilla and lemon emulsion, mixing until smooth.
Step 4: Combine wet and dry ingredients. Mix in sour cream and milk, then gently fold the dry ingredients and the flour-coated blueberries into the batter until smooth. Pour the batter into a greased 10-cup bundt pan and bake for 75–80 minutes. Cool in the pan 10–15 minutes, then invert onto a rack to cool completely.
Step 5: Make the blueberry compote. Simmer blueberries with lemon juice and sugar until syrupy and jammy, then cool. Reserve a couple of tablespoons for the glaze.
Step 6: Finish the cake. Once the cake has cooled, spoon the lemon-blueberry glaze over the top and finish with the blueberry compote for a glossy, flavorful topping.
Expert Baking Tips
- Measure by weight when possible: A kitchen scale gives more reliable results than cups—measurements in grams are more accurate for consistent cakes.
- Choose ripe, sweet blueberries: Flavorful berries make a noticeable difference. If fresh aren’t sweet, frozen wild blueberries are a great alternative.
- Use room-temperature ingredients: For the creaming method to work properly, butter, eggs, sour cream, and milk should be at room temperature so the batter emulsifies smoothly.
- Scrape the bowl: Stop to scrape the sides of the mixing bowl several times so all ingredients incorporate evenly.
Recipe FAQs
Yes. A hand mixer will work—just cream until the mixture is light and smooth and fully incorporate each egg before adding the next.
Yes. Divide the batter between two 8×4.5-inch loaf pans and reduce bake time; check frequently as loaf pans bake faster than a bundt pan.
Toss the berries in a little flour before folding them into the batter. The flour helps suspend them so they stay distributed while baking.
Yes. Use frozen wild blueberries if possible and keep them frozen—toss them in flour while frozen to minimize bleeding.
More Fruity Pound Cake Recipes
Desserts
Peach Cobbler Pound Cake
Desserts
Strawberry Pound Cake Recipe
Desserts
Lemon Cream Cheese Pound Cake
Desserts
Pineapple Pound Cake
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If you make this cake, please leave a rating on the recipe card and share your results in the comments or on Instagram—tag the author so your creation can be celebrated.
Lemon Blueberry Pound Cake
Equipment
- 10-cup bundt pan
- Stand mixer or hand mixer
- Small saucepan
- Mixing bowls
Ingredients
- 2 1/2 cups (313 g) all-purpose flour
- 1 tsp (5 g) baking powder
- 1/2 tsp kosher salt
- 1/8 tsp nutmeg
- 2 cups (400 g) sugar
- 2 tbsp lemon zest
- 1 cup (227 g) salted butter, room temperature
- 2 tbsp (28 g) vegetable oil
- 4 large eggs, room temperature
- 1 egg yolk, room temperature
- 1 cup (240 g) sour cream, room temperature
- 1/4 cup (60 g) whole milk, room temperature
- 1 tbsp vanilla extract
- 2 tsp lemon emulsion (or lemon extract)
- 1 1/2 cups (225 g) fresh blueberries
Blueberry Compote Topping
- 2 cups (300 g) fresh blueberries, softened
- 2 tbsp lemon juice
- 1/4 cup (50 g) sugar
Lemon Blueberry Glaze
- 2 cups (250 g) powdered sugar
- 2 tbsp melted salted butter
- 1/4 cup (60 g) lemon juice, room temperature
- 2 tbsp reserved blueberry compote
Instructions
- Preheat oven to 325°F. Whisk flour, baking powder, salt, and nutmeg in a large bowl. Toss blueberries in the flour mixture and set aside.
- In the mixer bowl, combine sugar and lemon zest. Rub the zest into the sugar until pale and fragrant (about 3–5 minutes).
- Add room-temperature butter and vegetable oil. Beat with the paddle attachment on medium speed until light and fluffy, about 5–6 minutes, scraping the bowl once.
- Add eggs and the extra yolk one at a time, mixing until each is fully incorporated. Scrape the bowl, then add vanilla and lemon emulsion and mix until smooth.
- Mix in sour cream and milk until combined. Remove the bowl and gently fold in the dry ingredients and the flour-coated blueberries with a rubber spatula until the batter is smooth and even.
- Grease a 10-cup bundt pan with nonstick spray or butter and flour. Pour the batter into the pan and bake 75–80 minutes, or until a skewer inserted into the center comes out clean. Let the cake cool in the pan 10–15 minutes, then invert onto a wire rack to cool completely.
- While the cake bakes, make the compote: combine 2 cups blueberries, 2 tbsp lemon juice, and 1/4 cup sugar in a small saucepan. Bring to a boil, then reduce heat and simmer 15–20 minutes until jammy. Cool; reserve 2 tbsp for the glaze.
- Make the glaze: whisk together melted butter, lemon juice, and reserved compote in a bowl. Gradually whisk in powdered sugar, one cup at a time, until smooth. If too thick, thin with a teaspoon of lemon juice or milk.
- When the cake is completely cool, drizzle the glaze over the top and spoon the blueberry compote over the glaze. Slice and serve.
Notes
Tips: Use room-temperature ingredients for the creaming method, add eggs one at a time, and avoid overmixing after adding the dry ingredients. If using frozen blueberries, do not thaw—toss them frozen in flour to prevent bleeding.
Storage: Cool completely before wrapping. Store unglazed at room temperature in a cool, dry place; refrigerate if the glaze requires it. For longer storage, double-wrap and freeze for up to three months. Thaw overnight in the refrigerator before bringing to room temperature to serve.
Nutrition
Nutrition values provided as an approximation per slice: Calories: 589 kcal; Carbohydrates: 86 g; Protein: 6 g; Fat: 26 g.