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.
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.
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Lemon Blueberry Cake
Equipment
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.
lucy
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
Chef Dennis Littley
no you. can use full-fat dairy
Johanna
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.
Sandy Scheetz
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.
Sheila M
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.
Chef Dennis Littley
I’m glad you enjoy the pound cake, unfortunately I don’t have the original from cooking light
Linda
I have made this cake many times. One of my favourite recipes.
Enjoy!!!
Dawn
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
Charity
One of the BEST cakes I’ve ever made! Delicious!
Kath
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! 🙂
Kim - Liv Life
Kath, I’m a little late in responding, but thank you!! You made our day!!
Angela B
Made this tonight for a stampin’ up party. We all loved it! Found you on Pinterest because you picture was so beautiful.
Chef D
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!
Kim - Liv Life
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.
Sarah
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
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