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.
More Recipes You’ll Love!
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.
Jennifer- Adventuresome Kitchen
LOVE the myth!! And the cake too- it looks divine!
Marina
Beautiful pictures. I wish I had that cake on my cake stand right now…
And I wish I could come to NC for the blogger conference! Stay warm.
BEAR's Mom
Chef Dennis…i'm up late
can't sleep
do you think i can sleep now
after seeing that G.O.R.G.E.O.U.S.
blueberry lemon pound cake???
Kim and Liv
loved your story sweetie
i'm in love with this cake
do you have room in your home for a 60 year old grandma…
i'm adoptable!!!
thanks Dennis!
BEAR HUGS
~victoria~
p.s. spring is coming to the East coast ~ promise
Brooks Walker
Hi Liv & Kim, So nice to read about you. Your cake is incredibly appealing, the close-ups puts me right into blueberry/lemon heaven!
Joy
Ohhh blueberries and lemons. That is perfect.
Hester aka The Chef Doc
Absolutely fantastic. Brava to Kim and Liv. Hope the weather gets warmer for you, Dennis!
Lynn
Thanks for sharing the story, the spotlight and the recipe! Kim you should have know you would have been overtaken! too cute!!
The Harried Cook
Love this post! Thank you, Kim, for the awesome story and that gorgeous, gorgeous recipe! Looks so good!
And thank you Chef Dennis for sharing! 🙂
The Mom Chef
Oh Liv, you don't know how happy this makes me (yes, I know you were the driving force behind ditching the chocolate and for whom you ditched it; thank you!).
I adore, love, crave lemon desserts. Lemon and blueberries. Lemon, blueberries and cake. ::sigh:: I'm happy. Really, really happy.
Chef, as always, great job (though you should have had this team here a long, long time ago!).
whatsfordinneracrossstatelines
Kim & Liv, some of my all-time favorites! I just loved Liv's myth. This cake, I could just reach out and grab a piece from the screen. It will be perfect with a cup of tea. Hope it warms up over there, I'm shivering for you Chef! Perfect friday guests!
-Gina-
kitchenarian
I just love lemon cake and this sounds so delicious. So happy to see you and your daughter as guest writers this week. Great post!
Elin
Chef Dennis ….OMG !!!!***skipping skipping and oinking around the office :p I can't believe my eyes when I read to the end of this post – I am so blessed to win that silicone baking mat.
Thank you Sarah Jane and Dennis for this giveaway for the much desired silicone baking mat. I have a set of heart shaped silicone moulds from Sarah Jane website and now this awesome baking mat 🙂
Hi Kim,
I enjoyed your story of Jerry and Brent and the Blueberry Lemon Pound Cake is AWESOME…so moist and less fattening too. No wonder Jerry gobbled it quickly 🙂 I would do the same too 😛 Thanks for sharing such a wonderful cake and the story behind it.
Thank you Kim and Dennis and have a wonderful day. Keep warm 🙂
Elin
Kim - Liv Life
Dennis, thank you so much for inviting us to post on More Than a Mount full. Might I say that our photos look far better on your blog than they do on ours!!
We are sending some of our San Diego warm temps your way!!
XO
Nancy and Vijay
Hi Kim and Liv, Your cake looks so very delicious and wouldn't last a day in our house. Love your story Liv, we all know a few Jerrys. Have a wonderful Friday 🙂
A little bit of everything
Hi Kim, Hi Olivia, nice to see you on the east coast 🙂
loved the story about ants, naughty Jerry :)))
the cake looks amazing, would love a slice right now.
have a wonderful Thursday evening