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.
Sprinkled with Flour
I just loved Liv's story! It pulled me in from the title:) I don't have to be an ant to be tempted by this cake though, it looks so amazing and has my mouth watering!
Susi
Fantastic guest post, but then I really didn't expect anything less :o)
The cake looks wonderfully moist and full of delicious berry goodness. Definitely bookmark worthy since I have quite a few blueberries left in my freezer.
What's Cookin Stacey??
Looks so good and makes me think of SPRING!!! Love your blog!
Pretend Chef
Another fantastic guest post! I laughed at Liv bringing Kim's ego back down to size. Very cute! This is a pound cake I would love to have a slice of. It looks so moist and flavorful. Yummy!
Kristen
That was a great post. Thank you for sharing Liv's fabulous fable and more blueberries. I think I wouldn't mind a slice of that for breakfast.
Jenn
What a great myth! Liv is quite talented! And of course, so is mom…that cake looks amazing!! Another great find Chef!!
Becky
Kim & Liv,
So nice to see you doing the Chef's guest blog. Great post. Your Lemon Blueberry Cake id divine. I used to make a similar cake for my Mom's birthday. She loved lemon cake.
i have frozen blueberries in the freezer, and some lemons, fresh from the grocery, no lemon tree in my yard, sadly. I'll be making this soon.
Thanks chef for another great guest post
Daniela
Grazie per la condivisione della storia e per questa favolosa ricetta. Buon week end Daniela.
Lizzy
Dennis, fabulous guest post as always!!!
Kim, please tell Liv how much we lover her myth…oh, the imagination of the young. And the moist and gorgeous cake just can't be "light," can it? Wow!!!! Thanks for sharing~
Carolyn
Liv cracks me up, the way she put Kim in her place, it's OUR blog! I love that kid and I don't even know her. And I love this cake too, it's simply gorgeous!
jose manuel
Madre mía que bien te ha quedado, esto es una delicia.
Saludos
Angie's Recipes
What a fantastic pound cake! Thanks, Kim and Chef D!
Angie
Rumana Rawat
Awesome recipe:)
sara @ CaffeIna
I was so excited to see that Kim and Liv where the guests this week! I knew it was going to be dangerous to see at their creation so late in the evening but it was worth it even just to look at the pictures. Great job girls! Oh and I'm totally going to tell this story-myth to the kids at school tomorrow.
I wish you all a great week-end. You made mine start already on a good foot!
Ocean Breezes and Country Sneezes
Great post! I have a feeling that cake will be making an appearance in my kitchen this weekend! I have all the ingredients in my kitchen, especially blueberries. I bought 60 pounds of wild Maine blueberries from Hancock County, the blueberry capital of the world this summer! I've enjoyed my visit today! Have a wonderful weekend everyone!
Mary