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.
Mary
WOW! That is one beautiful and fabulous looking cake! I can't wait to try this out!
Great blog; happy I found you!
Mary xx
Delightful Bitefuls
Maranda
That story was awesome! I can even see how the blueberries could be like the little ants stuck inside that lemon cake. That first picture of the cake had me enthralled already. Then this post just got better! Thanks for sharing such a great story and a delicious treat with us!
Magic of Spice
Wonderful guest post as always…Looks absolutely glorious!
Tanantha @ I Just Love My Apron
I love Kim's blog! Her food is so mouth watering, so as this pound cake!!! the picture just drew me in and i wish i could grab a piece from the computer. Beautiful dish kim!
Kim - Liv Life
Dennis, thank you once again for inviting us to Guest Post on More Than a Mount Full. I still haven't convinced Liv to show her English Teacher that her essay is "published", but I'm not giving up.
The reception we received here is beyond amazing, we are so lucky to be part of such a wonderful community. Oh how I wish I could attend your East Coast conference… Other than Felice (in Hawaii) I'm about as far away from you as can be…
Thanks again!
Kim & Liv
Shirley
It's too early in the morning and my stomach is grumbling looking at these photos! So beautiful, too.
mangiabella
try not to drool on the keyboard is right!! this cake jumps off of my screen and pulls me wayyyy in – what a fun story!!!
BakingWithoutABox
What a great guest blogger! Kim (& Liv) always whip up something good. Love the lighter version. Cute ant story too.
Kim - Liv Life
Nikki, you have a keen eye! I did use a bundt pan for this cake, I think it's a little "prettier". However, I do use the angel food cake pan more often and find it's a bit easier to release from.
Kita
Oh goodness if that pound cake doesnt scream spring! It looks absolutely enjoyable! Thank you Chef Dennis for showing off Kin. Her posts are great!
Anncoo
That's a lovely pound cake, love all the blueberries in it! Thanks for sharing, great guest post 🙂
Nikki
Yum! The cake looks delish. Question, though… angel food cake pan or Bundt pan? The cake in the photograph looks like it came from a Bundt pan.
Lisa {Authentic Suburban Gourmet }
Congrats on the top 9 today! Kim has a wonderful blog and it is wonderful that you were able to highlight her talents! Have a great weekend Chef Dennis!!!
A Thought For Food
What a lovely guest post! Kim has a great blog and this recipe represents her wonderfully.
Jill Colonna
Gosh you've both excelled yourselves, Kim and Liv. Well done, Dennis, for bringing on the talent! Great story. We've all spent so much time trying to get around the horrid Jerry ants (sorry, Kim's Dad, but saw the disclaimer, hope nothing taken here!) I personally spend ages trying to help my kids do the playground battles. Kids are so tough to each other…
BUT, this gorgeous cake makes up for all of it and I'm sure Mum in hospital has had a few well deserved slices! Cheers to you all and congrats on top 9!