Moist lemon blueberry pound cake made with fresh blueberries, real butter, and bright lemon zest for a rich, buttery texture and vibrant citrus flavor. This homemade blueberry pound cake recipe is perfect for dessert, brunch, or afternoon tea, with a soft crumb and bursts of juicy berries in every slice. Easy to bake and full of classic flavor, this lemon blueberry loaf cake pairs beautifully with whipped cream or a light lemon glaze, making it a great option for summer baking, family gatherings, or simple homemade desserts.

Table of Contents

Ingredients

14 tablespoons unsalted butter, softened (plus extra for greasing the pan)
1 ¼ cups granulated sugar, plus 2 tablespoons (divided)
5 large eggs, at room temperature
1 teaspoon vanilla extract
2 tablespoons fresh lemon juice
2 teaspoons lemon zest
1 ¼ cups all-purpose flour, plus ¼ cup (divided)
½ teaspoon salt
1 pint fresh blueberries
Fresh whipped cream, for serving (optional)

Instructions

Preheat your oven to 325°F (163°C).
Generously butter the bottom and sides of a 9×5-inch loaf pan. Sprinkle 2 tablespoons of sugar into the pan, tilting and rotating it so the sugar coats the buttered surface evenly. Tap out any excess sugar.
In a large mixing bowl, use an electric mixer to beat the butter and 1¼ cups sugar until the mixture becomes light, pale, and fluffy, about 4 minutes.
Add the eggs one at a time, mixing well after each addition to fully incorporate them. Continue beating for another 3 minutes until the batter looks smooth and airy.
Mix in the vanilla extract, lemon zest, and fresh lemon juice.
Gradually add 1¼ cups of flour along with the salt, mixing on low speed just until everything is combined. Avoid overmixing.
In a separate bowl, toss the blueberries with the remaining ¼ cup flour to coat them evenly. This helps prevent the berries from sinking during baking.
Gently fold the floured blueberries into the batter, mixing carefully so the berries remain intact.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake for 60–75 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool completely in the pan before removing. Slice and serve, optionally topped with fresh whipped cream.

Tips

Make sure the butter and eggs are at room temperature for the best texture.
Tossing the blueberries in flour helps keep them evenly distributed throughout the cake.
Avoid overmixing the batter once the flour is added, as it can make the cake dense.
If the top browns too quickly, loosely cover the loaf with aluminum foil during the last part of baking.

Variations and Substitutions

Frozen Blueberries: You can use frozen blueberries without thawing them first.
Orange Flavor: Replace lemon juice and zest with orange juice and zest for a different citrus twist.
Glazed Version: Drizzle the cooled cake with a simple lemon glaze made from powdered sugar and lemon juice.
Mixed Berries: Substitute half of the blueberries with raspberries or blackberries for a mixed berry pound cake.

FAQs

How do I know when the pound cake is done?
Insert a toothpick into the center of the cake. If it comes out clean or with only a few crumbs, the cake is ready.

Why did my blueberries sink to the bottom?
This can happen if the berries aren’t coated with flour or if the batter is too thin.

Can I make this cake ahead of time?
Yes. Pound cake actually tastes even better the next day as the flavors settle.

How should I store leftovers?
Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.

Serving Suggestions

Serve slices with fresh whipped cream or vanilla ice cream.
Add a spoonful of lemon curd for an extra burst of citrus flavor.
Pair with fresh berries on the side for a bright and refreshing dessert.
Lightly dust the cake with powdered sugar for an elegant presentation.

Why You’ll Love This Recipe

The combination of bright lemon flavor and juicy blueberries creates a perfectly balanced dessert.
The cake has a soft, buttery crumb with a slightly crisp sugary crust.
It’s simple to prepare with everyday ingredients.
Perfect for breakfast, brunch, dessert, or afternoon tea.
It keeps well, making it a great make-ahead treat for gatherings.