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Lemon Blueberry Pound Cake
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Lemon Blueberry Pound Cake

This Lemon Blueberry Pound Cake is moist, sweet, and bursting with fresh citrus and berry flavors. Made with buttermilk for extra tenderness, this old-fashioned pound cake is topped with a tangy lemon glaze for the perfect finishing touch.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Dessert
Cuisine: American
Keyword: blueberry dessert, Bundt cake, lemon blueberry pound cake, lemon glaze cake
Servings: 12
Calories: 299kcal

Ingredients

For the Cake:

  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup unsalted butter room temperature
  • 2 cups granulated sugar
  • 4 large eggs room temperature
  • 1 tablespoon lemon zest about 2 lemons
  • 1 tablespoon lemon juice about 1 lemon
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk room temperature
  • 2 cups fresh or frozen blueberries
  • 1 tablespoon all-purpose flour for coating blueberries

For the Lemon Glaze:

  • 1 cup powdered sugar sifted
  • 2 tablespoons lemon juice

Instructions

Prepare the Cake:

  • Preheat the oven to 350°F (175°C). Grease a 10-inch Bundt pan with butter or baking spray and lightly dust with flour.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  • In a large bowl, beat the butter and sugar with an electric mixer on medium speed until light and fluffy (about 3-5 minutes).
  • Add the eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
  • Mix in the lemon zest, lemon juice, and vanilla extract.

Alternate adding the dry ingredients and buttermilk to the butter mixture:

  • Add 1/3 of the flour mixture and mix gently.
  • Add 1/2 of the buttermilk and mix gently.
  • Repeat, ending with the final 1/3 of the flour mixture. Stir just until combined—do not overmix.
  • Toss the blueberries with 1 tablespoon of flour to prevent them from sinking. Gently fold them into the batter.
  • Pour the batter into the prepared Bundt pan and smooth the top.

Bake the Cake:

  • Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  • If the cake starts browning too quickly, loosely cover it with aluminum foil around the 50-minute mark.
  • Let the cake cool in the pan for 15-20 minutes, then carefully invert onto a wire rack to cool completely.

Make the Lemon Glaze:

  • In a medium bowl, whisk together the powdered sugar and lemon juice until smooth.
  • Drizzle the glaze over the completely cooled cake, letting it run down the sides. Let it set for 15 minutes before slicing.

Notes

No buttermilk? Substitute sour cream for a similar texture.
Mix gently! Overmixing can make the cake dense. Stir by hand when adding flour and buttermilk.
Storage: Store in an airtight container at room temperature for 3 days, or refrigerate for up to 5 days.