Bright citrus flavor and juicy berries together–what could be better? Lemon Blueberry Pound Cake the moist, sweet and easy to make treat you need this spring!
When the weather turns warmer (or, hotter, for those of us who live in Arizona), I start craving all things lemon. The only thing better than a good lemon cake is lemon cake stuffed with plump and juicy blueberries.
This pound cake is everything I could want in a springtime dessert and more. Moist and rich without being heavy, Lemon Blueberry Cake is made for sunny days on the patio. Grab a friend, and iced coffee and a slice of lemon pound cake, and you’re in for a perfect afternoon break.
Lemon Blueberry Cake Recipe
The recipe I’m sharing with you today brings together my Lemon Bundt Cake with my Lemon Blueberry Bread. I was in the mood for a lemon cake but I also had a big carton of fresh blueberries just sitting in my fridge begging to be baked into something delicious.
A few handfuls of those juicy berries tossed into a buttermilk pound cake made from scratch was just the ticket!
As much as I love decorating fancy cakes and making cute designs, sometimes you just don’t have the time to fuss with frosting. On these occasions, I’m all about bundt cakes!
Bundt cakes look so put together and elegant with hardly any effort spent decorating at all. With this lemon blueberry cake recipe made in a bundt pan, icing it is so easy. You just make a simple glaze of confectioner’s sugar and lemon juice, then drizzle it over the top of the lemon blueberry bundt cake.
The icing drizzles over the sides creating a beautifully finished look. No frosting bags required!
How To Make Lemon Blueberry Pound Cake
This homemade lemon pound cake batter is pretty straightforward. To make the lemon cake recipe from scratch, you need a few simple ingredients.
Ingredients (at a glance, full recipe below):
- Buttermilk (or Buttermilk Substitute)
- Lemon juice + lemon zest
- Unsalted Butter
- Baking soda + salt
Directions (full printable recipe below):
After mixing the pound cake batter together, we add the blueberries!
Here’s a tip for adding blueberries to homemade pound cake recipes: toss the blueberries with a small amount of flour first!
Coating your berries with flour helps them stick to the batter, meaning they won’t sink to the bottom. I use this method in my Blueberry Lemon Muffins too (and anytime I add berries to a cake, bread or muffin). You’ll get those plump juicy blueberries in every bite of pound cake!
Before pouring the batter into the bundt pan to bake, make sure to grease and flour the pan! You can use either a light coating of butter or vegetable oil or cooking spray for this. Sprinkle a bit of all-purpose flour over the insides of the pan. This is super important for easy removal of the finished cake later!
After baking and removing the cake, you’ll want to let it cool.
Next, it’s time to add the lemon glaze frosting. After mixing the frosting ingredients together and pouring it over the cake, you can serve this cake immediately or let it set for a few minutes to an hour. Store the cake covered to keep it moist and fresh!
How to Freeze Lemon Blueberry Cake
This cake freezes beautifully! If you want to prepare the cake ahead of time, bake as instructed. Let cool completely, then wrap tightly in foil or plastic wrap, then wrap it again in a freezer safe bag. It’ll keep well for about 3 months!
To serve after freezing, let the cake thaw overnight on the counter top. Then, make the lemon glaze and pour it over the lemon bundt cake.
A Great Spring Cake
It’s so easy (and delicious) to make a lemon cake recipe from scratch! The blueberries just make it even better. Serve this cake as an Easter dessert, at your Mother’s Day brunch or just as a pick-me-up on a warm day. Enjoy!
Lemon Blueberry Pound CakePrint Pin Rate
- Bundt or Tube Pan
- 3 cups all purpose flour (plus extra for dusting pan and blueberries)
- 1 tsp baking soda
- 1 tsp salt
- 1 cup buttermilk
- 2 tbsp grated lemon peel
- 2 tbsp fresh lemon juice
- 1 cup butter, softened
- 2 1/4 cups granulated sugar
- 3 large eggs room temperature
- 2 cups fresh blueberries washed and dried
- 2 cups powdered sugar
- 1 tbsp milk
- 2 tbsp fresh lemon juice
- Preheat oven to 325 degrees F. In a medium bowl, combine flour, baking soda and salt. Set aside. Prepare a 10" tube or bundt pan by greasing, throughly, and dusting well with powder. Set aside.
- In a large mixing bowl, beat butter and sugar until light and fluffy, approximately 2-3 minutes. Add in eggs, one at a time, beating well after each addition. Add in lemon juice and beat well. Scrape down bowl to make sure all ingredients are well combined.
- With mixer on low speed, add in 1/2 of dry ingredients and mix until just combined. Add in half of buttermilk, and mix until just combined. Repeat.
- Toss blueberries in flour to coat, then gently fold into the cake batter. Scoop batter into prepared pan. Bake for approximately 65-75 minutes, or until a cake tester inserted into cake comes out clean, and cake bounces back when lightly pressed.
- Allow to cool slightly, then use a spatula or knife to gently loosen the cake from the sides of the pan. Then allow cake to continue to cool for approximately 10 minutes. Once cooled, invert cake onto a cake plate or pan. Allow to cool completely.
- To make frosting, combine frosting ingredients in a bowl and mix until smooth. Drizzle over cake.
- Store tightly covered.