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This homemade lemon blueberry pound cake is soft and buttery, with bright citrus flavor and fresh blueberries bursting in every bite. It’s topped with a lemon blueberry glaze and a blueberry compote to really take it over the top! And the best part? It’s an easy, no-fail recipe that comes out perfect every single time. If you’re looking for the best lemon blueberry pound cake recipe, this is it.
This blueberry lemon pound cake recipe is based on my tried and true vanilla pound cake. It has that classic pound cake texture with blueberries studded throughout the cake – YUM! It’s truly the perfect combination of blueberries and bright lemon flavor in every slice.
Moist Lemon Blueberry Pound Cake 🍋🫐
To really take it up a notch and put my own spin on things, I top the cake with a homemade blueberry compote and reserve a little to create a lemon blueberry glaze that is truly out of this world.
And before you start thinking this recipe has a ton of ingredients, let me stop you right there. It’s made with simple ingredients you probably already have on hand. Grab the butter, lemons, and blueberries, and let’s get started. Happy baking! 🎂
For more incredible pound cake recipes, make my coconut pound cake, key lime pound cake, and lemon ricotta pound cake!
Table of contents
Notes from My Kitchen:
This lemon blueberry pound cake recipe has a few simple tips that take this from basic to insanely delicious!
- Maximize lemon flavor! We start by rubbing lemon zest into the sugar. This releases natural oils for a bright citrus taste. Also, I recommend using lemon emulsion over lemon extract – this is key for that unmistakable lemon flavor. I do this in my lemon layer cake it’s always such a hit!
- Maximum moisture! We use a mix of butter and vegetable oil to bring together rich flavor and long-lasting moisture for an incredibly buttery cake. Sour cream and an extra egg yolk add softness and structure.
- No sinking blueberries! Coating the blueberries in flour ensures they stay evenly distributed throughout the cake.
How To Make Lemon Blueberry Pound Cake
These step-by-step photos are here to guide you through the process. If you’re ready to get started, scroll down or tap “Jump to Recipe” for the full recipe card with measurements and detailed instructions.
Step 1: Prep the oven and coat the blueberries. Preheat oven to 325°F. Whisk together all purpose flour, baking powder, salt, and nutmeg in a large bowl then toss the fresh blueberries in the flour mixture to prevent sinking.
Step 2: Infuse the sugar with lemon flavor. Rub fresh lemon zest into the sugar in the bowl of a stand mixer until pale yellow and fragrant. This step releases natural lemon oils for bold citrus flavor.
Step 3: Cream the butter, oil, and sugar. Cream butter, lemon sugar, and oil together with the paddle attachment until light and fluffy, about 5–6 minutes. This creates a soft, tender pound cake texture. Mix in eggs and egg yolk one at a time, then add vanilla extract and lemon emulsion. Beat until smooth and fully incorporated.
Step 4: Combine wet and dry ingredients. Mix in sour cream and milk, then gently fold in the flour-coated blueberries and dry ingredients until a smooth batter forms. Pour batter into a greased bundt pan for 75–80 minutes. Let the cake cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.
Step 5: Make the Blueberry Compote.
Mix together blueberries, lemon juice, and sugar. Bring to a boil, then simmer to thicken. Let it cool and reserve a few tablespoons to make the glaze.
Step 6: Pour the lemon blueberry glaze and homemade blueberry compote on top of the cooled cake.
Expert Baking Tips
- For best results, use a kitchen scale to measure out your ingredients. Volume measurements (cups) are not as accurate, so it’s best practice to weight in grams – it’s all listed in the recipe card!
- Use sweet blueberries! This may be a no brainer, but if your blueberries are bland before baking, they’ll also taste bland in the cake. If you can’t find sweet blueberries, opt for frozen wild blueberries instead.
- Room temperature ingredients are key! We’re using the creaming method here (traditional pound cake mixing method) so it’s important that the batter doesn’t break due to cold ingredients. This is a simple recipe, just make sure to follow it as written!
- Scrape down the sides of the bowl frequently! As you whip the batter, it’ll collect on the sides of the bowl. To ensure everything is properly mixed, use a rubber spatula to scrape sides of the bowl to make sure everything is mixed well.
Recipe FAQs
Of course! Just make sure to properly mix the batter until smooth and combined. Any electric mixer will do.
If using a loaf pan, I recommend dividing the cake batter between two 8×4.5 inch loaf pans. Be sure monitor bake time as they’ll bake a lot quicker in loaf pans than in a bundt pan.
Coating the blueberries in flour helps suspend them evenly throughout the batter. As the cake bakes, the batter will support the blueberries as opposed to them sinking to the bottom of the cake.
Yes, if using frozen blueberries, use frozen wild blueberries. They have the best flavor. Also, do not thaw them first. Toss them in flour while frozen to prevent excess bleeding.
More Fruity Pound Cake Recipes
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Peach Cobbler Pound Cake
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Lemon Cream Cheese Pound Cake
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Pineapple Pound Cake
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If you make this recipe, please leave a star rating on the recipe card and comment below! You can also tag @BritneyBreaksBread on Instagram and hashtag #britneybreaksbread so I can celebrate your beautiful creations!
Lemon Blueberry Pound Cake
Ingredients
- 2 1/2 cups (313 g) All Purpose Flour
- 1 tsp (5 g) Baking Powder
- 1/2 tsp Kosher Salt
- 1/8 tsp Nutmeg
- 2 cups (400 g) Sugar
- 2 tbsp Lemon Zest
- 1 cup (227 g) Salted Butter, (room temperature)
- 2 tbsp (28 g) Vegetable Oil
- 4 large (200 g) Eggs, (room temperature)
- 1 (18 g) Egg Yolk, (room temperature)
- 1 cup (240 g) Sour Cream, (room temperature)
- 1/4 cup (60 g) Whole Milk, (room temperature)
- 1 tbsp (15 g) Vanilla Extract
- 2 tsp (10 g) Lemon Emulsion
- 1 1/2 cup (225 g) Fresh Blueberries
Blueberry Compote Topping
- 2 cups (300 g) Fresh Blueberries, (softened)
- 2 tbsp (30 g) Lemon Juice
- 1/4 cup (50 g) Sugar
Lemon Blueberry Glaze
- 2 cups (250 g) Powdered Sugar
- 2 tbsp Salted Butter, (melted)
- 1/4 cup (60 g) Lemon Juice, (room temperature)
- 2 tbsp Blueberry Compote, (from above)
Instructions
- Preheat the oven to 325 degrees F. In a large bowl, whisk together all purpose flour, baking powder, kosher salt, and nutmeg. Add the blueberries to the flour mixture and toss together. Set aside. 2 1/2 cups All Purpose Flour 1 tsp Baking Powder 1/2 tsp Kosher Salt 1/8 tsp Nutmeg 1 1/2 cup Fresh Blueberries
- In the bowl of a stand mixer, combine sugar and lemon zest. Rub the zest into the sugar for about 3-5 minutes, until it takes on a pale yellow color and becomes fragrant. This releases the oils from the lemon zest into the sugar and makes it super flavorful! 2 cups Sugar 2 tbsp Lemon Zest
- Add room temperature butter and vegetable oil and attach the paddle attachment. Mix on medium speed for 5-6 minutes, scraping down the sides of the bowl with a rubber spatula about halfway through. 1 cup Salted Butter 2 tbsp Vegetable Oil
- Begin adding eggs and egg yolk, one at a time, until egg each is fully incorporated. Scrape down the sides of the bowl once all of the eggs are added. Then add the vanilla extract and lemon emulsion. Mix until combined and smooth, about 20-30 seconds. 4 large Eggs 1 Egg Yolk 1 tbsp Vanilla Extract 2 tsp Lemon Emulsion
- Add the sour cream and whole milk and continue to mix until smooth, about 20-30 seconds. Remove the bowl from the stand mixer and use a rubber spatula to fold in the dry ingredients with the blueberries and mix until smooth and combined. No patches of flour should exist, it should be nice and smooth when it's fully mixed together. 1 cup Sour Cream 1/4 cup Whole Milk
- Spray a 10-cup bundt pan with nonstick baking spray or coat liberally with butter and dust with flour. Pour the cake batter into the pan and bake for 1 hour and 15-20 minutes. Allow the cake to cool in the pan for 10 minutes, then turn over onto a wire rack to cool completely.
- While the cake is baking, make the blueberry compote. Add blueberries, lemon juice, and sugar to a small saucepan over medium heat. Mix together and bring to a boil. Reduce to a simmer and cook for 15-20 minutes, until it's syrupy/jammy. Remove from heat and allow it to cool and thicken. 2 cups Fresh Blueberries 2 tbsp Lemon Juice 1/4 cup Sugar
- Next, make the lemon blueberry glaze. Combine melted butter, lemon juice, and blueberry compote in a medium mixing bowl. Whisk together, then mix in powdered sugar, one cup at a time, until smooth. 2 tbsp Salted Butter 1/4 cup Lemon Juice 2 tbsp Blueberry Compote 2 cups Powdered Sugar
- Once the cake is fully cooled, pour the glaze on top then spoon the blueberry compote on top.
Notes
- Use room temperature ingredients: Ensure that your butter, eggs, sour cream, and milk are at room temperature before starting. This allows for better mixing and incorporation of ingredients, resulting in a smoother batter.
- Cream the butter and sugar properly: Creaming the butter and sugar together until light and fluffy is a crucial step in pound cake making. It helps to incorporate air into the batter, which contributes to a lighter texture. Cream the butter and sugar until the mixture is pale and fluffy.
- Gradually add eggs: Add the eggs one at a time, ensuring each egg is fully incorporated before adding the next. This step helps prevent curdling and ensures a smooth batter.
- If needed, sift dry ingredients: Sifting the dry ingredients (such as flour, baking powder, and salt) helps to remove any lumps and ensures even distribution. It also aids in creating a lighter texture in the final cake.
- Don’t overmix: Once you add the dry ingredients, mix until just combined. Overmixing can develop gluten, resulting in a denser texture. Mix until there are no streaks of flour visible, but avoid overworking the batter.
- Allow proper cooling: Let the pound cake cool in the pan for about 10-15 minutes, then transfer it to a wire rack to cool completely. This helps the cake set and prevents it from sticking to the pan.
- Store at room temperature: This pound cake can be stored at room temperature if you have not yet added the glaze on top. Find a cool, dry place away from direct sunlight and strong odors. If the weather is particularly hot or humid, it’s best to refrigerate the cake to maintain freshness.
- Freeze for long-term storage: If you want to store the pound cake for an extended period, freezing is the best option. Double wrap the cake in plastic wrap and then place it in a freezer-safe bag or airtight container. Ensure it is tightly sealed to prevent freezer burn. Pound cake can be stored in the freezer for up to three months.
- Thawing: When you’re ready to enjoy the frozen pound cake, transfer it to the refrigerator and let it thaw slowly overnight. This gradual thawing helps maintain the cake’s texture. Once thawed, you can bring it to room temperature before serving or warm individual slices in the microwave or oven if desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can we use thawed frozen blueberries?
Hi! You can use frozen blueberries but do not thaw them.
Excellent! Thanks you.
Great recipe! I like to bake and try new things. This recipe came out superb.
Thanks!