This blueberry lemon pound cake is one of my favorite snack cakes. This lemon cake is tender, fluffy and velvety, packed with bright and citrusy lemon flavor filled with pops of fresh blueberries and drizzled with a sweet and tangy lemon glaze.
This cake is perfect for any time of day - breakfast or dessert. It's simple to make, so delicious, and so addictive - it's hard to eat just one slice.
Why You Will Love This Recipe
- This pound cake has a soft, tender and delicate crumb that is super moist.
- Similar to the lemon loaf cake at that well known coffee shop, but this one is so much better.
- The cake batter and lemon glaze can be made in minutes.
- Easy to follow recipe instructions with step by step photos.
Blueberries - You can use fresh or frozen. Do not defrost if using frozen.
All purpose flour - Fluff up the flour in its storage container by giving it a few light stirs. Scoop the flour into a measuring cup, then level the flour with a straight edge utensil, like the back of a butter knife.
Baking powder - This helps the cake rise and give it its light and fluffy texture.
Fine sea salt - for flavor
Lemons - You will need two lemons, both for the zest, and one for the juice.
Milk - I use whole milk but you can also use any cow's milk, nut milk or oat milk.
Heavy cream - Helps to thin the icing, but also keep it thick and not overly runny. It also helps give the glaze a creamier texture.
Fresh thyme - This is optional, but I like to add in some fresh thyme for a mild herby flavor. Lavender is also good with this recipe.
Before beginning the recipe, line a loaf pan with two sheets of parchment paper, making sure the parchment extends over the sides of the pan to form a "sling". Secure the sides with binder clips to secure the parchment in place, if you wish. Preheat the oven to 350F.
- Combine the blueberries and tablespoon of flour. Toss to coat.
- Whisk together the flour, baking powder, and salt in a medium bowl.
- Beat together the butter, sugar, lemon zest, and thyme (if using) in the bowl of a stand mixer for 3-5 minutes, until light and fluffy.
- Beat in the eggs and vanilla.
- Add the flour mixture to the batter in the three additions, alternating with the milk in two additions, beginning and ending with the flour until just combined.
- Fold in the blueberries.
- Smooth the batter into the prepared pan.
- Bake 45-55 minutes or until a toothpick stuck in the loaf comes out with few moist crumbs and the top is golden brown. Cool until just warm.
- Whisk together the confectioner's sugar, fresh lemon juice, and heavy cream until thickened and thoroughly mixed. The glaze should be thicker, similar to melted chocolate but thin enough to pour.
- Pour or drizzle the glaze over the cake.
- Top the cake with fresh blueberries and fresh thyme (optional).
- Tossing the blueberries with flour helps keep them suspended in the cake so that they don't sink to the bottom during baking.
- Do not over bake. Start checking for doneness about 5 minutes before the baking times listed. Oven temperatures vary and naturally that would so do baking times.
- If the glaze is too thin, add a couple tablespoons of confectioners' sugar at a time until it is the right consistency.
- If the glaze is too thick, add more lemon juice or cream a ½ teaspoon at time until it is the right consistency.
Storage and Freezing
Store the finished cake on the counter for up to 2 days. You can store in an airtight container, or keep it wrapped with plastic wrap.
Cakes can be frozen once cooled. Wrap the cake with plastic wrap, wrap with a layer of foil and store in a zip top bag. Defrost the cake at room temperature before serving.
Swap out the blueberries with raspberries or blackberries. Both are amazing with this recipe.
Absolutely. Double the recipe if baking in a bundt pan.
Since pound cake and loaf cake batters tend to be more dense and thick, the outside bakes first. As the center of the cake bakes, the moisture rises, creating a crack on the top of the cake. Scoring, or running a knife down the center of the cake (about an inch down) before baking will cause the pound cake to crack evenly. And it looks prettier too.
If you make my blueberry lemon pound cake, let me know! Drop a comment or tag me on Instagram. I love seeing your bakes!
More Berry Recipes To Try
Blueberry Lemon Pound Cake
- 1 cup fresh blueberries
- 1 tablespoon all purpose flour
- 1 ⅔ cups all purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon fine sea salt
- ½ cup unsalted butter, room temperature
- 1 cup granulated sugar
- 1 tablespoon lemon zest
- 1 teaspoon fresh thyme, finely chopped (optional)
- 2 large eggs
- 1 teaspoon pure vanilla extract
- ½ cup milk, room temperature
- 1 cup confectioners sugar
- 2 tablespoons fresh lemon juice
- 1 tablespoon heavy cream
- Preheat the oven to 350F. Spray a 8.5 x 4.5 or 9 x 5 loaf pan with baking spray. Line the pan with two sheets of parchment paper, making sure the parchment extends over the sides of the pan to form a "sling". Secure the sides with binder clips to secure the parchment in place.
- Combine the blueberries and 1 tablespoon of flour together in a small bowl. Toss to coat the blueberries with flour.1 cup fresh blueberries, 1 tablespoon all purpose flour
- In a medium bowl, whisk together the 1 ⅔ cups of flour, baking powder, and salt. Set aside.1 ⅔ cups all purpose flour, 1 ½ teaspoons baking powder, ¼ teaspoon fine sea salt
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, sugar, lemon zest and thyme on medium-high speed until light and fluffy, about 3-5 minutes.½ cup unsalted butter, room temperature, 1 cup granulated sugar, 1 tablespoon lemon zest, 1 teaspoon fresh thyme, finely chopped (optional)
- Add the eggs one at a time, scraping the bowl after each one has been added. Add the vanilla.2 large eggs, 1 teaspoon pure vanilla extract
- With the mixer on low speed, add the flour mixture to the batter in the three additions, alternating with the milk in two additions, beginning and ending with the flour. Mix until just combined.½ cup milk, room temperature
- Remove the bowl from the mixer and fold in the blueberries.
- Pour the batter into the pan and bake 45-55 minutes or until a toothpick stuck in the loaf comes out with few dry crumbs.
- Cool the loaf in the pan for 15 minutes on a cooling rack. Remove the loaf from the pan and place on the cooling rack to continue cooling.
- In a small bowl, whisk together the confectioner's sugar, lemon juice and heavy cream until thickened and well combined.1 cup confectioners sugar, 2 tablespoons fresh lemon juice, 1 tablespoon heavy cream
- Pour or drizzle the glazes over the warm (not hot) loaf cake. Top with extra blueberries and garnish with fresh thyme. Cool completely before slicing and serving.