This homemade Lemon Blueberry Pound Cake is SO good and simple to make.

Pound cake is so delicious on its own, but it’s even tastier with blueberries and lemon flavoring! Lemon and blueberries are a winning combination, and one that I especially crave in the spring and summer months. This cake has a fine crumb, fantastic flavor, and is very moist. You will love it!

How to Make Lemon Blueberry Pound Cake

In a separate bowl whisk together the flour and baking powder to combine, set aside for later. 

Next, cream the softened butter until smooth (paddle attachment if using a stand mixer) , gradually add the sugar and mix on medium speed until light and fluffy (3-5 minutes).

Add the eggs one at a time, blending after each to incorporate.

Add the vanilla and lemon extract to the cup of milk.

Next, with the mixer on LOW speed, add the flour mixture alternately with the cup of milk to the butter, sugar, & egg mixture. Begin and end with the dry ingredients. (I add the dry 3 times and milk twice.)

Fold in the blueberries and lemon zest, and scoop the batter into the prepared bundt pan.

After baking, allow it to sit in the pan for about 10 minutes before turning it out. Isn’t it pretty?

The glaze is optional but it dresses it up a bit and it adds an extra boost of lemon flavor! Just mix up the ingredients and drizzle over the cooled cake. This glaze is a simple combination of powdered sugar, lemon juice, a pinch of salt (and lemon zest if you’d like). Spoon it over the cake, or load it into a disposable piping bag (or ziplock bag) with the tip snipped away.

Can you Freeze Pound Cake?

Yes you can! After baking, turning out, and cooling the cake, wrap up the slightly warm (or room temperature) cake in plastic wrap and then foil. It will taste just as fresh as the day it was baked! Freeze for up to three months. To thaw, I like to remove the wrapped cake from the freezer and place in the refrigerator the day before I need it. The next morning, move to the kitchen counter and bring to room temperature.

Don’t Miss these Other Quick and Easy Desserts:

Don’t miss my favorite dessert recipes in our Recipes section, including these popular options below! Some of my favorites are Best Banana Bundt Cake, Crustless Coconut Pie , Easy Brownie Trifle, and No-Bake Peanut Butter Pie!

We have a great Rainbow Funfetti Pound Cake  and Easy Fudge Pie as well. So many desserts to try!

Thanks so much for stopping by, if you try the recipe, share a picture or comment below! 

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Lemon Blueberry Pound Cake

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This moist and buttery Lemon Blueberry Pound Cake is easy to make and has so much flavor!

Prep Time 15 minutes

Cook Time 1 hour 10 minutes

Total Time 1 hour 25 minutes

Ingredients

For the Cake:

• 3 sticks (339 g) unsalted butter, softened
• 3 cups (600 g) sugar
• 5 large eggs
• 3 cups (375 g) all purpose flour, (not self-rising)
• 1/2 teaspoon (2 g) baking powder
• 1/2 teaspoon (3g) salt
• 1 cup (235 g) whole milk
• 1 teaspoon (4 g) vanilla
• 2 1/2 teaspoons lemon extract
• 2 cups blueberries (adjust amount to your liking- frozen blueberries are fine)
• Zest of one lemon (optional)

Lemon Glaze:

• 1 cup powdered sugar (sifted)
• 2 Tablespoons fresh lemon juice
• Zest of one lemon (optional)
• pinch of salt

Instructions

For the Cake:

1. Grease and flour a tube pan.
2. Lower the oven rack to the next to lowest position. Preheat oven to 350 degrees or if using a dark pan, 325 degrees.
3. In a separate bowl whisk the flour, salt, and baking powder to combine, set aside for later.
4. Cream the softened butter on medium speed until smooth (with the paddle attachment if using a stand mixer). Gradually add the sugar and beat on medium speed until light and fluffy 3 to 5 minutes.
5. Add the eggs one at a time blending after each to incorporate.
6. Add the vanilla and lemon extract to the l cup of milk.
7. With the mixer on low speed, add the flour mixture alternately with the milk to the butter, sugar, egg mixture. Begin and end with the dry ingredients. (I add the dry 3 times and milk twice). Mix until combined. This recipe makes about 8 cups of batter.
8. Gently fold blueberries and lemon zest (optional) into batter.
9. Scoop batter into a greased/floured tube pan and bake at 350 degrees for 1 hour and 10 minutes or until a toothpick comes out clean.***As I mentioned above, if your pan is dark, you can reduce the temperature to 325 degrees instead. Baking times can vary and so peek in as the end time approaches.
10. Cool cake in the pan for about 10 minutes before turning it out.

For the Glaze

Combine the ingredients, adjusting the sugar amount to desired consistency. Drizzle over cake. (If you have a disposable piping bag or ziplock bag, you can snip the tip away (or corner of the ziplock away) and pipe on the drizzle for more control.

*Note, this glaze is too sweet to enjoy on it's own, but when drizzled over the cake, it adds great lemon flavor (and it looks pretty too).

Notes

This cake can be stored at room temperature in an airtight container, sealed bakery box, or under a cake dome.