Lemon Blueberry Pound Cake

Alright, let’s talk about a dessert that never disappoints: lemon blueberry pound cake. It’s bright, it’s buttery, and—let’s be honest—it’s the kind of treat that disappears the minute it hits the table. This recipe strikes the perfect balance of tart lemons and sweet, juicy blueberries, baked into a moist cake with a tender crumb. Oh, and the glaze? Absolute heaven. Whether you’re serving it for breakfast, dessert, or an afternoon snack, it’s always a hit.

Grab your apron and let’s dive in (okay, not literally—cake first, swimming later). Plus, this is one of those recipes that looks like it came from a fancy bakery but is surprisingly easy to make at home. So, let’s get baking!

Why Lemon Blueberry Pound Cake is a Must-Bake

You know those desserts that just scream “fresh and summery”? That’s this cake, my friends. The lemon zest gives it a citrusy kick, while the blueberries add pops of sweetness. Each bite bursts with flavor, thanks to the perfect balance of tangy lemon and naturally sweet blueberries. It’s the kind of treat that feels light yet indulgent at the same time.

Plus, it’s incredibly versatile. Breakfast? Yup. Snack? Absolutely. Dessert? You know it. Planning a brunch? This cake makes the perfect centerpiece on the table. Need a simple dessert to impress guests? Look no further. Heck, even if you’re just craving something sweet for yourself, this cake fits the bill.

What’s even better? This recipe doesn’t require fancy equipment or hard-to-find ingredients. If you’ve got lemons, blueberries, and a few pantry staples, you’re already halfway there. And did I mention it makes your kitchen smell amazing while it’s baking? Total bonus.

What Makes This Recipe Special?

There are a lot of lemon blueberry recipes out there, but this one stands out for a few reasons:

• Unbeatable Moistness: The secret ingredient, Greek yogurt, keeps the cake incredibly tender without being too dense. It’s the kind of cake that melts in your mouth.
• Bursting with Fresh Flavors: Thanks to the combination of lemon zest, juice, and plenty of fresh blueberries, every bite is a flavor bomb.
• Effortless to Make: Even if you’re not a seasoned baker, you can pull this off. The steps are simple, and the results are stunning.
• Crowd-Pleasing: Whether you’re serving kids, adults, or picky eaters, everyone loves this cake. It’s fancy enough for a dinner party but casual enough for a backyard BBQ.

This cake is a testament to how simple ingredients can come together to make something truly extraordinary. It’s all about balancing flavors and textures to create a dessert that feels both familiar and special.

Ingredients for Lemon Blueberry Pound Cake

Let’s keep it simple. Everything here is straightforward and easy to find. No need to make extra trips to specialty stores—you probably have most of this at home already. Here’s your grocery list:

For the Cake:

• 1 cup white granulated sugar
• 1 tablespoon lemon zest (That’s about one medium lemon—bonus points for fresh zest!)
• 1 ½ cups all-purpose flour
• ¼ teaspoon salt
• 2 teaspoons baking powder
• 1 cup vanilla Greek yogurt (This keeps the cake ridiculously moist.)
• ½ teaspoon vanilla extract
• 3 large eggs
• 1 tablespoon lemon juice
• ½ cup vegetable oil (Skip the butter; oil makes this cake extra tender.)
• 1 cup blueberries (Washed, dried, and ready to shine.)
• ½ tablespoon all-purpose flour (For tossing with the blueberries to keep them from sinking.)

For the Glaze:

• Zest of 1 lemon
• 1 cup powdered sugar
• 1 ½ tablespoons lemon juice (You can swap in a splash of half-and-half or heavy cream if you want a creamier glaze.)

How to Make Lemon Blueberry Pound Cake (Step-by-Step)

This recipe is beginner-friendly, but even seasoned bakers will love how quick it is to pull together. Here’s how to do it:

1. Prep Your Pan and Oven

Preheat your oven to 350°F and grease a loaf pan (standard size works great). Pro tip: Line the pan with parchment paper, leaving extra hanging over the sides. It makes lifting the cake out a breeze.

2. Mix the Dry Ingredients

In a bowl, whisk together the flour, salt, and baking powder. Set this aside—you’ll need it in a sec. This dry mix is what gives your cake its structure, so make sure everything is evenly combined.

3. Add Zest to Sugar (Trust Me on This)

In a large mixing bowl, combine the sugar and lemon zest. Use your fingers to rub the zest into the sugar until it smells like a citrus grove. This step infuses the sugar with lemony goodness, making the cake extra flavorful.

4. Whisk the Wet Ingredients

Add the Greek yogurt, vanilla extract, eggs, lemon juice, and vegetable oil to the sugar mixture. Whisk until everything is smooth and creamy. No lumps allowed. The Greek yogurt not only adds moisture but also gives the cake a subtle tang that pairs beautifully with the lemon and blueberries.

5. Combine Wet and Dry

Gradually stir the dry ingredients into the wet mixture. Don’t overmix—it’s okay if it’s a little lumpy. Overmixing can make the cake dense, and we’re going for soft and fluffy here. A few streaks of flour are fine as long as they disappear when you fold in the blueberries.

6. Fold in the Blueberries

Toss your blueberries with the ½ tablespoon of flour (this keeps them from sinking). Gently fold them into the batter. Be careful not to crush the berries, or your batter might turn blue—not the look we’re going for.

7. Bake!

Pour the batter into your prepared loaf pan. Smooth the top with a spatula and bake for 50–60 minutes. You’ll know it’s ready when a toothpick inserted into the center comes out clean. If you see a few crumbs, that’s fine—just no wet batter. During baking, your kitchen will smell so good that you’ll have a hard time waiting for it to cool.

8. Cool and Glaze

Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack. While it cools, whisk together the powdered sugar, lemon juice, and lemon zest for the glaze. Once the cake is cool, drizzle the glaze on top. Don’t be shy—get it in every nook and cranny. The glaze adds a tangy sweetness that takes this cake over the top.

Tips for the Perfect Lemon Blueberry Pound Cake

• Don’t skip the zest. It’s the secret to that bright lemon flavor. Use fresh lemons for the best results.
• Fresh blueberries work best. Frozen berries can be used in a pinch, but they might bleed into the batter. If using frozen, add them straight from the freezer without thawing.
• Greek yogurt is key. It makes the cake super moist and adds a subtle tang. If you don’t have Greek yogurt, plain yogurt or sour cream works as a substitute.
• Let it cool completely before slicing. I know it’s hard, but cutting into a hot cake can make it crumbly. Patience pays off here.

Why You’ll Love This Recipe

This lemon blueberry pound cake is more than just a dessert—it’s an experience. It’s perfect for brunches, potlucks, or just because you’re craving something sweet. Plus, it’s easy to customize. Want more lemon flavor? Add an extra tablespoon of zest. Love blueberries? Toss in a few more. You can even double the glaze if you’re feeling extra indulgent.

Every bite is like sunshine in cake form. And let’s be real—who doesn’t need a little extra sunshine these days? This cake has a way of making ordinary moments feel special, whether it’s a quiet coffee break or a celebratory gathering.

FAQs About Lemon Blueberry Pound Cake

Love this lemon blueberry pound cake? Don’t miss the creamy Banana Cheesecake or the cozy Apple Spice Cake for your next dessert fix!

Final Thoughts

Whether you’re making this for a weekend treat or impressing guests, this lemon blueberry pound cake is a guaranteed crowd-pleaser. So, what are you waiting for? Grab some lemons and blueberries, and let’s get baking! (Oh, and don’t forget to snap a pic before you dive in. You’re going to want to remember this one.)

One more thing—if you’ve got tips, questions, or creative twists, drop them below! Let’s keep the conversation sweet.