Lemon Blueberry Pound Cake

published Mar 20, 2023
Lemon Blueberry Pound Cake Recipe

A buttery-rich pound cake with fresh lemons to add a citrusy flavor to the batter and fresh (or frozen) blueberries to embellish every slice.

Serves12 to 16

Prep30 minutes

Cook1 hour to 1 hour 15 minutes

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Above angle of Lemon blueberry pound cake sliced on cake stand.
Credit: Kelli Foster

Cream cheese pound cake is one of my favorite desserts to bake at home. My spin on this buttery pound cake adds fresh lemons and juicy blueberries to the batter and a citrusy glaze on top — it’s perfect as a dinner-party dessert or an afternoon pick-me-up. 

Originally, pound cakes were made with a pound each of butter, flour, sugar, and eggs. Today’s pound cakes contain the same easy-to-remember ingredients, but with different proportions. It’s also common to see recipes that call for sour cream, cream cheese, chemical leaveners (baking powder and baking soda), and various flavorings and add-ins.

What’s the Purpose of Cream Cheese in Lemon Blueberry Pound Cake?

Cream cheese adds moisture and richness to the pound cake. Its subtle tang complements the fresh lemon juice and pops of juicy blueberries in the batter.

Key Tips for Making the Perfect Lemon Blueberry Pound Cake

  • Use room-temperature ingredients. Place butter, cream cheese, and eggs on the counter 1 to 1 1/2 hours before baking. Room-temperature ingredients combine more easily during mixing and contribute to a better cake texture.
  • Use zest and juice of fresh lemons. Use a rasp-style grater to remove the fragrant zest from lemons. Working the zest into the sugar helps to evenly distribute fresh lemon flavor throughout the cake. Plus, fresh lemon juice adds a citrusy tang.
  • Scoop plain batter into the bottom of the pan before adding blueberries. There are lots of tricks for preventing fruit from sinking to the bottom of muffins and cakes. The best strategy I’ve found is to add a layer of plain batter to the bottom of the pan first. Mix the fruit into the remaining batter and pour into the baking pan.
  • Cool cake for 30 minutes in the pan. Let the cake cool for 30 minutes in the pan before removing it to a wire rack to cool completely. This makes cake removal easier and helps set the structure of the cake.
Credit: Kelli Foster

How to Store Lemon Blueberry Pound Cake

Tightly wrap the cooled cake in plastic wrap or store in an airtight container at room temperature for up to four days to maintain the freshest flavor and texture. For longer storage, wrap the cake in aluminum foil and freeze for up to three months.

Lemon Blueberry Pound Cake Recipe

A buttery-rich pound cake with fresh lemons to add a citrusy flavor to the batter and fresh (or frozen) blueberries to embellish every slice.

Prep time 30 minutes

Cook time 1 hour to 1 hour 15 minutes

Serves 12 to 16

Nutritional Info


  • 3 sticks

    (12 ounces) plus 1 tablespoon unsalted butter, divided

  • 8 ounces

    cream cheese

  • 6

    large eggs

  • 3 cups

    plus 1 tablespoon all-purpose flour, divided

  • 1 teaspoon

    baking powder

  • 1/2 teaspoon

    baking soda

  • 2

    large lemons, divided

  • 1 tablespoon

    vanilla extract

  • 2 cups

    granulated sugar

  • 3/4 teaspoon

    kosher salt

  • 2 cups

    fresh or unthawed frozen blueberries (about 10 ounces), divided

  • 1 cup

    powdered sugar


Make the cake:

  1. Place 3 sticks of the unsalted butter, 8 ounces cream cheese, and 6 large eggs on the counter. Let everything sit at room temperature until the butter and cream cheese are softened, 1 to 1 1/2 hours.

  2. About 30 minutes before the butter is ready, arrange a rack in the middle of the oven and heat the oven to 325°F.

  3. Place the remaining 1 tablespoon unsalted butter in a small microwave-safe bowl and microwave until melted, 20 to 30 seconds. Add 1 tablespoon of the all-purpose flour and mix to form a smooth paste. Brush the paste on the inside of a 10-cup Bundt cake pan, making sure to thoroughly coat the tube and all the crevices.

  4. Place the remaining 3 cups all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon baking soda in a large bowl and whisk to combine.

  5. Finely grate the zest from 1 of the large lemons (about 1 tablespoon). Juice the lemon until you have 4 tablespoons; remove and reserve 2 tablespoons of the juice for the glaze. Add 1 tablespoon vanilla extract to the remaining lemon juice.

  6. Place 2 cups granulated sugar, 3/4 teaspoon kosher salt, and the lemon zest in the bowl of a stand mixer (or large bowl if using an electric hand mixer) and rub together with your fingers until combined and fragrant.

  7. Add the butter and cream cheese. Beat with the paddle attachment on medium speed until lightened in color and fluffy, 4 to 5 minutes, using a flexible spatula to scrape down the sides of the bowl as needed. Add the eggs one at a time, beating well after each addition.

  8. Add the lemon juice-vanilla mixture, beating well and scraping down the sides and bottom of the bowl as needed. Turn off the mixer, add the flour mixture, then mix on the lowest speed until the batter is smooth and combined, 1 to 2 minutes.

  9. Transfer 1 1/2 cups of the batter into the pan and spread into an even layer. Add 1 cup of the blueberries into the remaining batter and fold until combined, then transfer into the pan. Scatter the remaining 1 cup blueberries evenly on the top of the batter, then smooth out the top.

  10. Bake until the top is golden-brown and a toothpick inserted in the center comes out clean, 60 to 75 minutes. Place on a wire rack and cool for 30 minutes in the pan, then invert the cake out of the pan and onto the rack. Let cool completely, at least 2 hours.

Make the glaze:

  1. Use a zesting tool to zest the remaining 1 large lemon for garnish. (Alternatively, use a vegetable peeler to cut a 1 1/2-inch-long strip of zest, then julienne the zest.)

  2. Place 1 tablespoon of the reserved lemon juice in a small bowl, add 1 cup powdered sugar, and stir until thick, smooth, and just barely pourable, adding more lemon juice 1 teaspoon at a time as needed. You may not use all of the lemon juice. Spoon the glaze over the cake and sprinkle with the zest. Let sit until the glaze is set, at least 15 minutes, before slicing and serving.

Recipe Notes

Bundt pan size: This recipe calls for a 10-cup Bundt pan. If you are unsure of the size of your pan, measure the amount of water it takes to fill the pan.

Storage: Once the glaze is set, wrap the cake tightly in plastic wrap and store at room temperature for up to 4 days. Alternatively, wrap in aluminum foil and freeze for up to 3 months.