Packed full of yummy blueberries with just a hint of lemon, this lemon blueberry pound cake recipe makes a refreshing and delicious dessert for summer!
Hi there, Kenarry readers! It’s Kelly from Typically Simple and I’m back with another delicious dessert recipe! Now usually I share pretty simple recipes that can be thrown together in about 10-15 minutes, like the Monster Cookie Bars and Apple Crisp. However, this time I’m sharing a yummy pound cake recipe that takes a little more time, but let me tell you – it’s definitely worth it!
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With blueberry season just around the corner, this is a perfect dessert to bake with fresh blueberries! It’s also equally yummy with frozen blueberries, which I decided to use when I made this since the stores around here do not have many fresh berries quite yet.
There’s just a hint of lemon flavor in the pound cake itself, so I decided to add a little lemon glaze to the top of the cake. It is the perfect balance of tart and sweet! I also served it with a dollop of whipped cream to add a little more sweet to the mix.
Lemon Blueberry Pound Cake Recipe
The entire recipe is at the bottom of this post in the printable recipe card. But first, I have some really helpful tips for you.
- mixing bowls
- measuring cups
- measuring spoons
- hand mixer
- spoons or rubber spatula
- bundt cake pan
- cooking spray
These are the ingredients you’ll need. All the exact amounts are in the printable card at the bottom of this post.
- All-purpose flour
- Baking powder
- Brown sugar
- Granulated sugar
- Vanilla extract
- Vanilla or lemon greek yogurt
- Blueberries (fresh or frozen)
Are fresh or frozen blueberries best for baking?
Honestly, either one works in this cake. Blueberry season is short and so buying fresh blueberries can be expensive.
If you use frozen blueberries, rinse them off first and pat them dry with a paper towel. This will prevent the blueberries from “bleeding” onto the cake batter and turning it colors.
What to use instead of a bundt or tube pan
I think the bundt pan gives it a gorgeous shape. But it also has another feature that is really important. Pound cakes are particularly dense. The tube in the middle helps it bake evenly so the outside edges don’t dry out before the middle is finished baking.
If you don’t have a bundt or tube pan, you have a few options.
You can split the batter up into 2 smaller loaf pans. This should help it bake evenly.
You can also use a deep, round, cake pan and place a ramekin in the middle with a tube of foil to make your own bundt pan shape.
How to make the lemon glaze
I used 3 tbsp lemon juice and 1 1/2 cups of powdered sugar to make mine and it was a good consistency that drizzled nicely over the cake.
Cover tightly with saran wrap until you are ready to serve it.
How to freeze pound cake
It will stay fresh in the freezer for up to 3 months.
Lemon Blueberry Pound Cake Recipe
- Preheat oven to 350.
- On low speed, add flour mixture a little at a time, alternating with the greek yogurt.
- In a separate bowl, toss the two cups of blueberries with a little flour to coat them. Fold into the batter.
- Generously coat the bundt pan with cooking spray and spread batter into pan.
- Bake cake for about 60-70 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Cool completely before removing from pan.
If you are looking for more dessert ideas, be sure to check these out:
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While you’re here, be sure to check out other dessert recipes on Ideas for the Home by Kenarry® –
- Chocolate Fudge Cake: Marshmallow S’mores Dessert
- The Best Soft Blueberry White Chocolate Chip Cookies
- Raspberry Lemon Bars: Easy Dessert for Summer
Originally published April 2017. Updated April 2020.