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I'm happy to share with you one of my absolute favorite flavor combinations, lemons and blueberries, in a delicious, moist Lemon Blueberry Pound Cake.

Lemon Blueberry Pound Cake


  • 1 cup butter 2 sticks, room temperature
  • cups sugar
  • zest of one large lemon
  • 3 eggs
  • ½ teaspoon vanilla
  • ¾ cup buttermilk
  • 3 cups fresh blueberries
  • cups flour plus a bit more to toss with the blueberries
  • 2 teaspoon baking powder
  • 1 teaspoon salt
  • Lemon Glaze
  • cup powdered sugar
  • 1 Tablespoon lemon juice
  • 1 Tablespoon lemon zest
  • 1 Tablespoon milk
  • ¼ teaspoon vanilla


  • Preheat oven to 350°
  • In a large bowl, cream butter, sugar, and lemon zest together until light and fluffy, about 3 to 5 minutes.
  • Add eggs one at a time and beat on low an additional minute after each egg, adding vanilla with the last egg.
  • In a separate large bowl add dry ingredients and stir to combine.
  • Alternate adding 1/3 of the dry ingredients and the buttermilk at a time to the butter/sugar/lemon zest/egg mixture. Don't over mix, just combine the ingredients.
  • In small bowl, toss the blueberries with a tablespoon or two of flour to coat the blueberries (this helps keep them from sinking to the bottom when baking). Gently fold blueberries into batter.
  • Grease and flour 2 large loaf pans.
  • Divide batter between the pans and bake for about 50-55 min. Start checking for doneness after 45 minutes.
  • Let loaves cool about a half hour, remove from pans. Drizzle glaze over top of loaves.

To make the Lemon Glaze:

  • Whisk together glaze ingredients in mixing bowl until smooth.
Tried this recipe?Let us know how it was!