Zesty Blueberry Pound Cake Recipe

There’s just something about a fresh slice of lemon blueberry cake that instantly transports me back to summer picnics in my grandma’s backyard. The vibrant yellow of the lemon swirls and the juicy burst of blueberries make every bite feel like a little celebration. I always do this when I want something sweet but also zesty — it’s kind of like a love letter to sunshine and berries. Honestly, I was never a big cake person growing up, but this one’s different. It’s not overly sweet, and the lemon gives it a bright, lively zing. Plus, it’s surprisingly easy to whip up — I promise, you don’t need to be a professional baker to get this right. This cake has become a family favorite, disappearing in minutes when I bring it out. My kids ask for it all the time, and I love knowing I can make something so beautiful and flavorful without hours in the kitchen. Whether it’s for a weekend brunch or a casual afternoon treat, I think you’re really going to love this lemon blueberry cake!

What is lemon blueberry cake?

Think of this lemon blueberry cake as a sunny, fruity twist on a classic treat. It’s essentially a tender, moist cake that’s infused with fresh lemon zest and juice, topped with plump blueberries that burst as you bite into them. The idea behind it? Well, it’s a harmonious balance of tart citrus and sweet, juicy berries—all nestled in a fluffy, buttery crumb. The name is pretty straightforward: lemon for that refreshing citrus kick, blueberries for their natural sweetness and beautiful color. But what makes this cake special is how simple it is to make — no complicated frosting or fancy techniques needed. It’s a one-bowl wonder, and the flavor combo? Pure magic. I love baking this for summer gatherings, or even just as a weekend treat when I want something that feels special but doesn’t require hours of effort. Think of it as a taste of sunshine in every bite—truly a crowd-pleaser!

How do I make lemon blueberry cake?

Quick Overview

This lemon blueberry cake is a breeze to make, mostly because it’s a one-bowl batter with minimal fuss. You start by whisking together your dry ingredients—flour, baking powder, a pinch of salt—and then fold in fresh lemon zest. Meanwhile, you mix the wet ingredients—sugar, eggs, oil, lemon juice, and vanilla—until well combined. Then, you gently combine the two, being careful not to overmix. The batter gets poured into a prepared pan, with a handful of blueberries stirred right in, or layered on top for that pretty marbled effect. A quick swirl of extra blueberries on top makes it look beautiful, too. Bake until the edges are golden, and a toothpick comes out clean. Once cooled a bit, the finishing touch? A simple lemon glaze drizzled over the top. This cake comes together in under an hour, and the smell alone will have everyone in the house ready to dig in!

Ingredients

For the Main Batter:
– 2 cups all-purpose flour (I always use unbleached for better flavor)
– 1 ½ teaspoons baking powder
– ¼ teaspoon salt
– Zest of 2 large lemons
– ¾ cup granulated sugar
– 2 large eggs, at room temperature
– ½ cup vegetable oil or melted butter
– ½ cup freshly squeezed lemon juice
– 1 teaspoon vanilla extract
– ½ cup milk (I sometimes swap with almond milk for a nutty twist)

For the Filling:
– 1 cup fresh blueberries (washed and patted dry)
– Optional: 2 tablespoons flour (to toss berries and prevent sinking)

For the Glaze:
– 1 cup powdered sugar
– 2-3 tablespoons lemon juice
– Zest of ½ lemon for decoration (optional)

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

Set your oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper. I love using baking spray with a dusting of flour — it makes the cake come out so smooth later. While the oven heats, get your blueberries ready and set everything within arm’s reach. Trust me, this makes the whole process smoother and more fun.

Step 2: Mix Dry Ingredients

In a large mixing bowl, whisk together the flour, baking powder, salt, and lemon zest. The lemon zest here is key — it really boosts that fresh lemon flavor and makes the cake smell heaven. I always do this first so everything gets evenly distributed, and it’s a nice visual cue for me that I’ve mixed well.

Step 3: Mix Wet Ingredients

In a separate bowl, vigorously whisk sugar and eggs until it’s a pale yellow, foamy mixture—about 2-3 minutes. Then, stir in the oil, lemon juice, and vanilla. I’ve tested this with a little almond extract too — it’s a fun variation if you want a different profile. Make sure your eggs are at room temperature; it helps everything incorporate smoothly and keeps the cake tender.

Step 4: Combine

Pour the wet mixture into the dry ingredients and fold gently with a spatula. The key here is to avoid overmixing—stir just until there’s no visible flour. The batter will be a little thick but scoopable. If you see lumps of flour, that’s okay! Overmixing can make the cake dense, and I learned that the hard way.

Step 5: Prepare Filling

Toss your blueberries with a tablespoon of flour if you want them to stay suspended evenly in the batter, or just add them directly. If you prefer a swirled effect, save a handful to sprinkle on top before baking.

Step 6: Layer & Swirl

Pour half the batter into your prepared pan. Scatter a handful of blueberries evenly, then add the remaining batter on top. Use a butter knife or skewer to gently swirl the blueberries through the batter if you like a marbled look. Don’t overdo it—that’s how you get a pretty swirl without mixing everything into one blob.

Step 7: Bake

Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean. The edges should be golden, and the house will smell like sunshine. Oven temperatures vary, so start checking around 40 minutes. I sometimes cover it loosely with foil if it’s browning too quickly on top but isn’t baked inside yet.

Step 8: Cool & Glaze

Let the cake cool in the pan for about 15 minutes, then transfer to a wire rack. While it’s still slightly warm, drizzle the lemon glaze over the top. It soaks in just enough for that tangy punch. If you wait until it’s completely cool, the glaze can set too stiff, so I recommend glistening when still warm for a pretty effect.

Step 9: Slice & Serve

Use a sharp serrated knife to cut clean slices. This cake is best enjoyed slightly warm or at room temperature. Serve with a dollop of whipped cream, a sprig of mint, or just a big cup of coffee. Trust me, this disappears faster than you’d expect!

What to Serve It With

This lemon blueberry cake is versatile enough to shine at any occasion. For breakfast, pair it with your favorite coffee or tea — I love a strong black coffee with a piece of this. It’s fantastic for brunch, especially if you add a sprinkle of powdered sugar on top and maybe some fresh berries on the side. As a dessert, it’s equally fabulous served with a scoop of vanilla ice cream or a drizzle of honey. My family loves it as a casual afternoon snack, especially when I warm up a slice in the microwave—so comforting and good. Sometimes I even make tiny cupcakes out of the batter, baked for about 20 minutes, perfect for little hands or quick bites. Honestly, I like to keep a loaf of this in the fridge for a quick weekday treat — it’s just as delicious cold, if not more so!

Top Tips for Perfecting Your Lemon Blueberry Cake

There are a few tricks I’ve picked up over the years that really make a difference. First, prep your ingredients ahead of time—cold ingredients can make mixing trickier, so bring your eggs and milk to room temp. When adding blueberries, tossing them in a bit of flour helps prevent them from sinking or bleeding into the batter too much. Speaking of blueberries, fresh is best, but if you use frozen, don’t thaw them beforehand — that can turn your batter purple! When mixing, fold gently—overmixing can turn the cake dense or tough. If you want a more intense lemon flavor, increase the zest or add a little lemon extract, but do so gradually; it’s easy to overdo it. For the swirl pattern, use a skewer to create a figure-eight or a spiral—this just makes your cake seem fancier! I’ve tried swapping out honey for part of the sugar, which adds moisture and a hint of floral sweetness, but keep an eye on the baking time since it can affect how quickly it browns. Don’t forget, the glaze is optional but really elevates the whole cake—it’s also a chance to personalize with a splash of lavender or a pinch of ginger. Over the years, I’ve learned that a little experimentation leads to the best results—trust your senses and adjust accordingly. And hey, if it doesn’t come out perfect the first time? No worries — every bake is a new lesson.

Storing and Reheating Tips

Once cooled, this cake keeps surprisingly well. Cover it tightly with plastic wrap or store it in an airtight container and it’ll stay fresh for about 2-3 days at room temperature—great if you’re serving it within a day or two. If you want it to last longer, pop it in the refrigerator, wrapped well, for up to a week. Just bring it to room temp before slicing for the best texture. For freezing, wrap slices individually in plastic wrap, then pop them in a freezer bag. They’ll last up to 3 months! To reheat, microwave for 15-20 seconds, just enough to warm through, so it’s still moist and tender. If you prefer the glaze to stay shiny, add it after reheating every time. I’ve done this with batches I made ahead for parties, and it’s still just as good. For best results, I recommend slicing just before serving to keep the cake moist and fresh. Also, if you need to re-frost or add a fresh drizzle of lemon glaze—trust me, a little extra squeeze over the top makes everything feel new again. Overall, this cake holds up beautifully, making it perfect for preparing ahead or leftovers.

Frequently Asked Questions

Final Thoughts

This lemon blueberry cake has become one of those recipes I turn to whenever I need a little pick-me-up or want to impress friends without sweating in the kitchen. It’s simple, bright, and just the right amount of sweet with that irresistible lemony tang. Over the years, I’ve played around with variations—adding a hint of ginger, swapping blueberries for raspberries, or even mixing in a handful of chopped pistachios—and every test has turned out delightful. Plus, the smell of lemon and berries baking together? It’s honestly one of my favorite parts. I love how versatile it is, perfect for breakfast, dessert, or just a sweet snack. If you try this, I’d love to hear how it turns out! Share your tweaks or your favorite way to enjoy it — I’m always hunting for new ideas. Happy baking, and I can’t wait to see your beautiful slices!

lemon blueberry cake

A fresh and zesty lemon blueberry cake, perfect for spring celebrations.

Prep : 10 Total : 25 minutes

Rate Pin Share Recipe Print Recipe

Ingredients

  

1x2x3x

Main Ingredients

• 1.25 cups salted butter
• 3 cups granulated sugar
• 6 large eggs large eggs
• 3 cups cake flour
• 0.25 cups buttermilk
• 2 teaspoons lemon extract
• 1 teaspoon lemon zest
• 2 cups fresh blueberries

Instructions

 

Preparation Steps

• Preheat oven to 325°F. Spray a 10-inch bundt pan with non-stick spray.
• In the bowl of a stand mixer fitted with the paddle attachment, cream butter on medium speed until smooth. Gradually add the sugar and mix until light and fluffy.
• Add eggs, one at a time, mixing well after each addition, scraping the bowl as needed.
• Slowly add the cake flour. Mix on low until combined.
• Add buttermilk. Mix until just incorporated, scraping the bowl as needed.
• Add lemon extract, lemon zest, and fold in blueberries.
• Pour batter into the prepared bundt pan. Bake for 85-90 minutes, or until a toothpick inserted into the center comes out with a few crumbs. Cool to room temperature before serving.

Notes

This cake is perfect served with a dusting of powdered sugar or a light glaze.