The Best Blueberry Lemon Pound Cake

If you don’t know how perfectly Blueberry and Lemon go together, this Blueberry Lemon Pound Cake Recipe will definitely prove it to you! It is sensational.



  • Cooking spray, for pan
  • 1 c. butter, softened
  • 1 c. granulated sugar
  • 4 large eggs
  • 1 tsp. vanilla extract
  • Zest of 1 lemon
  • 2 c. plus 2 tbsp. all-purpose flour, divided
  • 1 1/2 tsp. baking powder
  • 1 tsp. kosher salt
  • 1 pt. fresh blueberries, some reserved for topping


  • 1 c. powdered sugar
  • 2 tbsp. lemon juice


  1. Make pound cake: Preheat oven to 350° and grease a 9"-x-5" loaf pan with cooking spray. In a large bowl with a hand mixer, beat together butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla extract and lemon zest and beat until combined.
  2. In a separate medium bowl, whisk together 2 cups flour, baking powder, and salt. Add dry ingredients to wet ingredients and stir until just combined. In a medium bowl, combine most of the blueberries with remaining 2 tablespoons flour and toss to coat. Fold floured blueberries into cake batter; reserve unfloured blueberries for topping.
  3. Pour batter into prepared loaf pan and smooth top with a spatula. Sprinkle with reserved blueberries and bake for 1 hour 10 minutes or until a toothpick inserted into the middle comes out clean. Let cool 10 minutes, then invert onto a cooling rack to cool completely.
  4. Meanwhile, make glaze: in a medium bowl, whisk together powdered sugar and lemon juice. Drizzle over cooled pound cake and serve.