Easy Lemon Blueberry Pound Cake Joy in 1 Slice

Oh, when you need a burst of sunshine in your day, nothing beats that combination of sharp lemon tang and sweet, juicy blueberries, right? Seriously, that bright flavor profile is what spring baking ideas are all about! I’ve finally settled on what I think is the most foolproof recipe for transporting you straight to a sunny afternoon, and it’s this amazing Easy Lemon Blueberry Pound Cake. It’s so simple, even if you’ve never made a loaf cake recipe before!

I still remember the first time I made a lemon blueberry pound cake—it was a sunny afternoon in my Brooklyn kitchen, and I had just returned from a stroll through the farmers’ market, arms full of vibrant, plump blueberries and fragrant lemons. As the citrus aroma filled the air and the berries popped with color in the batter, I felt an overwhelming sense of joy, reminiscent of baking with my grandmother during summer visits. The cake turned out beautifully, golden and moist, and as I shared it with friends, their delighted smiles reminded me how baking can create instant happiness—and lifelong memories—in every slice.

This isn’t some fussy dessert meant to sit behind glass. This is the ideal pick for impromptu afternoon tea desserts or just because! My goal here was to create a moist, incredibly satisfying loaf cake recipe that doesn’t require a million fancy steps. Trust me, you’re going to want this one on constant rotation!

Why This Easy Lemon Blueberry Pound Cake Stands Out

You won’t believe how easy this comes together! It’s designed to be stress-free, making it a perfect starter loaf cake recipe. Here is what I absolutely love about pulling this cake out of the oven:

• It’s incredibly moist—no dry corners here!
• The fresh lemon flavor really shines through.
• It uses simple techniques, even for beginners.

We use a quick trick with fresh lemon juice and milk to get that buttermilk texture without any extra steps. You can find more of my reliable recipes right here!

Essential Ingredients for Your Easy Lemon Blueberry Pound Cake

Okay, let’s talk about what you need. Gather your tools first—we’re going to rely on our trusty electric mixer and a standard 9×5-inch metal loaf pan. Don’t skip the parchment paper lining; trust me, lifting this beauty out in one piece is half the battle won!

The real key to getting that perfect texture and flavor is nailing these measurements. I like to organize everything into two main groups before I even turn on the oven. Read the notes carefully; those little details are how we ensure this turns out perfect every single time!

For the Lemon Blueberry Pound Cake Batter

When you measure flour, remember to spoon it lightly into the cup so you aren’t compacting it! We need exactly 2 cups plus one extra teaspoon. For the lemon component, you’ll need 1 tablespoon of *packed* zest and 2 tablespoons of fresh juice. Grab a cup of sweet blueberries—and a quick tip: if you’re using frozen ones, just toss them right into the batter without defrosting them first!

• Milk: 1/2 cup
• Lemon Zest: 1 tablespoon, packed
• Lemon Juice: 2 tablespoons, fresh
• All-Purpose Flour: 2 cups + 1 teaspoon (spooned and leveled!)
• Baking Soda & Salt: 1/4 teaspoon each
• Blueberries: 1 cup (tossed with the extra teaspoon of flour!)
• Unsalted Butter: 1 stick (1/2 cup), nice and softened
• Granulated Sugar: 1 1/4 cups
• Large Eggs: 2

For the Bright Lemon Glaze

This glaze is what takes this loaf cake recipe from delicious to unforgettable. It needs to be thick enough to sit on top but thin enough to drip enticingly down the sides. That’s why we stick to confectioners’ sugar here; powdered sugar dissolves right into the juice for that smooth, dreamy finish. You only need a little bit of zest in the glaze for an extra pop.

• Confectioners’ Sugar: 3/4 cup
• Lemon Zest: 1/4 teaspoon, packed
• Fresh Lemon Juice: 1 1/2 tablespoons

Step-by-Step Instructions for the Easy Lemon Blueberry Pound Cake

Alright, put on your apron! This is where the magic happens for our loaf cake recipe. Don’t worry about rushing; good things take a moment, but these steps are super straightforward. You’ll be amazed how quickly this comes together thanks to the mixer, but you still need that signature gentle touch, especially when adding the berries!

Preparing the Pan and Activating the Milk

First things first: crank that oven up to 350°F (175°C) and make sure the middle rack is set how you like it. Now, tackle that loaf pan!

1. Spray it well with nonstick spray.
2. Line the bottom with parchment paper so it hangs over the sides—this is for the easy lift later!
3. Spray the parchment paper again. Easy peasy removal guaranteed!

While that’s happening, take your 1/2 cup of milk and whisk in the 1 tablespoon of lemon zest and 2 tablespoons of fresh lemon juice right in a small bowl. Just let that sit for about ten minutes. It’ll look a little funny, maybe even slightly curdled—that’s exactly what we want! That’s our homemade little buttermilk flavor boost.

Mixing the Dry Ingredients and Coating Blueberries

In a medium bowl, grab your 2 cups of flour (remember, measure it light!) and whisk in that 1/4 teaspoon of baking soda and the salt. Set that aside. Now, for the real pro move that stops your blueberries from sinking right to the bottom of your loaf cake recipe: take your 1 cup of berries and toss them gently with that extra teaspoon of flour you reserved. This light coating helps them stay suspended while baking. Perfect!

Creaming Butter, Sugar, and Eggs

Time for the mixer! We need the butter—your 1 softened stick—and the 1 1/4 cups of sugar to get super cozy. Beat these on medium speed until they look genuinely light and fluffy, like pale yellow whipped clouds. Don’t skimp here; scraping down the bowl is your best friend so everything incorporates evenly. Then, we add those 2 eggs, one at a time, waiting until each one is fully mixed in before dropping the next one. If you need general blending inspiration, I always recommend checking out some of my favorite quick mixing methods!

Combining Wet and Dry Mixtures for the Loaf Cake Recipe

This part is crucial for that tender crumb! We alternate adding the flour mix and the curdled milk mixture. Start low: add one-third of the flour, then half of your milk. Then add the next third of the flour, followed by the rest of the milk. Finish up with the last of the flour. Keep that mixer on LOW the whole time, only mixing until just combined. If you overmix now, you’ll have a tough cake!

Baking and Cooling the Easy Lemon Blueberry Pound Cake

Gently fold in those flour-dusted blueberries with a spatula—don’t use the mixer for this part! Scrape the batter into your prepared pan and smooth that top just a little bit. Pop it in the oven; it’ll need 50 to 60 minutes to bake. Test it with a thin tester right in the center after 50 minutes. If it comes out clean, we’re good! Let it cool in the pan for just 10 minutes before freeing it onto a wire rack to cool down completely. I love looking at these beautiful lemon bread recipes!

Making and Applying the Lemon Glaze

Once it’s totally cool—and I mean *totally* cool, or the glaze melts right off—we bring the topping together. Just whisk the 3/4 cup confectioners’ sugar, 1/4 teaspoon zest, and 1 1/2 tablespoons of juice until it looks thick, like honey or maybe slightly runnier molasses. Spoon that right over the top and let it sit, setting up for about 10 to 15 minutes before you slice into this masterpiece!

Baking Tips for the Perfect Easy Lemon Blueberry Pound Cake

Even though this is an easy lemon blueberry pound cake, there are always little tricks I use to make sure it’s professional quality every time. I’ve learned these through trial and very delicious error over the years, so pay attention!

My first, and maybe most critical tip, is about temperature. Make sure your butter and those two eggs are truly at room temperature. If they’re too cold, they won’t emulsify properly with the sugar when you cream them. That means fewer air bubbles, and our light, fluffy texture is gone! Don’t try to quick-soften butter in the microwave unless you want greasy edges; just set it out an hour before you start.

We already talked about dusting the blueberries with flour, which stops them from sinking to the bottom. But here’s another thought: gently fold them in right at the very end. If you overwork them, they break and bleed color into your beautiful yellow batter, turning the whole thing a depressing shade of pale purple! We want bright blue bursts, not a muddy mix.

Also, resist the urge to open the oven door too early, especially in that first 40 minutes. Since this is a loaf cake recipe, it needs consistent heat to rise properly. Peeking lets all the hot air rush out, and that temperature drop can make the center of your cake cave in. If you are worried about the top browning too fast, you can always loosely drape a piece of aluminum foil over the pan halfway through the bake. You can check out some of my favorite foolproof mixing hacks here!

Finally, regarding the lemon—use a microplane, not the thick side of your box grater, for the zest. The finest possible zest incorporates the best oils and flavor without hitting that bitter white pith underneath. It makes a huge difference in the final bright taste of our lemon blueberry cake!

Ingredient Substitutions for Your Lemon Blueberry Cake

One thing I absolutely love about baking at home is knowing we can stretch what we have on hand. Sometimes you’re itching to bake this lemon blueberry cake, but you’re missing one tiny thing. Don’t panic! Because this is such an easy lemon blueberry pound cake recipe, it’s actually quite forgiving, which I think is great for new bakers.

If you look through my general tips on keeping meals simple, you know I always advocate for using real ingredients, but a swap here or there won’t ruin your loaf cake recipe.

Let’s talk about the milk mixture. Since we are just creating a quick curdled effect, if you don’t have regular milk, you can absolutely use buttermilk if you have it! That works perfectly fine. If you’re out of milk *and* buttermilk, whole plain yogurt thinned slightly with water works in a pinch. Measure out the yogurt, then thin it down until it reaches the 1/2 cup liquid amount we need.

What about the butter? Butter is king for that classic pound cake flavor and texture, so I strongly suggest keeping it if you can. However, if you must substitute, you can use high-quality vegetable shortening cup-for-cup. Just know that the flavor won’t have that rich, creamy depth, but the texture will hold up pretty well!

And finally, the blueberries! If you don’t have fresh or frozen, dried blueberries are a possibility, but you must rehydrate them first. Soak them in warm water (or a splash of lemon juice!) for about 20 minutes, drain them really well, and *then* toss them in flour before folding them in. Otherwise, they’ll just soak up moisture from your batter and taste dusty.

Remember, any change might slightly alter the precise outcome, but these swaps keep that bright lemon blueberry cake flavor front and center!

Serving Suggestions for Afternoon Tea Desserts

This beautiful Easy Lemon Blueberry Pound Cake just screams ‘special occasion,’ even if the occasion is just Tuesday afternoon and you deserve a treat! It’s truly one of my favorite spring baking ideas because it looks elegant without any fuss. Since it’s a lovely loaf cake recipe, it slices up perfectly for serving at little gatherings, especially those lovely afternoon tea desserts.

When it comes to setting out this cake, presentation is everything! I love slicing it relatively thin, maybe about 3/4-inch thick slices, and arranging them slightly overlapping on a long, simple white platter. Presentation matters, and you can see more of my straightforward serving philosophies over at this section of my blog.

Here are a few ways I like to dress it up:

• Fresh Garnish Power: Right before serving, use a microplane to dust some tiny, fresh lemon zest right over the glaze. It hits your nose with that wonderful citrus scent before you even take a bite!
• A Pop of Green: A few small sprigs of fresh mint tucked around the base of the serving plate add such a refreshing pop of color against the pale yellow glaze and blue berries. It just brightens the whole thing up.
• The Tea Pairing: Since this has such bright citrus notes, skip the super heavy black teas and go for something lighter. I find a delicate Earl Grey is magnificent, or even a floral Jasmine green tea complements the berries beautifully.

If you want to make it feel extra decadent for an afternoon tea desserts spread, you could always serve it alongside a tiny dollop of slightly sweetened whipped cream or even crème fraîche. The slight tang of the crème fraîche plays so nicely against the sweetness of the glaze. Honestly, though, this lemon blueberry cake stands totally on its own, I just love having options!

Storage and Reheating Instructions for Your Loaf Cake Recipe

Listen, if you manage to have leftovers of this Easy Lemon Blueberry Pound Cake—which, honestly, good for you, those slices are tempting!—you obviously want to keep it tasting as fresh as possible. You want that incredible moisture to stick around, right?

Since this loaf cake recipe has a beautiful, sugary glaze on top which acts as a bit of a preservative, we don’t need to refrigerate it unless your kitchen is scorching hot. Keeping it on the counter is actually my preferred method because cold temperatures can sometimes dry out pound cake faster.

Here is my simple routine for keeping this lemon blueberry cake around for a few days:

1. Wait for the Glaze: Make sure that glaze is totally set—give it that full 15 minutes, minimal! If you wrap it up while it’s sticky, you’ll just end up gluing the plastic wrap to your beautiful cake.
2. Wrap Tightly: Once the glaze is firm, wrap the whole loaf tightly, either in plastic wrap or aluminum foil. Make sure you tuck the ends in well. If you only have a few slices left, wrap those individual pieces snugly.
3. Countertop Life: Stored this way, it keeps beautifully on your counter for up to three days. If your kitchen is really humid, you might consider moving it to the fridge after day two just to be safe, but let it come to room temperature for about an hour before slicing if you do chill it!

Now, what if you’ve hidden a slice away and it’s looking a little sad on day three? Don’t worry! Reheating is easy. You don’t want to microwave the whole thing unless you plan to eat it immediately, because that can make it gummy. Instead, cut a single slice and wrap it loosely in a damp paper towel—just slightly damp, not soaking! Microwave that wrapped slice for about 10 to 15 seconds on 50% power. It warms the fats back up just enough to restore that fresh-from-the-oven softness.

For more helpful tips on storage and making food stretch, check out my posts on meal prepping! Happy eating!

Frequently Asked Questions About Easy Lemon Blueberry Pound Cake

If you’ve got questions fluttering around your head after reading how simple this amazing lemon blueberry cake is, that’s totally normal! Baking always brings up little uncertainties, but don’t worry one bit. I’ve gathered the ones I hear most often about making this perfect loaf cake recipe!

Can I use frozen blueberries in this lemon blueberry cake?

Oh, absolutely! You know I always try to keep things easy, especially when we’re talking about great spring baking ideas. You can totally use frozen berries here. The key, and I mean the *key*, is this: do not defrost them! Keep them frozen solid, and then toss them with that reserved teaspoon of flour right before you gently fold them into the batter. If they start to thaw, they bleed juice everywhere!

Why did my pound cake sink in the middle?

That’s a classic moment of disappointment, isn’t it? Usually, sinking happens for one of two reasons: either you opened the oven door too early while it was trying to set up, or maybe you over-mixed the batter once the flour went in. Over-mixing develops gluten, which creates a structure that just can’t hold itself up! Stick strictly to low speed and only mixing until the streaks just disappear.

What is the best way to slice a glazed loaf cake recipe?

You’ve waited the 10 to 15 minutes for the glaze to set, and now you want a clean slice for your afternoon tea desserts—I get it! Don’t use a regular kitchen knife. You really need a long, sharp serrated knife, like the one you use for bread. Use a gentle sawing motion, applying almost no downward pressure. If you press too hard, you’ll crush the soft crumb underneath that pretty glaze. This saves the look of the whole loaf!

For more info on my baking reliability, feel free to click over to my About page!

Estimated Nutritional Data for This Easy Lemon Blueberry Pound Cake

Now, I know that for some of us, tracking the numbers is just as important as tasting that final product! I’m not a nutritionist, heavens no, but I always run the numbers through a quick calculator just so we know where we stand with this delicious loaf cake recipe. These figures are just an estimate, based on the recipe yielding about 10 lovely slices, so take them with a grain of salt, okay?

When you look at these numbers for one slice of our easy lemon blueberry pound cake, they actually look pretty balanced for a treat, especially with that fresh fruit in there! I think you’ll find this recipe holds up well, even if you’re watching your intake while enjoying those spring baking ideas. You can see more of my thoughts on enjoying food mindfully over at my recipe trend section.

Here’s the breakdown based on the yield of 10 servings:

• Calories: About 323 per slice—not bad at all for a rich pound cake!
• Carbohydrates: 56 grams
• Protein: A small boost at 3 grams
• Total Fat: 10 grams
• Saturated Fat: 6 grams
• Cholesterol: 26 milligrams
• Sodium: Only 97 milligrams (that’s low, which is great!)
• Fiber: 1 gram
• Sugar: 36 grams (Remember, that’s a mix of natural fruit sugars and the glaze!)

See? It gives you a good idea of what you’re enjoying. It’s a satisfying treat that definitely earns its spot on the table!

Share Your Spring Baking Ideas and Rate This Recipe

Whew! Now that you’ve got the recipe for the very best Easy Lemon Blueberry Pound Cake, the only thing left to do is get baking! I really, truly hope you get to enjoy this bright, delicious experience. There is nothing that makes me happier than seeing your results after you try one of my favorite spring baking ideas.

So, when you pull that perfect loaf out of the oven, snap a picture! I’d love to see how your glaze dripped and how those berries held their color. Don’t be shy—share your successes, or even if you faced a little challenge, tell me about it in the comments below!

If you gave this simple loaf cake recipe a try and loved waking up to that perfect slice of sunshine, please leave a rating! It helps other bakers find their new favorite treat. You can let me know what you thought right on this page. And if you want to keep up with all my latest adventures foraging for local ingredients or whipping up quick, easy meals, you can always get in touch with me directly over on my contact page!

Happy baking, friends!