Blueberry Lemon Pound Cake is a soft, moist loaf bursting with juicy blueberries and bright lemon flavor — perfect with a cup of tea. Whether you slice one piece for yourself or share with friends, this easy-to-follow recipe delivers a tender crumb and a lovely balance of sweet berries and citrus.
Frozen blueberries work well in this cake, but fresh berries are a fine substitute if you prefer.
This Blueberry Lemon Pound Cake stays wonderfully moist (nobody likes a dry cake). The recipe is straightforward: creamed butter and sugar build the base, eggs and milk add richness, lemon zest and juice brighten the flavor, and blueberries fold through for juicy pockets in every bite.
Can I freeze this cake?
Yes — this cake freezes beautifully. If you’re baking for one or two people, cut the loaf in half and freeze one portion. Wrap it tightly in cling film and place it in an airtight container or freezer bag. Thaw in the fridge overnight and bring to room temperature before serving. Freezing also makes this a great make-ahead option for potlucks and parties.
If you enjoy pound cakes, explore other loaf cakes in your recipe collection — there are many flavors and variations to try. Once you make this blueberry and lemon loaf, it’s likely to become a repeat favorite.
You will need a loaf tin; mine measures 30 cm x 12 cm with an 8 cm depth (about a 12-inch pan). The batter will also fit a 9-inch loaf pan. If you have any leftover batter, bake a few cupcakes or mini loaves.
Ingredients you’ll need
¾ cup (175 g) softened butter
⅔ cup (150 ml) milk
1 cup (200 g) granulated sugar
2 large eggs, lightly beaten
Zest of 1 lemon
Juice of 1 lemon
1 cup (150 g) frozen blueberries, tossed in a little flour
1 ¾ cups (225 g) plain / all-purpose flour, sifted
2 teaspoons baking powder
¼ teaspoon salt
What’s the difference between Baking Powder and Baking Soda?
Baking powder is a leavening agent that helps baked goods rise and gives them a lighter texture.
Baking soda (bicarbonate of soda) is another leavening agent sometimes used to adjust texture and crumb. It’s not required in this recipe, but a small amount can change the loaf’s grain and tenderness.
Instructions
1. Preheat the oven to 170°C (325°F). Grease and line your loaf tin. If you’re using a Bundt pan, grease it very well so the cake releases cleanly.
2. Prepare ingredients: zest and juice the lemon, sift the flour, and whisk the baking powder and salt into the flour.
3. Cream the butter and sugar together until pale and light. Place the blueberries in a plastic bag or bowl and toss them with a couple of tablespoons of flour to coat; this helps prevent them from sinking during baking.
4. With the mixer on low, add the beaten eggs gradually, a little at a time. If the mixture appears to curdle or split, add a spoonful of the sifted flour and continue adding the eggs. Repeat as needed until all the eggs are incorporated and the batter is smooth.
5. Add the milk and half of the flour mixture, keeping the mixer on a low speed. Mix until just combined. Stir in the lemon juice and zest, then add the remaining flour. Finally, gently fold in the floured blueberries by hand to avoid breaking them.
6. Spoon the batter into the prepared loaf tin and smooth the top. Bake in the preheated oven for about 1 hour to 1 hour and 5 minutes — check after 1 hour. Insert a skewer into the center; it should come out clean or with a few moist crumbs. Oven temperatures vary, so use the skewer test rather than relying strictly on time. If you use a Bundt tin, the cook time is closer to 45 minutes.
7. Remove the loaf from the oven and allow it to cool in the tin for a short time, then transfer to a wire rack to cool completely. Serve with tea and enjoy!
Store the cake in an airtight container. It often tastes best the next day after the flavors have settled, but it’s usually gone long before then!
We’d love to hear what you thought of this recipe. If you made any changes or added other ingredients, tell us in the comments below. Thanks for reading and happy baking!
Recipe Card
Moist Blueberry Lemon Pound Cake
10
10 minutes
1 hour 20 minutes
1 hour 30 minutes
Blueberry Lemon Pound Cake — a soft, moist loaf filled with juicy blueberries and fresh lemon flavor. Ideal with tea or coffee.
Ingredients
- ¾ cup (175 g) softened butter
- ⅔ cup (150 ml) milk
- 1 cup (200 g) granulated sugar
- 2 large eggs, lightly beaten
- Zest of 1 lemon
- Juice of 1 lemon
- 1 cup (150 g) frozen blueberries, tossed in flour
- 1 ¾ cups (225 g) plain / all-purpose flour, sifted
- 2 teaspoons baking powder
- ¼ teaspoon salt
Instructions
- Heat oven to 170°C (325°F). Grease and line your loaf tin.
- If using a Bundt tin, grease thoroughly so the cake releases cleanly.
- Prepare ingredients: zest and juice the lemon, sift the flour, and whisk in salt and baking powder.
- Cream the butter and sugar until pale. Toss the blueberries with a little flour to prevent sinking.
- Add the beaten eggs slowly on low speed. If the batter curdles, add a spoonful of flour and continue.
- Mix in the milk with half the flour, then add lemon juice, zest, and the remaining flour. Fold in the blueberries last.
- Transfer batter to the prepared tin and bake 1 hour to 1 hour 5 minutes. Test with a skewer — it should come out clean. Bundt tin bake time is about 45 minutes.
- Allow to cool, then store in an airtight container. Best enjoyed the next day but delicious anytime.
Nutrition Information:
Yield: 10
Serving Size: 1
Amount Per Serving:
Calories: 312Total Fat: 16gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 75mgSodium: 280mgCarbohydrates: 41gFiber: 1gSugar: 22gProtein: 4g
Loaf Cake Recipes
Here’s a selection of delicious pound and loaf cake recipes to try next — from citrus loaves to fruity and chocolate varieties.
Tiramisu Pound Cake
Tiramisu Pound Cake — a soft pound cake with the flavors of tiramisu and a mascarpone-style frosting.
Easy Lemon and Poppyseed French Yogurt Cake
A soft, moist lemon and poppyseed yogurt loaf — an easy tea-time cake.
Strawberry and Lemon Loaf Cake
A soft, fluffy strawberry loaf with fresh lemon juice for bright flavor.