Lemon Blueberry Pound Cake is the sunny, bakery-style loaf you can whip up with one bowl and 10 minutes of hands-on time. The crumb is tight yet tender, bursting with juicy blueberries and bright lemon zest that perfumes your whole kitchen. No mixer, no fancy ingredients—just stir, pour, bake. If you love quick breads that feel special without the fuss, this one’s for you. Pair it with my <a href="https://desserts.cafof.com/2026/03/no-bake-oreo-cheesecake-easy-15-minute.html">No-Bake Oreo Cheesecake</a> for a dessert duo that covers every craving.
★★★★½ 4.5 (101 reviews)
Why You'll Love Lemon Blueberry Pound Cake – Easy Homemade One-Bowl Recipe
Lemon Blueberry Pound Cake bakes up moist, tangy & loaded with berries. One bowl, pantry staples, no mixer needed—perfect for brunch or dessert tonight!
- One-bowl, beginner-friendly batter—no mixer needed
- Pantry staples: butter, eggs, flour, lemons, frozen or fresh berries
- Bakes in 55 minutes while you relax
- Freezes beautifully for make-ahead brunch or gifts
Ingredients
Blueberries: Fresh gives the cleanest burst; frozen works—don’t thaw to prevent streakingButter: Swap with ½ cup neutral oil for dairy-free; flavor milderMilk: Buttermilk adds extra tang; almond milk works for dairy-free
- Blueberries: Fresh gives the cleanest burst; frozen works—don’t thaw to prevent streaking
- Butter: Swap with ½ cup neutral oil for dairy-free; flavor milder
- Milk: Buttermilk adds extra tang; almond milk works for dairy-free
Full measurements are in the recipe card below.
Instructions
Preheat & Prep: Heat oven to 350°F. Grease and flour an 8×4-inch loaf pan.
Cream Butter & Sugar: In a large bowl whisk butter and sugar 1 min until pale and fluffy.
Add Wet Ingredients: Beat in eggs one at a time, then lemon zest, juice, and vanilla.
Expert Tips for Lemon Blueberry Pound Cake – Easy Homemade One-Bowl Recipe
- Toss berries in flour so they don’t sink to the bottom.
- Use microplane for ultra-fine zest—no bitter pith.
- Loaf stuck? Run thin knife edges, then invert.
Lemon Blueberry Pound Cake – Easy Homemade One-Bowl Recipe
Lemon Blueberry Pound Cake bakes up moist, tangy & loaded with berries. One bowl, pantry staples, no mixer needed—perfect for brunch or dessert tonight!
★★★★½ 4.5 (101 reviews)
Ingredients
Main Ingredients
- 1½ cups all-purpose flour (spoon & level)
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs, room temp
- ½ cup milk (any fat %)
- 1 cup blueberries, fresh or frozen
Seasonings & Flavor Boosters
- 2 tbsp lemon zest (about 2 lemons)
- 2 tbsp fresh lemon juice
- 1 tsp vanilla extract
- 1 tsp baking powder
- ¼ tsp salt
Optional Toppings
- 1 cup powdered sugar + 2 tbsp lemon juice for glaze
- Extra berries for garnish
Instructions
How to Make Lemon Blueberry Pound Cake
- Preheat & Prep: Heat oven to 350°F. Grease and flour an 8×4-inch loaf pan.
- Cream Butter & Sugar: In a large bowl whisk butter and sugar 1 min until pale and fluffy.
- Add Wet Ingredients: Beat in eggs one at a time, then lemon zest, juice, and vanilla.
- Fold in Dry: Sprinkle flour, baking powder, salt over batter; add milk. Stir just combined—lumpy is fine.
- Berry Fold: Toss blueberries in 1 tsp flour, gently fold into batter to prevent sinking.
- Bake: Pour into pan, smooth top. Bake 50-60 min until toothpick comes out with moist crumbs.
- Cool & Glaze: Rest 10 min, turn onto rack. Whisk glaze ingredients, drizzle when loaf is warm.
Nutrition
Calories: 285 kcal | Protein: 4 g
Storage
- Fridge: up to 3 days
- Freezer: not recommended
- Reheat: best fresh
FAQs
Can I make Lemon Blueberry Pound Cake ahead of time?
Yes—bake, cool, wrap and refrigerate 2 days or freeze up to 2 months.
What’s the best substitute for butter?
Neutral oil keeps it moist; coconut oil adds faint tropical note.
How do I store leftovers?
Wrap loaf or slices airtight; countertop 2 days, fridge 5 days, freezer 2 months.
Why did my pound cake turn out dense?
Over-mixing develops gluten—stir just until flour streaks disappear.