Blueberry Lemon Pound Cake

Blueberry and lemon has to be one of my favorite flavor combinations.  This beautiful Blueberry Lemon Pound cake is amazingly easy, and the cake is so, so fresh and good!  It isn’t dry, and makes a great impression on your Easter, Mother’s Day, Bridal Shower, or Baby Shower dessert table! 

Blueberry and lemon is one of my favorite flavor combinations. It is so fresh for spring, and I find myself bakign with these flavors a lot as the weather turns nicer.

Putting these two together in a cake, or any dessert, makes it taste like spring in our house!  This pound cake recipes is so easy, and delicious. The powdered sugar drizzle makes it even more impressive, and adds a little sweet to the tang of the lemons…..so good!  

Ingredients for Blueberry Lemon Pound Cake

• 2 cups fresh blueberries + 1 tablespoon all-purpose flour
• 2 and ¾ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon salt
• ¾ cup unsalted butter, softened to room temperature
• 2 cups granulated sugar
• 4 large eggs, room temperature
• 2 teaspoons vanilla extract
• ⅓ cup fresh lemon juice
• 2 tablespoons lemon zest
• ¼ cup canola or vegetable oil
• 1 cup milk PLUS 1 Tablespoon vinegar

Lemon Glaze Ingredients:

• 1 cup powdered sugar
• 2-3 tablespoons fresh lemon juice

How to Make Lemon Blueberry Pound Cake

First, coat the 1-cup blueberries in the flour and set aside.  This keeps them from sinking to the bottom of the batter when you add them later.

Next, preheat the oven to 350.  In a stand mixer, with the paddle attachment, mix the butter and sugar together until light and fluffy.  Then, add the vanilla, lemon juice, oil, and lemon zest. Next, add the eggs one at a time, mixing until each one is completely incorporated. 

Combine the dry ingredients in one bowl, and start adding them slowly.  You want to alternate the dry ingredients with the milk. Make sure to not overmix the batter.  After you have added the dry ingredients and milk alternately, slowly stir in the blueberries, gently folding them into the batter.

Spray a 10-inch bundt cake pan VERY well, and place the cake batter in the pan. Spread it out evenly.  Bake for 50-60 minutes.  Allow your cake to cool for 30-minutes on a wire rack BEFORE removing it from the pan.  Invert it onto a wire rack to finish the cooling process.

Finally, allow your cake to cool completely before adding the lemon glaze.  Mix the powdered sugar and lemon juice together and drizzle over the cake.  Allow the glaze to harden before serving.

This cake is AMAZING, and literally melts in your mouth!  I noticed that as it was finishing baking, the edges started to brown a bit.  I just covered it loosely around the edges with some foil, and it finished baking perfectly!

You really have to use fresh lemon juice and fresh blueberries.  I just don’t think it would be the same with bottled lemon juice or frozen blueberries.  The flavor is there with the lemon juice, and the plump blueberries give it a nice flavor and color! As an alternative, you could use sour cream or plain yogurt in place of the sour milk.  This dessert is simply amazing, light, and perfect for those spring get togethers ahead of you!  Pin this one for later!