I still remember the first time I baked this homemade blueberry pound cake at home. I didn’t think it would turn out so good but as soon as I took it out of the oven the kitchen smelled like butter and fresh blueberries. The cake was soft and moist and when I drizzled the lemon glaze on top it honestly felt better than any bakery cake. From that day it became a family favorite and I’m sure once you try this moist blueberry pound cake, you’ll fall in love with it too.

What I really love about this cake is how simple the ingredients are. Just butter, sugar, flour, eggs and of course, fresh blueberries. But when you mix them the right way you get a rich and flavorful cake that’s perfect for tea time breakfast or even a quick snack. If you’ve ever searched for the perfect blueberry lemon pound cake recipe trust me this one is easy foolproof and tastes way better than store-bought.

So if you’ve got some fresh or frozen blueberries sitting in your fridge don’t let them go to waste. Let’s make this easy blueberry pound cake together and I’ll also share a few secrets that make it taste bakery-style every single time.

Why We Love This Blueberry Pound Cake

• Fresh blueberries give the blueberry pound cake a juicy burst of flavor
• The sweet lemon glaze makes it feel like a bakery-style treat
• Soft moist texture that every blueberry lemon pound cake recipe should have
• Simple pantry ingredients like butter, sugar, eggs and flour anyone can use
• Perfect for breakfast tea time or even as a quick snack with coffee
• Honestly, this easy blueberry pound cake recipe looks fancy but it is easy to make

Ingredients You Will Need for Blueberry Pound Cake

• Unsalted butter (room temperature): 1 cup (225g)
• Granulated sugar: 1 ¾ cups (350g)
• Large eggs (room temperature): 4 (220g)
• All-purpose flour: 3 cups (390g)
• Fresh blueberries: 2 cups (300g)
• Pure vanilla extract: 1 ½ teaspoons (6g)
• Baking powder: 1 teaspoon (4g)
• Salt: ½ teaspoon (2g)

For the Lemon Glaze (Optional but Recommended)

• Melted butter: ½ tablespoon (7g)
• Powdered sugar: 1 ¼ cups (150g)
• Freshly squeezed lemon juice: 3 tablespoons (30g)

Step-by-Step Instructions (How to Make Blueberry Pound Cake)

Preheat the Oven and Prepare the Pan

Preheat your oven according to your oven temperature.I usually use a 10-inch Bundt pan, but a loaf pan works too. Grease it with butter or oil and dust with flour. This helps the blueberry pound cake come out clean every time.

Cream the Butter and Sugar

Add 1 cup of unsalted butter to a bowl and beat it until creamy. Then slowly add 1 ¾ cups of sugar. Keep mixing for about 5 minutes until light and fluffy Stir in 1 ½ teaspoons vanilla. This step is what makes your blueberry lemon pound cake recipe rich and flavorful

Add the Eggs

Add 4 large eggs one at a time mixing well after each one. Don’t worry if the batter looks curdled it happens in most pound cake recipes and it will come together once the flour is added

Mix the Dry Ingredients

In another bowl, whisk 3 cups all purpose flour 1 teaspoon baking powder and ½ teaspoon salt. Toss your 2 cups of blueberries in a little of this flour to keep them from sinking. This trick works for any blueberry cream cheese pound cake or blueberry sour cream pound cake

Combine Wet and Dry Ingredients

Slowly add dry ingredients to the butter mixture mix on low until just combined. Then gently fold in the flour-coated blueberries. Be careful not to overmix this keeps your easy blueberry pound cake soft and tender. Transfer the batter to your prepared pan.

Bake the Cake

Bake for 70 to 80 minutes. Check with a toothpick if it comes out clean your blueberry pound cake is done. A little crack on top is perfect if not done give it a few more minutes

Demold the Cake

Let it cool in the pan for 10 to 15 minutes then loosen edges with a knife Flip onto a wire rack and let cool completely for 25 to 30 minutes

Final Touch Add the Lemon Glaze

Drizzle a simple lemon glaze over the top for that bakery-style finish. The tangy flavor goes perfectly with the sweet blueberries and buttery cake. Trust me this lemon blueberry pound cake will impress everyone

How to Make Lemon Glaze for Blueberry Pound Cake

Making the lemon glaze is honestly the easiest part. It is also what makes this blueberry lemon pound cake taste extra special. You only need a few simple ingredients. Powdered sugar, fresh lemon juice and a little butter.

Start by mixing powdered sugar with ½ tablespoon melted butter. Then slowly add 3 tablespoons fresh lemon juice. Whisk it together until smooth. If it’s too thick add a little more lemon juice until it pours easily.

Once your blueberry pound cake has cooled drizzle the glaze on top. Trust me it adds the perfect tangy sweet flavor that makes it taste bakery style. You can even let it drip down the sides for a pretty look. If you love this glaze, check out my lemon blueberry glaze bread for another easy treat.

Pro tip. I like to add a little lemon zest to the glaze. It gives this easy blueberry pound cake recipe a fresh citrusy kick. Everyone always notices it and loves it.

Ingredient Variations You Can Try

One of my favorite things about this blueberry pound cake recipe is how easy it is to get creative. I’ve tried so many variations over the years and honestly each one has its own charm

• Butter options Sometimes I use salted butter or even mix butter with cream cheese. It makes a soft tangy blueberry cream cheese pound cake and it always disappears first at family gatherings
• Sour cream addition A few tablespoons of sour cream make the cake extra moist. I love making a blueberry sour cream pound cake when I want something a little richer
• Mix up the fruits I usually stick to blueberries but I’ve added raspberries, chopped strawberries, or even chocolate chips They all work perfectly in this easy blueberry cake recipe and give it a fun twist. If you want a smaller treat using the same batter, check out my Mini Blueberry Muffins Recipe
• Add nuts for crunch Chopped pecans or almonds are my go-to. I even tried walnuts once in a homemade lemon blueberry pound cake and it was delicious
• Citrus twist One time I swapped some lemon juice in the glaze with orange and it gave the cake a fresh sunny flavor. It’s amazing how a small change can turn your moist blueberry pound cake into something completely new

Honestly the best part is that these tweaks don’t make the recipe complicated. You can even turn the batter into mini loaves or cupcakes I like trying a new flavor every weekend and it’s always a hit.

Expert Tips for the Best Blueberry Pound Cake

When I baked this blueberry pound cake for the first time, honestly I learned a lot the hard way. Trust me, these tips will save you time and make sure your cake turns out perfect every time

• Cream the butter and sugar properly When I first made this cake, I didn’t beat the butter and sugar long enough and the texture wasn’t as fluffy as it could be Always mix until light and creamy for a soft and tender moist blueberry pound cake
• Dry the blueberries This one is super important I made the mistake of adding wet blueberries once and the batter became too thin. Toss them in a little flour before folding them in It keeps the blueberries evenly distributed and prevents sinking
• Measure ingredients accurately Baking is not like cooking where you can eyeball things. Using a kitchen scale for flour, sugar, and butter makes a huge difference in your easy blueberry cake recipe. Even small changes can affect texture and moisture
• Room temperature ingredients Make sure your butter, eggs, and even milk are at room temperature. This helps everything mix better and gives a smooth batter for a perfect lemon blueberry pound cake
• Oven check Every oven bakes differently. Don’t just rely on time. Use a toothpick to check if your cake is done If it comes out clean, your cake is ready
• Cooling matters Let the cake cool in the pan for 10–15 minutes before removing it. It prevents cracks and keeps your homemade blueberry pound cake looking beautiful
• Optional glaze tip For the lemon glaze, add a little zest to boost flavor It makes a huge difference in taste and presentation
• Experiment safely Don’t be afraid to try mini loaves or cupcakes using the same batter. I tried it once and they baked perfectly moist

Storage and Freezing Instructions

Keeping your blueberry pound cake fresh is easier than you think. Honestly, a little care goes a long way and you’ll thank me later.

• Room temperature: You can keep your cake in an airtight container at room temperature for 2 to 3 days. This keeps your moist blueberry pound cake soft. I always make sure it is completely cooled before covering so it stays perfect.
• Refrigeration If you want it to last a bit longer pop it in the fridge for up to a week. Make sure to wrap it tightly in plastic wrap or foil to lock in the moisture and flavor. This works great for lemon blueberry pound cake too. You will be able to enjoy a slice anytime without worrying about it drying out.
• Freezing This is my favorite tip. I like to bake a cake slice it and freeze individual pieces. Wrap each slice in plastic wrap and place in a freezer-safe bag. They last up to 3 months and you can enjoy a slice anytime without baking a whole cake.
• Thawing To enjoy just leave a slice at room temperature for 30–60 minutes or warm it in the microwave for a few seconds. It tastes almost like freshly baked easy blueberry cake.
• Pro tip You can also freeze the cake before glazing. If you do thaw it completely and then drizzle the lemon glaze on top. This keeps the glaze fresh and vibrant.

Flavor Variations You Can Try

• Easy Strawberry Cream Cheese Pound Cake 
• Strawberry Pound Cake
• Peach Cobbler Pound Cake
• Lemon Pineapple Dump Cake

Nutrition Facts for Blueberry Pound Cake

Calories 230||  Fat 8g|| Sugars 22g || Dietary Fiber 0.5g

Nutrition information per slice is approximate and based on standard ingredients. For reference, Nutritionix

FAQs About Blueberry Pound Cake

How long will this cake stay fresh?

Honestly it is best eaten within a couple of days if kept at room temp in a sealed container But if you pop it in the fridge it will last about a week I even freeze slices sometimes and they still taste amazing

Can I use frozen blueberries?

Yep no problem Just toss them in a little flour before adding to the batter It keeps them from sinking and your lemon blueberry pound cake turns out perfect

How do I make sure the cake stays moist?

The trick is simple measure your ingredients properly and don’t overmix. Room temperature butter and eggs make a big difference too. Follow these tips and your easy blueberry cake will come out soft and tender every time

Can I make this cake ahead of time?

Sure bake it a day or two in advance. Just store it in a sealed container and add the lemon glaze right before serving. It still tastes fresh and delicious

Can I swap ingredients like butter or sugar?

You can try Brown sugar, which adds a richer flavor and plant-based butter works if you want it dairy-free. Just know it might change the texture or taste a little but it will still be yummy

Final Thoughts About Blueberry Pound Cake

I have to say, this Blueberry Pound Cake with Lemon Glaze is one of my all-time favorites. The buttery flavor with the fresh tangy sweetness of blueberries and lemon just works so well. Whether it is for breakfast a quick snack or dessert this easy blueberry cake always disappears fast.

Just follow this recipe and a few easy tips and you’ll get a soft, moist blueberry pound cake every time. The lemon glaze is optional but it really makes it taste extra special, like a bakery cake at home.
If you’ve been looking for the best lemon blueberry pound cake recipe or a foolproof way to bake a homemade blueberry pound cake, this one’s it. Give it a try and enjoy a slice of soft flavorful cake that your family and friends will love. You’ll be surprised how easy it is and how delicious it turns out.

Blueberry Pound Cake Recipe

Ovenly Magic

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 30 minutes mins

Course cake

Cuisine American

Servings 12 Slices

Ingredients

  

For the Cake

• 1 cup unsalted butter
• 1¾ cup granulated sugar
• 4 Large eggs
• 3 cup all-purpose flour
• 2 cup fresh blueberries
• 1½ tsp vanilla extract
• 1 tsp baking powder
• 1 tsp salt

For the Lemon Glaze (Optional but Recommended):

• ½ tbsp melted butter
• 1¼ cup powdered sugar
• 3 tbsp fresh lemon juice
• ½ tsp lemon zest

Instructions

 

• Preheat oven to 350°F (175°C).
• Grease a 10-inch Bundt pan or loaf pan [affiliate link for pan] and lightly dust with flour.
• Beat butter and sugar until light and fluffy (~5 mins).
• Add vanilla extract and mix well.
• Add eggs one at a time, mixing well after each. Batter may look curdled—don’t worry.
• In a separate bowl, whisk flour, baking powder, and salt.
• Toss blueberries in 1–2 tsp flour to prevent sinking.
• Gently fold dry ingredients into wet mixture.
• Carefully fold in blueberries without overmixing.
• Pour batter into prepared pan.
• Bake 70–80 mins, check with toothpick; it should come out clean.
• Cool in pan 10–15 mins, then transfer to wire rack
• Optional: Mix powdered sugar, melted butter, lemon juice, and zest for glaze. Drizzle over cooled cake.

Expert Tips

• Use room temperature ingredients for smooth batter.

  Toss blueberries in flour to prevent sinking.

  Don’t overmix batter to keep cake soft and moist.

  Try mini loaf pans or muffins for smaller treats

Notes

This Blueberry Pound Cake with Lemon Glaze is soft, moist, and bakery-style at home. Perfect for breakfast, tea, or a sweet snack. Don’t forget to try variations like adding raspberries, chocolate chips, or a bit of sour cream for extra richness. Enjoy warm with butter or drizzle glaze for a tangy-sweet treat!

Keyword bluberry pound cake