Blueberry Lemon Pound Cake

Blueberry Lemon Pound Cake by Wood and Spoon blog. This is a simple buttery pound cake brightened up with the fresh taste of lemon juice and zest and summer blueberries. The cake is iced with a lemon glaze and serves well as a summery breakfast or dessert. Learn how simple it is to make this Southern pound cake on

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This blueberry lemon pound cake is a bright and summery take on a traditional southern pound cake made with fresh lemon juice and zest and blueberries!


For the pound cake:

  • 21/2 cups (420 gm) all-purpose flour
  • 2 cups blueberries
  • 1 cup (230 gm) unsalted butter, at room temperature
  • 21/4 cups (450 gm) sugar
  • 4 large eggs, room temperature
  • 1 tablespoon vanilla extract
  • 2 tablespoons lemon zest
  • ¼ cup lemon juice
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup Whole Milk, at room temperature

For the icing: 

  • 3 tablespoons melted butter
  • 1 cup powdered sugar
  • ½ teaspoon vanilla extract
  • 12 tablespoons Whole Milk


To prepare the cake:

  1. Preheat the oven to 350 degrees and lightly grease and flour a bundt pan.
  2. In a small bowl toss the flour and blueberries together. Set aside.
  3. In a large bowl or the bowl of a stand mixer, cream together the butter and sugar until light and fluffy, about 3 minutes. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla, zest, and lemon juice. Add about half of the remaining flour and the baking powder, soda, and salt. Stir on low until almost combined and then add the milk. Scrape the sides of the bowl and then stir in the remaining flour, just until combined. Use a rubber spatula to fold in any unincorporated bits as well as the floured blueberries. Spoon the batter into the prepared pan and bake in the preheated oven until the cake has risen and a toothpick inserted comes out clean, about 55 minutes. Allow to cool for 20 minutes in the pan and then invert the pan onto a cooling rack to cool completely pior to icing.

To prepare the icing:

  1. Once the cake is cooled, stir together the butter, sugar, and extract and add milk a teaspoon or two at a time until it reaches your desired consistency. Spoon the icing over the cooled cake  and enjoy!