This moist, light, and melt-in-your-mouth lemon blueberry pound cake is filled to the brim with bright flavors you’ll love. It comes out perfectly sweet and tangy every time with minimal effort. A dessert treat that’s also an ultra-satisfying breakfast.
Lemons seem to be abundant year-round, and I’m here for it. Bright, lemony flavors are my jam! This is a sure favorite, and not just because I’m in love with the flavor combo. It’s ridiculously easy to make for a lazy baker’s dream!
The biggest complaint I hear about pound cakes is that they’re too dense. So, after experimenting a ton with this recipe, I can finally say I’ve nailed it for a light, moist, and decadent dessert recipe. And here it is!
Frozen Blueberries vs. Fresh
Both work well in this cake recipe. If blueberries are in season and on sale, that’s definitely the way to go. However, frozen blueberries are packed at the peak of freshness, are usually more economical than fresh ones, and are available year-round. If they’re out of season, the fresh ones are being shipped from a long way away, are more expensive, and, because of the trip, have lost some of their flavor and nutrients.
How to Make Lemon Blueberry Pound Cake
- Coat blueberries with cornstarch, and mix the dry ingredients and lemon zest. Cream the butter and sugar, add the egg yolks, then mix in the yogurt.
- Combine the dry ingredients with the butter mixture, beat the egg whites until they reach the soft to medium-firm peaks, and gently fold them into the batter.
- Pour half of the batter into a greased springform pan, layer in half of the blueberries, add the rest of the batter, top with the rest of the blueberries, and bake.
Recipe Tips and Twists
- Let the cake cool completely before cutting it with a serrated bread knife. Of course, if you don’t have one, use the knife you have.
- If you’d like to glaze it instead of dusting it with powdered sugar, let the cake cool completely. Then drizzle it with your preferred glaze (lemon and vanilla are both good).
- Swap out the blueberries with raspberries or blackberries if you want.
Make-Ahead and Storage Instructions
This cake is perfect for making ahead. You can make it a day or two before, and keep it at room temperature. It will last in the fridge for up to a week.
You can freeze it whole or in individual slices for 3-4 months. Thaw at room temperature on your kitchen counter or in the fridge before dusting it with powdered sugar and serving.
What Goes With Lemon Blueberry Pound Cake
If you really want to lemon out, serve this pound cake alongside some lemon curd and homemade whipped cream. It also goes well with hot drinks for an afternoon pick-me-up. Try it with a hot chai tea latte, ginger tea, or a cup of strongly brewed coffee.
More Lovely Lemon Recipes to Try
Watch How to Make It
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This blog post was originally published in January 2018 and has been updated with additional tips, new photos, and a video.