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lemon blueberry pound cake
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5 from 2 votes

Lemon Blueberry Pound Cake

Lemon Blueberry Pound Cake is a blueberry studded lemon flavored pound cake with a sweet and tart lemon glaze.
Prep Time30 mins
Cook Time1 hr
Total Time1 hr 30 mins
Course: Dessert
Cuisine: American
Keyword: berry dessert, Red white and blue dessert
Servings: 16
Calories: 529kcal


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  • 12 cup bundt pan
  • stand mixer


Pound Cake

  • 2 cup softened butter (455g)
  • 3 1/2 cup sugar (700g)
  • 6 eggs
  • 6 egg yolks
  • 1 tbsp vanilla
  • 1 tsp lemon extract optional- gives cake more lemon flavor
  • 1 tsp salt
  • 3 1/2 cups all purpose flour (440g)
  • 2 cups blueberries (340g)
  • 1 Tbsp flour ( for coating the blueberries)

Lemon Struessel Topping

  • ¾ cup all-purpose flour (90g)
  • 1/3 cup sugar (65g)
  • 5 tbsp softened butter (70g)
  • 3-4 drops lemon oil or 1/4 tsp lemon extract.
  • zest from one lemon

Lemon Glaze

  • ½ lemon juiced, (1-2 tbsp)
  • 1 cup powdered sugar (115g)


Streusel Topping

  • Add the sugar to the flour
  • Cut the butter into small slices and mix into the sugar-flour mixture by hand or with a pastry blender.
  • Add the lemon zest and lemon oil or lemon extract and mix in. Set streusel topping aside.

Blueberry Pound Cake

  • preheat the oven to 350°F (176°C)
  • grease and flour a 12 cup bundt pan.
  • Beat the butter in the bowl of the stand mixer on medium until creamy about 1 minute.
  • Add the sugar to the butter and beat on medium for 2 minutes, scrape the edges of the bowl after one minute and after 2 minutes
  • Add the vanilla to the eggs (6 whole eggs and 6 egg yolks) and whisk to mix. Discard the whites from 6 of the eggs or save the whites to use in a different recipe.
  • Add the eggs to the sugar-butter mixture 1/6th of the total at a time. Beat on low between each addition of the eggs until the eggs are well mixed in. Once all the eggs are mixed in, scrape edges of the bowl. Then on medium beat the batter for another 2 minutes and scrape the edges down again.
  • Add the salt to the flour and mix together. Add the flour to the batter with the mixer on low. Add 1/4 of a cup at a time, beating between each addition until all the flour is mixed in. Scrape the sides of the bowl again and then beat a final 2 minutes on medium.
  • Split the blueberries in half and add 1 tablespoon of flour to 1/2 of the berries. This keeps the berries from sinking to the bottom of the pan. Do not flour the other half and it will sink to the bottom of the pan during baking giving the cake lots of beautiful berries that will be visible when you unmold the baked cake.
  • Add the batter to a greased and floured bundt pan
  • Sprinkle the lemon streusel on top of the cake.
  • Bake at 350°F for 60-70 minutes or until a toothpick inserted in the center of the deepest part comes out clean.
  • Cool for 30 minutes on a wire rack and then invert onto a serving plate. Cool another 30 minutes before glazing.

Lemon Glaze

  • Mix the fresh lemon juice and the powdered sugar together. Add more sugar or juice to achieve the right consistancy. Drizzle the glaze over the cake.



Store the cake in an airtight container at room temperature for up to 5 days.  
Wrap the cake in plastic wrap and store in an airtight container in the freezer for up to 3 months.  
This cake also makes a delicious breakfast cake.   
Serving suggestions:  Add some fresh fruit or berries and top with whipped cream or ice cream.  


Serving: 1slice | Calories: 529kcal | Carbohydrates: 70g | Protein: 6g | Fat: 26g | Saturated Fat: 15g | Cholesterol: 173mg | Sodium: 297mg | Potassium: 74mg | Fiber: 1g | Sugar: 48g | Vitamin A: 867IU | Vitamin C: 2mg | Calcium: 27mg | Iron: 2mg