Lemon-Blueberry Pound Cake Recipe
Lemon-Blueberry Pound Cake Recipe photo by Taste of Home
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Lemon-Blueberry Pound Cake Recipe

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4.5 34 33
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Pair a slice of this moist cake with a scoop of vanilla ice cream. It's a staple at our family barbecues. —Rebecca Little, Park Ridge, Illinois
Featured In: 21 Easter Cake Recipes
TOTAL TIME: Prep: 25 min. Bake: 55 min. + cooling
MAKES:12 servings
TOTAL TIME: Prep: 25 min. Bake: 55 min. + cooling
MAKES: 12 servings


  • 1/3 cup butter, softened
  • 4 ounces cream cheese, softened
  • 2 cups sugar
  • 3 large eggs
  • 1 large egg white
  • 1 tablespoon grated lemon peel
  • 2 teaspoons vanilla extract
  • 2 cups fresh or frozen unsweetened blueberries
  • 3 cups all-purpose flour, divided
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (8 ounces) lemon yogurt
  • GLAZE:
  • 1-1/4 cups confectioners' sugar
  • 2 tablespoons lemon juice

Nutritional Facts

1 slice: 434 calories, 10g fat (6g saturated fat), 78mg cholesterol, 281mg sodium, 80g carbohydrate (54g sugars, 1g fiber), 7g protein.


  1. Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. In a large bowl, cream the butter, cream cheese and sugar until blended. Add eggs and egg white, one at a time, beating well after each addition. Beat in lemon peel and vanilla.
  2. Toss blueberries with 2 tablespoons flour. In another bowl, mix the remaining flour with baking powder, baking soda and salt; add to creamed mixture alternately with yogurt, beating after each addition just until combined. Fold in blueberry mixture.
  3. Transfer batter to prepared pan. Bake 55-60 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to wire rack; cool completely.
  4. In a small bowl, mix confectioners' sugar and lemon juice until smooth. Drizzle over cake. Yield: 12 servings.
Editor's Note: For easier removal of cake, use solid shortening when greasing a fluted or plain tube pan.
Originally published as Lemon-Blueberry Pound Cake in Taste of Home February/March 2013

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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rlcrehan User ID: 8367332 264699
Reviewed Apr. 15, 2017

"Made this cake today baked it for 50 mins recipe calls for 55. Came out a little over done. I think the baking time is much too long for a bundt cake. Might work if your making a loaf. Still tastes good but a little on the dry side. Next time I will cook for 35 to 40 minutes."

[email protected] User ID: 3636462 264289
Reviewed Apr. 4, 2017

"I'm planning on making this cake for Easter this year. Have never made it before. Has anyone tried to make it ahead of time and freeze it until needed? Basing my rating on previously submitted."

Brenda MH User ID: 4949513 254569
Reviewed Sep. 24, 2016

"If you are lucky enough to obtain fresh huckleberries to substitute for the blueberries in this cake, it is absolutely divine. I cut this recipe out of the Taste of Home magazine several years ago, and the glaze is different than written online. The recipe in the magazine calls for twice the amount of lemon juice, which makes for a very thin runny glaze, which you brush onto the cake while still warm so it soaks in. It makes a delicious "crust" over the entire cake which is so good."

recipehound54 User ID: 4246730 252336
Reviewed Aug. 7, 2016

"It was my husband's turn to take treats to the office. I so wanted to cut into the cake to make sure that this recipe was a winner but I didn't want to "vandalize" the cake so sent it with him and crossed my fingers. He liked it and received several complements on it. So...I'll make it again this coming weekend when we have 5 couples over for an evening. Blueberries and lemon are such a good complement to one another!"

milliepal User ID: 3899367 248020
Reviewed May. 9, 2016

"I have made this cake 4 times and all 4 times with rave reviews. Not sure why others are not getting the same results. I used Greek lemon yogurt and OMG awesomeness every time. I always get asked for the recipe. Yes it is a bit dense as pound cake is supposed to be but my no means dry. Make this you will not regret it and forget the negative reviews/ratings. :-)"

peanutsnona76 User ID: 8027573 247115
Reviewed Apr. 15, 2016

"Excellent! Very moist indeed. Pound cakes are supposed to be a bit dense. In regards to the comments stating "I don't know who is rating this, etc., etc." What on earth does that mean? Are you implying that the scores of us who enjoyed success with this recipe are all liars or culinary morons? I am tired of the bitter, snide comments from folks with bad manners. Recipes don't turn out for many reasons-everything from flour being a bit old, to outdoor/indoor temperature and moisture fluctuations, to a cook who doesn't measure dry ingredients properly. There is no reason to insult people over a recipe."

MarchBaker User ID: 8770095 243793
Reviewed Feb. 14, 2016

"This cake was NOT moist at all..............very dry & heavy. I do not know who is rating this and thinks this was moist or delicious. All I know is I wasted a lot of ingredients & money baking this cake - NONE of my family enjoyed this & usually my baking is devoured."

cherbonnell User ID: 4753523 237666
Reviewed Nov. 19, 2015

"Amazing, moist and delicious. I used Partridge Berries (Newfoundland) and it was great. However, the lemon would be a better combination with the sweetness of the blueberries than Partridge Berries or Cranberries."

wjjmaj User ID: 4340017 231290
Reviewed Aug. 16, 2015

"I don't know who is rating this because both my mom and I made this and had issues. The outer edges were very crusty for both of us. Mine took 90 minutes to bake and the center was still too soft. (No my oven is not off) Not enough lemon taste, perhaps a lemon extract rather than vanilla might work. I'd be interested to trying to make it in a loaf pan instead of the fluted pan."

KandiLea User ID: 5601522 228612
Reviewed Jun. 27, 2015

"Made it and loved it!!!!"

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