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Lemon-Blueberry Pound Cake Recipe

Lemon-Blueberry Pound Cake Recipe

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
TOTAL TIME: Prep: 25 min. Bake: 55 min. + cooling YIELD: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


  • 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.

Recipe Note

Editor's Note: For easier removal of cake, use solid shortening when greasing a fluted or plain tube pan.

Nutritional Facts

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

Reviews for Lemon-Blueberry Pound Cake

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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!!!!"

pakz User ID: 8298546 228478
Reviewed Jun. 24, 2015

"Loved it just the way it is!"

RinIowa User ID: 8064578 228152
Reviewed Jun. 18, 2015

"Very good. My husband loves lemon flavor and he loved it. I followed the recipe as called for other than substituting 1 tsp of lemon extract for 1 tsp vanilla as others suggested."

lisalady User ID: 7748963 228032
Reviewed Jun. 16, 2015

"Oh my help! Is this ever good!"

carmenrosa User ID: 7990014 226373
Reviewed May. 15, 2015

"Realmente delicioso. Thank you Rebecca Little."

ebramkamp User ID: 702841 224470
Reviewed Apr. 8, 2015

"This cake is delicious-moist and flavorful. I added a bit more fresh lemon zest to the cake batter and also added some on top of the cake after I drizzled it with the icing. I will definitely make this again."

zaradanger17 User ID: 8326855 224462
Reviewed Apr. 8, 2015

"I have been making this recipe since it was put in the Taste of Homes magazine... and my family and I love it every time!! I have adjusted it by putting a little more blueberries and lemon zest because my Mum loves more blueberries. Other than that, I have had no problem with the recipe. Plus it smells awesome when baking and in the winter when making it, heats the house up real well. Would recommend to ladies that want to impress their friends with this delightful, delish, springy tasting Bundt cake!"

JesKellington User ID: 8321468 224247
Reviewed Apr. 6, 2015

"Made this for Easter dinner. Excellent! Followed recipe exactly except that I added 1 tsp lemon extract and cut vanilla extract to 1 tsp. A little dense but very moist cake and blueberries were evenly distributed and did not sink to the bottom. Also added extra lemon zest to cake and to the icing as well- perfect! Everyone had a second slice- will definitely make again!"

nannabonnie User ID: 2065466 222027
Reviewed Mar. 4, 2015

"Was easy and we have enjoyed every bite. Would recommend. Will definitely make it again."

susanhavlicsek User ID: 7829175 196310
Reviewed Oct. 7, 2014

"Very tasty! My husband loved it...I did too."

honeybr User ID: 151770 190287
Reviewed Sep. 6, 2014

"Good Taste. easy to make. The only change I would make would be to maybe add grated lemon zest to the glaze---we really love tart lemon."

island_gerl User ID: 7563824 140883
Reviewed Apr. 17, 2014

"This became a hit at Easter dinner"

buttermilk maid User ID: 2350303 120317
Reviewed Mar. 27, 2014

"WOW, outstanding!!"

IslandWife User ID: 6007790 184466
Reviewed Mar. 18, 2014

"Very yummy - thanks for sharing!"

slm76 User ID: 946860 139736
Reviewed Feb. 17, 2014

"Very Good!"

kinneys5 User ID: 2586952 190286
Reviewed Sep. 15, 2013

"So tasty! easy to make and looks great. Best when still barely ice cream or other topping necessary."

jthable User ID: 4044151 200068
Reviewed Apr. 14, 2013

"Very good. Will make again."

[email protected] User ID: 4960044 200525
Reviewed Mar. 19, 2013

"I cut this recipe in half to prepare for my husband and I. I prepared it in a loaf pan and it was very delicious! This is one of our new favorites."

[email protected] User ID: 7140658 199185
Reviewed Feb. 24, 2013

"Wow! My husband flipped over this cake! I did not have a tube pan, so I used two 9" round pans. I expanded on the glaze to make it into a frosting: I added 4 oz of cream cheese, and 5 or so tablespoons of butter and whipped it all together. This made an excellent cake perfect."

MerryTan User ID: 3560857 184464
Reviewed Feb. 23, 2013

"I made this a couple of weeks and it was great! I love to bake desserts with fruit. It was also easy to make. It will be something that I make over and over again."

K9ChemoNurse User ID: 290351 139731
Reviewed Feb. 10, 2013

"FANTASTIC!!! Raves at work. Making 2 today, one for a supper gathering, the other for work. Moist, lemony and blueberrie....scrumptious! Now a go to recipe. :o)"

mmmmmmmmmmm User ID: 1544675 126234
Reviewed Feb. 8, 2013

"worth the calories"

KLSmith User ID: 250775 198560
Reviewed Feb. 3, 2013

"We made this for a birthday celebration and it was a hit! The blending of Lemon and Blueberries was Great!!"

[email protected] User ID: 7114813 120316
Reviewed Jan. 31, 2013


salapril User ID: 6357242 184463
Reviewed Jan. 25, 2013

"Absolutely the best blueberry cake I have ever made... and my husband totally agrees... as did the ladies of my quilting group."

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