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Lemon Blueberry Pound Cake Recipe

A buttery-rich pound cake with fresh lemons to add a citrusy flavor to the batter and fresh (or frozen) blueberries to embellish every slice.

  • PREP TIME: 30 minutes
  • COOK TIME: 1 hour to 1 hour 15 minutes


  • 3 sticks (12 ounces) plus 1 tablespoon unsalted butter, divided
  • 8 ounces cream cheese
  • 6 large eggs
  • 3 cups plus 1 tablespoon all-purpose flour, divided
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 large lemons, divided
  • 1 tablespoon vanilla extract
  • 2 cups granulated sugar
  • 3/4 teaspoon kosher salt
  • 2 cups fresh or unthawed frozen blueberries (about 10 ounces), divided
  • 1 cup powdered sugar



  1. Place 3 sticks of the unsalted butter, 8 ounces cream cheese, and 6 large eggs on the counter. Let everything sit at room temperature until the butter and cream cheese are softened, 1 to 1 1/2 hours.

  2. About 30 minutes before the butter is ready, arrange a rack in the middle of the oven and heat the oven to 325°F.

  3. Place the remaining 1 tablespoon unsalted butter in a small microwave-safe bowl and microwave until melted, 20 to 30 seconds. Add 1 tablespoon of the all-purpose flour and mix to form a smooth paste. Brush the paste on the inside of a 10-cup Bundt cake pan, making sure to thoroughly coat the tube and all the crevices.

  4. Place the remaining 3 cups all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon baking soda in a large bowl and whisk to combine.

  5. Finely grate the zest from 1 of the large lemons (about 1 tablespoon). Juice the lemon until you have 4 tablespoons; remove and reserve 2 tablespoons of the juice for the glaze. Add 1 tablespoon vanilla extract to the remaining lemon juice.

  6. Place 2 cups granulated sugar, 3/4 teaspoon kosher salt, and the lemon zest in the bowl of a stand mixer (or large bowl if using an electric hand mixer) and rub together with your fingers until combined and fragrant.

  7. Add the butter and cream cheese. Beat with the paddle attachment on medium speed until lightened in color and fluffy, 4 to 5 minutes, using a flexible spatula to scrape down the sides of the bowl as needed. Add the eggs one at a time, beating well after each addition.

  8. Add the lemon juice-vanilla mixture, beating well and scraping down the sides and bottom of the bowl as needed. Turn off the mixer, add the flour mixture, then mix on the lowest speed until the batter is smooth and combined, 1 to 2 minutes.

  9. Transfer 1 1/2 cups of the batter into the pan and spread into an even layer. Add 1 cup of the blueberries into the remaining batter and fold until combined, then transfer into the pan. Scatter the remaining 1 cup blueberries evenly on the top of the batter, then smooth out the top.

  10. Bake until the top is golden-brown and a toothpick inserted in the center comes out clean, 60 to 75 minutes. Place on a wire rack and cool for 30 minutes in the pan, then invert the cake out of the pan and onto the rack. Let cool completely, at least 2 hours.


  1. Use a zesting tool to zest the remaining 1 large lemon for garnish. (Alternatively, use a vegetable peeler to cut a 1 1/2-inch-long strip of zest, then julienne the zest.)

  2. Place 1 tablespoon of the reserved lemon juice in a small bowl, add 1 cup powdered sugar, and stir until thick, smooth, and just barely pourable, adding more lemon juice 1 teaspoon at a time as needed. You may not use all of the lemon juice. Spoon the glaze over the cake and sprinkle with the zest. Let sit until the glaze is set, at least 15 minutes, before slicing and serving.


Bundt pan size: This recipe calls for a 10-cup Bundt pan. If you are unsure of the size of your pan, measure the amount of water it takes to fill the pan.

Storage: Once the glaze is set, wrap the cake tightly in plastic wrap and store at room temperature for up to 4 days. Alternatively, wrap in aluminum foil and freeze for up to 3 months.

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