This moist and delicious Lemon Blueberry Poundcake is the perfect mid-afternoon snack! Moist Lemon poundcake with bright flavor from the blueberries covered in a delicious lemon glaze.

Spring is one of my favorite times of the year. I love the change from the stillness of winter to the bursting with life that springtime brings. Spring baking is fun because it is a time that you bring the brightness of the changing weather inside. The freshness that lemons and blueberries have is a perfect way to do this!

Key Ingredients in Lemon Blueberry Poundcake

One of the reasons I love this recipe so much is that you only need a few ingredients. The batter is easy to whip up, then it’s off to the oven!

Softened butter

Softened butter is the key to any great pound cake recipe. I usually let mine set out on the counter 30 minutes - 1 hour before I am ready to start baking.

I use unsalted butter for all of my baking because that way I can control how much salt I’m putting in my baked goods.

Lemon

I love lemon desserts and they are the star of this pound cake. When I first made this recipe a few years ago, my older sister was a little skeptical that it would be good because she’s not a fan of lemon desserts. However, she has been the biggest fan in my family of this poundcake since trying it!

This recipe calls for the zest of a whole lemon. I love to use a Microplane for this because it grates the zest very small so that you are not biting into large chunks of lemon zest.

Buttermilk

Buttermilk makes this pound cake very moist. I don’t buy buttermilk at the store, so I usually add a few tablespoons of lemon juice to whatever amount of the buttermilk the recipe calls for. In this recipe, I used ½ cup of whole milk and the juice of half a lemon or 2 tablespoons of lemon juice.

Blueberries

Blueberries are one of my favorite fruits and they pair so well with lemon! I almost always use frozen blueberries. They are convenient and I love the color they give the finished pound cake.

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Tools you may need:

Large mixing bowl

Microplane, to grate the lemon zest.

Loaf pan, mine is 9.5 x 5 inches.

Parchment paper, for easy cleanup.

Whisk or sift, to remove lumps in the powdered sugar.

How to Make Lemon Blueberry Poundcake

Preheat the oven to 350 degrees. Line a loaf pan with parchment paper.

In a large mixing bowl, cream together the butter and sugar until light and fluffy, 2 - 3 minutes.

Add in the zest of a whole lemon, vanilla extract, and eggs. Stir until well incorporated.

Poundcake ingredients in a bowl with eggs

Next, add the juice of half a lemon to the whole milk, then set aside.

In a medium-sized bowl, combine the all-purpose flour, baking powder, and salt.

Flour mixture, egg mixture, and frozen blueberries on a table.

Fold in half of the flour mixture into the butter/ sugar/ egg mixture. Fold until the flour is almost gone, then add in half of the buttermilk. Repeat with remaining flour and buttermilk. Don’t overmix!

Next, fold in the frozen blueberries, the batter will be stiff, that’s ok!

Pound cake batter in a loaf pan on the table.

Spoon the batter into a parchment paper-lined loaf pan. Spread the batter evenly, and bake for 50 - 60 minutes, or until the top of the poundcake is golden brown and a toothpick when inserted in the middle comes out clean. Allow it to cool for 1 hour.

How to Make the Lemon Glaze:

In a medium-sized mixing bowl, sift or whisk the powdered sugar to remove any lumps. Next add the vanilla extract, lemon juice, and a pinch of salt. Slowly add in the milk until the glaze has reached your desired consistency.

Once the pound cake is cooled, drizzle the glaze over top. Allow it to harden. Enjoy a slice of the Lemon Blueberry poundcake with your favorite hot drink!

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