Lemon Blueberry Pound Cake Loaf: Bright, Moist, and Perfect for Every Occasion

Every spring and summer, I find myself craving the kind of treat that’s as bright and joyful as the season itself. Enter the Lemon Blueberry Pound Cake Loaf a classic bake that’s sweet, tangy, and bursting with juicy blueberries in every bite. Whether you’re serving it for brunch, gifting it to a friend, or enjoying a thick slice with your afternoon tea, this loaf always gets rave reviews. The sunny zing of fresh lemon and the pop of blueberries are pure magic, and that sweet, drippy lemon glaze on top? Irresistible. Let me show you why this easy recipe is the loaf you’ll want to make on repeat!

this Recipe

What Is Lemon Blueberry Pound Cake Loaf?

Lemon Blueberry Pound Cake Loaf is a moist, buttery cake made in a loaf pan, featuring the bright flavors of lemon zest and juice, plus fresh (or frozen) blueberries scattered throughout. True to its pound cake roots, this loaf is rich and tender, yet it’s lightened with citrus and fruit. It’s finished with a simple lemon glaze that seeps into the cake, adding even more flavor and a pretty, bakery-style finish. Each slice delivers the perfect balance of sweet and tart, making it ideal for breakfast, dessert, or any time in between.

Why You’ll Fall in Love with This Recipe

There’s so much to love about this loaf, but here’s what makes it extra special:

• Moist & Tender Crumb: The buttery batter and blueberries keep every bite soft and rich.
• Bursts of Blueberry: Sweet berries are distributed throughout, so every slice has plenty of fruit.
• Bright Lemon Flavor: Both zest and juice infuse the cake and the glaze, for a true citrus punch.
• Simple, No-Fuss Bake: No mixer needed and easy to pull together with pantry staples.
• Stays Fresh for Days: Actually gets even better after a day or two, as the flavors meld.
• Versatile: Serve for brunch, snack, dessert, or as a showstopper at gatherings.

How Does Lemon Blueberry Pound Cake Loaf Taste?

Close your eyes and imagine: a forkful of buttery, melt-in-your-mouth pound cake, bursting with juicy blueberries and fragrant lemon. The lemon is vibrant but never overpowering—more like a gentle sunshine that brightens the whole loaf. The blueberries provide little pockets of jammy sweetness, while the lemon glaze seeps into the top, creating a sweet, slightly tangy finish that makes each slice feel special. It’s a treat that tastes like summer and always leaves you wanting another slice.

Health & Ingredient Benefits

While pound cake is a classic comfort bake, you still get some benefits from its wholesome ingredients:

• Blueberries: Packed with antioxidants, vitamin C, and fiber good for the heart and the immune system.
• Lemon: Delivers vitamin C and a refreshing boost, with natural flavor.
• Greek Yogurt or Sour Cream: Adds protein and ensures a super moist crumb.
• Eggs: Provide structure and richness.
• Butter: Classic pound cake richness, with flavor that can’t be beat.
• No Artificial Flavors: Real citrus and real fruit do all the work.

Ingredients You’ll Need

Gather these for the perfect Lemon Blueberry Pound Cake Loaf:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs, room temperature
• 1/2 cup Greek yogurt or sour cream, room temperature
• 1 tablespoon lemon zest (from 1 large lemon)
• 1/4 cup fresh lemon juice (from 1–2 lemons)
• 1 teaspoon vanilla extract
• 1 cup fresh or frozen blueberries
• 1 tablespoon flour (for tossing blueberries)

For the Lemon Glaze:

• 1 cup powdered sugar
• 2–3 tablespoons fresh lemon juice
• 1/2 teaspoon lemon zest (optional, for extra punch)

Tools You’ll Need

You only need simple tools to bake this beautiful loaf:

• 9×5-inch loaf pan
• Mixing bowls
• Whisk and rubber spatula
• Zester or microplane
• Measuring cups and spoons
• Cooling rack
• Parchment paper (optional, for easy removal)

Optional Substitutions & Additions

You can easily make this loaf your own! Try:

• Frozen Blueberries: No need to thaw—just toss with flour and fold in.
• Orange or Lime: Swap lemon for orange or lime for a different citrus vibe.
• Dairy-Free: Use dairy-free yogurt and vegan butter.
• Add Crunch: Top with sliced almonds or a sprinkle of coarse sugar before baking.
• Lighter Version: Substitute half of the butter with unsweetened applesauce.

How to Make Lemon Blueberry Pound Cake Loaf

1. Prep: Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
2. Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, and salt.
3. Cream Butter & Sugar: In a large bowl, beat softened butter and sugar together until light and fluffy.
4. Add Eggs: Beat in eggs, one at a time, mixing well after each.
5. Add Yogurt, Lemon, & Vanilla: Stir in Greek yogurt (or sour cream), lemon zest, lemon juice, and vanilla until smooth.
6. Combine: Gently fold dry ingredients into wet ingredients until just combined—do not overmix.
7. Prepare Blueberries: Toss blueberries with 1 tablespoon flour, then gently fold into batter.
8. Bake: Pour batter into prepared loaf pan. Bake 50–60 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
9. Cool: Let loaf cool in pan for 10–15 minutes, then transfer to a wire rack to cool completely.
10. Glaze: Whisk together powdered sugar, lemon juice, and zest. Drizzle glaze over cooled loaf and let set before slicing.

What to Serve with Lemon Blueberry Pound Cake Loaf

This loaf is the star of any brunch or snack table! Try serving it with:

• Fresh berries and whipped cream
• Lemon curd or blueberry preserves
• A hot cup of coffee or iced tea
• Greek yogurt and honey
• A dusting of powdered sugar for extra flair

Tips for Success

• Don’t Overmix: Stir gently for a tender crumb.
• Room Temperature Ingredients: Ensures a smooth, even batter.
• Toss Blueberries in Flour: Prevents sinking during baking.
• Line Your Pan: Parchment makes it easy to lift out the loaf.
• Cool Before Glazing: If the loaf is warm, the glaze will melt off.

Common Mistakes to Avoid

• Overbaking: Check at 50 minutes—overbaking dries out the loaf.
• Blueberries Sinking: Always toss with flour to help suspend in batter.
• Cutting Too Soon: Let cool completely for clean slices.
• Using Bottled Juice: Fresh lemon juice has the best flavor and aroma.

How to Store & Reheat

• Store: Wrap cooled loaf tightly in plastic wrap. Store at room temperature for up to 3 days or refrigerate for up to a week.
• Freeze: Wrap slices or whole loaf tightly and freeze up to 3 months. Thaw at room temp.
• Reheat: Warm individual slices for 10 seconds in the microwave for a just-baked feel.

Frequently Asked Questions

Can I use frozen blueberries?
Yes! Add them frozen (do not thaw) and toss in flour before folding into batter.

What if I don’t have Greek yogurt?
Sour cream or regular plain yogurt work well.

Can I make this gluten-free?
Yes, use a 1:1 gluten-free flour blend.

Why did my loaf sink in the middle?
Usually from underbaking or overmixing; check doneness and stir batter gently.

Can I double the recipe?
Yes, bake in two loaf pans or a 9×13-inch pan for a cake version.

Nutritional Info (approximate per slice, 10 slices)

• Calories: 265
• Fat: 10g
• Saturated Fat: 6g
• Carbohydrates: 39g
• Sugar: 24g
• Fiber: 1g
• Protein: 4g
• Sodium: 160mg

Conclusion

Lemon Blueberry Pound Cake Loaf is the ultimate spring-summer bake: bright, rich, and loaded with the best flavors of the season. It’s simple enough for a weekday treat, yet special enough to share at any celebration. With its tender crumb, fresh berries, and zesty glaze, this loaf is guaranteed to put a little sunshine on your table any time of year!

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August 4, 2025 by Melissa