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Blueberry Lemon Pound Cake

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Blueberry Lemon Pound Cake recipe |

My Blueberry Lemon Pound Cake is a quick and easy one bowl loaf cake recipe that showcases one of my favorite flavor combinations for spring and summer!

Blueberry Lemon Pound Cake

I don’t know about you but I can’t resist the combination of blueberries and lemon, it’s such a juicy, bright pairing, and they bring out the best in each other in this delicious pound cake. I’ve used the same flavor combination in my Blueberry Lemon Bars, my Blueberry Lemon Shortcake, and one of my all time favorites, my Blueberry Zucchini Snack Cake with lemon Buttercream.

Blueberry Lemon Pound Cake with fresh blueberries

Blueberries are plentiful and cheap in the summer, so this will be our breakfast for the next couple of days, and I wouldn’t be surprised if it makes another appearance around here pretty soon. It also makes a great snack, or a lovely dessert served warm with a scoop of vanilla ice cream.

A blueberry lemon pound cake with glaze and fresh blueberries

I love quick breads that use oil rather than butter because they’re so easy to throw together. No waiting for a stick of butter to soften on the counter ~ grab a bowl and a whisk and you’re good to go with this one! The hardest part is waiting while it bakes!

Reader Rave ~

“Made this last night and subbed sour cream for the yogurt like you suggested. Huge hit!
I love simple recipes that you can whip up in one bowl with a whisk and not have to dirty half the kitchen. Thank you!”  ~ Jay

Blueberry Lemon Pound Cake |
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2.96 from 23 votes

Blueberry Lemon Pound Cake

Blueberry Lemon Pound Cake is a quick and easy one bowl loaf cake recipe that showcases one of my favorite flavor combinations for spring and summer!
Course Breakfast, Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 50 minutes
Yield 8 - 10 servings


  • 1/2 cup vegetable oil
  • 2 large eggs
  • 2 tsp vanilla extract
  • 1 cup sugar
  • 1 cup Greek yogurt
  • juice of 1 lemon
  • 2 cups all-purpose flour plus 1 Tbsp extra for tossing with the blueberries
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 1/4 cup blueberries


  • 1 1/2 cups confectioner's sugar
  • Lemon juice


  • Set oven to 350F
  • Lightly spray a standard 9x5 loaf pan.
  • Whisk together the oil, eggs, vanilla, sugar, yogurt, and lemon juice.
  • Add the flour, baking powder, and salt, and blend well.
  • Toss the blueberries with 1 tablespoon of flour, and fold them into the batter.
  • Turn the batter into the pan and bake for 50-60 minutes, or until risen and done in the center, check with a toothpick.
  • Let the cake cool before glazing.
  • To make the glaze mix enough lemon juice with the sugar to make a spreadable consistency, start with 3 tablespoons.. Use more lemon juice to thin it, or add sugar to thicken.

make my blueberry lemon pound cake your own ~

  • This cake would work well with a variety of summer berries–try blackberries or raspberries instead of the blueberries!
  • You can also play with the flavoring in the glaze–vanilla or almond extract would be a nice addition, and you can thin it with a little milk or cream instead of the lemon juice if you prefer.
  • To make a richer cake, use sour cream instead of the yogurt.
  • If you want to make this cake ahead, wrap it well in plastic and wait to glaze it until you are ready to serve.



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    Please rate this recipe!

  • Reply
    Shelly Ficerai
    March 10, 2019 at 5:25 am

    I have frozen mulberries from last summer. Can I use them in this recipe? If so, should I thaw them first or use frozen? Thanks

    • Reply
      March 10, 2019 at 8:38 am

      You could, and I would use them from frozen. That sounds delicious!

      • Reply
        March 11, 2019 at 7:00 pm

        Ok great thanks! I will report how it goes.

  • Reply
    October 31, 2017 at 1:10 pm

    can you make this into mini loaves? if so temp and time? im loving all your recipes!!!

    • Reply
      October 31, 2017 at 4:18 pm

      You can certainly bake this in mini loaf pans, Sandi, at the same temp, for maybe 30 minutes, give or take. Check on the earlier side, though, in case your oven temperature is off.

      • Reply
        November 1, 2017 at 2:29 pm

        I made your cranberry bars today they were beautiful and delicious!

  • Reply
    September 1, 2016 at 3:13 am

    Made this last night and subbed sour cream for the yogurt like you suggested. Huge hit!
    I love simple recipes that you can whip up in one bowl with a whisk and not have to dirty half the kitchen. Thank you!

    • Reply
      September 1, 2016 at 9:37 am

      Thanks Jay, I’m so glad you enjoyed it.

  • Reply
    August 17, 2016 at 8:53 pm

    Thank you for sharing your recipes! I’ve been baking different cakes and pound cakes from your website for like a week now and sending them to my parents-in-law who this I have a talent now! Obviously, I am not the talented one since all I do is follow your recipes 🙂
    Today is the turn to bake this beauty. I’m super excited to see how it turns out. One quick question though, with these ratios it seems like the batter will be very loose? Is that right? Thanks!

  • Reply
    July 19, 2016 at 6:42 pm

    I prefer butter. Is it a 1:1 conversion?

    • Reply
      July 19, 2016 at 8:24 pm

      I think you can do that, Andie, using the same amount of melted and cooled butter.

  • Reply
    June 25, 2016 at 11:18 am

    I just made this wonderful blueberry lemon pound cake exactly as the recipe said.
    It started to get brown on top after 30 minutes so I let it bake 5 more minutes.
    Tested it and it was done.
    The next time I make it I will add some spices to jazz it up.
    My friends enjoyed it soooo much. thank you.

  • Reply
    Laura | Tutti Dolci
    June 15, 2016 at 5:43 pm

    Such a dreamy pound cake, blueberry and lemon are the way to my heart. Must share this on FB tonight! 🙂

  • Reply
    June 14, 2016 at 10:22 pm

    I agree with you on oil vs butter, who wants to wait for butter to soften? 😉 This looks fabulous!

  • Reply
    Maggie @ Omnivore's Cookbook
    June 14, 2016 at 7:25 am

    Can’t believe the recipe is so simple yet it yields a perfect texture. Love the idea of using Greek yogurt and lemon juice. It’ll be dangerous to put this cake in the house, because the whole thing will be gone in a day!

  • Reply
    June 14, 2016 at 3:37 am

    Can I use frozen blueberries? I live in South Africa and it’s Winter right now. I need to make this pound cake a.s.a.p?

  • Reply
    Robyn @ Simply Fresh Dinners
    June 13, 2016 at 3:14 pm

    Oh my goodness, Sue. This is just so darn delicious looking! Lemon and blueberries are divine and always feel like such a special treat. LOVE this!

  • Reply
    June 13, 2016 at 7:38 am

    This pound cake looks delicious, love this combination and the fact that you used oil instead of butter.

  • Reply
    Jennifer @ Seasons and Suppers
    June 13, 2016 at 6:32 am

    Absolutely gorgeous and my favourite flavours, too! Shared!!

  • Reply
    Chris Scheuer
    June 12, 2016 at 5:17 pm

    You are truly the pound cake queen! I love everything about this beautiful, drool-worthy loaf. Well, everything except the fact that it’s here on my computer instead of here on my counter!

  • Reply
    June 12, 2016 at 1:21 pm

    Love the classic combination of lemons and blueberries …explosion of flavors! I also love the ease of making pound cakes. Thanks so much for sharing 🙂

  • Reply
    Georgina Ingham | Culinary Travels
    June 12, 2016 at 12:24 pm

    Pound cakes are so simple yet often so elegant too. They never lose their appeal. Love the blueberry addition.

  • Reply
    June 12, 2016 at 12:23 pm

    Oh boy! I’m a sucker for pound cake. Blueberry and lemon is a perfect flavor pairing. Beautiful photos.

  • Reply
    Emma @ Supper in the Suburbs
    June 12, 2016 at 11:47 am

    Mmmm you can’t beat a simple pound cake recipe! These blueberries look so plump and juicy too. Great recipe!

    • Reply
      June 12, 2016 at 12:25 pm

      These blueberries were plump, but I have to admit, I’m crazy-nuts for wild blueberries when I can find them.

  • Reply
    June 12, 2016 at 10:46 am

    Blueberries and lemon is one of the best combinations ever! I love pound cakes, they’re easy to make and perfect for breakfasts!

    • Reply
      June 12, 2016 at 11:42 am

      I think that’s why I make pound cakes over and over again, they are so easy, and there are so many ways to customize them.

  • Reply
    Tricia @ Saving room for dessert
    June 12, 2016 at 8:54 am

    What a perfect cake! I need to try the oil instead of butter trick and love the you have yogurt in the recipe too. AND … the cake is absolutely gorgeous and so are the photos 🙂 Sharing and pinning and wishing I had a great big slice! Those are some beautiful blue berries. Thanks for the recipe!

  • Reply
    [email protected]'s Recipes
    June 12, 2016 at 7:03 am

    I have been thinking to make a cake with blueberries…here you go, with this gorgeous blueberry pound cake..and paired so well with that sweet tangy lemon icing.

    • Reply
      June 12, 2016 at 8:17 am

      I’ve been seeing blueberries all over the place, I’m still baking with them!

  • Reply
    June 12, 2016 at 4:40 am

    This would be a perfect thing for breakfast!

    • Reply
      June 12, 2016 at 8:18 am

      I adore pound cake for breakfast, when I’m not having my green smoothie, of course 😉

  • Reply
    June 12, 2016 at 4:24 am

    Thank you for all these..I am fit to be tied to the oven for a bit today!