Lemon Blueberry Pound Cake – Easy Gluten-Free Treat

Bright, zesty, and bursting with fresh blueberries, this lemon blueberry pound cake recipe is the kind of feel-good dessert that instantly lifts your mood. Whether you’re baking for brunch, a backyard gathering, or just craving something sunny on a quiet Sunday, this gluten-free twist on classic pound cake hits all the right notes. It’s tender yet sturdy, sweet but balanced, and—best of all—easy enough for any home baker to master. In this guide, you’ll learn how to make the ultimate lemon blueberry pound cake step-by-step, plus get tips for storage, substitutions, and a dreamy lemon glaze to finish it off.

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Why Lemon Blueberry Pound Cake Is a Summer Must-Bake

The Memory That Started It All

If you’re anything like me, the scent of vanilla and sugar wafting through the kitchen brings instant joy. I still remember standing on a chair in my grandmother’s tiny kitchen, watching her beat eggs into a golden cake batter by hand. That summer, we picked blueberries in the morning and baked in the afternoon, turning sunshine and citrus into something that felt like magic.

This lemon blueberry pound cake brings me right back. It’s the kind of recipe that doesn’t just taste good—it tells a story. A story of warm kitchens, blue-stained fingers, and shared slices on the back porch.

But unlike the pound cakes of my childhood, this one is completely gluten-free. I’ve tested and tweaked it to make sure the texture is just right—moist, tender, and rich, with no one ever guessing it skips the gluten.

A Fresh Take on a Classic (That’s Gluten-Free!)

There’s something timeless about the pairing of lemon and blueberries. Tart meets sweet, bright meets juicy. But what makes this lemon blueberry pound cake recipe stand out is its structure—achieved with a gluten-free flour blend that doesn’t compromise on flavor or crumb.

I’ve included all my favorite tricks to make it foolproof: how to prevent your blueberries from sinking, how to get the most lemon flavor without making it sour, and exactly when to glaze for that picture-perfect finish. You might also love the way this cake contrasts with my blueberry chiffon cake—light, airy, and just as summery. If you’ve been searching for a lemon blueberry pound cake that’s gluten-free and unforgettable, this is the one.

What You’ll Need for the Perfect Lemon Blueberry Pound Cake

Fresh, Flavorful Ingredients of Blueberry Lemon Pound Cake

The best lemon blueberry pound cake starts with quality ingredients—and yes, that includes the flour. Since this version is gluten-free, choosing the right flour blend is essential. I recommend using a 1:1 gluten-free flour mix that contains xanthan gum, which helps mimic the structure of traditional flour. If your blend doesn’t include it, just add ½ teaspoon to ensure a tender, cohesive crumb.

Here’s what else you’ll need:

• Milk – Whole milk or your favorite dairy-free alternative both work beautifully. It’s mixed with lemon juice and zest to create a homemade buttermilk substitute.
• Lemon zest & juice – Use two large lemons and zest them before juicing—zesting after is nearly impossible.
• Gluten-free flour – Measure carefully using the spoon-and-level method.
• Baking soda & salt – These ensure proper lift and flavor balance.
• Blueberries – Fresh berries bring the brightest flavor, but frozen ones are a great too. Don’t defrost; just toss them in flour.
• Unsalted butter – Room temperature for easy creaming.
• Granulated sugar – For sweetness and texture.
• Eggs – Add richness and structure.
• Confectioners’ sugar – For the glaze.

To make the glaze, combine powdered sugar with freshly grated lemon zest and a splash of lemon juice. It should be pourable, like honey—not too thin or it’ll run right off.

Prep First, Bake Blueberry Lemon Pound Cake Happily Later

A smooth baking process starts with thoughtful prep. Before mixing anything, zest and juice your lemons. In a small bowl, whisk together the milk, lemon zest, and lemon juice—this will curdle slightly and mimic buttermilk. Set it aside while you prep the rest.

If you’re looking for a portable version, check out my blueberry cake donuts—they’re just as zesty and perfect for breakfast on the go.

Next, whisk together your dry ingredients: gluten-free flour, baking soda, and salt. In a separate small bowl, toss your blueberries with 1 teaspoon of flour. This step helps prevent them from sinking to the bottom during baking.

If you’ve ever wondered why gluten-free cakes sometimes fall flat, it’s usually in the prep—so don’t skip these early steps.

Once your ingredients are set, you’re ready to move on to the best part: baking.

How to Bake the Best Lemon Blueberry Pound Cake

Mixing with Precision

Let’s get into the heart of the recipe: baking. This lemon blueberry pound cake recipe follows a classic method with a few crucial gluten-free tweaks to ensure perfect texture.

Begin by setting your oven to 350°F and positioning the rack in the center. Lightly coat a 9×5-inch metal loaf pan with nonstick spray, place a sheet of parchment paper on the bottom, then give it another quick spray to ensure easy release. This guarantees a smooth release.

In the bowl of a stand mixer fitted with a paddle attachment (or using hand beaters), cream the unsalted butter and granulated sugar together on medium speed for 2 to 3 minutes, until light and fluffy. Don’t rush this—proper creaming adds air and structure to your gluten-free recipe for blueberry lemon pound cake.

Use a spatula to scrape the bowl’s sides, then add the eggs one at a time, blending thoroughly after each addition. This ensures even texture and prevents a greasy batter.

Now lower the speed. Add ⅓ of the dry flour mixture, followed by half the lemon-milk mixture you made earlier. Mix gently. Repeat with another ⅓ of the flour, the remaining lemon mixture, and finally the last of the flour. Scrape the bowl and mix just until everything is fully incorporated.

Folding & Baking Lemon Blueberry Pound Cake Recipe

Once the batter is smooth, it’s time for the blueberries. Gently fold in your flour-coated blueberries. Folding (not stirring) helps keep the berries intact and evenly distributed, preventing that dreaded bottom-sinking. For a swirl effect, take a peek at my blueberry swirl honey pound cake variation—it’s absolutely stunning.

Transfer the batter to your greased loaf pan, spreading it evenly on top. Bake for 50 to 60 minutes, or until the surface is golden and a toothpick inserted in the middle comes out clean.

Let the cake cool in the pan for 10 minutes, then carefully turn it out onto a wire rack to cool completely before glazing.

Bringing It All Together – Glaze, Serve, Store

The Lemon Glaze That Seals the Deal

Once your recipe for blueberry lemon pound cake is completely cool, it’s time for that luscious glaze that adds sparkle, tang, and a touch of elegance. This glaze is simple but elevates the entire cake—don’t skip it!

In a small bowl, whisk together:

• ¾ cup confectioners’ sugar
• ¼ teaspoon lemon zest
• 1½ tablespoons fresh lemon juice

The texture should be thick but pourable—about the consistency of molasses or honey. If it’s too runny, add a little more sugar. Too thick? Add a drop more lemon juice. You want it to drip slowly over the cake, clinging just enough to set in soft, glossy ribbons.

Transfer the cake to a serving plate and drizzle the glaze over the top, letting it gently drip down the edges. Allow it to rest for 10–15 minutes so the glaze can set before slicing. The glaze adds brightness and locks in moisture, making every bite of this lemon blueberry pound cake recipe absolutely irresistible.

Want to switch it up? You can always substitute half the lemon juice with vanilla or almond extract for a twist. I’ve tested a citrus-vanilla version that was especially lovely with afternoon tea.

If you’re looking for something with a crunchier top, my blueberry butter cake crumble might be your next favorite.

How to Store & Experiment With This Recipe

This gluten-free lemon blueberry pound cake stays moist and flavorful for days—if it lasts that long! After the glaze sets:

• Store at room temperature in an airtight container or wrapped in plastic for up to 3 days.
• Freeze (without glaze) for up to 3 months. Wrap tightly in foil or plastic, or place in a freezer-safe bag. Thaw overnight on the counter, then glaze before serving.

Want to make it your own? Try these variations:

• Swap the fruit: Use raspberries, blackberries, or a mix of summer berries.
• Mini loaves or muffins: Divide the batter for faster bake time and easy gifting.
• Top with yogurt drizzle: For a tangy, breakfast-style version.

FAQs About Lemon Blueberry Pound Cake

Conclusion:

There’s something magical about baking a lemon blueberry pound cake from scratch—especially when it’s gluten-free and no one can tell. From the zesty scent that fills the kitchen to the golden crumb speckled with juicy blueberries, this cake brings back memories while making new ones. Whether you’re serving it at brunch, gifting it to a friend, or enjoying a slice with tea, this recipe is a keeper. Don’t forget the glaze—it ties everything together with a citrusy kiss. Bake it once, and you’ll be hooked. Discover even more delicious recipe ideas on HomemadeCake’s Pinterest, and stay in the loop with our newest creations by following us on HomemadeCake’s Medium.