Moist, flavorful and utterly delicious, this Lemon Blueberry Pound Cake is a healthy dessert that’s perfect any time. Bursting with fresh blueberries and bright lemon, it’s lightly sweetened without refined sugars — truly the best lemon pound cake.
If you want a lemony treat to celebrate spring, this lemon pound cake hits the mark. It carries a balanced lemon flavor, a tender crumb and a melt-in-your-mouth texture. Each slice tastes like a burst of sunshine — bright, fresh and comforting all at once.
Although I adore anything lemon, my husband usually isn’t a fan of lemon desserts. Somehow this Lemon Blueberry Pound Cake (and a few other favorites) wins him over every time. The combination of zesty lemon and juicy blueberries has wide appeal, even to those who think they don’t like lemon.
The cake’s appeal goes beyond flavor — it’s made with wholesome ingredients so you can enjoy it without guilt. Using whole grain flour, Greek yogurt and coconut oil creates a satisfying, more nutritious version of a classic pound cake while keeping the texture tender and moist.
One reason we always swoon over this cake is the aroma. While it bakes, the citrus fragrance fills the house and everyone drifts into the kitchen. More often than not we end up eating a slice (or three) straight from the pan — indulgent and delicious, yet comfortingly wholesome.
This pound cake is also wonderfully simple to prepare. If you want a quick weekday treat or an impressive but easy dessert for guests, this loaf delivers. It pairs beautifully with coffee and makes a lovely centerpiece for gatherings or a thoughtful addition to holiday brunches and Mother’s Day.
How to make this delicious lemon pound cake
The recipe uses a handful of simple, healthy ingredients:
- Whole grain flour: Spelt whole grain flour gives the cake a nice texture and added nutrients; you can substitute wheat flour if needed. Using ancient grains like spelt adds flavor and nutritional value.
- Greek yogurt: Adds richness, a pleasant tang and helps keep the cake moist.
- Coconut oil: A healthier alternative to refined oils; it adds tenderness and flavor when used in baking.
I sweeten the cake with pure maple syrup, which is gently sweet and doesn’t overpower the lemon. Combined with the wholesome base ingredients, maple syrup keeps this loaf refined-sugar-free and satisfying.
The stars here are bright lemon and antioxidant-rich blueberries. I like to use organic, unwaxed lemons so I can include fresh zest — nothing replaces that vibrant lemon aroma and flavor. The blueberries add pops of freshness in each bite, creating a delightful contrast to the citrus.
This Lemon Blueberry Pound Cake is a spring must-try: fragrant, tender and perfectly balanced. It’s hard to resist its scent, texture and taste, and it’s sure to be a hit on any dessert table. I plan to bake it all through spring and summer.
If you love pound cakes, other favorites include Double Chocolate Banana Cake, Pumpkin Loaf Cake and Gingerbread Loaf Cake.
Enjoy!
Recipe
Lemon Blueberry Pound Cake
Ingredients
- 1 ¾ cups whole grain flour (I used spelt)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs
- ½ cup Greek yogurt
- ⅓ cup extra virgin coconut oil, melted and cooled
- ½ cup pure maple syrup
- 1 teaspoon vanilla extract
- 2 teaspoons lemon zest
- 2 tablespoons lemon juice
- 1 cup blueberries
Instructions
- Preheat oven to 350°F (176°C). Grease and flour an 8x4x2-inch loaf pan.
- In a large bowl whisk together the flour, baking powder, baking soda and salt. Set aside.
- In a separate bowl whisk eggs, Greek yogurt, coconut oil, maple syrup, vanilla, lemon juice and lemon zest until combined. Stir in the dry ingredients and mix until just combined.
- Gently fold the blueberries into the batter.
- Pour batter into the prepared loaf pan and bake about 50 minutes, or until a toothpick inserted into the center comes out clean. Cool before slicing.
Notes
Measurements use US cup (240 ml). Store leftover cake at room temperature for up to 4 days or freeze for up to 3 months.
For an extra tender crumb combine flours: 1 cup whole grain spelt + ¾ cup white spelt flour.
Nutrition
Serving: 1 slice | Calories: 171 kcal | Carbohydrates: 24 g | Protein: 4 g | Fat: 7 g | Saturated Fat: 5 g | Cholesterol: 27 mg | Sodium: 112 mg | Potassium: 125 mg | Fiber: 2 g | Sugar: 9 g
Keyword: lemon blueberry loaf cake, lemon blueberry pound cake, lemon pound cake, pound cake recipe
Tried this recipe? Don’t forget to rate it and leave a comment. I’d love to hear what you think.
Disclaimer: Nutritional information is approximate and calculated using online tools; actual values may vary.
Xoxo, Natalie
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