Lemon Blackberry Pound Cake

Moist, lemony pound cake with blackberries inside, all topped with a glaze that stays on even after you slice the cake. You’ll love this blackberry lemon pound cake for dessert, a snack, or ahem… breakfast.

It’s perfect for berry season, or you can make it with frozen blackberries any time of year.

Close-up of a blackberry lemon pound cake slice with white glaze and visible blackberry pieces, with a soft-focus background.

Blackberry Lemon Pound Cake

Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Serving Size 8 slices



  • ½ cup unsalted butter softened to room temperature
  • 1 cup granulated sugar
  • 2 large eggs room temperature
  • 1 teaspoon baking powder
  • cups all-purpose flour
  • ½ teaspoon salt
  • ½ cup milk room temperature
  • 1 teaspoon lemon zest optional
  • 1 teaspoon lemon juice optional
  • 1 cup whole blackberries fresh or frozen,cut in half if large


  • 1 teaspoon lemon juice
  • 1 cup powdered sugar


  • Preheat Oven: Set your oven to 350°F with the rack in the center. Grease a loaf pan (either 8.5 x 4.5 inches or 9 x 5 inches) with shortening and dust with flour, or use non-stick cooking spray with flour.
    An empty, greased loaf pan on a wooden table with a lemon and blackberries nearby, prepping for baking.
  • Cream Butter and Sugar: Cream the butter and sugar together on medium-high for 3-5 minutes until light and fluffy. Add the eggs, one at a time, mixing on medium.
    Creamy pound cake batter in a mixing bowl with a wooden spoon, prepped for blackberries to be added
  • Mix Dry Ingredients: In a separate bowl, mix the flour, salt, and baking powder. Add this mix to the butter mixture on low speed, 1/3 at a time, alternating with the milk.
    Fluffy, creamed butter and sugar mixture in a light blue mixing bowl, with a wooden spoon, ready for other ingredients
  • Add Blackberries: Gently fold in the blackberries (and lemon juice and zest, if using) by hand. Transfer the batter to the prepared loaf pan.
    Mixing bowl with blackberry lemon pound cake batter, blackberries dusted with flour on top, ready to be folded into the mix.
  • Bake: Bake for 45 minutes, or until a toothpick inserted into the cake comes out clean or with a few moist crumbs.
    Freshly baked blackberry lemon pound cake in a loaf pan, showing a golden-brown crust on a wooden countertop.
  • Cool. Allow to cool in the pan for 15 minutes, then turn out onto a cooling rack and cool for 1 hour.
  • Add glaze. Mix glaze in small bowl and pour on cake. Let set before slicing.
    A small bowl of white glaze with a whisk, ready to be drizzled over the cake, beside a whole lemon on a wooden surface.


All ingredients, especially butter and eggs, should be at room temperature for even mixing.
Don’t overmix the batter to keep the cake texture light and fluffy.
Dusting the blackberries with flour prevents them from sinking to the bottom of the cake.
Allow the cake to cool completely before applying the glaze for a beautiful finish.
Calories: 367kcal | Carbohydrates: 59g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 73mg | Sodium: 222mg | Potassium: 69mg | Fiber: 1g | Sugar: 41g | Vitamin A: 439IU | Vitamin C: 1mg | Calcium: 62mg | Iron: 1mg

This from-scratchh dessert is a perfect treat for any occasion. It combines the zesty tang of lemon with the sweet, lush flavor of blackberries in a rich, buttery cake.

Sliced blackberry lemon pound cake with a white glaze on a wooden cutting board, garnished with lemon slices in the background.

🥣 important tools and ingredients

Just basic ingredients plus a few fresh fruits.

  • Unsalted Butter. I use unsalted butter is crucial for a controlled, rich flavor without excess salt. In a pinch, use salted and reduce the salt by 1/4 teaspoon.
  • Blackberries. You can find these in the produce section. You can use fresh or frozen, but fresh blackberries provide a more vibrant flavor and texture.
  • Lemon Zest. Fresh lemons from the produce section add a bright, citrusy depth to the cake when you use their zest.
  • Milk. Milk adds moisture and richness to the batter. This contributes to the cake’s tender crumb.
Ingredients for blackberry lemon pound cake laid out on a table, including lemons, blackberries, flour, sugar, butter, and eggs.

  • Loaf Pan. An 8.5 x 4.5 inches or 9 x 5 inches loaf pan is essential for achieving the perfect shape and even baking of the pound cake.
  • Mixer. A hand or stand mixer is crucial for creaming butter and sugar together. This creates a light, fluffy texture in the cake.
  • Mixing Bowls. You need separate bowls to combine dry ingredients. Mix the wet ingredients in a separate bowl to ensure even distribution and a smooth batter.
  • Measuring Cups and Spoons. Accurate measuring tools are vital for ensuring the correct proportions of ingredients. This is key to the recipe’s success.
  • Spatula. A spatula is necessary for folding in the blackberries. It maintains their integrity and ensures even distribution in the batter.
  • Cooling Rack. After baking, you need a cooling rack to allow air circulation around the cake. This prevents the cake from becoming soggy.

With these essentials ready, let’s move on to some helpful tips. They will make your baking experience even smoother and more enjoyable!

✨ Tips for the best pound cake

Room Temperature Ingredients:. Ensuring ingredients like butter, eggs, and milk are at room temperature is crucial. It improves the mixing process, resulting in a smoother batter and a more baked cake.

Gentle Berry Incorporation: When folding in blackberries, be gentle to avoid crushing them. This preserves their shape and prevents the batter from turning purple.

Testing for Doneness: Instead of relying on a toothpick test, press the top of the cake. It should spring back when it’s cooked.

Preventing Berry Sinkage:. If you’re worried about the blackberries sinking to the bottom, coat them in flour. Then, fold them into the batter. This helps suspend them in the mix.

Zest Without Bitterness:. When zesting the lemon, avoid the white pith beneath the yellow skin; it’s bitter. You should only use the outermost, colored part of the peel.

Glaze Consistency:. For the glaze, adjust the consistency with more lemon juice or powdered sugar. It should be pourable but thick enough to set on the cake.

Serving Suggestion:. Serve the cake slices with a dollop of whipped cream or a scoop of vanilla ice cream. This will make the dessert extra indulgent.

Storing the Cake:. Store any leftovers in an airtight container at room temperature for up to 3 days. For longer freshness, put them in the refrigerator.

🥫 Storage and make ahead instructions

This cake won’t keep as long as some others because blackberries are so large and keep so much of their moisture after baking.

  • Room Temperature Storage: Keep the cake in an airtight container at room temperature. It should stay fresh for up to 3 days. Avoid storing it in a warm or humid area, as this can speed up spoilage.
  • Refrigeration:. For longer storage, wrap the cake in plastic wrap or place it in an airtight container. Then, refrigerate it. This will extend its freshness for up to a week. Remember to bring it to room temperature before serving for the best flavor and texture.
  • Freezing Instructions:. To freeze the cake, wrap it in plastic wrap and then in aluminum foil. You can freeze it whole or slice it and freeze individual pieces. Make sure to label it with the date. You can freeze it for up to 3 months. Thaw it in the refrigerator overnight or at room temperature for a few hours before serving.
  • Note on Glaze: If you’ve already applied the glaze, freezing might affect its texture. For best results, freeze the cake without the glaze and add it after thawing.

Can I use frozen blackberries instead of fresh?

Yes, you can use frozen blackberries. You can also use a triple berry frozen blend.

What can I use if I don’t have a loaf pan?

If you don’t have a loaf pan, you can use a similar-sized baking dish, like a square or round cake pan. Keep in mind that this might change the baking time, so keep an eye on the cake.

Can I make this cake gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Make sure it’s a 1:1 substitute to ensure proper consistency.

Is it necessary to add the lemon zest and lemon juice?

The lemon zest and juice are optional. They add a refreshing citrus flavor that complements the blackberries. If you prefer a more subtle lemon flavor or don’t have lemons on hand, you can omit these ingredients.

When is the cake done baking?

When the center of the cake allows a toothpick to come out clean or with a few moist crumbs attached, it’s done. Also, the top should spring back when pressed.

Can I make this cake in advance?

Yes, you can bake the cake a day in advance. store it in an airtight container at room temperature and add the glaze before serving.

How can I prevent the glaze from running off the cake?

Ensure the cake is completely cool before applying the glaze. If the glaze is too thin, add more powdered sugar to thicken it. This will help it stay on the cake rather than running off.

❤️ More summer berry recipes you’ll love

Berry desserts are some of the best. Here are some of my favorites that use blackberries or others.

I hope you enjoy this moist and delicious pound cake that’s from scratch but still easy to make.

A loaf of blackberry lemon pound cake with a cut section showing juicy blackberries inside, on a wooden surface with a window in the background.
Lemon Blackberry Pound Cake
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