Lemon Blackberry Pound Cake for Any Season

Name: Lemon Blackberry Pound Cake for Any Season
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 1/2 cup (113g) unsalted butter, softened; 1 cup (200g) granulated sugar; 2 large eggs, room temperature; 1 tablespoon fresh lemon zest; 2 tablespoons fresh lemon juice; 1 teaspoon vanilla extract; 1 1/2 cups (190g) all-purpose flour; 1 teaspoon baking powder; 1/4 teaspoon salt; 1/2 cup (120g) Greek yogurt or sour cream; 1 cup (150g) fresh or frozen blackberries (if large, cut in half); 1 teaspoon flour (to toss with blackberries); 1/2 cup (60g) powdered sugar; 1–2 tablespoons lemon juice

Posted on May 15, 2025

This Lemon Blackberry Pound Cake is moist, buttery, and bursting with citrus flavor and juicy blackberries. It’s the perfect breakfast cake or afternoon treat—easy to make, full of fresh ingredients, and ideal for any season.

Breakfast

Difficulty

Easy

Prep time

15 minutes

Cooking time

55 minutes

Total time

1h10min

Servings

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There are recipes you bake once and forget. Then there are those you return to again and again—the kind of cakes that become part of your memories. For me, this Lemon Blackberry Pound Cake was one of those. I still remember the first time I made it. It was a warm Saturday morning in July, and the kitchen smelled like butter and citrus. I had just picked a handful of fresh blackberries from the market and had a couple of lemons that needed to be used. What came out of that experiment wasn’t just a cake—it was a revelation.

How a Simple Pound Cake Became a Favorite

I wasn’t trying to create something fancy. I just wanted a moist pound cake that felt like summer. I had baked classic pound cakes before, but they always leaned too heavy or too sweet. What I was craving was a balance—bright lemon flavor, juicy berries, and a texture that was rich but not overwhelming. The result? A lemon blackberry loaf cake that I now bake nearly every month, no matter the season.

This isn’t just a dessert—it’s the kind of cake that sits proudly on the table during brunch or becomes the first thing to disappear at a picnic.

Why You Need to Try This Lemon Blackberry Pound Cake

If you’re a fan of moist lemon cake, homemade blackberry desserts, or easy fruit pound cake recipes, this one checks every box.

Lemon adds brightness that cuts through the richness of the buttery batter.
Blackberries bring sweetness and moisture, creating jammy pockets in every slice.
The texture is dense but soft, with just the right amount of crumble.

Unlike typical loaf cakes, this one stays moist for days and actually tastes better after resting overnight. It’s also incredibly adaptable—you can use fresh or frozen blackberries, and it works beautifully as a base for other fruits like raspberries or blueberries.

Ingredients That Make the Difference

To make the best lemon blackberry pound cake, you’ll need a few pantry staples and some fresh produce:

Unsalted butter (room temperature) – for that classic pound cake richness
Granulated sugar – for sweetness and structure
Eggs – help bind the batter and give the cake lift
All-purpose flour – provides the base of the cake
Baking powder + salt – for rise and balance
Greek yogurt or sour cream – keeps the crumb tender and moist
Fresh lemon zest and juice – for real, vibrant lemon flavor
Fresh or frozen blackberries – folded in gently so they don’t break apart
Vanilla extract – enhances the fruity flavor and rounds out the lemon

I’ve tested this recipe over and over, and the combination of Greek yogurt and lemon is what takes it from good to unforgettable. It adds subtle tang and locks in moisture.

Step-by-Step: How to Make Lemon Blackberry Pound Cake

This easy lemon blackberry pound cake comes together in under 20 minutes of prep time. Here’s how I make it:

Step 1: Preheat the Oven

Preheat to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper and grease it well.

Step 2: Cream Butter and Sugar

In a large bowl, beat the butter and sugar together until pale, light, and fluffy. This step creates the cake’s base texture.

Step 3: Add Eggs and Flavor

Add the eggs one by one, beating well between each addition. Stir in the lemon zest, lemon juice, and vanilla extract.

Step 4: Mix Dry Ingredients Separately

In another bowl, whisk together the flour, baking powder, and salt.

Step 5: Combine Wet and Dry

Alternate adding the dry ingredients and Greek yogurt to the butter mixture. Start and end with the flour mixture. Mix gently—don’t overwork the batter.

Step 6: Fold in Blackberries

Toss your blackberries in a spoonful of flour to prevent sinking, then fold them into the batter gently with a spatula.

Step 7: Bake

Pour the batter into the loaf pan and smooth the top. Bake for 50–60 minutes. The top will be golden and a toothpick should come out clean from the center.

Step 8: Cool and Glaze (Optional)

Let the cake cool in the pan for 15 minutes before transferring to a wire rack. If you want to add a lemon glaze, mix 1 cup powdered sugar with 2–3 tablespoons of fresh lemon juice and drizzle over the top.

How It Tastes (And Why People Love It)

Every time I slice into this cake, I’m reminded of why it became a favorite. The crumb is dense yet soft, the lemon flavor is fresh but not overpowering, and the blackberries add sweet-tart bursts of fruit.

Friends often ask for the recipe, and I’ve even brought it to family events where it quietly outshined every other dessert. It’s elegant without trying too hard, which is exactly what I love about fruit pound cakes—they let the ingredients do the talking.

Tips for a Perfect Lemon Blackberry Pound Cake

Use room temperature ingredients for better mixing and texture.
Don’t skip the lemon zest—it adds more flavor than juice alone.
Gently fold the blackberries to keep them from breaking and bleeding.
Check doneness early—some ovens run hot.
Let it cool completely before slicing for best flavor and clean cuts.

Storing and Freezing

Room temperature: Keeps for 3–4 days in an airtight container.
Fridge: Up to 7 days. Let it come to room temp before eating.
Freezer: Freeze slices individually, wrap tightly, and store for up to 2 months. Perfect for make-ahead meal prep or dessert cravings.

More Than Just a Cake: A Go-To Recipe for All Seasons

This lemon blackberry loaf cake isn’t just a summertime dessert. I’ve made it in winter with frozen berries and it still tastes like sunshine. It’s a go-to when I want something comforting but still fresh.

Serve it with tea, coffee, or even a dollop of whipped cream. It’s just as good as a standalone dessert as it is as part of a brunch spread.

If you’ve been searching for a reliable, flavorful, and easy lemon blackberry pound cake recipe, this is the one. It delivers every time—moist, bright, and full of berry flavor.

Final Thoughts

In a world of complicated desserts, this lemon and blackberry pound cake stands out for its simplicity and flavor. It’s a reminder that sometimes, the best recipes are the ones rooted in real ingredients, shared moments, and a little creativity.

So the next time you spot fresh blackberries at the market or have a few lemons sitting on your counter, you’ll know what to do. Bake this cake—and let it become part of your story, too.