Lemon Blueberry Pound Cake (+ 8 Easy Variations with Any Pie Filling!)
Just 5 ingredients create the base for this delicious lemon blueberry pound cake recipe. Image credit: Daisies in Clover
The Easiest Pound Cake You'll Ever Make
Baking isn’t always super easy, and some people legitimately struggle with making cakes and cookies that have just the right consistency, but this pound cake recipe makes everything so simple. With just one base recipe, you can make 9 different types of cake (or more, if you want to change things up yourself). Boxed cake mix, pie filling, and a few pantry staples are all you need. Best of all, there are no special skills needed!
The Basic Pound Cake Formula
Each recipe variation starts with just 5 simple ingredients. Image credit: Daisies in Clover
Every pound cake variation in this post uses the same five building blocks:
• 1 box cake mix (any flavor)
• 1 can pie filling (any flavor)
• 3 large eggs
• ½ cup sour cream
• ¼ cup vegetable oil
Then, you add flavor-specific touches: zest, extract, and a glaze that tie it all together. You can use the same 5 base ingredients to create delicious recipes for every season, every holiday, and every craving!
Baker's Tips
The sour cream is your secret weapon. It adds richness and tightens the crumb so you get that dense, moist pound cake texture, even from a box mix.
Don't skip the zest when the recipe calls for it. It's what makes the lemon flavor taste fresh and bright rather than artificial.
Only stir the pie filling in 4–5 times. You want streaks and pockets, not a uniform colorful batter.
Lemon Blueberry Pound Cake
Bright, citrusy, and studded with jammy blueberry pockets. It’s a delicious Spring-time recipe that works great for Easter or just those first few peeks at warmer weather.
Ingredients
For the cake:
1 box (15.25 oz) lemon cake mix
1 can (21 oz) blueberry pie filling
3 large eggs
½ cup sour cream
¼ cup vegetable oil
1 tablespoon lemon zest
1 teaspoon vanilla extract
For the lemon glaze:
1 cup powdered sugar
2 tablespoons fresh lemon juice
1 tablespoon milk (add more to thin if needed)
Instructions
Preheat your oven to 350°F. Grease and flour a 10-cup bundt pan (or a 9x5 loaf pan) thoroughly, making sure to get into all the crevices. Don't rush this step; a well-greased pan is the difference between a dramatic release and a baking disaster.
In a large bowl, combine the cake mix, eggs, sour cream, oil, lemon zest, and vanilla extract. Beat with a hand mixer on medium speed for about 2 minutes until smooth and well combined. The batter will be noticeably thicker than a standard cake batter; that's exactly what you want.
Add the blueberry pie filling and fold it in with a rubber spatula using only 4–5 strokes. You're going for a swirled, marbled look; not fully incorporated.
Pour the batter into your prepared pan and spread evenly. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean (a few moist crumbs are fine; wet batter means it needs more time). If the top is browning too quickly, tent loosely with foil after 40 minutes.
Let the cake cool in the pan for 15 minutes, then carefully turn it out onto a wire rack to cool completely. If you add glaze to a warm cake, the glaze slides right off and pools on the plate.
Whisk together the powdered sugar, lemon juice, and milk until smooth. Drizzle over the fully cooled cake. Garnish with a little extra lemon zest or a few fresh blueberries, if you like. Let the glaze set for about 10 minutes before slicing.
Notes & Serving
Serves 12. Store wrapped at room temperature for up to 3 days, or refrigerated for up to 5. Leftovers (if there are any) are excellent the next day after the flavors have had time to settle in.
The bundt pan gives you a showstopper presentation with that dramatic glaze drip. A loaf pan is more casual but makes for easier, cleaner slices. Both are equally good, but I would go bundt pan for a party and loaf for a family breakfast.
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The Variation Chart: One Formula, Endless Cakes
Here's where the fun really starts. Every variation below uses the exact same method as the hero recipe, with just the types of cake mix, pie filling, zest, and glaze swapped out.
| Variation Name | Cake Mix | Pie Filling | Zest | Glaze Idea |
|---|---|---|---|---|
| Lemon Blueberry (Hero) | Lemon | Blueberry | Lemon | Lemon glaze |
| Cherry Lemon | Lemon | Cherry | Lemon | Almond glaze |
| Strawberry Lemon | Lemon | Strawberry | Lemon | Vanilla glaze |
| Georgia Peach | White or Yellow | Peach | Orange | Orange glaze |
| Apple Spice | Spice | Apple | None | Cinnamon glaze |
| Black Forest | Chocolate | Cherry | None | Chocolate drizzle |
| Raspberry White | White | Raspberry | Lemon | Cream cheese drizzle |
| Tropical Coconut | White | Coconut cream | None | Coconut glaze + toasted coconut |
| Pumpkin Spice | Spice | Pumpkin | None | Maple glaze |
Print this chart. Stick it inside a cabinet door. It's your new secret weapon.
Baker's Tips
The glaze is your biggest flavor lever. A chocolate drizzle on the Black Forest version adds a really decadent finishing touch, while a maple glaze on the Pumpkin Spice screams fall.
Toasted coconut on the Tropical version adds texture and visual drama for very little effort.
The Raspberry White variation is surprisingly elegant; it looks and tastes like something you'd get from a bakery case.
When skipping zest (chocolate, spice-based cakes), consider adding ½ teaspoon of almond extract to the batter instead. It adds depth of flavor without competing with the pie filling.
My Favorite Pound Cake Variations
Black Forest Pound Cake
Combine chocolate cake mix and cherry pie filling to create a decadent Black Forest cake! Image credit: Daisies in Clover
This one sounds fancy but it couldn't be simpler: chocolate cake mix + cherry pie filling + chocolate drizzle. The result is rich and deeply flavored, with a dense chocolate crumb and bursts of cherry jam. Top it with powdered sugar or a chocolate glaze to for an irresistible finishing touch.
Georgia Peach Pound Cake
Swap the lemon cake mix for white or yellow, use peach pie filling, and replace the lemon zest with orange zest. The combination of orange and peach is a perfect pair, making this cake great for summer. An orange glaze (powdered sugar + fresh orange juice) ties it all together. Serve slightly warm with a scoop of vanilla ice cream for a dessert that’s good enough for dinner parties.
Apple Spice Pound Cake
This is your fall baking season hero. Spice cake mix and apple pie filling deliver all the flavors of fall. Skip the zest entirely and let the spice notes that are already in the cake mix speak for themselves. A cinnamon glaze (powdered sugar + milk + a generous pinch of cinnamon) gives this cake a perfectly flavorful finishing touch. Best of all, it leaves your whole house smelling like fall!
Tropical Coconut Pound Cake
White cake mix and coconut cream pie filling produce a dense, fragrant cake for anyone who loves coconut. Make the glaze with powdered sugar, milk, and a splash of coconut extract, then press toasted shredded coconut over the top of the cake while the glaze is still wet. You can also get a little creative with this one by using one part coconut cream pie filling and one part pineapple pie filling (you end up getting a Pina Colada pound cake)!
Frequently Asked Questions
Can I use fresh or frozen fruit instead of pie filling?
Technically yes, but the results will be different. Pie filling is thick and sweetened, which contributes to the moisture and density of the cake. Fresh or frozen fruit has a lot more water content, which can make the cake gummy or underbaked in the center. If you want to experiment, try a fruit compote instead (cooked down with a little sugar and cornstarch) to get closer to the consistency of pie filling.
Can I make this in a loaf pan instead of a bundt pan?
Absolutely. A standard 9x5 loaf pan works great. You may need to adjust the baking time slightly. Start checking at 55 minutes. The loaf version won't have the dramatic presentation of a bundt, but it slices beautifully and is perfect for gifting or casual serving.
What if I can't find lemon cake mix?
Yellow or white cake mix works as a substitute; just add an extra tablespoon of lemon zest and a teaspoon of lemon extract to compensate for the missing lemon flavor. You can also use a French vanilla cake mix for a slightly richer, more mellow base.
Can I make this ahead?
Yes, this cake actually improves overnight as the flavors meld and the crumb settles. Bake it the day before you need it, wrap it well once cooled, and glaze it the morning you're serving. It keeps at room temperature for 3 days or refrigerated for 5.
Can I freeze it?
Yes! Freeze unglazed and well-wrapped for up to 2 months. Thaw overnight at room temperature, then glaze before serving. The texture holds up beautifully.
