Lemon Blueberry Pound Cake

Name: Lemon Blueberry Pound Cake
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 12 servings
Ingredients: 1 cup unsalted butter, softened; 2 cups granulated sugar; 4 large eggs; 1 tablespoon lemon zest; 2 cups all-purpose flour; 1/2 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup sour cream; 1 cup fresh blueberries; 1 cup powdered sugar; 2-3 tablespoons lemon juice

Highlighted under: From the Oven

I absolutely love baking, and my favorite go-to for gatherings is this Lemon Blueberry Pound Cake. It's zesty, bursting with juicy blueberries, and the texture is incredibly moist and rich. I blend the fresh flavors of lemon with sweet blueberries to create a cake that is perfect for any occasion. The bright lemon zest not only enhances the flavor but also gives this cake an inviting aroma while it bakes. Trust me, this cake will impress your friends and family every time!

Created by

Amber Walsh

Last updated on 2026-02-15T05:09:35.866Z

When I first baked Lemon Blueberry Pound Cake, I was experimenting with flavors, trying to balance sweetness and tartness. The combination truly works beautifully together, and as it bakes, the scent fills the kitchen with a delightful aroma that has everyone asking what's cooking. I’ve found that using fresh blueberries gives the best texture and flavor, but frozen ones work in a pinch. Just remember to toss them in a bit of flour before adding them to the batter to prevent sinking!

I’ve served this cake at brunches, birthdays, and even simple family dinners. The way the blueberries burst with flavor against the lemony backdrop creates an extraordinary taste experience. To make it extra special, drizzling a lemon glaze on top adds just the right touch of sweetness while enhancing the fresh lemon flavor. It’s a crowd-pleaser that I know you will adore!

Why You'll Love This Recipe
Zesty lemon flavor beautifully complements sweet blueberries
Moist and dense texture that is incredibly satisfying
Perfectly suited for both casual and celebratory occasions

Understanding Ingredients

The combination of sour cream and butter in this Lemon Blueberry Pound Cake creates a delightful balance of moisture and richness. The sour cream not only provides a tender crumb but also offers a hint of tang that complements the sweetness of the blueberries. If you encounter dairy allergies, you can substitute sour cream with Greek yogurt or a dairy-free yogurt alternative, ensuring you maintain the thick, creamy texture.

Choosing ripe, fresh blueberries is essential for achieving the best flavor and texture in this cake. Look for plump berries that have a deep blue color. Frozen blueberries can also be used, but it's crucial to toss them in a bit of flour before mixing into the batter to prevent them from sinking to the bottom during baking. This little trick helps distribute them evenly throughout the cake, ensuring each slice is filled with fruity goodness.

Baking Techniques

When creaming the butter and sugar, aim for a light and fluffy texture, which usually takes about 3-5 minutes of mixing with an electric mixer. This process incorporates air into the mixture, resulting in a lighter cake. If you're short on time, be cautious not to skimp on this step, as it's key to achieving the signature density and moistness of a pound cake.

To ensure even baking, it's important to avoid opening the oven door during the first 40 minutes of baking. The temperature drop can cause the cake to sink in the middle. Instead, start checking for doneness after 55 minutes by inserting a toothpick into the center. If it comes out clean or with a few moist crumbs, the cake is ready. A slight golden edge around the top and sides is a good visual cue that the cake is done.

Ingredients

For the cake

1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 tablespoon lemon zest
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sour cream
1 cup fresh blueberries

For the lemon glaze

1 cup powdered sugar
2-3 tablespoons lemon juice

Make sure to have everything ready before starting the recipe to streamline your baking process!

Instructions

Prepare the oven and pan

Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.

Cream the butter and sugar

In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.

Incorporate the eggs and zest

Add the eggs one at a time, mixing well after each addition, then stir in the lemon zest.

Mix dry ingredients

In another bowl, combine flour, baking powder, baking soda, and salt. Gradually add this to the creamed mixture, alternating with sour cream.

Fold in blueberries

Gently fold in the blueberries with a spatula, being careful not to crush them.

Bake the cake

Pour the batter into the prepared loaf pan. Bake for 60 minutes, or until a toothpick inserted comes out clean.

Prepare the glaze

While the cake cools, whisk together powdered sugar and lemon juice until smooth.

Glaze the cake

Once cooled, drizzle the lemon glaze over the cake and let it set before slicing.

Enjoy every bite of your delicious Lemon Blueberry Pound Cake!

Pro Tips

For an extra boost of flavor, consider adding a teaspoon of vanilla extract to the batter. Also, be sure to turn the cake out of the pan while it's still warm for easier unmolding.

Storing and Serving

Once the cake has cooled completely, it can be wrapped tightly in plastic wrap or stored in an airtight container at room temperature for up to three days. For longer storage, consider freezing the cake. It freezes beautifully—just make sure to slice it beforehand for easy serving. Wrap individual slices in plastic, then place them in a freezer bag, where they can last up to three months.

For an elegant presentation, consider serving the cake with a dollop of whipped cream or a scoop of vanilla ice cream. Fresh lemon slices or additional blueberries on the side can also elevate the visual appeal and provide an extra pop of flavor. This cake pairs wonderfully with a cup of tea or coffee, making it a delightful addition to any afternoon gathering.

Variations and Enhancements

Experimenting with flavor variations can lead to delightful new takes on the classic lemon blueberry pound cake. Consider adding a teaspoon of vanilla extract or almond extract to enhance the overall flavor profile. For a more indulgent treat, you could fold in a handful of chopped nuts, such as walnuts or pecans, adding a nice crunch that complements the soft cake texture.

If you're looking to reduce the sweetness or calories, try substituting some of the granulated sugar with a sugar alternative, such as a natural sweetener like maple syrup or honey, adjusting the dry ingredients accordingly. These alternatives can provide unique flavor notes, especially honey, which pairs well with lemon and blueberry.

Questions About Recipes

→ Can I use frozen blueberries?

Yes, but make sure to toss them in flour before folding them into the batter to prevent them from sinking.

→ How should I store the cake?

Store it in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

→ Can I make this cake ahead of time?

Absolutely! This cake keeps well and can be made a day or two in advance.

→ Can I substitute the sour cream?

You can use Greek yogurt as a substitute, which will keep the cake moist.