Lemon Blueberry Pound Cake

Lemon Blueberry Pound Cake – Moist, Tangy & Bursting with Flavor

If sunshine had a flavor, I’m pretty sure it would taste like lemon blueberry pound cake. Bright, citrusy lemon and sweet, juicy blueberries are swirled into a moist, buttery pound cake that’s perfect for everything from Sunday brunch to a cozy afternoon coffee break. This recipe is simple to make but looks and tastes like it came straight from a bakery display case.

Lemon Blueberry Pound Cake Save

Why You’ll Love This Recipe

  • Perfect Balance of Flavors – The tangy lemon and sweet blueberries complement each other beautifully.
  • Moist & Tender Texture – Thanks to butter, sour cream, and a perfect bake time.
  • Impressive but Easy – Looks fancy, but it’s surprisingly beginner-friendly.
  • Versatile – Works for breakfast, dessert, or an afternoon tea treat.

Recipe Details

  • Serving Size: 10–12 slices
  • Prep Time: 15 minutes
  • Cook Time: 60–70 minutes
  • Total Time: 1 hour 25 minutes

Ingredients

For the Cake:

  • 1 cup (2 sticks) unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon zest (about 1 large lemon)
  • 3 tablespoons fresh lemon juice
  • 3 cups all-purpose flour, divided
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup sour cream
  • 1 1/2 cups fresh blueberries

For the Lemon Glaze:

  • 1 cup powdered sugar
  • 2–3 tablespoons fresh lemon juice

Kitchen Equipment Required

  • Stand mixer or hand mixer
  • Large mixing bowls
  • Measuring cups and spoons
  • Microplane or zester
  • Loaf pan or bundt pan
  • Rubber spatula
  • Cooling rack

How to Make Lemon Blueberry Pound Cake

  1. Preheat & Prep – Preheat your oven to 350°F and grease your loaf or bundt pan. Lightly flour the pan for easy release.
  2. Cream the butter & sugar – Beat butter and sugar together until light and fluffy (about 3–4 minutes).
  3. Add eggs & flavorings – Beat in eggs one at a time, then add vanilla, lemon zest, and lemon juice.
  4. Mix dry ingredients – In a separate bowl, whisk together 2 3/4 cups flour, baking powder, baking soda, and salt.
  5. Combine wet & dry – Alternate adding the dry mixture and sour cream to the butter mixture, beginning and ending with the dry ingredients.
  6. Toss blueberries – In a small bowl, toss blueberries with the remaining 1/4 cup flour (this helps prevent sinking). Gently fold them into the batter.
  7. Bake – Pour batter into prepared pan and bake 60–70 minutes, or until a toothpick comes out clean.
  8. Cool & glaze – Let the cake cool in the pan for 10 minutes before transferring to a cooling rack. Whisk glaze ingredients together and drizzle over cooled cake.

Tips for the Best Pound Cake

  • Use room temperature butter and eggs for the fluffiest texture.
  • Toss blueberries with flour so they don’t all sink to the bottom.
  • Don’t overmix once the flour is added—overmixing can make the cake dense.
  • Test for doneness early—pound cakes can overbake quickly.

Common Mistakes to Avoid

  • Skipping the flour coating for blueberries – leads to uneven berry distribution.
  • Baking at too high a temperature – causes the outside to brown too quickly while the inside stays raw.
  • Overcrowding the oven – make sure there’s good airflow for even baking.

Variations and Substitutions

  • Gluten-Free – Swap flour for a gluten-free 1:1 baking blend.
  • Lime or Orange Twist – Swap lemon juice and zest for lime or orange for a different citrus flavor.
  • Mini Loaves – Make smaller loaves and give them as gifts.
  • Berry Swap – Try raspberries, blackberries, or a mix.
Lemon Blueberry Pound Cake Save
Lemon Blueberry Pound Cake

How to Store and Meal Prep

  • Room Temperature – Store in an airtight container up to 3 days.
  • Fridge – Keeps for up to 6 days (bring to room temp before serving for best flavor).
  • Freezer – Wrap slices tightly in plastic wrap and foil; freeze up to 2 months. Thaw overnight in the fridge.

Serving and Presentation Ideas

  • Dust with powdered sugar instead of glaze for a rustic look.
  • Serve with whipped cream and fresh berries for a dessert plate.
  • Pair with hot tea or iced coffee for a brunch-worthy spread.

FAQs

Can I use frozen blueberries?
Yes, but do not thaw before adding to batter—this prevents them from bleeding color into the cake.

Can I make this ahead?
Absolutely! It tastes even better the next day once the flavors meld.

Why is my pound cake dense?
This usually means the batter was overmixed or the butter wasn’t creamed long enough.

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Conclusion

Lemon blueberry pound cake is the perfect balance of tangy, sweet, and buttery goodness. Whether you serve it for brunch, as a spring or summer dessert, or simply as a midweek pick-me-up, it’s a recipe that delivers every single time. Bake one for yourself and watch it disappear slice by slice.