Blueberry Lemon Pound Cake

Name: Blueberry Lemon Pound Cake
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 8 servings
Ingredients: 1 ½ cups all-purpose flour; 1 cup granulated sugar; ½ cup unsalted butter, softened; 2 large eggs; ½ cup sour cream; 1 tablespoon lemon zest; 2 tablespoons lemon juice; 1 teaspoon baking powder; ½ teaspoon baking soda; ¼ teaspoon salt; 1 cup fresh blueberries; 1 cup powdered sugar; 2 tablespoons lemon juice

Highlighted under: Everyday Baking Joy

I absolutely adore this Blueberry Lemon Pound Cake! The combination of juicy blueberries with a hint of zesty lemon creates a delightful flavor that’s perfect for any occasion. I often bake this treat when I'm craving something sweet yet refreshing. This cake has a dense, moist texture and a beautiful golden crust, making it not only delicious but visually appealing. Each bite bursts with fruit flavor, and it’s exceptionally easy to whip up in just a short time. Trust me, it’s a recipe you won’t want to miss!

Created by

Aubrey Collins

Last updated on 2026-02-06T17:33:37.233Z

Making this Blueberry Lemon Pound Cake has become a cherished ritual for me. I love combining the tartness of lemons with the natural sweetness of blueberries, creating a harmonious balance that keeps everyone coming back for more. It was through some trial and error that I discovered the right amount of zest truly elevates the flavor.

The technique I use involves gently folding the blueberries into the batter to prevent them from bursting. This ensures that each slice has a delightful distribution of berries and maintains the cake’s overall structure. Everyone who tastes it always asks for the recipe!

Why You Will Love This Recipe
Fresh blueberries provide a burst of flavor in every bite
The tangy lemon adds a refreshing twist that brightens the cake
Perfectly moist texture that makes it incredibly satisfying

Understanding Ingredients

The key to a successful Blueberry Lemon Pound Cake lies in the quality of your ingredients. Fresh blueberries are essential for a burst of flavor and moisture in each bite. When selecting blueberries, look for plump, firm berries without any signs of bruising. Frozen blueberries can be used in a pinch, but they may release more moisture, altering the cake’s texture. For the best results, toss the blueberries in a bit of flour before folding them into the batter; this helps prevent them from sinking to the bottom during baking.

Lemon is another star player in this cake. Using both the zest and juice introduces a delightful tang that balances the sweetness of the sugar. When zesting, be sure to avoid the bitter white pith beneath the peel. If you're fresh out of lemons, a lemon-flavored yogurt can be used in place of sour cream to still achieve that zesty flavor profile with some added moisture. However, realize that it might change the final texture slightly.

Baking Techniques

To achieve a perfectly baked cake, pay attention to the mixing technique. Overmixing the batter can lead to a tough texture. Mix until the ingredients are just combined after adding the dry ingredients; small lumps are fine. The use of room-temperature ingredients, especially butter and eggs, helps create a creamy emulsion, which contributes to the moistness of the cake. If you're in a hurry and can't allow them to warm up, you can check out some quick kitchen hacks to speed up the process, such as placing eggs in warm water for a few minutes.

When baking, the position of your oven rack is crucial. Place the loaf pan in the center of the oven to ensure even heat distribution. Keep an eye on the baking time—since all ovens vary, check for doneness a few minutes early by inserting a toothpick. It should come out clean or with a few moist crumbs, but not wet batter, indicating the cake is done. If you notice the edges browning too quickly, cover the pan loosely with aluminum foil for the last 10-15 minutes of baking.

Ingredients

Gather these ingredients to whip up your Blueberry Lemon Pound Cake!

For the Cake

1 ½ cups all-purpose flour
1 cup granulated sugar
½ cup unsalted butter, softened
2 large eggs
½ cup sour cream
1 tablespoon lemon zest
2 tablespoons lemon juice
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup fresh blueberries

For the Glaze (optional)

1 cup powdered sugar
2 tablespoons lemon juice

Make sure to have everything ready for a smooth baking process!

Instructions

Follow these simple steps to create your delicious pound cake.

Preheat the Oven

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

Mix Dry Ingredients

In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

Cream Butter and Sugar

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

Add Eggs and Lemon

Beat in the eggs one at a time, then mix in the sour cream, lemon zest, and lemon juice.

Combine Mixtures

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Gently fold in the blueberries.

Bake the Cake

Pour the batter into the prepared loaf pan and bake for 55-60 minutes or until a toothpick inserted in the center comes out clean.

Cool and Glaze

Let the cake cool in the pan for 10 minutes before transferring it to a wire rack. If desired, mix the powdered sugar and lemon juice to make a glaze and drizzle over the cooled cake.

Enjoy your homemade Blueberry Lemon Pound Cake!

Pro Tips

For an extra lemony flavor, consider adding more lemon zest to the batter or incorporating a lemon syrup after baking.

Serving Suggestions

This Blueberry Lemon Pound Cake is delicious on its own, but you can enhance its presentation and flavor by serving it with a dollop of freshly whipped cream or a scoop of vanilla ice cream. For a refreshing touch, consider a side of lemon curd or a light berry sauce made from simmering down berries with a bit of sugar. Adding a sprinkle of powdered sugar on top right before serving also provides a touch of elegance and sweetness.

For a more decadent experience, try serving slices of the cake with a lemon cream cheese frosting. Mixing cream cheese with powdered sugar and a splash of lemon juice creates a tangy and rich frosting that complements the cake’s flavors beautifully. Just be sure to allow the cake to cool completely before frosting to prevent melting.

Storage and Freezing

If you have leftovers, store the Blueberry Lemon Pound Cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap the cake tightly in plastic wrap and then in aluminum foil, which helps prevent freezer burn, and freeze for up to 3 months. When you’re ready to enjoy it, simply thaw it in the refrigerator overnight or at room temperature for a few hours before slicing. Reheating in the microwave for 10-15 seconds can revive its moistness if it was frozen.

This cake also makes a fantastic gift or a treat for gatherings. If you're planning to serve it later, consider making it a day in advance; the flavors intensify as it sits. Baking it a day ahead provides the cake with a more pronounced lemon flavor and allows the blueberries to permeate the batter, resulting in a moist and flavorful treat.

Questions About Recipes

→ Can I use frozen blueberries?

Yes, but it's best to thaw and drain them before adding to prevent excess moisture.

→ How do I store this cake?

Store it in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.

→ Can I make this cake ahead of time?

Absolutely! The flavors develop even more after a day, making it a great make-ahead dessert.

→ What can I serve with this cake?

It's delightful on its own, but it pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream.