Blueberry Lemon Pound Cake

Name: Blueberry Lemon Pound Cake
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 10 servings
Ingredients: 1 ½ cups all-purpose flour; 1 teaspoon baking powder; ½ teaspoon baking soda; ¼ teaspoon salt; ½ cup unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; 1 tablespoon lemon zest; 1 teaspoon vanilla extract; ½ cup sour cream; 1 cup fresh blueberries; Powdered sugar for dusting (optional)

Highlighted under: Baked Indulgences

When I first tried making a pound cake, I was amazed at how easy it is to blend flavors in such a simple format. The combination of blueberry and lemon is particularly delightful, with the vibrant tartness of the lemon perfectly complementing the sweet juiciness of the blueberries. This recipe is not only straightforward, but it yields a wonderfully moist cake that’s perfect for any occasion. I can almost taste it just thinking about how well it pairs with a cup of tea or a scoop of vanilla ice cream.

Created by

Brittany Shaw

Last updated on 2026-02-02T00:01:37.144Z

As I worked on perfecting this Blueberry Lemon Pound Cake, I discovered that incorporating fresh lemon zest truly elevates the flavors. The burst of citrus adds a fragrant aroma that wafts through the kitchen as it bakes, making it difficult to wait for the cake to cool. To ensure even distribution of the blueberries, I recommend tossing them in a little flour before adding them to the batter; this prevents them from sinking to the bottom.

This pound cake is an all-time favorite in my household. It’s a hit at birthdays and family gatherings, serving as a lovely dessert that everyone can enjoy. The combination of textures, with the soft cake and juicy blueberries, creates a comforting slice that feels like a warm hug, making it the perfect treat for any time of year.

Why You Will Love This Recipe
Bright and refreshing lemon flavor with bursts of blueberries
Moist and tender cake that holds its shape beautifully
Perfect with tea or as a sweet ending to any meal

Understanding the Ingredients

Each ingredient in this blueberry lemon pound cake plays a specific role that contributes to its overall texture and flavor. The all-purpose flour provides structure, while the baking powder and baking soda work to create a light and airy crumb. The sour cream is essential; it adds moisture and a slight tang that enhances the cake's flavor. If you're out of sour cream, plain yogurt can serve as a great substitute without sacrificing the cake's tender texture.

The butter should be softened but not melted, which is crucial for achieving the light, fluffy consistency needed when creaming it with sugar. For the best results, leave the butter out at room temperature for about an hour before use. If you need to soften it quickly, cut it into small cubes and let it sit at room temperature for about 10-15 minutes, until it feels slightly soft but still holds its shape.

Baking Tips for Success

When baking the pound cake, it’s important to not overmix the batter after adding the dry ingredients. Overmixing can develop the gluten in the flour, leading to a dense cake rather than the tender crumb you’re aiming for. Mix just until you see no dry flour; a few lumps are perfectly fine. This step ensures the cake rises beautifully and remains moist throughout.

For perfect blueberries distribution, consider tossing them in a little flour before folding them into the batter. This helps suspend the berries in the cake rather than letting them sink to the bottom during baking. If you prefer a more pronounced blueberry flavor, you can also mash a small portion of the berries into a puree and fold it into the batter alongside the whole berries for added depth.

Ingredients

Gather these ingredients to start your baking adventure:

Ingredients

1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tablespoon lemon zest
1 teaspoon vanilla extract
½ cup sour cream
1 cup fresh blueberries
Powdered sugar for dusting (optional)

Make sure to measure your ingredients accurately for the best results!

Instructions

Follow these steps to create your cake:

Preheat and Prep

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

Mix Dry Ingredients

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

Cream Butter and Sugar

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

Add Eggs and Flavorings

Add eggs one at a time, mixing well after each addition. Stir in lemon zest and vanilla extract.

Combine Mixtures

Gradually add the dry flour mixture to the butter mixture, alternating with sour cream. Mix until fully blended.

Fold in Blueberries

Gently fold in the blueberries, being careful not to break them.

Bake

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

Cool and Serve

Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Once cooled, sprinkle with powdered sugar if desired, and enjoy!

Pro Tips

For a burst of flavor, try drizzling a lemon glaze over the cooled cake. Just mix powdered sugar with lemon juice until you reach the desired consistency.

Storage and Freezing

This blueberry lemon pound cake stores beautifully. Once cooled, wrap it tightly in plastic wrap or aluminum foil to prevent it from drying out. It will remain fresh at room temperature for up to 3 days. For longer storage, you can freeze slices individually by wrapping them in plastic wrap and placing them in a freezer-safe bag. The cake can last up to 3 months in the freezer, making it an ideal treat for making ahead.

When you’re ready to enjoy the frozen cake, simply thaw it in the refrigerator overnight. If you're short on time, let it sit at room temperature for about an hour. This pound cake does very well when reheated; pop a slice in the microwave for about 10 seconds for a warm treat, or enjoy it cold with powdered sugar dusted on top for a delightful presentation.

Serving Suggestions

Serving this cake with a dollop of whipped cream or a scoop of vanilla ice cream elevates the dining experience. The creaminess of the ice cream alongside the cake's moistness complements the tartness of the lemon and the sweetness of the blueberries perfectly. Additionally, a light drizzle of lemon glaze can add a refreshing touch that enhances the bright flavors of the cake.

For a brunch gathering, slice the cake into thinner pieces and serve it on a platter alongside fresh berries and a warm beverage. It makes for an elegant presentation, and the combination of flavors invites guests to savor each bite. Infusing your serving ideas with seasonal fruits or a sprinkle of lemon zest over the top can also add a nice visual appeal and an extra pop of flavor.

Questions About Recipes

→ Can I use frozen blueberries?

Yes! If using frozen blueberries, do not thaw them. Fold them straight into the batter to prevent color bleeding.

→ How should I store leftovers?

Store the cake in an airtight container at room temperature for up to three days or refrigerate for up to a week.

→ Can I substitute the sour cream?

Absolutely! You can use plain yogurt or buttermilk as a substitute for sour cream.

→ What can I serve with this cake?

This cake pairs wonderfully with whipped cream, lemon curd, or a scoop of vanilla ice cream.