Lemon Blueberry Pound Cake

ByAnna

There’s something timeless about the pairing of lemon and blueberry. One is zesty and bright, the other juicy and sweet—together, they create a flavor symphony that dances across your taste buds. This Lemon Blueberry Pound Cake is a celebration of that balance, packed with plump blueberries, kissed with lemon zest, and finished with a sweet-tart glaze. It’s moist, buttery, and tender, making it the kind of cake you’ll want to enjoy slice after slice.

Behind the Recipe

This cake was born on a rainy spring afternoon, when a craving for sunshine led me to the kitchen. With lemons brightening the counter and blueberries waiting in the fridge, I pulled out the butter and flour, turned on my favorite jazz playlist, and let the scent of citrus and vanilla take over the room. The result? A golden loaf with bursts of blueberry in every bite, and a crackly lemon glaze that makes it impossible to stop at just one slice.

Recipe Origin or Trivia

Pound cakes originated in Europe during the 18th century, traditionally using a pound each of butter, sugar, eggs, and flour. Over time, the recipe evolved, making space for bold new flavors and textures. In the U.S., fruit-infused versions became popular in the South, especially during spring and summer. The lemon-blueberry combo, often seen in muffins and pancakes, found its perfect home in this dense, satisfying cake.

Why You’ll Love Lemon Blueberry Pound Cake

Whether it’s brunch or dessert, this cake shines. Here’s why it’s a must-bake:

Versatile: Equally perfect for a picnic, holiday table, or tea party.

Budget-Friendly: Uses basic ingredients with seasonal fruit.

Quick and Easy: Simple steps and one pan—no fuss.

Customizable: Swap berries or add nuts for extra texture.

Crowd-Pleasing: Gorgeous, flavorful, and always a hit.

Make-Ahead Friendly: Stays moist and flavorful for days.

Great for Leftovers: Toast a slice for a breakfast treat.

Print
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Lemon Blueberry Pound Cake

  • Author: Anna
  • Prep Time: 20 minutes
  • Cook Time: 65 minutes
  • Total Time: 1 hour 25 minutes
  • Yield: 12 slices 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

Lemon Blueberry Pound Cake is a moist, buttery classic bursting with fresh blueberries and zesty lemon flavor, finished with a sweet-tart glaze for the perfect citrusy treat.

Ingredients

Scale
  • 2½ cups All-Purpose Flour
  • 1¾ cups Granulated Sugar
  • 1 cup Unsalted Butter (2 sticks), softened
  • 4 large Eggs
  • ¾ cup Sour Cream
  • 2 tablespoons Lemon Zest
  • 3 tablespoons Lemon Juice
  • 1 teaspoon Vanilla Extract
  • 1½ teaspoons Baking Powder
  • ½ teaspoon Salt
  • 1½ cups Fresh Blueberries, floured
  • 1 cup Powdered Sugar (for glaze)
  • 2 tablespoons Lemon Juice (for glaze)

Instructions

  1. Preheat Your Equipment: Preheat oven to 350°F (175°C). Grease and flour a loaf or Bundt pan.
  2. Combine Ingredients: Cream butter and sugar until fluffy. Add eggs one at a time. Mix in sour cream, lemon zest, juice, and vanilla.
  3. Prepare Your Cooking Vessel: In a separate bowl, whisk together flour, baking powder, and salt.
  4. Assemble the Dish: Gradually add dry ingredients to wet mixture. Fold in floured blueberries gently.
  5. Cook to Perfection: Pour into prepared pan and bake 60–70 minutes until toothpick comes out clean.
  6. Finishing Touches: Cool 15 minutes, remove from pan, drizzle with lemon glaze while slightly warm.
  7. Serve and Enjoy: Slice and serve plain or with whipped cream and fresh fruit.

Notes

  • Flour blueberries to prevent sinking.
  • Use fresh lemon zest and juice for best flavor.
  • Cool completely before slicing to avoid crumbling.
  • Glaze while warm for maximum absorption and shine.

Nutrition

  • Serving Size: 1 slice
  • Calories: 340
  • Sugar: 27g
  • Sodium: 150mg
  • Fat: 16g
  • Saturated Fat: 9g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 1g
  • Protein: 5g
  • Cholesterol: 80mg

Keywords: lemon blueberry pound cake, citrus dessert, blueberry loaf, lemon glaze, spring baking

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Chef’s Pro Tips for Perfect Results

Here’s how to get that picture-perfect pound cake every time:

  1. Coat Berries in Flour: Prevents them from sinking to the bottom.
  2. Use Fresh Lemons: Both the zest and juice bring vibrant flavor.
  3. Room Temp Ingredients: Ensures smooth mixing and even texture.
  4. Do Not Overmix: Stir just until combined after adding flour.
  5. Glaze While Warm: Helps the icing soak into the cake’s top layer.

ding">Kitchen Tools You’ll Need

Keep things simple with these kitchen staples:

Mixing Bowls: One large for wet, one for dry ingredients.

Zester or Microplane: To get that fragrant lemon zest.

Hand Mixer or Stand Mixer: Creams butter and sugar to perfection.

Loaf or Bund

t Pan: Choose your shape—just adjust baking time accordingly.

Wire Rack: For cooling evenly before glazing.

Ingredients in Lemon Blueberry Pound Cake

Let’s look at the beautiful ingredients that make this cake shine:

  1. All-Purpose Flour: 2½ cups, gives structure to the cake.
  2. Granulated Sugar: 1¾ cups, for sweetness and moisture retention.
  3. Unsalted Butter: 1 cup (2 sticks), brings richness and soft crumb.
  4. Eggs: 4 large, bind the batter and add body.
  5. Sour Cream: ¾ cup, ensures a moist, tender cake.
  6. Lemon Zest: 2 tablespoons, adds intense citrus aroma.
  7. Lemon Juice: 3 tablespoons, brightens every bite.
  8. Vanilla Extract: 1 teaspoon, rounds out the flavors.
  9. Baking Powder: 1½ teaspoons, provides rise and softness.
  10. Salt: ½ teaspoon, balances the sweetness.
  11. Fresh Blueberries: 1½ cups, sweet, juicy bursts throughout.
  12. Powdered Sugar (for glaze): 1 cup, whisked with lemon juice for a finishing touch.

Ingredient Substitutions

Tweak it to fit your pantry:

Sour Cream: Use Greek yogurt if needed.

Butter: Substitute with plant-based butter for dairy-free.

Blueberries: Swap with raspberries or chopped strawberries.

Lemon Juice: Bottled works in a pinch, though fresh is best.

Vanilla Extr

act: Almond extract gives a new twist.

Ingredient Spotlight

Lemon Zest: It’s where all the essential oils live, adding bold, fragrant citrus flavor that no juice alone can provide.

Blueberries: As they bake, they burst into pockets of juicy sweetness, turning the simple crumb into something extraordinary.

Instructions for Making Lemon Blueberry Pound Cake

Here’s how to bring this sunny loaf to life, step by step:

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  1. Preheat Your Equipment:
    Preheat oven to 350°F (175°C). Grease and flour a loaf or Bundt pan thoroughly.
  2. Combine Ingredients:
    Cream butter and sugar until fluffy. Beat in eggs one at a time. Stir in sour cream, lemon zest, juice, and vanilla.
  3. Prepare Your Cooking Vessel:
    In a separate bowl, whisk together flour, baking powder, and salt.
  4. Assemble the Dish:
    Gradually mix dry ingredients into the wet mixture. Toss blueberries in 1 tablespoon of flour, then fold gently into the batter.
  5. Cook to Perfection:
    Pour batter into prepared pan and smooth top. Bake for 60–70 minutes or until a toothpick inserted comes out clean.
  6. Finishing Touches:
    Cool in pan for 15 minutes, then transfer to wire rack. While still slightly warm, drizzle with glaze made from powdered sugar and lemon juice.
  7. Serve and Enjoy:
    Slice thick and serve as-is or with whipped cream and fresh berries.

    8. Texture & Flavor Secrets

    The magic lies in contrast: the dense, buttery base is lifted by the tang of lemon and the soft, juicy burst of baked blueberries. The glaze adds a delicate crunch and extra lemony punch, while the sour cream ensures each bite is moist and luxurious without being heavy.

    Cooking Tips & Tricks

    Keep these handy for smooth sailing:

    • Measure flour by spooning into the cup, not scooping.
    • Don’t open the oven door too early—let it rise undisturbed.
    • Tap the pan lightly on the counter to eliminate air bubbles.

    ding">What to Avoid

    Avoid these common pitfalls:

    • Don’t skip flouring the blueberries—they’ll all sink.
    • Overmixing toughens the cake.
    • Don’t underbake—check for a clean toothpick deep in the center.

    Nutrition Facts

    Servings: 12 slices
    Calories per serving: 340

    Note: These are approximate values.

    Preparation Time

    Prep Time: 20 minutes
    Cook Time: 65 minutes
    Total Time: 1 hour 25 minutes

    Make-Ahead and Storage Tips

    This cake is even better the next day! Wrap tightly in plastic wrap and keep at room temperature for up to 3 days, or refrigerate for up to 5. You can freeze whole or sliced—just wrap well and thaw overnight. Glaze after thawing for best results.