Blueberry Lemon Pound Cake

Name: Blueberry Lemon Pound Cake
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 8 servings
Ingredients: 1 1/2 cups all-purpose flour; 1 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt; 1/2 cup unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; 1/2 cup sour cream; 2 tbsp fresh lemon juice; 1 tbsp lemon zest; 1 cup fresh blueberries

Highlighted under: Classic Inspiration

I love a good pound cake, and this Blueberry Lemon Pound Cake has quickly become one of my favorites. The combination of tart lemon and sweet blueberries creates a delightful contrast that makes each bite a pleasure. I find that integrating fresh lemon zest into the batter brightens the overall flavor significantly. Whether enjoyed as a dessert or a sweet afternoon treat with a cup of tea, this cake is sure to impress anyone who tries it.

Created by

Nell Abernathy

Last updated on 2026-02-01T18:45:36.413Z

This Blueberry Lemon Pound Cake was inspired by my love for both blueberries and citrus. I wanted to create a dessert that not only looked beautiful but also tasted divine. By using high-quality, fresh ingredients, I noticed a marked improvement in flavor. The key for me was to not overmix the batter; folding in the blueberries gently resulted in a tender crumb that was simply irresistible.

When I bake this cake, I pay attention to the freshness of the lemons. Often, using freshly squeezed juice and zest makes a significant difference compared to bottled varieties. I also let the cake cool completely before slicing; this helps the flavors meld beautifully and keeps the texture perfect. I can't wait for you to try it!

        Why You Will Love This Recipe
        The burst of juicy blueberries complements the tangy lemon perfectly
A moist, dense cake that’s ideal for any occasion
A delightful aroma that fills your kitchen while it bakes

      

Understanding the Ingredients

Every ingredient in this Blueberry Lemon Pound Cake serves a specific purpose that contributes to its wonderful taste and texture. The combination of all-purpose flour with baking powder and baking soda gives the cake its structure, ensuring it rises beautifully without becoming dry. The addition of sour cream is crucial—it introduces moisture and a slight tang that beautifully balances the sweetness of the blueberries and sugar.

Lemon zest plays a key role in elevating the cake's flavor profile. By using fresh lemon zest instead of artificial extracts, you’ll achieve a vibrant flavor that infuses every bite. This recipe allows the natural oils in the lemon peel to contribute to the aroma, making your kitchen smell heavenly while it bakes. If you're in a pinch, a small amount of lemon extract can substitute, but it won’t replicate the fresh zest fully.

Tips for Perfecting Your Bake

When it comes to mixing the batter, it's important not to overmix once you add the dry ingredients. Overmixing can develop gluten, resulting in a tough texture instead of the tender crumb that a pound cake should have. Mix gently until no dry flour remains visible, then fold in the blueberries carefully to prevent them from breaking apart and bleeding into the batter.

After baking, don’t rush the cooling process. Allow the cake to cool in the pan for about 10 minutes; this helps set the crumb and makes it easier to transfer without falling apart. If you find that your cake domes excessively, you could lightly press down on the top when first out of the oven to flatten it a bit. This simple technique can help create a more even slice.

Ingredients

Gather the following ingredients before starting:

Cake Ingredients

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

Ensure all ingredients are at room temperature for best results.

Instructions

Follow these steps to prepare your cake:

Prepare the oven and pan

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 large mixing bowl, cream the softened butter and sugar until light and fluffy.

Add eggs and sour cream

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

Combine wet and dry ingredients

Gradually add the dry ingredients to the wet mixture, mixing just until combined. Fold in the blueberries carefully.

Bake the cake

Pour the batter into the prepared pan and smooth the top. Bake for 50-60 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. Slice and enjoy!

Enjoy your delicious Blueberry Lemon Pound Cake!

Pro Tips

For an extra flavor boost, consider adding a glaze made of powdered sugar and lemon juice on top of the cooled cake.

Storage and Make-Ahead Tips

This Blueberry Lemon Pound Cake can be made ahead of time and stored for later enjoyment. Once completely cooled, wrap it tightly in plastic wrap or aluminum foil to keep it fresh. It can be stored at room temperature for up to 3 days or in the refrigerator for a week. If you prefer to extend its shelf life, consider freezing slices; they can be frozen for up to 3 months, allowing for a quick treat whenever you desire.

To freeze the cake, slice it first, as this will allow you to thaw only what you plan to eat. Wrap each slice in plastic wrap and place them in an airtight container or freezer bag. When you're ready to enjoy a piece, simply remove it from the freezer and let it thaw at room temperature for about 30 to 60 minutes.

Serving Suggestions

This pound cake is delightful on its own, but you can easily dress it up for special occasions. Consider serving it with a dollop of whipped cream or a scoop of vanilla ice cream to enhance the overall dessert experience. A drizzle of lemon glaze made from powdered sugar and lemon juice can also add a beautifully sweet yet tart finish to each slice.

For a refreshing summer treat, pair the cake with a side of fresh berries or a light fruit salad. The natural acidity of the fruits complements the flavors wonderfully, making for a light and vibrant dessert. Additionally, a sprinkle of powdered sugar or a few mint leaves as a garnish can elevate the presentation, making it Instagram-worthy!

Questions About Recipes

→ Can I use frozen blueberries?

Yes, you can use frozen blueberries. Just make sure to fold them in gently to prevent them from breaking apart.

→ How can I store leftovers?

Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

→ Can I replace sour cream with yogurt?

Absolutely! Greek yogurt is a great substitute for sour cream in this recipe.

→ Is there a gluten-free option?

You can swap all-purpose flour with a gluten-free flour blend, ensuring it's a 1:1 ratio for best results.