Blueberry Lemon Pound Cake

Name: Blueberry Lemon Pound Cake
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 12 servings
Ingredients: 1 cup unsalted butter, softened; 2 cups granulated sugar; 4 large eggs; 1 teaspoon vanilla extract; 3 cups all-purpose flour; 1 tablespoon baking powder; 1 teaspoon salt; 1/2 cup sour cream; 1/4 cup milk; Zest of 2 lemons; 1 1/2 cups fresh blueberries

Highlighted under: Daily Collection

I absolutely adore the combination of blueberry and lemon in this pound cake. It’s a delightful balance between tart and sweet that leaves everyone wanting more. The texture is dense yet moist, making it an excellent treat for morning coffee or afternoon tea. As you savor each bite, the burst of blueberries paired with the fresh lemon zest creates a beautiful harmony of flavors that is simply irresistible. I can’t wait for you to try this delightful recipe and experience the joy it brings.

Created by

Helena Whitby

Last updated on 2026-02-01T16:37:35.674Z

When I first experimented with this Blueberry Lemon Pound Cake, I was amazed at how well the two flavors complemented each other. The freshness of the lemon brightens the sweetness of the blueberries, creating a refreshing slice that’s perfect for any occasion. The key to a perfect pound cake is not over-mixing the batter; this ensures a tender crumb that pairs beautifully with the juicy berries.

Since then, I've perfected my technique to add a glaze that elevates the cake even further. A simple lemon glaze drizzled over the top enhances the zesty flavor and adds an extra touch of sweetness. Trust me, this will be a family favorite once you give it a try!

        Why You Will Love This Recipe
        Bright and refreshing lemon flavor perfectly balanced with sweet blueberries
Dense, moist texture that holds up beautifully over time
Easy to make and perfect for any occasion, from brunch to dessert

      

Mastering the Texture

Achieving the perfect density in your Blueberry Lemon Pound Cake hinges on the creaming process of butter and sugar. Make sure the butter is truly softened but not melted; this helps incorporate air into the batter, leading to a lighter texture. Cream together until the mixture is pale and fluffy, which usually takes about 2-3 minutes of mixing on medium speed. This air trapped in the butter will expand during baking, allowing the cake to rise nicely.

Another crucial aspect is not over-mixing your batter after adding the dry ingredients. Once you incorporate the flour mixture, blend only until no streaks remain. This approach keeps the cake's structure intact and prevents it from becoming tough, which can happen if overworked. Aim for a batter that is thick yet pourable, with a few lumps of flour still visible.

Choosing the Right Blueberries

The success of your pound cake also greatly depends on the quality of blueberries you use. Fresh blueberries are preferable; their sweet-tart burst adds delightful flavor and moisture. If you opt for frozen blueberries, make sure to thaw and drain them well to minimize excess moisture. Tossing the berries in a little flour before folding them into your batter can help prevent them from sinking to the bottom during baking.

If you want to experiment with flavors, consider substituting some of the blueberries for other berries, such as raspberries or blackberries. Each will offer a unique taste profile, and they pair wonderfully with the lemon. Just keep an eye on the amount you're using, as different fruits may impact the cake's overall moistness.

Ingredients

Gather the following ingredients to make the Blueberry Lemon Pound Cake.

Ingredients

1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/2 cup sour cream
1/4 cup milk
Zest of 2 lemons
1 1/2 cups fresh blueberries

Make sure to wash the blueberries and coat them in a little flour to prevent sinking.

Instructions

Follow these steps to create your Blueberry Lemon Pound Cake.

Prepare the Oven and Pan

Preheat your oven to 350°F (175°C) and grease a bundt pan or loaf pan with butter and flour.

Cream Butter and Sugar

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

Add Eggs and Flavorings

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

Mix Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, and salt.

Combine Mixtures

Gradually add the dry ingredients to the butter mixture, alternating with sour cream and milk until just combined.

Fold in Blueberries

Gently fold in the blueberries, being careful not to over-mix.

Bake the Cake

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

Cool and Serve

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

Once cooled, drizzle with a lemon glaze if desired.

Pro Tips

To enhance the lemon flavor, consider adding a lemon glaze on top of the cake after it cools. Simply mix powdered sugar with lemon juice until smooth and drizzle over the surface.

Storing and Serving Tips

This Blueberry Lemon Pound Cake can be stored at room temperature in an airtight container for up to 4 days. For longer storage, consider wrapping it tightly in plastic wrap and then in aluminum foil before placing it in the freezer. It can last up to three months in the freezer. When you’re ready to enjoy it again, simply thaw it overnight in the fridge and bring it to room temperature before serving for optimal taste and texture.

Serving suggestions are as delightful as the cake itself. A light dusting of powdered sugar on top provides a beautiful presentation, while a dollop of whipped cream or a scoop of vanilla ice cream complements the cake's flavors perfectly. You could also pair it with a side of lemon curd for an extra zesty kick that enhances the lemon notes in the cake.

Adapting for Dietary Needs

For those needing a gluten-free option, you can use a 1:1 gluten-free flour blend in place of traditional all-purpose flour. Just be aware that the texture may vary slightly, so adjust the moisture levels if necessary by adding a touch more milk or sour cream. Additionally, if you are watching your sugar intake, consider using a sugar substitute that measures cup-for-cup like erythritol or stevia, although this might slightly alter the taste and moisture.

Should you wish to make this cake dairy-free, swap the butter with vegan butter and the sour cream with a dairy-free alternative, such as coconut yogurt. To ensure a rich flavor, incorporate a tablespoon of lemon juice to replace the acidity from traditional sour cream. These substitutions will help in maintaining the integrity of the original recipe while accommodating dietary restrictions.

Questions About Recipes

→ Can I use frozen blueberries?

Yes, but do not thaw them before adding to the batter. This helps prevent the batter from turning blue.

→ How should I store the cake?

Store the cake in an airtight container at room temperature for up to 5 days or in the refrigerator for up to a week.

→ Can I make this gluten-free?

You can substitute all-purpose flour with a gluten-free flour blend. Make sure it contains xanthan gum for best results.

→ What other fruits can I add?

You can try raspberries, blackberries, or even diced peaches for a delicious variation.