This lemon blueberry pound cake is a delightful combination of bright citrus flavor and sweet, juicy blueberries baked into a moist, tender cake. The lemon zest and juice give it a refreshing tang, while the blueberries add bursts of natural sweetness in every bite. A simple lemon glaze drizzled over the top enhances the flavor and adds a touch of elegance. This cake is perfect for afternoon tea, brunch, or as a light dessert after dinner.
The pound cake base is rich and buttery, balanced with the freshness of lemon and the vibrant color of blueberries. Using sour cream or Greek yogurt keeps the cake moist and soft for days, making it an excellent make-ahead dessert.
Ingredients
1 cup (2 sticks) unsalted butter, softened
2 cups granulated sugar
4 large eggs, room temperature
3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup sour cream (or Greek yogurt)
2 tablespoons lemon zest
¼ cup fresh lemon juice
2 cups fresh or frozen blueberries (tossed with 1 tablespoon flour)
Optional glaze
1 cup powdered sugar
1 to 2 tablespoons lemon juice
Instructions
Preheat the oven to 350°F (175°C). Grease and flour a bundt pan or loaf pan, making sure all corners are coated to prevent sticking.
Cream the butter and sugar together in a large mixing bowl until light and fluffy, about 3 to 4 minutes. This step incorporates air into the batter and helps create a tender crumb.
Add the eggs one at a time, beating well after each addition. Make sure each egg is fully incorporated before adding the next.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures the leavening agents are evenly distributed in the batter.
Gradually add the dry ingredients to the butter mixture, alternating with the sour cream. Begin and end with the dry ingredients. Mix on low speed just until combined, being careful not to overmix, which can make the cake dense.
Stir in the lemon zest and lemon juice until evenly distributed. The zest adds aromatic oils, and the juice provides a tangy brightness to balance the richness of the batter.
Gently fold in the blueberries, which have been tossed in flour. Coating them in flour helps prevent them from sinking to the bottom during baking. If using frozen blueberries, add them directly from the freezer to avoid streaking the batter.
Pour the batter evenly into the prepared pan, smoothing the top with a spatula. Place the pan in the preheated oven and bake for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 15 minutes before carefully turning it out onto a wire rack to cool completely.
If using the optional glaze, whisk together the powdered sugar and lemon juice until smooth. Drizzle the glaze over the cooled cake, letting it run naturally down the sides. The glaze will add a lovely sheen and extra citrus flavor.
Serving suggestions
This cake can be served plain, with the glaze, or even with a dusting of powdered sugar for a simple finish. It pairs beautifully with a cup of tea or coffee. For a dessert presentation, serve slices with a dollop of whipped cream or a scoop of vanilla ice cream. Fresh berries on the side make a colorful garnish.
Tips for best results
Use room-temperature ingredients to ensure they blend smoothly. Creaming the butter and sugar properly is key to a light texture. Be gentle when folding in the blueberries to avoid breaking them and staining the batter. If your oven runs hot, check the cake after 55 minutes to avoid overbaking.
Variations
For a stronger lemon flavor, add a teaspoon of lemon extract along with the zest and juice. Swap the blueberries for raspberries or blackberries for a different fruit profile. A sprinkle of coarse sugar on top before baking can add a pleasant crunch.
Storage and freezing
Store the cake in an airtight container at room temperature for up to three days. For longer storage, wrap the cake well in plastic wrap and foil, then freeze for up to two months. Thaw at room temperature before serving. If glazed, it’s best to add the glaze after thawing.
Why this cake works so well
The butter and sugar base gives this cake its rich flavor, while the sour cream keeps it soft and moist. Lemon adds freshness that balances the sweetness, and the blueberries bring both flavor and visual appeal. The dense yet tender crumb makes it sturdy enough for slicing while still melting in the mouth.
This lemon blueberry pound cake is the kind of dessert that feels right for any occasion. It’s simple enough for everyday baking but elegant enough to serve to guests. Whether enjoyed as a mid-morning treat or the finale to a special meal, it delivers a satisfying combination of buttery richness, citrus brightness, and fruity bursts.