Lemon Blueberry Pound Cake

This lemon blueberry pound cake brings together a rich, buttery crumb with bright citrus and bursts of juicy berries. It is sturdy enough for slicing, elegant enough for celebrations, and simple enough to bake on an ordinary afternoon. The batter follows classic pound cake technique with thorough creaming for lift and tenderness, while lemon zest, lemon juice, and a quick glaze keep every bite fresh and lively. Serve it at room temperature for a dense, velvety texture, or slightly chilled for clean, tidy slices. It travels well, keeps beautifully, and makes a thoughtful homemade gift.

Ingredients

For the cake

3 cups all-purpose flour, plus 1 tablespoon for tossing berries
1 cup (2 sticks) unsalted butter, softened to room temperature
2 cups granulated sugar
5 large eggs, at room temperature
1 cup sour cream or full-fat plain yogurt, at room temperature
2 tablespoons finely grated lemon zest
1/4 cup fresh lemon juice
1 teaspoon vanilla extract
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1 1/2 cups fresh blueberries (or frozen, unthawed)

For the lemon glaze

1 cup powdered sugar
2 to 3 tablespoons fresh lemon juice
Pinch of lemon zest, optional

Instructions

Preheat the oven to 325°F (165°C). Generously grease and flour a 10 to 12-cup bundt pan or a large loaf pan. For a bundt pan, pay attention to the crevices so the cake releases cleanly.
Whisk 3 cups flour with baking powder, baking soda, and salt in a medium bowl and set aside. Toss the blueberries with the remaining 1 tablespoon flour to lightly coat; this helps keep them from sinking.
In a large mixing bowl, beat the butter and sugar on medium speed for 3 to 4 minutes until light and fluffy. Add the lemon zest and continue beating for 30 seconds to fragrance the sugar with citrus oils.
Add the eggs one at a time, mixing well after each addition and scraping down the bowl as needed. Stir in the vanilla and lemon juice. If the batter looks slightly curdled, it will smooth out when the dry ingredients are added.
On low speed, add the dry ingredients in three additions, alternating with the sour cream in two additions, beginning and ending with dry. Mix just until combined and no dry pockets remain; overmixing can toughen the crumb.
Gently fold in the floured blueberries with a spatula. Spoon the batter evenly into the prepared pan and smooth the top.
Bake until the top is golden and a long skewer comes out clean or with a few moist crumbs, about 65 to 75 minutes for a bundt or 60 to 70 minutes for a large loaf. Begin checking at the early end of the range.
Cool in the pan on a rack for 15 minutes, then turn out onto the rack to cool completely. Do not glaze while hot or the glaze will slide off.
Whisk the powdered sugar with lemon juice to make a thick, pourable glaze. Adjust with a few drops more juice if needed. Drizzle over the cooled cake and let it set for 15 minutes before slicing.

What makes this pound cake special

The creaming step sets the foundation for a fine, even crumb. Beating butter and sugar long enough introduces air that works with the leaveners for a tall, luxurious slice. Lemon zest added directly to the sugar releases aromatic oils and infuses the batter without needing lemon extract. Sour cream contributes gentle tang and extra moisture, helping the cake stay tender for days. Blueberries, folded in at the end, give pockets of sweetness that balance the citrus. A simple glaze ties everything together and adds shine without heavy frosting.

Tips for success

Bring ingredients to room temperature so they blend smoothly. If using frozen blueberries, do not thaw; fold them in straight from the freezer to minimize staining. Measure flour by fluffing, spooning into the cup, and leveling, or weigh for the most reliable result. If your kitchen is warm, chill the prepared pan for a few minutes before filling so the batter keeps its structure. Rotate the pan once during baking if your oven bakes unevenly, and rely on visual cues and the skewer test rather than time alone.

Variations and swaps

For a brighter citrus profile, add a tablespoon of orange zest with the lemon zest. For a poppy seed twist, stir in two tablespoons of poppy seeds with the dry ingredients. If you prefer a lighter glaze, thin it with a teaspoon of milk. A simple vanilla icing also works well, or skip the glaze and dust the cooled cake with powdered sugar right before serving. Raspberries or blackberries can stand in for blueberries; if the berries are very juicy, use only one cup to keep the crumb from getting heavy.

Serving ideas

Serve slices plain, with a spoonful of lightly sweetened whipped cream, or alongside yogurt for a brunch plate. A handful of fresh blueberries on the side highlights the fruit in the cake. For a summer dessert, add a few thin lemon slices and a drizzle of honey. The cake pairs nicely with tea, cold brew coffee, or a simple lemonade. Because the crumb is rich, a modest slice is satisfying, making this recipe suitable for gatherings where you need steady, tidy servings.

Storage and make-ahead

Keep the glazed cake covered at room temperature for up to three days. For longer storage, wrap slices tightly and refrigerate for up to five days; bring to room temperature before serving to restore the soft texture. The cake freezes well for up to two months. Freeze unglazed for the best finish: wrap in plastic, then in foil, and thaw overnight in the refrigerator before glazing. If you need to bake ahead, the flavor actually improves on day two as the lemon settles into the crumb.

Troubleshooting

If the cake seems dense, check that the butter and sugar were creamed long enough and that fresh baking powder was used. If berries sank, be sure they were lightly floured and folded gently into a batter that was not overthinned. If the cake domes or cracks, that is normal for a pound cake and gives charming texture; the glaze helps create an even look. A greasy or heavy crumb can result from adding too much sour cream or not measuring flour accurately, so keep an eye on those details.

Why this recipe works

This method respects the classic structure of a pound cake while welcoming bright, seasonal flavors. The balance of fat, flour, eggs, and cultured dairy gives a melt-in-the-mouth texture that slices cleanly and stays moist. Lemon adds clarity without overwhelming the butter. Blueberries lend color and natural sweetness. With straightforward steps, dependable baking cues, and flexible finishing options, this is a recipe you can return to through every season and share with confidence.