Lemon Blueberry Pound Cake

Lemon Blueberry Pound Cake is a refreshing dessert made with fresh blueberries and zesty lemon baked in a moist lemon loaf. Easy to prepare with simple ingredients and perfect for any occasion, this cake is a hit with kids and adults alike.

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Nothing says sunny weather like a slice of deliciously sweet, zesty Lemon Blueberry Pound Cake! We’ve created the perfect treat for summer weather with this melt-in-your-mouth, moist, and delicious lemon cake studded with fresh, juicy blueberries and topped with a quick homemade glaze.

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Just like our lemon pound cake recipe, this moist cake has a bright lemon flavor made from fresh lemon juice. Sour cream gives the entire cake a tangy flavor that’s made even tastier when it’s combined with our thick, lemon sugar glaze.

Our recipe developers have been creating popular fruity desserts for more than a decade, and with countless 5-star ratings on our site, you can trust this pound cake recipe will be easy and delicious, and will bake up perfectly every time.

Lemon Blueberry Pound Cake Recipe Ingredients

The secret to making moist and flavorful pound cake is in using creamy, flavorful ingredients, like sour cream. We also incorporate fresh lemon juice and blueberries for an authentic flavor in both the cake and the glaze. 

PRO TIP: Use small, juicy blueberries for the best results. We also recommend allowing your cold ingredients to come to room temperature before making this cake.

Blueberry Lemon Pound Cake Substitutions and Additions

If you’re short on ingredients or want to customize this blueberry lemon loaf cake to your taste, there are several substitutions and additions you can try. 

Keep in mind that any changes may alter the taste and texture, so use them at your own discretion.

Fresh Blueberries: If fresh berries aren’t available, you can use thawed frozen blueberries. Be sure to pat them dry with a paper towel to prevent extra moisture from ruining your lemon blueberry cake. This may give the cake a slightly bluish tint, but it will still taste great.

All-Purpose Flour: For a gluten-free option, substitute with a gluten-free all-purpose flour blend. Make sure it contains xanthan gum to help with the texture.

Granulated Sugar: You can use an equal amount of coconut sugar or light brown sugar for a different flavor.

Salted Butter: Unsalted butter can be used if that’s what you have on hand. Just add an extra pinch of salt to balance the flavors.

Whole Milk: You can substitute with 2% milk for a slightly lighter cake. Non-dairy alternatives like almond milk or oat milk can also be used, though they might change the texture slightly.

Sour Cream: Greek yogurt is a great substitute for sour cream, providing a similar tangy flavor and creamy texture.

Lemon Juice: Bottled lemon juice can be used in place of fresh lemon juice if necessary. However, fresh juice provides a brighter flavor.

Heavy Cream (for glaze): You can use half and half or even regular milk for a lighter glaze. Adjust the amount until you get the desired consistency.

Additions:

• Add-ins: You can add a handful of chopped nuts, like almonds or walnuts, to the batter for extra crunch.
• Citrus Variations: Swap the lemon zest and juice with lime or orange for a different citrus flavor.
• Spices: A pinch of cinnamon or nutmeg can add a warm.

How To Make Lemon Blueberry Pound Cake

We developed this recipe with you in mind, to ensure the steps would be simple and your pound cake would come out of the oven perfectly moist and tender. 

Follow our straightforward steps, and in no time, you’ll be slicing yourself a piece of blueberry pound cake that’s bursting with fresh lemon flavor.

STEP ONE: Preheat your oven and line an 8 ½ x 4 ½ loaf pan with a parchment paper sling, which will help you remove the pound cake from the pan easily. Generously spray the loaf pan with cooking spray to prevent sticking.

STEP TWO: Wash and dry the blueberries, then set them in a small bowl. Sprinkle the berries with 2 teaspoons of flour and gently stir them together to dust the berries with the flour.

PRO TIP: Dusting the berries in flour helps keep them suspended in the cake batter and prevents them from sinking to the bottom of the loaf during baking.

STEP THREE: In a small mixing bowl, whisk together 2 cups of all-purpose flour, baking powder, and table salt.

STEP FOUR: Add the granulated sugar and fresh lemon zest to a small bowl. Stir well to combine, which helps the lemon zest release its oils into the sugar, enhancing the flavor of your cake.

STEP FIVE: Using a stand mixer fitted with a paddle attachment (or a large mixing bowl and a handheld electric mixer), mix the softened butter on medium-high speed until it becomes light in color and fluffy.

STEP SIX: Add the sugar and lemon zest mixture to the butter and continue mixing until well incorporated. Scrape down the sides of the mixing bowl to make sure everything is evenly mixed.

STEP SEVEN: Lower the mixer to medium low speed and add the eggs, one at a time. Mix well after each addition. Scrape down the sides of the mixing bowl to ensure you have a smooth batter.

STEP EIGHT: Mix in the pure vanilla extract and fresh lemon juice. Don’t worry if the batter looks curdled after adding the lemon juice; this is normal.

STEP NINE: Gradually add the flour mixture to the batter, alternating with the room temperature milk and sour cream. Start and end with the flour mixture. Be sure to scrape down the sides of the bowl as you go to keep the batter smooth.

PRO TIP: Alternating the dry and wet ingredients helps maintain a smooth batter and helps prevent you from accidentally overmixing.

STEP TEN: Gently fold in the flour-dusted blueberries, shaking off any excess flour before adding them to the batter.

PRO TIP:​ Don’t stir or whisk the blueberries into the batter, or the batter will turn blue. Just fold them in gently with a spatula.

STEP ELEVEN: Spoon the batter into the prepared loaf pan. To keep the parchment paper sling from sliding or folding onto the batter, you can use small binder clips to hold it in place. Remove the clips before baking.

STEP TWELVE: Bake the pound cake for 55-60 minutes, or until a toothpick inserted into the center comes out clean with a few crumbs. Begin checking the cake at the 45-50 minute mark, as oven temperatures can vary. Let the cake cool completely in the pan before removing.

STEP THIRTEEN: While the cake is cooling, prepare the glaze. Add the sifted powdered sugar to a small mixing bowl. Whisk in the heavy cream and fresh lemon zest until smooth. You want a thick but pourable glaze.

STEP FOURTEEN: Transfer the cooled lemon blueberry pound cake to a cooling rack placed over a parchment paper-lined baking sheet. Use the parchment paper sling to remove the cake from the pan. Spoon the glaze over the top of the cake, smoothing it as you go. Allow the glaze to set before slicing and serving.

PRO TIP: For easier cleanup, let the glaze drip onto the parchment paper-lined baking sheet.

Troubleshooting

Before you begin making this sour cream pound cake with lemon and blueberry recipe, here are some tips and tricks we’ve learned that will help ensure it comes out of the oven perfectly.

• Don’t skip dusting the blueberries in flour. This helps them stay suspended in the batter, so they don’t all sink to the bottom.
• If your butter is cold, it won’t cream properly! Make sure you let your butter soften completely.
• This cake (like all pound cakes) can become over-baked really quickly. Start checking the cake for doneness around the 45-minute mark, and remove it as soon as it’s done baking.
• If the glaze is too thin or too thick, adjust the consistency by adding more powdered sugar if it’s too thin, or more heavy cream if it’s too thick.
• ​Check the expiration date on your baking powder. If it’s a bit old, you may want to grab a new box. Otherwise, your cake may not rise well.
• It’s typical for your pound cake to crack a little, but to prevent over-cracking, try not to open the oven door until the cake is almost done baking.
• When you’re ready to serve, slice your cake gently with a serrated knife. It’s best to slice this cake when it’s fully cooled to prevent the cake from crumbling.

How To Serve Lemon and Blueberry Cake

Once your pound cake is baked and glazed, you’re ready to serve it! Garnish with a touch of fresh lemon zest or more fresh blueberries to dress it up, or slice it as-is. No matter what, this classic pound cake fits in at just about any occasion.

Afternoon Tea: This recipe for blueberry lemon cake is a wonderful treat for an afternoon coffee and visit with friends. Serve with cream cheese pinwheel sandwiches to make it a complete spread.

For Brunch:​ Whether alone or with other brunch favorites, this lemon blueberry loaf cake is a sweet start to a late-morning meal. 

For Dessert: Serve with other fruity desserts like Cherry Cream Cheese Pie, Blackberry Crumble, and Blueberry Pie. 

Picnics and Potlucks: Blueberry lemon cake is perfect for taking to picnics and potlucks. Pre-slice the loaf and serve on a serving platter. The buttery pound cake and sweet blueberries will be the hit of the party. 

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How To Store Lemon Blueberry Pound Cake

Storing your Lemon Blueberry Pound Cake properly will keep it fresh and delicious for as long as possible. Here are some tips on how to store this cake, whether you’re making it ahead, keeping it in the fridge, or freezing it for later.

MAKE AHEAD: You can prepare the Lemon Blueberry Pound Cake a day in advance. After baking, let it cool completely. Wrap it tightly in plastic wrap or store it in an airtight container to keep it fresh. When you’re ready to serve, let your pound cake sit on the counter for 20-30 minutes. Make your glaze fresh. Allow the glaze to set and serve.

ROOM TEMPERATURE: If stored in an airtight container, your bread can be kept on the counter for three to four days. Keep it in a cool place, out of direct sunlight, so the glaze stays fresh and doesn’t melt.

IN THE FRIDGE: To store in the fridge, place the completely cooled cake in an airtight container or wrap it tightly with plastic wrap. It will stay fresh for up to 7 days. This method helps maintain its moist texture and keeps the flavors vibrant.

IN THE FREEZER: This lemon blueberry dessert can be frozen for another day. We suggest freezing it before you add the lemon vanilla glaze, but if you want to freeze your leftover bread, keep in mind that your glaze may not thaw very well and may turn watery.

In any case, wrap the bread up in plastic wrap, then again in aluminum foil, or place it in a large Ziploc freezer bag. Freeze for up to one month. Thaw overnight in the fridge before enjoying it again. If your glaze has lost its texture, you can whip up a new batch and add it to the top before serving.

Why This Recipe for Lemon Blueberry Pound Cake Is The Best

We created this recipe to work perfectly in your home kitchen, and we’re confident you’ll agree that it is the best lemon blueberry cake recipe you’ve ever made. 

Here’s why you’ll love it:

Easy to Make: This simple recipe comes together quickly and easily, with no special ingredients or complicated techniques.

Burst of Bright, Fresh Flavor: The combination of fresh blueberries and zingy lemon is always a crowd-pleaser!

Make-Ahead Friendly: It’s easy to make this in advance so you can store it for an upcoming brunch or busy day.

Kid-Approved: The sweet and tart flavors and sugary glaze are a hit with kids and adults alike.

Beautiful Presentation: With its golden crust and berry-studded slices, this bread looks as delicious as it tastes!

This Lemon Blueberry Pound Cake combines fresh, zesty lemon and blueberry flavors with a moist and tender pound cake. Easy to make and perfect for any occasion, it’s a no-fail recipe you’ll make all summer long.

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Lemon Blueberry Pound Cake

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Lemon Blueberry Pound Cake is a refreshing dessert made with fresh blueberries and zesty lemon baked in a moist lemon loaf. Easy to prepare with simple ingredients and perfect for any occasion, this cake is a hit with kids and adults alike.

Prep Time 20 minutes minutes

Cook Time 1 hour hour

Total Time 2 hours hours 20 minutes minutes

Servings 10

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Ingredients

  

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For the Pound Cake

• 1 ⅓ cup fresh blueberries, washed and dried
• 2 cups all purpose flour, for pound cake
• 2 teaspoons all purpose flour, to dust the blueberries
• 1 teaspoon baking powder
• ¼ teaspoon table salt
• 1 ¼ cup granulated sugar
• 2 tablespoons fresh lemon zest
• 3 large eggs, room temperature
• ¾ cup salted butter, softened to room temperature
• 2 tablespoons fresh lemon juice
• 1 teaspoon pure vanilla extract
• ⅓ cup whole milk, at room temperature
• ⅓ cup sour cream, at room temperature

For the Glaze

• 1 ¼ cup powdered sugar, sifted
• 5 tablespoons heavy cream
• 1 tablespoon fresh lemon zest

Instructions

 

• Preheat oven to 350°F. Line an 8 ½ x 4 ½ loaf pan with a parchment paper “sling”. (The sling will help in removing the pound cake from the pan) Generously spray the loaf pan with a baking spray (We like Baker’s Joy, or a generic version).
• Dust the washed and dried blueberries with the 2 teaspoons of flour.
• Add the 2 cups of all purpose flour, baking powder and salt to a small mixing bowl. Whisk to combine.
• Add the granulated sugar and fresh lemon zest to a small bowl. Stir well to combine. This will encourage the lemon zest to release the oils in zest.
• Using either a stand mixer fitted with a paddle attachment, or a large mixing bowl and a handheld mixer on medium high speed, mix the butter for 1 ½ – 2 minutes until lighter in color.
• Add the sugar and lemon zest, and continue mixing for another 2 – 2 ½ minutes, until well incorporated. Be sure to scrape down the sides of the mixing bowl.
• Lower the mixer speed to medium-low. Add the eggs, one at a time, mixing well after each egg. Scrape down the sides of the mixing bowl.
• Add the vanilla, mix well, and then add the fresh lemon juice. (After adding the lemon juice the batter may look curdled, but that is normal)
• Add the flour mixture, a little at a time, alternating with the room temperature milk and sour cream. Scrape down the sides of the bowl as you go.
• Fold in the flour-dusted blueberries, shaking off the excess flour.
• Spoon the batter into the prepared loaf pan. (To keep the parchment paper sling from sliding or folding onto the batter as you are filling the pan, you can use small binder clips to keep the parchment paper in place. Remove the clips before baking.) Use a spoon to smooth the batter.
• Bake for 55-60 minutes, or until a toothpick inserted comes out clean with a few crumbs. (All ovens bake differently, so begin checking the pound cake at the 45-50 minute mark. You may have to add extra time if your oven bakes slower.) Remove the pound cake from the oven and allow the cake to cool completely before removing the cake from the pan.
• Transfer the lemon blueberry pound cake to a cooling rack placed over a parchment paper lined baking sheet (Be sure to use the parchment paper sling to remove the cake. Also the parchment paper lined baking sheet will help with clean up if the glaze drips off of the pound cake.)
• Add the sifted powdered sugar to a small mixing bowl. Whisk in the heavy cream and fresh lemon zest. Continue whisking until smooth. (You want a thick, pourable glaze, but not a paste.)
• Spoon the glaze over the top of the lemon blueberry pound cake, smoothing as you spoon the glaze. Allow the glaze to sit for about 15-20 minutes before slicing and serving.

Notes

• Use small, juicy blueberries for the best results. We also recommend allowing your cold ingredients to come to room temperature before making this cake.
• Dusting the berries in flour helps keep them suspended in the cake batter and prevents them from sinking to the bottom of the loaf during baking.
• Don’t stir or whisk the blueberries into the batter, or the batter will turn blue. Just fold them in gently with a spatula.
• For easier cleanup, let the glaze drip onto the parchment paper-lined baking sheet.

Nutrition

Calories: 450kcal | Carbohydrates: 64g | Protein: 6g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 106mg | Sodium: 198mg | Potassium: 144mg | Fiber: 1g | Sugar: 43g | Vitamin A: 689IU | Vitamin C: 6mg | Calcium: 61mg | Iron: 2mg

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