Lemon Blueberry Pound Cake

This delightfully moist lemon blueberry pound cake is bursting with fresh citrus flavor and plenty of juicy, fresh blueberries.

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Nothing says sunny weather like a slice of deliciously sweet, zesty lemon blueberry pound cake! With its citrusy burst and an explosion of fresh blueberries in each bite, every single crumb melts in your mouth, leaving you wanting more. 

Lemon Blueberry Pound Cake Ingredients

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Lemon blueberry pound cake is decadently delicious! A beautifully sweet, tangy lemon flavor is carefully layered within every heavenly morsel, delicately balanced with the tart sweetness of juicy blueberries that pleasantly burst as you munch on them.

Substitutions and Additions

BUTTER: You can use salted butter instead of unsalted butter in this lemon blueberry loaf recipe; just omit the added salt from the ingredients.

LEMON JUICE: You can use bottled lemon juice instead of fresh lemon juice, although we do find that fresh lemon juice provides a richer lemon flavor.

SOUR CREAM: Instead of sour cream, you can use plain or Greek yogurt in this lemon blueberry dessert recipe.

How to Make This Lemon Blueberry Pound Cake Recipe

Making this delicious pound cake is simple, and you will have a perfectly moist cake in no time.

Once you make the cake batter, you will fold in the juicy blueberries to make sure you will have pops of color and fruit in every bite. Bake the bread until just right and let it cool.

Once the cake has cooled, you will drizzle a sweet lemon icing that will take the blueberry lemon cake to the next level.

Follow our step-by-step instructions below.

STEP ONE: Preheat the oven to 350°F. Grease a 9 x 5-inch loaf pan with butter or shortening and line it with a small piece of parchment paper.

STEP TWO: Toss the blueberries with 1 tablespoon of flour in a small bowl. Put it to the side.

STEP THREE: In a separate large bowl, add the sugar and lemon zest, then rub them together with your fingers until the lemon zest is very fragrant.

STEP FOUR: Add the butter, and mix with an electric hand mixer at medium speed until the mixture is fluffy. 

STEP FIVE: Beat in the eggs one at a time, then mix in the lemon juice and sour cream.

STEP SIX: Pour in the remaining 2 cups of flour along with the baking powder and salt and mix until the batter is smooth and thick.

STEP SEVEN: Fold in the blueberries, then pour the cake batter into the prepared pan. Bake in the preheated oven for 55 to 60 minutes, or until a small knife inserted into the center of the cake comes out clean. Set the cake on a cooling rack to cool for at least 1 hour.

STEP EIGHT: To make the lemon icing, stir together the powdered sugar, lemon juice, and lemon zest until smooth.

STEP NINE: Once the cake has cooled, transfer it to a plate or platter, then drizzle the lemon glaze over the top of the cake. Top with blueberries or extra lemon zest and serve at room temperature.

How To Serve

When it comes to lemon blueberry pound cake, the possibilities are truly endless. This zesty, sweet treat begs to be served with a tall glass of cold milk or fragrant herbal tea. 

Of course, you could also pair this delightful treat with some freshly whipped cream, a generous scoop of tart lemon curd for an added punch of flavor, and a sprinkle of crunchy nuts or sugary sprinkles. 

Or perhaps you’re looking for something a bit more velvety to provide contrast; in that case, vanilla ice cream would do the trick nicely. Let’s not forget about fresh berries — those little bursts of sweetness add delightful texture and make your yummy citrus creation look appetizing too.

For even more easy recipes for moist, sweet pound cakes, our peach cobbler pound cake and Kentucky butter cake are two that we love.

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Storage

ON THE COUNTER: Cover blueberry lemon pound cake with plastic wrap and store it on the counter for up to 3 days.

IN THE FRIDGE: You can also cover the cake with plastic wrap and store it in the refrigerator for up to 5 days. Enjoy chilled or at room temperature.

IN THE FREEZER: Cover the cake with plastic wrap and foil and store in the freezer for up to 2 months. Thaw overnight in the refrigerator. It’s best to freeze the cake before adding the icing to keep it fresh. The icing does not do well if chilled.

Imagine the most delicious, moist, and fluffy pound cake filled with ripe blueberries bursting with tart lemon flavor. The smell of tangy citrus fills the air as you take your first bite out of this delectable lemon blueberry pound cake.

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Lemon Blueberry Pound Cake

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This delightfully moist lemon blueberry pound cake is bursting with fresh citrus flavor and plenty of juicy, fresh blueberries.

Prep Time 25 minutes minutes

Cook Time 1 hour hour

Total Time 2 hours hours 25 minutes minutes

Servings 1 pound cake

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Ingredients

  

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Cake

• 2 cups fresh blueberries
• 2 cups all-purpose flour, plus 1 tablespoon for the blueberries
• 2 tablespoons lemon zest
• 1 cup granulated sugar
• ¾ cup unsalted butter, softened
• 3 large eggs, room temperature
• 2 tablespoons fresh lemon juice
• ¼ cup sour cream
• 2 teaspoons baking powder
• ¼ teaspoon salt

Lemon Icing

• 1 cup powdered sugar
• 2 tablespoons fresh lemon juice
• 1 tablespoon lemon zest

Instructions

 

• Preheat the oven to 350°F. Grease a 9×5 loaf pan with butter or shortening and line it with a small piece of parchment paper.
• Toss the blueberries with 1 tablespoon of flour in a small bowl. Put it to the side.
• In a separate large mixing bowl, add the sugar and lemon zest, then rub them together with your fingers until the lemon zest is very fragrant.
• Add the butter, and mix with an electric mixer at medium speed until the mixture is fluffy.
• Beat in the eggs one at a time, then mix in the lemon juice and sour cream.
• Pour in the remaining 2 cups of flour along with the baking powder and salt and mix until the batter is smooth and thick.
• Fold in the blueberries, then pour the cake batter into the prepared loaf pan. Bake for 55 to 60 minutes, or until a small knife inserted into the middle of the cake comes out clean. Set the cake on a cooling rack to cool for at least 1 hour.
• To make the icing, stir together the powdered sugar, lemon juice, and lemon zest until smooth and drizzly.
• Once the cake has cooled, transfer it to a plate or platter, then drizzle the icing over the top. Top with blueberries or extra lemon zest and serve at room temperature.

Notes

• A pound cake is traditionally made with a pound of sugar, a pound of butter, and a pound of flour, but we’ve tweaked this recipe so it bakes to perfection.
• Tossing the blueberries in a little flour will help keep them from sinking to the bottom of the cake while baking.
• Rubbing the sugar and zest together will incorporate the lemon into the sugar so the flavor will be stronger throughout the cake.
• Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cake at the lower end of the recommended baking time.

Nutrition

Calories: 3894kcal | Carbohydrates: 567g | Protein: 50g | Fat: 168g | Saturated Fat: 98g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 44g | Trans Fat: 6g | Cholesterol: 958mg | Sodium: 852mg | Potassium: 1720mg | Fiber: 16g | Sugar: 352g | Vitamin A: 5595IU | Vitamin C: 76mg | Calcium: 616mg | Iron: 16mg

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