My Lemon Blueberry Pound Cake is a fave on the site. I think it’s because it really tastes like sunshine on a plate with juicy blueberries in the mix. I love the tight crumb and bright citrus flavor I get in both the batter and icing. The key to it, like with all cake baking, is to be patient when mixing the cake ingredients. Pull this recipe out when you wanna impress folks for spring and summer holidays. It’s always a hit!
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Lemon Blueberry Pound Cake Ingredients
- Butter: I use unsalted but salted is fine. Just leave the salt out.
- Sugar: Use regular white granulated sugar
- Eggs: Room temp large sized.
- Cake Flour: It makes the cake crumb softer. Make homemade cake flour if you don’t have any around.
- Sour Cream: Plain greek yogurt also works.
- Blueberries: Fresh is best. Frozen also works.
- Lemon: Go with fresh here. both the lemon zest and lemon juice.
How to Make A Lemon Blueberry Pound Cake
- Combine the flour and salt in a bowl and stir with a whisk.
- Beat the butter with an electric mixer for 30 seconds. Gradually add the sugar to the butter beating on medium speed about 6 minutes or until light and fluffy.
- Add the vanilla and eggs one at a time. Beating on low to medium speed for one minute after adding each egg. Be sure to scrape down the sides of the bowl frequently.
- Slowly add the flour mixture and sour cream to the butter mixture beating on low speed after each addition. Be sure you mix only until these ingredients are mixed in.
- Add the berries, lemon zest, and juice and gently fold them into the cake batter.
- Pour the pound cake batter into your prepared pan and spread it out evenly in your bundt pan. Bake your cake.
- Make the glaze. Stir together the confectioner’s sugar and lemon juice until combined.
- Cool your cake in the pan for ten minutes. Then invert the cake and allow it to finish cooling. When fully cooled drizzle the glaze over the top of the cooled cake.
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- Garnish the top of the cake with some extra lemon zest and serve!
Lemon Blueberry Pound Cake Recipe
This Lemon Blueberry Pound Cake Recipe is moist, decadent, and the perfect combination of sweet blueberries and tart citrus flavor! Each bite is irresistible! It's a wonderful cake to make for spring and summer get-togethers or all year round!
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Servings: 16 servings
Equipment
Ingredients
For the Cake:
- 3 cups cake flour plus 1 tablespoon sifted and separated
- 1 tsp salt
- 1 1/2 cups unsalted butter (3 sticks) room temperature
- 3 cups granulated sugar
- 6 large eggs
- 1 tbsp pure vanilla extract
- 3/4 cup sour cream room temperature
- 1/3 cup fresh lemon juice
- 1 tbsp lemon zest
- 2 cups fresh blueberries (or see note below about using frozen berries)
For the Glaze:
- 2 cups confectioner’s sugar
- 4 tablespoons lemon juice
Instructions
- Preheat oven to 325 degrees F. Grease and lightly flour a 12 cup Bundt pan; set aside. In a medium bowl stir together flour and salt together; set aside.
- In a large bowl beat butter with an electric mixer on medium to high speed for 1 minute. Gradually add sugar, beating on medium speed about 10 minutes or until light and fluffy.
- Add eggs, one at a time, beating on low to medium speed after each addition and scraping side of bowl frequently then add vanilla.
- Alternately add flour mixture and sour cream to butter mixture, beating on low speed after each addition just until combined.
- Finally add lemon juice and zest.
- Toss the berries in the remaining 1 tablespoon of flour then fold in berries, zest and juice until combined.
- Pour batter into prepared pan, spreading evenly. Bake for 1 hour and 15-25 minutes or until a toothpick inserted near center of cake comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan; cool completely on rack.
For the Glaze:
- Stir together confectioner’s sugar and lemon juice until combined and drizzle over top of cooled cake then serve.
Video
Notes
Frozen Blueberries: Feel free to use frozen berries in this recipe. Don’t thaw. Just add them right into the recipe.
Use Any Berry: You can replace the blueberries with any other type of berry (strawberry, blackberry, etc.).
Also, ensure your ingredients especially butter are at room temperature before beginning.
How to Store Lemon Blueberry Pound Cake
Store your lemon and blueberry pound cake at room temperature in an airtight container or wrapped tightly in plastic. If wrapped well it will last for up to three days. You can also store it in the fridge.How long will lemon blueberry pound cake last in the fridge?
When stored in an airtight container it will last up to a week but is best enjoyed within three to five days of baking.Can I freeze a lemon blueberry cake?
Yes, you can! You can freeze the entire cake after baking without the glaze for up to a month. Be sure to wrap it in plastic AND aluminum foil to protect it from the freezer. Allow it to thaw out on the counter overnight and then add the glaze. Alternatively, you can also freeze leftover cake with the glaze either intact or in individual slices. I suggest double wrapping it and storing it for up to a month for the best results.Nutrition
Calories: 379kcal | Carbohydrates: 53g | Protein: 5g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 107mg | Sodium: 157mg | Potassium: 101mg | Fiber: 1g | Sugar: 34g | Vitamin A: 555IU | Vitamin C: 2.6mg | Calcium: 40mg | Iron: 1.5mg
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Recipe Tips
- Cream the Right Way! This recipe begins with creaming butter and sugar. Your butter MUST BE completely room temperature so that the sugar quickly melts right into the butter. Be sure you beat long enough that they really need to become one.
- Do NOT try to mix this cake with cold butter or sour cream. You want to let these sit out a bit and get to room temp so the batter is smooth.
- Be careful you don’t over-mix when adding the flour. This cake uses cake flour and not all-purpose flour so it doesn’t activate too much gluten.
- Begin checking your cake 10 MINUTES before the baking time ends. Everyone has a different oven and sometimes they can bake quicker than others. To ensure you don’t burn your cake, start checking for doneness before the time specified in the recipe.
If you love this lemon and blueberry cake, definitely check out my Blueberry Orange Bundt Cake, Blueberry Coffee Cake, Blueberry Lemon Layer Cake, Strawberry Pound Cake, my Blueberry Orange Pound Cake, or my Strawberry Crumble Coffee Cake.
More Blueberry Recipes
- Blueberry Crumble Bars
- Blueberry Biscuits
- Blueberry Glazed Doughnuts
- No Churn Blueberry Cheesecake Ice Cream
- Perfect Blueberry Streusel Muffins
- Blueberry Lemon Layer Cake
- Blueberry Hand Pies
- Blueberry Lemon Biscuits
- Blueberry Orange Bundt Cake
*Did you make this recipe? Please give it a star rating and leave comments below!* Post a photo of how your version of the recipe came out on Instagram (using #grandbabycakes)!!
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First time making this tonight. I can smell it. Praying it exceeds my expectation. You are the what us sisters need for encouragement when it comes to baking.
Awe, thanks, doll!
Haven’t tried this yet, but can I pre-make the batter and store it or is that advisable?
I don’t advise doing that. You should make the batter when you are ready to bake.
I am going to try this recipe and use it in my homemade vegan vanilla ice cream…lemon blueberry pound cake ice cream! Also, I want to say thank you for the 7up pound cake. It was delicious too!!
You’re so welcome! Hope you enjoy this one too!
How can I make with strawberries
Hi Penny, you can follow my strawberry pound cake recipe, and add lemon to it if you want. You can find that recipe here – https://grandbaby-cakes.com/fresh-strawberry-pound-cake-recipe/