Disclosure: I was compensated by Better Homes and Gardens for this post but all opinions expressed here are my own.
If you don’t know how perfectly Blueberry and Lemon go together, this Blueberry Lemon Pound Cake Recipe will definitely prove it to you! It is sensational.
I am so excited to share my first recipe post on Better Homes and Gardens Delish Dish blog today! A couple of months ago, I did a guest post for Delish Dish which was a hit! The strawberry shortcake tiramisu was a favorite, and now I am back providing regular monthly recipes on the blog and its starting with this Blueberry Lemon Pound Cake.
I can’t tell you how happy I am to be sharing their awesome recipes with my audience but with my unique Grandbaby Cakes twist. This blueberry lemon pound cake recipe started with the BHG sour cream pound cake recipe. I decided to add a summery update to it which uses bright gorgeous blueberries and the sunny complement of lemon flavor. Not only was this cake seriously so delicious, it was absolutely stunning too!
You have to do me a favor and serve this at any event you have this summer. This Blueberry Lemon Pound Cake is a showstopper.
If you want more pound cake recipes, click HERE
I used these products for this cake:
- 1 cup butter room temperature
- 6 large eggs
- 1 cup sour cream room temperature
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 2 cups sugar
- 1 teaspoon vanilla
- 2 cups fresh blueberries
- Zest and juice of 2 lemons
- 1 cup confectioner's sugar
- 2 tablespoons lemon juice
- Preheat oven to 325 degrees F. Grease and lightly flour a 12 inch bundt pan; set aside. In a medium bowl stir together flour, baking powder, and baking soda; set aside.
- In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, beating on medium speed about 10 minutes or until light and fluffy. Add vanilla. Add eggs, one at a time, beating on low to medium speed for 1 minute after each addition and scraping side of bowl frequently. Alternately add flour mixture and sour cream to butter mixture, beating on low speed after each addition just until combined.
- 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.
- Stir together confectioner's sugar and lemon juice until combined and drizzle over top of cooled cake then serve.
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I never keep sour cream in my house… just don’t like the taste of it any way used, so what can I use instead? Okay, I also don’t keep vanilla yogurt… only keep black cherry, and that’s a once in awhile thing. I want to use this recipe, but exchange the blueberries for cranberries, and the lemon juice for orange zest. Stupid question, but could I use Cool Whip instead of the sour cream? Go ahead and laugh, cause I am LOL Want to make this as a cranberry orange pound cake, so please answer ASAP.
PS. do I have to keep coming back to this section to see if any one replies back? I am not sure how the comment section works when one posts a question. Do I get an email alert that someone replied back?
I won’t laugh but you definitely do not want to use cool whip instead of the sour cream in this recipe.
You can use plain noon fat Greek yogurt instead of sure cream. It has zero fat, and no sugar, and makes a great low calorie alternative for sour cream. You can but shout cream in a n 8 oz size, you don’t need to buy a lot. And the yogurt, just buy 2 little containers. Any left over, put black cherry jam in and you have black cherry yogurt. Definitely DO NOT replace sour cream with Cool whip.
I’m leaving notes all over. This is such a lovely recipe!! The whipped up batter was extraordinary and light and I found it to be perfectly lemony. I used two large loaf pans rather than the called-for 12-cup bundt. Temp and cook time remained the same. Thank you for this recipe…it’s a keeper ❤️
Hooray this makes me so happy! Thanks for the sweet note Marilee!
Hi Jocelyn. I’m making this tomorrow and am curious about the pan size. Is this recipe strictly for a bunny pan? Thank you. Can’t wait to make it.
I can only say W-O-W! This is one of THE BEST blueberry-lemon cake recipes I’ve ever made. It’s “pick your own” blueberry season here in Vermont right now, so I try new recipes every new season. This one’s a keeper for sure. So grateful I found you & this.
Hooray I’m so glad you enjoyed it!
Did you mean 12″ bundt pan or 12 CUP bundt pan? Thank you
Sure thing Mary! 12 cup.
Hi there!
I’ve made your lemon pound cake a few times (folks love it!) and the recipe there calls for cake flour. I wanted to make this cake and I see that it calls for all-purpose flour. Is there a difference in the two and can I use cake flour for this recipe as well?
I’m so glad you love my lemon cake!!! This recipe is derived from Better Homes and Gardens and they called for the all purpose flour. Yes there is definitely a difference between the two and they aren’t interchangeable I’m afraid.
Hi! I was wondering if the lemon flavor is strong in this recipe? I tried a different recipe from somewhere else and it just didn’t have enough lemon taste to be a lemon cake lol
Hi Mel, there is definitely lemon flavor however if you are looking for a recipe with more lemon flavor, check out my Ultimate Lemon Pound Cake. It will give you all the lemon you are looking for. You can find the recipe right here on the website.
Hi Jocelyn,
I am making this cake right now for my tennis match tomorrow and wondered if you have an actual measurement for the lemon juice for the cake instead of ‘the juice of two lemons.’. Lemons come in various sizes and the differences in the quantity of juice could be significant as far as taste and texture.
Thanks! I look forward to hearing from you soon!
Pam
Yes it should be the size of about 2 medium sized lemons for this cake.
Thank you! Cant wait to try this. I just want to say you are too cute, I love your style.
Awwww thank you so much!
Do you use salted or unsalted butter?
Unsalted butter
Made this beautiful cake today, it’s amazing!!!!!
The batter was just extraordinary, I was a bit nervous that it would bake right out of its pan, but, thankfully it didn’t!!!
Thank you for such a great recipe!!!
Wonderful! I’m so so glad!
I have made this cake several times and everyone that has tried it loves it.
My question is, there is a great variation in lemon size. Have you ever measured how much lemon juice you actually put in the cake portion.
Thanks,
Sue
PS–in response to and earlier question you got–I always use frozen blueberries and I never thaw them first
Hi Sue,
I’m so glad everyone loves the cake. I actually haven’t measured it. Next time I will measure it and put a measurement up for you.
Hi! I would love to try this! I have fresh blueberries (about 4 lbs) that I have frozen. Can I use them frozen or do I have to thaw them? If I can use them frozen do I need to add any time to the cook time? Thanks!
You can definitely use frozen ones but I would thaw them a bit before.
This cake looks amazing!!! Only one question, how many cups have your bundt pan????
You want to use a 12 ” bundt pan if you can.
I’m from India. We don’t get fresh blueberries here.Can I use the dried ones, if yes how much?
Hi there, do you get any other berries that are fresh? You could try to substitute with other fresh berries.
Dear Jocelyn, this cake looks beautiful!!! What a delightful spring dessert…perfect for luncheons. xo, Catherine
This cake looks amazing! Must be delicious! 🙂
Thanks so much!!
I love blueberries and lemon. I love sour cream pound cake. I would love to make this cake, but there is no recipe for it anywhere! Yes I can get the BHG recipe for the original cake, but your additions and changes don’t tell me how long to cook it, or how much you added or any directions for how and when things should be added. I see this with other ‘recipes’ that you offer here and at BHG and I think that you should at least give us exact quantities and directions that we can insert in the recipe if you don’t have the time to rewrite them.
I’ve always loved the lemon and blueberries combo. This pound cake is simply gorgeous!
I love baking with blueberris and lemon! Can’t get enough of them this time of year too! Gorgeous cake Jocelyn!
My dear friend!! I can’t wait to make this! My mom is coming to visit soon and I’m going to make this for her! I’m making one of your other recipes for a 4th of July treat! I shared your blog with some of my mom’s group friends! I know they’ll love it too!
Awww thank you so much Deneen! You are such a sweetheart! Yes you will definitely love how simple this BHG twist recipe is! And thank you as always for sharing my blog with you friends and family. It really means the world to me!
I have been trying to find your recipe for the Blueberry Lemon Pound Cake but it is never listed. Why do you provide other recipes and not this one? Doesn’t make sense you keep showing, listing it but no recipe. That’s not cool, sister.
I love everything about this beautiful pound cake! I’d love it more if there was a big piece in front of me! 😉
I heard that! I am the same way. A slice in front of me is all I need!
The most beautiful pound cake I’ve ever seen. Love it Jocelyn!
Thank you so much Sally!
This cake is gorgeous!
Thank you so much Chloe!!
Blueberries and lemon go so so well together, Jocelyn! And I love that you’ve made this cake in a bundt pan. Bundt-style cakes always look so pretty. Congrats on the regular Better Homes and Gardens post! 🙂
Thanks so much Helen!! I am so excited to be sharing regular recipes with them!
Woo hoo!!! What an absolutely gorgeous cake! I ove love love blueberry and lemon together!
Thanks so much Jocelyn! Same here, I love that combo!
What a perfect summery cake…it looks so moist and love that it is PACKED with blueberries. I like a little cake with my blueberries 😉
Thanks so much Denise! I seriously packed the blueberries in there!
Omg these photos are stunning! The zest on top of this pound cake is scrumptious 🙂
Thank you so much Medha! So grateful for your sweet comments!
Gorgeous as always! Heading over to check out the recipe now!
Hooray thank you so much Ashley!
Wow, this looks relish!
Thank you so much LeeLee!!
Oh my goodness, Jocelyn! This cake is just breathtaking!! What I wouldn’t give for a piece right now 🙂 Pinned!
Hooray thank you so much Ashton!
Way to go girl!! So proud of you for having posted on BHG!! This cake is my perfect summer dessert!!
Wow thank you sooo much Ami! This just warmed my heart!
Congrats!!! and this cake looks fabulous! I want to dive right in! big hug girl!
Hooray thank you so much my friend!
Jocelyn, my mouth dropped open when I saw this photo on social media this morning. Your pound cake is beyond gorgeous. And nothing beats the combo of blueberry and lemon in the summer. Heading over to check out the post!
OMG thank you so much Nancy! Seriously you just made me smile so wide!
So pretty! I love the combination of flavors of blueberry and lemon.
Thanks so much Nicole!
What a gorgeous cake! Love all of the blueberries!
Hooray thank you so much Jessica! I love the blueberries too!
This is one gorgeous cake!! Heading over now to welcome you there! Congrats on being regular on BHG!!
Hooray thank you so much my dear for always being so supportive of all I do! I am in your corner too!
I love this! Blueberries + lemon is a total summer essential!
I totally agree Kelli! It is my favorite flavor combo this summer indeed!