This Lemon Blueberry Cake Recipe is moist, decadent and the perfect combination of sweet blueberries and tart citrus flavor!! Each bite of this Lemon Blueberry Pound Cake is irresistible! This is a wonderful cake to make for Spring and Summer get togethers or all year round! If you love berry cakes like these, definitely check out my Strawberry Pound Cake, my Blueberry Orange Pound Cake or my Strawberry Crumble Coffee Cake.
A Perfect Combination of Citrus and Berries:
A Wonderful Lemon Blueberry Cake!
I just love the combination of blueberry and lemon. The zesty citrus flavor of the lemons combines nicely with the sweet, but not too sweet flavor of the blueberries. This blueberry lemon combo is the inspiration behind this Lemon Blueberry Cake recipe. I wanted to see the combination of these two fruit flavors in a moist and delicious cake. This recipe is the result! I know you all will love it.
Ingredients for Lemon Blueberry Cake Recipe
This recipe is very similar to other pound cakes on my website. These are the key ingredients that make a difference in making this cake:
- Butter
- Sugar
- Eggs
- Flour
- Leavening
- Sour Cream
- Blueberries
- Lemon
This recipe begins with creaming butter and sugar. This process is essential to making sure your cake starts the right way. You want to make sure your butter is completely room temperature so that the sugar easily melts right into the butter. They really need to become one.
Eggs are the stabilizer of this recipe, and you will need 6 eggs! It might seem like a lot but it is wonderful, trust me!
This recipe uses all purpose flour instead of cake flour because it just needs a bit more heft to insure that the blueberries stand up to the batter.
The liquid for this cake comes in the form of sour cream. Sour cream cakes are so moist and have such a wonderful texture. I add 2 cups of beautiful fresh blueberries to this batter. And to really amp up the citrus flavor, I add both lemon zest and lemon juice. You really want the flavors to be balanced.
How to Make Lemon Blueberry Pound Cake Recipe
This blueberry lemon pound cake recipe is not difficult to make, especially for experienced bakers. The key to it, like with all cake baking, is to be patient when making the cake mix. This recipe calls for some ingredients (sugar, eggs) to be added slowly or one at a time in the case of the eggs.
Once the cake mixture is fully mixed and combined with the fresh blueberries and lemon zest and juice, your work is pretty much done. Simply add the cake mixture to a well greased bundt pan and bake the cake at 325 degrees for 1 hour and 15 to 25 minutes.
Here are a few tips to insure you bake this Lemon Blueberry Pound Cake perfectly.
Tip 1: Room Temperature Ingredients
Do NOT try to mix this cake with cold butter or even cold sour cream. You want to let these sit out a bit and get to room temperature. You will have a super smooth and beautiful cake batter if you take this necessary step.
Tip 2: Don’t Overmix Batter when you Add Dry Ingredients
Because this cake uses all purpose flour and not cake flour, it can produce gluten a bit faster if overmixed. If you over mix the cake, it can change the texture completely, not in a good way. You don’t want a tough or chewy cake. We want a tender and moist, melt in your mouth texture. Turn your mixer down to low and once dry ingredients are just incorporated, continue with recipe and complete quickly.
Tip 3: Begin Checking Your Cake 10 Minutes Before Bake 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.
I can’t tell you how happy I am to be sharing this awesome recipe with my audience. This lemon blueberry pound cake recipe started with my love of the blueberry and lemon fruit combination. I also wanted to make a summer cake recipe using bright gorgeous blueberries and the sunny complement of lemon flavor. Not only is 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 year. This Blueberry Lemon Pound Cake is a showstopper.
If you want more pound cake recipes, click HERE
More Blueberry Recipes if you love this Lemon Blueberry Pound Cake
If you like this blueberry lemon pound cake, you’ll fall in love with some of my other blueberry or lemon desserts.
- BLUEBERRY CRUMBLE BARS
- BLUEBERRY GLAZED DOUGHNUTS
- NO CHURN BLUEBERRY CHEESECAKE ICE CREAM
- PERFECT BLUEBERRY STREUSEL MUFFINS
- LEMON LAYER CAKE
*Did you make this recipe? Please give it a star rating and leave comments below!*
Lemon Blueberry Cake Recipe
This Lemon Blueberry Cake Recipe is moist, decadent and the perfect combination of sweet blueberries and tart citrus flavor! Each bite is irresistible! This is a wonderful cake to make for Spring and Summer get togethers or all year round!
Print Pin RateServings: 16 servings
Calories: 379kcal
Ingredients
For the Cake:
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 cup butter room temperature
- 2 cups sugar
- 1 teaspoon vanilla
- 6 large eggs
- 1 cup sour cream room temperature
- 2 cups fresh blueberries
- Zest and juice of 2 lemons
For the Glaze:
- 1 cup confectioner's sugar
- 2 tablespoons lemon juice
Instructions
- 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.
For the Glaze:
- Stir together confectioner's sugar and lemon juice until combined and drizzle over top of cooled cake then serve.
Notes
You can replace the blueberries with any other type of berry (strawberry, blackberry, etc.). Also make sure your ingredients especially butter are room temperature before beginning.
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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Would I be able to make this into a layer cake?
Hi! If we use frozen berries do we need to thaw them first?
Thanks
No need to unthaw. People use frozen berries all the time for this recipe.
I made it with 3 eggs 1 stick of butter and 1/2 c vegetable oil, creamed it significantly.
Used only 1 c sugar and 1/2 c monkfruit and it is light and delicious..
I baked this for my mom, it’s such a awesome recipe, moist, and delicious!
Thanks Grandbaby Cakes! The cake turned out fine. No gummy streak throughout the cake. I am still wondering though, should I feel some granules of sugar, if I rub a little bit of the mixture together after creaming, or should the sugar be entirely dissolved.
I have a question. I’m expanding my baking skills. I started out making quick breads. I have mastered those for the most part. I am not getting into baking pound cakes. This creaming butter and sugar is giving me the blues. I even bought a (on sale) kitchen stand mixer because the hand mixer was weighing on my wrists. I also thought I would stand a better chance of creaming it better because of that paddle like mixer. So, I’ve seen different blogs and sites say cream the butter and sugar anywhere from 5-7 mins, 10 mins like you say here, and even a video where the woman said she creamed hers for 20 mins. Two weeks ago, before I bought the stand mixer, I thought that I had creamed the butter and sugar pretty good with the hand mixer. I ended up with that “gel” streak that ran throughout my cake. I read that I probably creamed the butter and sugar too long, which caused the cake to fall/settle when I removed it from the over. I have also read that when you rub the butter and sugar between your two finger, you should not feel any granules. Well, I cannot get my hand on any castor sugar, as is suggested, and I still have granules after creaming 15 mins today. I pray that my cake does not fall, but I know these mistakes will happen on my journey to baking skillfully. Can someone tell me, if I should continue creaming the butter and sugar even passed 10 mins until I do not feel any granules?
So I believe you are going to find that each person’s recipe will be different. I think you should follow the instructions of each individual recipe since they tested it. I never cream for 15 minutes as that is just way too long.
For me, I always look for the butter and sugar to look light and fluffy. The mixture is homogenous and almost looks like ice cream to me. I think one of the keys is starting with ROOM TEMPERATURE butter. It seems to make a difference.
I just made this last night and used loaf pan cause I don’t have bundt pan, i wish i have that pan. Good thing i only used half a cup of blueberries cause it taste sour. The cake is really good not too sweet. Thank you for the recipe!
Can I use frozen blueberries
Yes you can.
Can this cake be made in a loaf pan instead of a Bundt pan? Really excited to make it but I don’t have a Bundt pan.
Yes you can make two loafs with this batter.
Did this work alright in two loaf pans? Did you bake for a shorter time?