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Lemon Blueberry Cake Recipe

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Home » Dessert and Baking » Cake » 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 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!

Delicious Lemon blueberry cake recipe with glaze and blueberry and lemon zest garnishsitting on a white cake plate ready to serve.

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.

Fresh blueberries and lemons in a white basket sitting on a white plate with a blue design pattern ready to use for Lemon Blueberry Pound Cake recipe

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!

Lemon Blueberry Pound Cake with slices cut out and placed on the same white plate the whole lemon blueberry cake is sitting on. It's a great blueberry pound cake.

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

Best Pound Cake Recipes | Grandbaby Cakes

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 desserts.
*Did you make this recipe? Please give it a star rating and leave comments below!*
Blueberry Lemon Pound Cake | Grandbaby Cakes

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!  
4 from 27 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: classic recipes, pound cake recipes, summer recipes
Prep Time: 30 minutes
Cook Time: 1 hour 25 minutes
Total Time: 1 hour 55 minutes
Servings: 16 servings
Calories: 379kcal
Author: Jocelyn Delk Adams of Grandbaby Cakes

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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Comments

  2. Jane Pruitt says

    July 6, 2019 at 12:22 pm

    Love this recipe– I have made it many times as it is one of my husband’s favorite cakes. It is also a good cake to take to events as it travels well and does not get all crumbly. I had some blueberry juice left from another occasion and added some of it to the glaze— it was wonderful. This is also a wonderful brunch cake.

    Reply

  3. Mary Huck says

    June 19, 2019 at 3:16 pm

    I love blueberries and lemon together. Would like to make but I don’t have a bundt pan, could I use an angle food pan?

    Thanks Mary

    Reply

  5. N’Shell says

    June 15, 2019 at 10:48 pm

    My new favorite pound cake! Blueberry & lemon is the perfect combo to the pound cake, it was full of flavor and very moist it really doesn’t need the glaze but it adds another level of goodness. Mine didn’t come out as golden as I would have preferred but it was delicious!

    Reply

    • Jocelyn (Grandbaby Cakes) says

      June 18, 2019 at 9:02 pm

      Hooray!! I’m so glad it came out so well for you. It may be the location of where you put the cake in the oven as well which most don’t think about.

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