Blueberry Lemon Pound Cake – If you don’t know how perfectly Blueberry and Lemon go together, this Blueberry Lemon Pound Cake Recipe proves it. It’s one of the best blueberry desserts ever!
Disclosure: I was compensated by Better Homes and Gardens for this post but all opinions expressed here are my own.
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 Blueberry Lemon Pound Cake. 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.
HOW TO MAKE BLUEBERRY LEMON POUND CAKE
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.
I can’t tell you how happy I am to be sharing this awesome recipe with my audience. This blueberry lemon 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
BLUEBERRY DESSERTS
If you like this blueberry lemon pound cake, you’ll fall in love with some of my other blueberry desserts.
- BLUEBERRY CRUMBLE BARS
- BLUEBERRY GLAZED DOUGHNUTS
- NO CHURN BLUEBERRY CHEESECAKE ICE CREAM
- PERFECT BLUEBERRY STREUSEL MUFFINS
*Did you make this recipe? Please give it a star rating and leave comments below!*
Blueberry Lemon Pound Cake
Prep Time
30 mins
Cook Time
1 hr 25 mins
Total Time
1 hr 55 mins
Blueberry Lemon Pound Cake - If you don’t know how perfectly Blueberry and Lemon go together, this Blueberry Lemon Pound Cake Recipe proves it. It's one of the best blueberry desserts ever!
Course: Dessert
Cuisine: American
Keyword: classic recipes, pound cake recipes, summer recipes
Servings: 16 servings
Calories: 379 kcal
Ingredients
For the 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
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.
Recipe Notes
You can replace the blueberries with any other type of berry (strawberry, blackberry, etc.).
Nutrition Facts
Blueberry Lemon Pound Cake
Amount Per Serving
Calories 379 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 9g56%
Cholesterol 107mg36%
Sodium 157mg7%
Potassium 101mg3%
Carbohydrates 53g18%
Fiber 1g4%
Sugar 34g38%
Protein 5g10%
Vitamin A 555IU11%
Vitamin C 2.6mg3%
Calcium 40mg4%
Iron 1.5mg8%
* Percent Daily Values are based on a 2000 calorie diet.
pinterest 
facebook 
twitter 
email 
Paris says
July 21, 2019 at 8:26 amIs the butter for this cake salted or unsalted?
Jane Pruitt says
July 6, 2019 at 12:22 pmLove 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.
N’Shell says
June 15, 2019 at 10:48 pmMy 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!
Jocelyn (Grandbaby Cakes) says
June 18, 2019 at 9:02 pmHooray!! 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.
Jamie says
April 9, 2019 at 6:15 amI love your recipes and your book. My question is whether you think I can substitute cake flour in this pound cake recipe? If so, how?
Also curious as to why you select all-purpose flour vs cake flour when creating a recipe.
I look forward to making this for my son’s birthday this week!
Jocelyn (Grandbaby Cakes) says
April 9, 2019 at 2:53 pmHi Jamie, yes you can but it will make the cake a little less stable with this recipe. Usually you can do cup for cup swap.
Terri Dudley says
December 24, 2018 at 6:32 pmI make this cake often & my family LOVES it , but I have to admit I have an issue. I follow the directions EXACTLY , however when it says add the flour mixture & sour cream alternately to the butter mixture I find that it’s still dry /flour at the bottom of my bowl & when I add the lemon juice it says to gold not mix a lot so I’m curious as to what I’m doing wrong to have so much dry mix at the bottom of bowl ?
Jocelyn (Grandbaby Cakes) says
December 25, 2018 at 5:51 amAre you making sure to scrape the bottom of the bowl and making sure everything is incorporated before adding additional ingredients?
Terri Dudley says
January 16, 2019 at 8:11 amGood Morning Jocelyn, I’m back with Another question….I’ve fallen in LOVE with your other plain Lemon Cake Recipe….omg . It’s UNBELIEVABLE ! I’ve nevr baked with cake flour & boy can I tell the difference. The lemon pound cake is SO light & moist. Okay , my question is your blueberry lemon cake is so light & the lemon pound is a bit browner. Did you use the same Nordic Ware pan on both ? I want my cakes to be light like yours…..should I use the platinum collection Nordic Ware pan on all my cakes ? Do you alternate brands ?
BlueMaryIsCrying says
September 10, 2018 at 3:44 pmI 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?
Jocelyn (Grandbaby Cakes) says
September 10, 2018 at 7:39 pmI won’t laugh but you definitely do not want to use cool whip instead of the sour cream in this recipe.
Elizabeth says
November 2, 2018 at 4:57 pmYou 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.
Marilee Kinsella says
September 7, 2018 at 5:34 pmI’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 ❤️
Jocelyn (Grandbaby Cakes) says
September 10, 2018 at 7:45 pmHooray this makes me so happy! Thanks for the sweet note Marilee!
Marilee Kinsella says
September 6, 2018 at 8:15 pmHi 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.
Sue. says
August 12, 2018 at 9:25 amI 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.
Jocelyn (Grandbaby Cakes) says
August 18, 2018 at 10:10 amHooray I’m so glad you enjoyed it!
Mary says
July 2, 2018 at 5:42 pmDid you mean 12″ bundt pan or 12 CUP bundt pan? Thank you
Jocelyn (Grandbaby Cakes) says
July 3, 2018 at 12:35 pmSure thing Mary! 12 cup.
Christiana says
March 5, 2018 at 2:48 pmHi 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?
Jocelyn (Grandbaby Cakes) says
March 6, 2018 at 1:15 pmI’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.
Mel says
January 11, 2018 at 11:47 pmHi! 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
Jocelyn (Grandbaby Cakes) says
January 12, 2018 at 8:38 amHi 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.
Pam Burke says
September 30, 2017 at 3:25 pmHi 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
Jocelyn (Grandbaby Cakes) says
October 2, 2017 at 8:38 amYes it should be the size of about 2 medium sized lemons for this cake.
lyann kemal says
July 19, 2017 at 9:15 amThank you! Cant wait to try this. I just want to say you are too cute, I love your style.
Jocelyn (Grandbaby Cakes) says
July 21, 2017 at 7:15 amAwwww thank you so much!
Teresa says
June 28, 2017 at 1:23 pmDo you use salted or unsalted butter?
Jocelyn (Grandbaby Cakes) says
July 5, 2017 at 7:29 pmUnsalted butter
Cheryl ioa says
May 7, 2017 at 10:30 pmMade 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!!!
Jocelyn (Grandbaby Cakes) says
May 12, 2017 at 7:48 pmWonderful! I’m so so glad!
Sue Broder says
January 24, 2017 at 3:28 pmI 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
Jocelyn (Grandbaby Cakes) says
January 28, 2017 at 7:08 amHi 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.
Kara Murray says
August 16, 2016 at 7:32 pmHi! 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!
Jocelyn (Grandbaby Cakes) says
August 17, 2016 at 2:39 pmYou can definitely use frozen ones but I would thaw them a bit before.
Paty says
June 23, 2016 at 11:28 amThis cake looks amazing!!! Only one question, how many cups have your bundt pan????
Jocelyn (Grandbaby Cakes) says
June 25, 2016 at 9:00 amYou want to use a 12 ” bundt pan if you can.
DeepthiMenon says
May 4, 2016 at 10:49 pmI’m from India. We don’t get fresh blueberries here.Can I use the dried ones, if yes how much?
Jocelyn (Grandbaby Cakes) says
May 6, 2016 at 2:31 pmHi there, do you get any other berries that are fresh? You could try to substitute with other fresh berries.
Catherine says
March 28, 2016 at 10:05 amDear Jocelyn, this cake looks beautiful!!! What a delightful spring dessert…perfect for luncheons. xo, Catherine
inteligentny_dom says
May 8, 2015 at 6:34 amThis cake looks amazing! Must be delicious! 🙂
Jocelyn (Grandbaby Cakes) says
May 8, 2015 at 12:44 pmThanks so much!!
trres says
February 25, 2015 at 4:16 pmI 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.
Ashley @ My Midwest Table says
July 11, 2014 at 10:52 pmI’ve always loved the lemon and blueberries combo. This pound cake is simply gorgeous!
Tanya Schroeder says
July 3, 2014 at 5:54 amI love baking with blueberris and lemon! Can’t get enough of them this time of year too! Gorgeous cake Jocelyn!
Deneen says
June 30, 2014 at 2:20 pmMy 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!
Jocelyn (Grandbaby Cakes) says
July 1, 2014 at 12:05 amAwww 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!
Phyllis says
April 3, 2015 at 4:56 amI 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.
Pamela @ Brooklyn Farm Girl says
June 26, 2014 at 12:48 pmI love everything about this beautiful pound cake! I’d love it more if there was a big piece in front of me! 😉
Jocelyn (Grandbaby Cakes) says
June 26, 2014 at 3:27 pmI heard that! I am the same way. A slice in front of me is all I need!
sally @ sallys baking addiction says
June 25, 2014 at 7:21 pmThe most beautiful pound cake I’ve ever seen. Love it Jocelyn!
Jocelyn (Grandbaby Cakes) says
June 25, 2014 at 7:36 pmThank you so much Sally!
Chloe @ foodlikecake says
June 25, 2014 at 5:58 amThis cake is gorgeous!
Jocelyn (Grandbaby Cakes) says
June 25, 2014 at 11:08 amThank you so much Chloe!!
Helen @ Scrummy Lane says
June 25, 2014 at 5:58 amBlueberries 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! 🙂
Jocelyn (Grandbaby Cakes) says
June 25, 2014 at 11:09 amThanks so much Helen!! I am so excited to be sharing regular recipes with them!
Jocelyn @BruCrew Life says
June 24, 2014 at 11:24 pmWoo hoo!!! What an absolutely gorgeous cake! I ove love love blueberry and lemon together!
Jocelyn (Grandbaby Cakes) says
June 24, 2014 at 11:40 pmThanks so much Jocelyn! Same here, I love that combo!
Denise | Sweet Peas & Saffron says
June 24, 2014 at 11:23 pmWhat a perfect summery cake…it looks so moist and love that it is PACKED with blueberries. I like a little cake with my blueberries 😉
Jocelyn (Grandbaby Cakes) says
June 24, 2014 at 11:39 pmThanks so much Denise! I seriously packed the blueberries in there!
Medha @ Whisk & Shout says
June 24, 2014 at 9:46 pmOmg these photos are stunning! The zest on top of this pound cake is scrumptious 🙂
Jocelyn (Grandbaby Cakes) says
June 24, 2014 at 10:30 pmThank you so much Medha! So grateful for your sweet comments!
Ashley | Spoonful of Flavor says
June 24, 2014 at 8:49 pmGorgeous as always! Heading over to check out the recipe now!
Jocelyn (Grandbaby Cakes) says
June 24, 2014 at 8:52 pmHooray thank you so much Ashley!
LeeLee says
June 24, 2014 at 7:30 pmWow, this looks relish!
Jocelyn (Grandbaby Cakes) says
June 24, 2014 at 7:33 pmThank you so much LeeLee!!
Ashton says
June 24, 2014 at 4:04 pmOh my goodness, Jocelyn! This cake is just breathtaking!! What I wouldn’t give for a piece right now 🙂 Pinned!
Jocelyn (Grandbaby Cakes) says
June 24, 2014 at 5:11 pmHooray thank you so much Ashton!
Ami@naivecookcooks says
June 24, 2014 at 1:08 pmWay to go girl!! So proud of you for having posted on BHG!! This cake is my perfect summer dessert!!
Jocelyn (Grandbaby Cakes) says
June 24, 2014 at 1:10 pmWow thank you sooo much Ami! This just warmed my heart!
Alice // Hip Foodie Mom says
June 24, 2014 at 12:16 pmCongrats!!! and this cake looks fabulous! I want to dive right in! big hug girl!
Jocelyn (Grandbaby Cakes) says
June 24, 2014 at 12:58 pmHooray thank you so much my friend!
Nancy @ gottagetbaked says
June 24, 2014 at 12:01 pmJocelyn, 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!
Jocelyn (Grandbaby Cakes) says
June 24, 2014 at 12:06 pmOMG thank you so much Nancy! Seriously you just made me smile so wide!
Nicole says
June 24, 2014 at 10:48 amSo pretty! I love the combination of flavors of blueberry and lemon.
Jocelyn (Grandbaby Cakes) says
June 24, 2014 at 10:51 amThanks so much Nicole!
Jessica I A Kitchen Addiction says
June 24, 2014 at 10:14 amWhat a gorgeous cake! Love all of the blueberries!
Jocelyn (Grandbaby Cakes) says
June 24, 2014 at 10:35 amHooray thank you so much Jessica! I love the blueberries too!
Zainab says
June 24, 2014 at 8:58 amThis is one gorgeous cake!! Heading over now to welcome you there! Congrats on being regular on BHG!!
Jocelyn (Grandbaby Cakes) says
June 24, 2014 at 9:48 amHooray thank you so much my dear for always being so supportive of all I do! I am in your corner too!
Kelli @ The Corner Kitchen says
June 24, 2014 at 8:39 amI love this! Blueberries + lemon is a total summer essential!
Jocelyn (Grandbaby Cakes) says
June 24, 2014 at 9:46 amI totally agree Kelli! It is my favorite flavor combo this summer indeed!