Blueberry Lemon Pound Cake Recipe

Name: Blueberry Lemon Pound Cake
Prep time: 30 min
Cook time: 85 min
Total time: 115 min
Yield: 16 servings
Ingredients: 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

June 24, 2014 · Updated February 4, 2019

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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.

BLUEBERRY LEMON COMBINATION

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.

BLUEBERRY LEMON POUND CAKE

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.

I used these products for the blueberry lemon pound cake:
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*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)!!**

4.45 from 9 votes

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

Author: Adapted from BHG

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*

Total Fat 16g 25%

Saturated Fat 9g 45%

Cholesterol 107mg 36%

Sodium 157mg 7%

Potassium 101mg 3%

Total Carbohydrates 53g 18%

Dietary Fiber 1g 4%

Sugars 34g

Protein 5g 10%

Vitamin A 11.1%

Vitamin C 3.2%

Calcium 4%

Iron 8.4%

* Percent Daily Values are based on a 2000 calorie diet.

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