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 tsp salt
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 cup unsalted butter room temperature
- 2 cups granulated sugar
- 1 teaspoon pure vanilla extract
- 6 large eggs
- 1 cup sour cream room temperature
- 2 cups fresh blueberries (or see note below about using frozen berries)
- Zest and juice of 2 lemons about 5-6 tablespoons of lemon juice total
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, salt, 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
For Frozen Blueberries - Feel free to use frozen berries in this recipe. Don't thaw. Just add them right into the recipe. 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
pinterest 
facebook 
twitter 
email
My sweet Lady I have to comment on this wonderful recipe.I came across you about 3 years ago.This was the first recipe I tried of yours and it wasn’t short on absolutely amazing.I had lemons and blueberries so the rest is history.The yummy goodness of your cakes to the finger licking good fried chicken are the best.Thank you for all you share with us all.Your GrandMa is so proud as she looks at you and beautiful Harmony from up above.God bless you sweetie and please give your beautiful baby girl a big hug from here in North Carolina!
This recipe is SO GOOD! And the instructions were very easy to follow. I don’t bake often, but I felt confident the entire time while baking this cake. It was perfectly tart and sweet, and just fluffy delicious. I shared some with our neighbors and my pregnant friend as a special treat. Thanks for sharing this recipe!!
Just made this and it was amazing. I loved that it wasn’t overly sweet. Directions were easy to follow and I appreciated the reminder to give each egg time to become truly incorporated. My batter was as fluffy as a cloud and the crumb was divine. I have a smaller oven so my cake was done in an hour and 10.