My Lemon Blueberry Pound Cake is a fave on the site. I think it’s because lemon and blueberry is already a killer combo, and in a tender soft pound cake, it’s next level. I serve this all spring and summer long, and when blueberries aren’t in season anymore, I pull out the frozen ones to fill in.
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How to Make A Lemon Blueberry Pound Cake
- Combine the flour and salt in a bowl and stir with a whisk.
- Beat the butter with an electric mixer for 30 seconds. Gradually add the sugar to the butter beating on medium speed about 6 minutes or until light and fluffy.
- Add the vanilla and eggs one at a time. Beating on low to medium speed for one minute after adding each egg. Be sure to scrape down the sides of the bowl frequently.
- Slowly add the flour mixture and sour cream to the butter mixture beating on low speed after each addition. Be sure you mix only until these ingredients are mixed in.
- Add the berries, lemon zest, and juice and gently fold them into the cake batter.
- Pour the pound cake batter into your prepared pan and spread it out evenly in your bundt pan. Bake your cake.
- Make the glaze. Stir together the confectioner’s sugar and lemon juice until combined.
- Cool your cake in the pan for ten minutes. Then invert the cake and allow it to finish cooling. When fully cooled drizzle the glaze over the top of the cooled cake.
- Garnish the top of the cake with some extra lemon zest and serve!
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Lemon Blueberry Pound Cake Recipe
This Lemon Blueberry Pound Cake Recipe is moist, decadent, and the perfect combination of sweet blueberries and tart citrus flavor! Each bite is irresistible! It's a wonderful cake to make for spring and summer get-togethers or all year round!
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Servings: 16 servings
Equipment
Ingredients
For the Cake:
- 3 cups cake flour plus 1 tablespoon sifted and separated
- 1 tsp salt
- 1 1/2 cups unsalted butter (3 sticks) room temperature
- 3 cups granulated sugar
- 6 large eggs
- 1 tbsp pure vanilla extract
- 3/4 cup sour cream room temperature
- 1/3 cup fresh lemon juice
- 1 tbsp lemon zest
- 2 cups fresh blueberries (or see note below about using frozen berries)
For the Glaze:
- 2 cups confectioner’s sugar
- 4 tablespoons lemon juice
Instructions
- Preheat oven to 325 degrees F. Grease and lightly flour a 12 cup Bundt pan; set aside. In a medium bowl stir together flour and salt together; set aside.
- In a large bowl beat butter with an electric mixer on medium to high speed for 1 minute. Gradually add sugar, beating on medium speed about 10 minutes or until light and fluffy.
- Add eggs, one at a time, beating on low to medium speed after each addition and scraping side of bowl frequently then add vanilla.
- Alternately add flour mixture and sour cream to butter mixture, beating on low speed after each addition just until combined.
- Finally add lemon juice and zest.
- Toss the berries in the remaining 1 tablespoon of flour then 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.
Video
Notes
Frozen Blueberries: Feel free to use frozen berries in this recipe. Don’t thaw. Just add them right into the recipe.
Use Any Berry: You can replace the blueberries with any other type of berry (strawberry, blackberry, etc.).
Also, ensure your ingredients especially butter are at room temperature before beginning.
How to Store Lemon Blueberry Pound Cake
Store your lemon and blueberry pound cake at room temperature in an airtight container or wrapped tightly in plastic. If wrapped well it will last for up to three days. You can also store it in the fridge.How long will lemon blueberry pound cake last in the fridge?
When stored in an airtight container it will last up to a week but is best enjoyed within three to five days of baking.Can I freeze a lemon blueberry cake?
Yes, you can! You can freeze the entire cake after baking without the glaze for up to a month. Be sure to wrap it in plastic AND aluminum foil to protect it from the freezer. Allow it to thaw out on the counter overnight and then add the glaze. Alternatively, you can also freeze leftover cake with the glaze either intact or in individual slices. I suggest double wrapping it and storing it for up to a month for the best results.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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Recipe Tips
- Cream the Right Way! This recipe begins with creaming butter and sugar. Your butter MUST BE completely room temperature so that the sugar quickly melts right into the butter. Be sure you beat long enough that they really need to become one.
- Be careful you don’t over-mix when adding the cake flour. You don’t want to overactivate the gluten.
- Begin checking your cake 10 MINUTES before the baking time ends. Everyone has a different oven and sometimes they can bake quicker than others.
If you love this lemon and blueberry cake, definitely check out my Blueberry Orange Bundt Cake, Blueberry Coffee Cake, Blueberry Lemon Layer Cake, Strawberry Pound Cake, my Blueberry Orange Pound Cake, or my Strawberry Crumble Coffee Cake.
More Blueberry Recipes
- Blueberry Crumble Bars
- Blueberry Biscuits
- Blueberry Glazed Doughnuts
- No Churn Blueberry Cheesecake Ice Cream
- Perfect Blueberry Streusel Muffins
- Blueberry Lemon Layer Cake
- Blueberry Hand Pies
- Blueberry Lemon Biscuits
- Blueberry Orange Bundt Cake
*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)!!
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I enjoyed making and the wife and I enjoyed eating it reallya great recipe
I love your site, your recipes, and your enthusiasm! In fact, this is my “go to” site whenever I’m looking for a new recipe. A friend is having a birthday and asked me to make something with blueberries. When I saw your recipe, I thought it fit the bill. WOW! Just fab! Everyone loved the cake, which we ate while socially distancing. 🙂
Keep up the good work and know there are lots of home bakers cheering you on.
(And give a big hello to your gorgeous Harmony!)
Pepper
Oh Pepper thank you so much for this beautiful message!
Made this for Easter dinner and it was fantastic. Light, lemony moist and so delicious. Everyone raved about it and several thought it was the best cake ever. Followed all the tips and there is a lot of beating, but so worth it. We will definitely make it again soon.
AMAZING & PERFECT FOR EASTER!!!
I’m going to make it today with mixed berries
This cake is very delicious. I love the lemony taste!! This is the first time that i’ve ever made a glaze and it was such complement to the cake. I would love to make this again for a spring/summer cookout.
This cake is FANTASTIC! Great instructions. Ty!
I’ve made this cake 4 times since I first saw the recipe. This last time I added an additional 1/2 cup of blueberries. Loved it even more! So I wouldn’t eat the whole thing at one sitting, I sliced the cake & froze individual slices. (That has only lasted 2weeks.) Getting ready to bake another loaf!
This cake is so very good. I made it to share with a few friends, and everyone loved it.
Oh I’d give this ten stars, if I could….I made it several times last Spring when the blueberries were fresh and it was perfect even single time….I just made it again and used frozen berries….I did allow them to thaw and tossed them with flour which allowed them to be distributed through out the cake….it’s a perfect cake. I shared a link on my FB page.. .joy to my heart. Thanks!