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 Blueberry Lemon Layer Cake, 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!
Ingredients for Lemon Blueberry Cake Recipe
- Butter
- Sugar
- Eggs
- Flour
- Leavening
- Sour Cream
- Blueberries
- Lemon
How to Make Lemon Blueberry Pound Cake Recipe
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
- BLUEBERRY CRUMBLE BARS
- BLUEBERRY GLAZED DOUGHNUTS
- NO CHURN BLUEBERRY CHEESECAKE ICE CREAM
- PERFECT BLUEBERRY STREUSEL MUFFINS
- LEMON LAYER CAKE
Lemon Blueberry Cake Recipe
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
Nutrition
This is excellent. I did not have a lemon
and used bottled juice. It was still great. The blending method was different than
most pound
cakes. It was very moist. This was a hit!!
Your directions were very clear.
I look forward to baking this cake. It looks delicious! One question though …… should the eggs be at room temperature as well? Thanks in advance for your reply.
Dot
Yes they should be. Thank you for asking.
Jocelyn! I am super excited to try this. Being a novice baker, i am wondering if I can substitute full fat coconut milk for the sour cream? I am dairy intolerant. The butter should be ok. But the sour cream might push me over the top.
This is different from the lemon blueberry cake I made last year. It had cream cheese and it had a blueberry glaze.
HI Jocelyn
Thank you so much for that recipe. That is the best cake I have eaten in a long time. I love that recipe and I plan to make this cake for my grand daughter birthday. She loved it as much as I did. Thank you again.
Amazing Awesome Cake, we loved it!! My husband ate half of it in one day. I had to hide the cake! He has no self control, 🙂
This blueberry Lemon Pound Cake was off the chain! The only problem I had was stirring in the frozen blueberries, they clumped together and the batter became stiff while stirring. Suggestions?
Did you add some flour to them or just add them straight in?
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!
AMAZING & PERFECT FOR EASTER!!!