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 Coffee Cake, 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 cake is so good! I made it a couple of days ago and can’t stop eating it. Nice and moist with a lovely lemony tang and lots of plump berries. Great texture, too.
This cake is WONDERFUL!! The first time I made it, the baking aroma warmed my soul. Have you tried baking as mini bundts? If so, what is the baking time. If not, what would you recommend as a baking time? Mini bundts are perfect for me since I’m the only sweet eater in my house and they can be frozen. Thanks again for sharing your wonderful recipes!
I made this for dessert last night and everything loved it! The recipe is perfect. Whipping the butter/sugar for 10 minutes made all the difference in the world! Thanks for the great recipe
This cake is both stunning and delicious! So moist with a bright lemon flavor. I make this for my Easter brunch and it is a favorite.
This look so delicious. Can I use cake flour instead? If yes will I still use the same amount? Thank you for the wonderful recipe.
Yep you can.
This cake is absolutely delicious and very pretty too. It’s definitely a crowd pleaser too, I get many compliments on this cake. Once cut it will soon disappear from the plate, I highly recommend this recipe. By the way I use frozen blueberries and it turns out great!
I have never been able to make a pound cake and have it turn out right. They always fall. I followed this recipe to the letter and it is perfect. Just found this site a couple of days ago on an Apple News link , and will return for sure. Thanks for such an amazing recipe!
Beautiful Cake
Please! what is the name of your bundt pan?
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.