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!
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!
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Servings: 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
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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.