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 pound cake, it’s next level. I make this lemon blueberry pound cake all spring and summer long, and when blueberries aren’t in season anymore, I pull out the frozen ones to fill in. Get into it, boos!
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How to Make A Lemon Blueberry Pound Cake
These step-by-step photos show how to make blueberry cake with lemon glaze, but be sure to check the recipe card below for the full ingredient list and detailed instructions. Skip to the → Lemon Blueberry Pound Cake Recipe
1. Combine the flour and salt in a bowl
Whisk together until evenly combined.
2. Cream the butter and sugar, then add eggs and vanilla
Beat until light and fluffy, then add eggs one at a time, mixing well and scraping the bowl as needed.
3. Add the flour mixture and remaining ingredients
Mix on low just until combined, then gently fold in the berries, lemon zest, and juice.
4. Pour the lemon blueberry pound cake batter into a prepared Bundt pan
Spread evenly and bake until a toothpick inserted into the cake comes out clean.
5. Whisk together confectioner’s sugar and lemon juice for the lemon glaze
Mix until smooth and pourable.
6. Cool your lemon blueberry pound cake, then glaze and serve
Let the cake cool, invert, then drizzle with glaze and finish with lemon zest before serving.
PRO TIP: Add your lemon juice a little at a time, boos. You want it thick enough to sit on top and slowly drip, not run straight off the cake.
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Full Blueberry Lemon Pound Cake Recipe
Lemon Blueberry Pound Cake Recipe
Want to Save This Recipe, Boo?
I’ll email this recipe to you, so you can come back to it later!
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
How to Store
- Room Temp: Keep the cake in an airtight container or wrapped tightly in plastic on the counter for up to 3 days.
- Fridge: You can store it in an airtight container for up to a week, but it’s best enjoyed within three to five days of baking.
- Freezer: 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.
Nutrition
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.
- Don’t over-mix once you add the cake flour. You don’t want to overactivate the gluten. If you do, your lemon blueberry bundt cake won’t be moist.
- Begin checking your cake 10 MINUTES before the baking time ends. Everyone has a different oven, and sometimes they can bake quicker than others.
- Switch up the berries if you want. You can use strawberries, blackberries, or whatever you like.
Recipe Help
Fo sho, boos. Don’t thaw them at all. Toss them in straight from the freezer so they don’t bleed into the batter too much.
You overmixed the batter or didn’t cream the butter and sugar long enough. Take it easy on the mixing and let that butter and sugar get nice and fluffy! That’s how you get a soft and moist lemon blueberry cake.
Your batter was too thin or the berries weren’t coated in flour. Always remember to coat them!
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Made this CAKE for my COLLEAGUES. we all loved it!!! Straight away i got requests for making it again. Absolutely a winner. My RATINg: 10 stars
Awe!! Thank you, doll!! So happy it was a hit with everyone!
Great recipe and easy to follow the cake was delicious!!! Had a hard time that made blueberries rise to the top of cake once baked, any tips for that?
The gravity of the blueberries makes it kinda hard for them not to sink a bit but I find tossing them in the flour helps to ground them a bit more.
Hello! I have small bundt cake pans, can i use this recipe for 4 small bundt cake pans? they are about 4-5 inches
Sure, boo! You will just need to adjust the baking time.
just made this and it’s still warm, but simply couldn’t wait and had a piece – it is the most divine cake ever! I have to lock it away from myself or I would totally overeat! thanks for this winner!
Did I say it was the best one ever? It sure is!
Ahh thank you very much!
Curious to know if Ricotta would work in place of sour cream. Thoughts?
I have not tested this recipe with ricotta, but I don’t see why it wouldn’t work and love that idea!
Everyone loved it. Granddaughter who doesn’t especially care for cake had a second piece!
Was going to order a bundt pan to make this. Recipe says 12 inch
But all I find is 12 cup. Is that what I need?
12 cup! I’ll fix that!
This is the absolute best cake recipe for any and all occasions.
Awe, you’re too sweet, thank you Mary!
Have made this so many times. Always a hit!!
Hi! I always try to read recipes with comprehension…but I’ve seen both cake flour and all-purpose flour mentioned in the instructions. I’d like to double check as to which one should be used for this recipe. Thank you
Sorry about that! This recipe was updated to use cake flour, instead of all-purpose and that tip was backwards. You’ll want to use cake flour, if you can!
Amazing! just made it. Everyone love it!! Recipe It’s a keeper.
Thanks so much, Karla!
I did this cake with both cake and all-purpose flour but I Have to say purpose for me is better more dense and it doesn’t crumble as much!
Thanks for sharing!!
Love this cake! Have made it for many years. I’ve made it with both fresh and frozen blueberries. I’ve used just all purpose flour because the first recipe that I found had all purpose flour. Cake flour probably make it fluffy but it is good with all purpose flour too.
Thanks so much, Colleen!