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
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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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That looks amazing … what cup size do u use ?
The batter fits a 12 cup Bundt pan, hope you enjoy!
Turned out great! Instead of a lemon glaze, I simmered blueberries over the stove and strained the juice into the bowl with the powdered sugar and made a beautiful purple blueberry glaze!
That sounds absolutely gorgeous. That blueberry glaze must have been stunning on the cake. I love that you simmered and strained the juice. That’s exactly how you get that clean flavor and beautiful color. Sounds like you made it your own in the best way.
So glad it turned out great for you.
This cake was absolutely delicious! I followed the recipe exactly as specified and could not have been more happy with the outcome. Made this for “game night” with my girlfriends and will now be making it for my book club get-together next month. It is a perfect Spring cake! Thank you for the recipe, can’t wait to try more from your site!
Ohh thank you, I’m so glad it turned out well for you and everybody enjoyed it. There are a lot of great pound cake recipe is on the site I can’t wait for you to try some more.
Can you use frozen blueberries? Also can this recipe be split in half for 2 loaves?
Yes to both! You can absolutely use frozen blueberries just don’t thaw them first. Toss them straight from frozen with the tablespoon of flour and fold them in gently to keep the batter from turning purple. And yes, this recipe can be split in half for two loaf pans. Divide the batter evenly between two standard 9×5 loaves and bake at 325°F, starting to check them around 55–65 minutes.
Hi there! I absolutely love this recipe and I’ve made it several times!
I noticed that there isn’t a leavening agent such as baking powder or baking soda in there…has the recipe change?
It hasn’t. You can of course add a little if you want more lift but the texture is a bit denser like a classic pound cake.
Love beautiful cake been baking about 60yrs love to bake keep up the good work work
Thank you so much! That means the world coming from someone with so much baking experience. Sixty years of baking is incredible, you’re an inspiration!
I do have a question can I use cream cheese instead of sour cream? I just don’t have any, or what can I sub the cream cheese with
I haven’t tested this recipe using cream cheese in place of sour cream, so I can’t say for sure how it would turn out. Cream cheese is much thicker and richer, so it could change the texture of the cake quite a bit. If you don’t have sour cream, I’d recommend using plain Greek yogurt instead. It’s the closest swap in both consistency and acidity. You can do a 1:1 substitution and still get that same tender, moist crumb.
This is a wonderful recipe! I’ve used it for years… even for two lovely wedding cakes. It was the brides favorite so I made it in layers with cream cheese buttercream… beautiful and delicious! Thank you for sharing!
That’s so special thank you for sharing that! I love hearing it’s been part of such beautiful celebrations. Lemon and blueberry are such a perfect match, and I’m honored this recipe made it to a wedding cake!
Amazing! I made it for work and it was gone by lunchtime 🙂
Isn’t it great!? So glad you enjoyed this.
Can I use all purpose flour vs cake flour?
You can but it won’t be as light. I suggest you make your own if you have some cornstarch. Here is a recipe for that: https://grandbaby-cakes.com/how-to-make-cake-flour/