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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so good. i haven’t even made the glaze yet and it’s almost halfway gone. so moist so delicious.
That’s when you know it’s a winner. If it’s disappearing before the glaze even goes on, you did everything right. I’m so glad it turned out moist and delicious for you. If you can, try to save a little for the glaze. It really takes it over the top.