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 tender soft pound cake, it’s next level. I serve this all spring and summer long, and when blueberries aren’t in season anymore, I pull out the frozen ones to fill in.
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How to Make A Lemon Blueberry Pound Cake
- Combine the flour and salt in a bowl and stir with a whisk.
- Beat the butter with an electric mixer for 30 seconds. Gradually add the sugar to the butter beating on medium speed about 6 minutes or until light and fluffy.
- Add the vanilla and eggs one at a time. Beating on low to medium speed for one minute after adding each egg. Be sure to scrape down the sides of the bowl frequently.
- Slowly add the flour mixture and sour cream to the butter mixture beating on low speed after each addition. Be sure you mix only until these ingredients are mixed in.
- Add the berries, lemon zest, and juice and gently fold them into the cake batter.
- Pour the pound cake batter into your prepared pan and spread it out evenly in your bundt pan. Bake your cake.
- Make the glaze. Stir together the confectioner’s sugar and lemon juice until combined.
- Cool your cake in the pan for ten minutes. Then invert the cake and allow it to finish cooling. When fully cooled drizzle the glaze over the top of the cooled cake.
- Garnish the top of the cake with some extra lemon zest and serve!
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Lemon Blueberry Pound Cake Recipe
This Lemon Blueberry Pound Cake Recipe is moist, decadent, and the perfect combination of sweet blueberries and tart citrus flavor! Each bite is irresistible! It's a wonderful cake to make for spring and summer get-togethers or all year round!
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Servings: 16 servings
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
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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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.
- Be careful you don’t over-mix when adding the cake flour. You don’t want to overactivate the gluten.
- Begin checking your cake 10 MINUTES before the baking time ends. Everyone has a different oven and sometimes they can bake quicker than others.
If you love this lemon and blueberry cake, definitely check out my Blueberry Orange Bundt Cake, Blueberry Coffee Cake, Blueberry Lemon Layer Cake, Strawberry Pound Cake, or my Strawberry Crumble Coffee Cake.
More Blueberry Recipes
- Blueberry Crumble Bars
- Blueberry Biscuits
- Blueberry Glazed Doughnuts
- No Churn Blueberry Cheesecake Ice Cream
- Perfect Blueberry Streusel Muffins
- Blueberry Lemon Layer Cake
- Blueberry Hand Pies
- Blueberry Lemon Biscuits
*Did you make this recipe? Please give it a star rating and leave comments below!* Post a photo of how your version of the recipe came out on Instagram (using #grandbabycakes)!!
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Thank you! Cant wait to try this. I just want to say you are too cute, I love your style.
Awwww thank you so much!
Do you use salted or unsalted butter?
Unsalted butter
Made this beautiful cake today, it’s amazing!!!!!
The batter was just extraordinary, I was a bit nervous that it would bake right out of its pan, but, thankfully it didn’t!!!
Thank you for such a great recipe!!!
Wonderful! I’m so so glad!
I have made this cake several times and everyone that has tried it loves it.
My question is, there is a great variation in lemon size. Have you ever measured how much lemon juice you actually put in the cake portion.
Thanks,
Sue
PS–in response to and earlier question you got–I always use frozen blueberries and I never thaw them first
Hi Sue,
I’m so glad everyone loves the cake. I actually haven’t measured it. Next time I will measure it and put a measurement up for you.
Hi! I would love to try this! I have fresh blueberries (about 4 lbs) that I have frozen. Can I use them frozen or do I have to thaw them? If I can use them frozen do I need to add any time to the cook time? Thanks!
You can definitely use frozen ones but I would thaw them a bit before.
This cake looks amazing!!! Only one question, how many cups have your bundt pan????
You want to use a 12 ” bundt pan if you can.
I’m from India. We don’t get fresh blueberries here.Can I use the dried ones, if yes how much?
Hi there, do you get any other berries that are fresh? You could try to substitute with other fresh berries.
Dear Jocelyn, this cake looks beautiful!!! What a delightful spring dessert…perfect for luncheons. xo, Catherine
This cake looks amazing! Must be delicious! 🙂
Thanks so much!!
I love blueberries and lemon. I love sour cream pound cake. I would love to make this cake, but there is no recipe for it anywhere! Yes I can get the BHG recipe for the original cake, but your additions and changes don’t tell me how long to cook it, or how much you added or any directions for how and when things should be added. I see this with other ‘recipes’ that you offer here and at BHG and I think that you should at least give us exact quantities and directions that we can insert in the recipe if you don’t have the time to rewrite them.