This Lemon Blueberry Pound Cake Recipe is moist, decadent, and the perfect combination of sweet blueberries and tart citrus flavor!! It’s like sunshine on a plate, perfect for spring flings and summer soirees, but honey, it’s too good to save for just one season. And don’t let its dazzling looks fool you; this bundt cake is as easy as pie to make with simple, everyday ingredients. Whether you’re grilling out, jazzing up your brunch spread, or just craving something sweet and comforting, this Lemon Blueberry Pound Cake is your go-to treat. Trust me, it’s a showstopper any day of the year!
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When life hands you lemons, why not mix them with some sweet blueberries and bake a scrumptious Lemon Blueberry Pound Cake? This vibrant bundt cake recipe takes the classic pound cake to a whole new level of deliciousness. Perfect for the spring and summer months when fresh berries are plentiful, it brings together the tangy-sweet flavors of lemon and blueberry in every mouthwatering bite.
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 recipe combo is the inspiration behind this lemon blueberry pound cake recipe. These two fruit flavors combine to make a moist and delicious cake that’s full of fresh sweetness. I know you will love it.
Why You’ll Love This Lemon Blueberry Bundt Cake
- Great Way to Use Fresh Berries: If you find yourself with a bounty of blueberries during the summer months, this recipe is a fantastic way to use them up and add some fruity goodness to your baking.
- No-Fuss Baking: Despite its fancy looks, this bundt cake is a breeze to make. No need for any weird gadgets or gizmos – just a good old-fashioned bundt pan.
- Smells Amazing: When this baby is baking in your oven, your whole house will smell like a bakery. Who needs scented candles when you’ve got a Lemon Blueberry Pound Cake?
- Satisfyingly Dense: Unlike light and airy cakes, this pound cake has a satisfying heft to it that’ll make you feel like you’re eating something substantial. It’s comfort food at its finest.
Ingredients to Make Lemon Blueberry Pound Cake
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: Use unsalted butter for the most control over the salt when baking your cake. Also, it’s important to let it sit to warm up to room temperature before mixing.
- Sugar: For the perfect amount of sweetness! Use regular white granulated sugar which won’t add an color to the cake.
- Eggs: 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!
- Flour: I love me some cake flour because its much lighter and yields a sturdy yet tender pound cake.
- Leavening: Blueberry lemon cake uses a combination of baking powder and baking soda to create a cake with plenty of lightness.
- Sour Cream: This is the liquid and moisture for this cake. It makes your cake so moist with a wonderful texture.
- Blueberries: Definitely use fresh blueberries!
- Lemon: To amp up the citrus flavor, this recipe uses both the lemon zest and lemon juice.
How to Make A Lemon Blueberry Pound Cake
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 mixing the cake ingredients. Don’t play around!
PRO TIP: This recipe calls for some ingredients (sugar, eggs) to be added slowly or one at a time in the case of the eggs so be sure to check all the details in the recipe card before you get started.
- Combine the flour, salt, baking powder, and baking soda 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 10 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!
Tips for Making the Best Blueberry Lemon Pound Cake
Here are a few tips to ensure you bake this lemon blueberry pound cake perfectly.
- Make sure you get off to a good start! This recipe begins with creaming butter and sugar and is essential to ensuring your cake starts correctly. 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.
- 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. If you take this necessary step, you will have a super smooth and beautiful cake batter that bakes up with the right texture and flavor.
- Be careful you don’t over-mix when adding the flour. This cake uses cake flour and not all-purpose flour. The all-purpose flour produces gluten a bit faster especially if over-mixed which can change the texture completely, and not in a good way.
- Use low speed when mixing the flour and mix just until dry ingredients are incorporated into the cake batter. This way you end up with a tender and moist cake with a melt-in-your-mouth texture.
- Begin checking your cake 10 MINUTES before the baking 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.
Popular Substitutions & Additions
- Frozen blueberries: You can swap fresh blueberries for frozen ones easily. For best results, add them to the cake batter while still frozen.
- Use different berries: This cake will work with just about any type of berry. Use strawberries, raspberries, blackberries, or even a mixture of berries.
- Skip the glaze: If you prefer an unglazed lemon blueberry cake, you can opt to dust the top with some powdered sugar.
- Swap the sour cream. You can use full-fat Greek yogurt instead. Just make sure it’s plain and unsweetened.
What to Serve with Lemon Blueberry Cake
- This cake makes an excellent dessert to serve after cooking out a grilled ribeye steak or BBQ baby back ribs!
- Take it along for a potluck with other dishes easy to serve for a crowd such as broccoli cheese casserole.
- It’s a great dessert for family reunions along with Southern caramel cake or some pecan pie bars.
- Add a scoop of vanilla ice cream or homemade whipped cream for an extra decadent dessert.
How to Store Lemon Blueberry Pound Cake
Store your lemon and blueberry pound cake at room temperature in an airtight container or wrapped tightly in plastic. If wrapped well it will last for up to three days. You can also store it in the fridge.
How long will lemon blueberry pound cake last in the fridge?
When stored in an airtight container it will last up to a week but is best enjoyed within three to five days of baking.
Can I freeze a lemon blueberry cake?
Yes, you can! 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.
Alternatively, you can also freeze leftover cake with the glaze either intact or in individual slices. I suggest double wrapping it and storing it for up to a month for the best results.
Frequently Asked Questions
If your cake turns out too dense, you may not have beat the butter and sugar long enough at the start of the recipe. This incorporates plenty of air into the mixture, which makes the cake lighter. Another problem may be that you overmixed the cake after adding the flour.
The trick to a moist pound cake is adding a rich dairy product such as sour cream or full-fat Greek yogurt. Also, be sure when storing it, make sure it is well wrapped so outside air doesn’t dry it out.
Yes, it will cook a bit more, thanks to carryover cooking. But don’t undercook your cake thinking it will finish cooking while cooling. Your cake is ready when a toothpick inserted into the middle of the cake comes out clean.
At the end of the day, this recipe is so so bomb! This lemon blueberry pound cake recipe started with my love of the blueberry and lemon fruit combination.
It’s a summer cake recipe using bright gorgeous blueberries and the sunny complement of lemon flavor. It’s a stunner and so delicious, you won’t be able to get enough!
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, my Blueberry Orange Pound Cake, or my Strawberry Crumble Coffee Cake.
More Blueberry Recipes
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
- Blueberry Lemon Layer Cake
- Blueberry Hand Pies
- Blueberry Lemon Biscuits
- Blueberry Orange Bundt Cake
*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)!!
Lemon Blueberry Pound Cake Recipe
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Equipment
Ingredients
For the Cake:
- 3 cups cake flour plus 1 tablespoon, separated sifted
- 1 tsp salt
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- 1 1/4 cups unsalted butter (2 1/2 sticks) room temperature
- 2 1/2 cups granulated sugar
- 1 tbsp 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:
- 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, salt, baking powder, and baking soda; 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 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.
- 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.
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I love your recipes and your book. My question is whether you think I can substitute cake flour in this pound cake recipe? If so, how?
Also curious as to why you select all-purpose flour vs cake flour when creating a recipe.
I look forward to making this for my son’s birthday this week!
Hi Jamie, yes you can but it will make the cake a little less stable with this recipe. Usually you can do cup for cup swap.
I make this cake often & my family LOVES it , but I have to admit I have an issue. I follow the directions EXACTLY , however when it says add the flour mixture & sour cream alternately to the butter mixture I find that it’s still dry /flour at the bottom of my bowl & when I add the lemon juice it says to gold not mix a lot so I’m curious as to what I’m doing wrong to have so much dry mix at the bottom of bowl ?
Are you making sure to scrape the bottom of the bowl and making sure everything is incorporated before adding additional ingredients?
Good Morning Jocelyn, I’m back with Another question….I’ve fallen in LOVE with your other plain Lemon Cake Recipe….omg . It’s UNBELIEVABLE ! I’ve nevr baked with cake flour & boy can I tell the difference. The lemon pound cake is SO light & moist. Okay , my question is your blueberry lemon cake is so light & the lemon pound is a bit browner. Did you use the same Nordic Ware pan on both ? I want my cakes to be light like yours…..should I use the platinum collection Nordic Ware pan on all my cakes ? Do you alternate brands ?
I never keep sour cream in my house… just don’t like the taste of it any way used, so what can I use instead? Okay, I also don’t keep vanilla yogurt… only keep black cherry, and that’s a once in awhile thing. I want to use this recipe, but exchange the blueberries for cranberries, and the lemon juice for orange zest. Stupid question, but could I use Cool Whip instead of the sour cream? Go ahead and laugh, cause I am LOL Want to make this as a cranberry orange pound cake, so please answer ASAP.
PS. do I have to keep coming back to this section to see if any one replies back? I am not sure how the comment section works when one posts a question. Do I get an email alert that someone replied back?
I won’t laugh but you definitely do not want to use cool whip instead of the sour cream in this recipe.
You can use plain noon fat Greek yogurt instead of sure cream. It has zero fat, and no sugar, and makes a great low calorie alternative for sour cream. You can but shout cream in a n 8 oz size, you don’t need to buy a lot. And the yogurt, just buy 2 little containers. Any left over, put black cherry jam in and you have black cherry yogurt. Definitely DO NOT replace sour cream with Cool whip.
I’m sorry but if you don’t want to use the ingredients required to make this cake… You might want to find a recipe where you do like the ingredients.
I’m leaving notes all over. This is such a lovely recipe!! The whipped up batter was extraordinary and light and I found it to be perfectly lemony. I used two large loaf pans rather than the called-for 12-cup bundt. Temp and cook time remained the same. Thank you for this recipe…it’s a keeper ❤️
Hooray this makes me so happy! Thanks for the sweet note Marilee!
Hi Jocelyn. I’m making this tomorrow and am curious about the pan size. Is this recipe strictly for a bunny pan? Thank you. Can’t wait to make it.
I can only say W-O-W! This is one of THE BEST blueberry-lemon cake recipes I’ve ever made. It’s “pick your own” blueberry season here in Vermont right now, so I try new recipes every new season. This one’s a keeper for sure. So grateful I found you & this.
Hooray I’m so glad you enjoyed it!
Did you mean 12″ bundt pan or 12 CUP bundt pan? Thank you
Sure thing Mary! 12 cup.
Hi there!
I’ve made your lemon pound cake a few times (folks love it!) and the recipe there calls for cake flour. I wanted to make this cake and I see that it calls for all-purpose flour. Is there a difference in the two and can I use cake flour for this recipe as well?
I’m so glad you love my lemon cake!!! This recipe is derived from Better Homes and Gardens and they called for the all purpose flour. Yes there is definitely a difference between the two and they aren’t interchangeable I’m afraid.
Hi! I was wondering if the lemon flavor is strong in this recipe? I tried a different recipe from somewhere else and it just didn’t have enough lemon taste to be a lemon cake lol
Hi Mel, there is definitely lemon flavor however if you are looking for a recipe with more lemon flavor, check out my Ultimate Lemon Pound Cake. It will give you all the lemon you are looking for. You can find the recipe right here on the website.
Hi Jocelyn,
I am making this cake right now for my tennis match tomorrow and wondered if you have an actual measurement for the lemon juice for the cake instead of ‘the juice of two lemons.’. Lemons come in various sizes and the differences in the quantity of juice could be significant as far as taste and texture.
Thanks! I look forward to hearing from you soon!
Pam
Yes it should be the size of about 2 medium sized lemons for this cake.