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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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.