Lemon Blueberry Pound Cake Recipe

Overhead shot of lemon blueberry pound cake with glaze, sliced on a plate with fresh lemons and blueberries

4.48 from 203 votes

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!

Prep Time30

Cook Time1 25

Total Time1 55

Course: Dessert

Cuisine: American

Servings: servings

Calories: 379kcal

Author: Jocelyn Delk Adams

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.

Tip: 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.

Nutrition