Blueberry Lemon Pound Cake

Name: Blueberry Lemon Pound Cake
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 8 servings
Ingredients: 1 cup unsalted butter, softened; 2 cups granulated sugar; 4 large eggs; 1 teaspoon vanilla extract; 1 teaspoon lemon extract; 3 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 cup sour cream; 1 cup fresh blueberries; Zest of 2 lemons; Juice of 1 lemon

Highlighted under: Bakes & Bliss

I absolutely love making this Blueberry Lemon Pound Cake whenever I want a sweet yet tangy treat that feels wholesome. The blend of fresh blueberries with zesty lemon creates a refreshing explosion of flavor that perfectly complements the moist, dense texture of the cake. Each bite is like a burst of summer, and the inviting aroma that fills the kitchen while it bakes makes it even more special. It's a delightful way to use seasonal fruit, and it's always a hit at gatherings or for a simple dessert at home.

Created by

Abigail Foster

Last updated on 2026-02-01T17:14:35.514Z

When I first created this Blueberry Lemon Pound Cake, I experimented with various ratios of lemon juice and zest to find the perfect balance. The bright, citrusy flavor really enhances the sweetness of the blueberries. I discovered that gently folding the berries into the batter helps maintain their shape, preventing them from smashing and creating a beautiful presentation in every slice. It’s all about those little techniques that elevate the cake!

Serving this pound cake with a light dusting of powdered sugar or a dollop of whipped cream adds an elegant touch. Plus, it's incredibly versatile; it can be enjoyed as a brunch centerpiece or a decadent dessert after dinner. I even love enjoying it with my morning coffee—it's delightful any time of day!

Why You Will Love This Recipe
Juicy blueberries combined with zesty lemon for a refreshing flavor
Moist and dense texture that feels indulgent yet light
Perfect for special occasions or everyday treats

Understanding the Ingredients

The foundation of this Blueberry Lemon Pound Cake lies in the balance of its ingredients. The unsalted butter contributes not only to the cake's rich flavor but also ensures a tender crumb. Remember, using room temperature butter blends more seamlessly with sugar, creating that light, fluffy mixture essential for a perfect rise. If you're short on unsalted butter, you can substitute with an equal amount of margarine, but the flavor may slightly differ.

Sour cream plays a crucial role in maintaining the cake's moisture while adding a subtle tang that complements the blueberries and lemon. If you're looking to lighten up the recipe, feel free to replace the sour cream with Greek yogurt. This swap will also provide that creamy texture without compromising the cake's flavor profile.

Baking Best Practices

Temperature is key when baking. Always preheat your oven before placing the loaf inside; this ensures that the cake rises evenly. I recommend using an oven thermometer, as many home ovens can be 25°F off from what they display. You'll know your cake is perfectly baked when a toothpick inserted into the center comes out clean or with a few moist crumbs, but not wet batter.

When mixing the batter, take care not to overmix after adding the flour. This is a common pitfall that can lead to a dense, less tender cake. Mix until just combined; it's okay if a few flour streaks remain. Additionally, folding in the blueberries gently helps prevent them from breaking apart, which can turn your batter an unappetizing blue color.

Ingredients

Gather these ingredients to make your delicious blueberry lemon pound cake.

For the Cake

1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 teaspoon lemon extract
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
1 cup fresh blueberries
Zest of 2 lemons
Juice of 1 lemon

Ensure all ingredients are at room temperature for the best results.

Instructions

Follow these steps for a flawless pound cake every time.

Prepare the Oven and Pans

Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan or line it with parchment paper.

Cream Butter and Sugar

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. This should take about 5 minutes.

Add Eggs and Extracts

Add the eggs, one at a time, mixing well after each addition. Then, stir in the vanilla and lemon extracts.

Combine Dry Ingredients

In another bowl, whisk together the flour, baking powder, baking soda, and salt.

Mix Dry and Wet Ingredients

Gradually add the dry mixture to the wet mixture, alternating with the sour cream. Begin and end with the flour mixture, mixing until just combined.

Fold in Blueberries and Zest

Gently fold in the blueberries, lemon juice, and lemon zest until evenly distributed throughout the batter.

Pour and Bake

Pour the batter into the prepared loaf pan and smooth the top. Bake in the preheated oven for about 50 minutes, or until a toothpick inserted in the center comes out clean.

Cool and Serve

Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Dust with powdered sugar before serving if desired.

Enjoy your homemade blueberry lemon pound cake!

Pro Tips

For an extra burst of flavor, consider adding a lemon glaze on top or serving with lemon curd.

Storing Your Cake

To keep your Blueberry Lemon Pound Cake fresh, store it in an airtight container at room temperature for up to three days. If you need to keep it longer, wrap it tightly in plastic wrap and place it in the refrigerator for about a week. This will help retain its moistness while preventing it from drying out.

For longer storage, consider freezing your cake. Slice it into individual servings, then wrap each slice in plastic wrap and place them in a freezer-safe bag or container. When you're ready to enjoy, simply remove a slice and let it defrost at room temperature for about an hour or reheat it slightly in the microwave for 10-15 seconds.

Variations to Try

Feel free to get creative with this recipe by incorporating other fruits or flavors. Instead of blueberries, try adding raspberries or cranberries for a different tartness. You could also mix in a handful of chopped nuts or a swirl of cream cheese to enhance the texture and flavor. If you want a more intense lemon flavor, consider adding an extra tablespoon of lemon juice or a bit of lemon extract to the batter.

For a more indulgent treat, consider topping the cooled cake with a lemon glaze. Simply mix powdered sugar with lemon juice until you reach your desired consistency and drizzle it over the cake. This simple addition elevates the flavor and gives the cake a beautiful, glossy finish.

Questions About Recipes

→ Can I use frozen blueberries?

Yes, but do not thaw them before adding to the batter. Mix them in frozen for the best results.

→ How should I store this cake?

Keep the cake covered at room temperature for up to three days, or refrigerate it for up to a week.

→ Can I substitute the sour cream?

You can use plain yogurt or buttermilk as a substitute for sour cream.

→ What can I serve this cake with?

It pairs well with whipped cream or a scoop of vanilla ice cream for a delightful dessert.