Lemon Blueberry Pound Cake – Bright, Buttery, and Perfectly Moist
This lemon blueberry pound cake is sunny, soft, and full of fresh flavor. It brings together tangy lemon, juicy blueberries, and a tender, buttery crumb that feels special yet cozy. It’s the kind of cake you bake for brunch, serve with afternoon tea, or slice after dinner with a little whipped cream.
The lemon glaze adds just the right sparkle on top. If you like simple desserts that taste like they were made in a warm kitchen, this one’s for you.
Lemon Blueberry Pound Cake - Bright, Buttery, and Perfectly Moist
Ingredients
Method
- Prep the pan and oven: Heat oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with a parchment sling for easy removal.Lightly flour the sides.
- Mix dry ingredients: In a medium bowl, whisk 2 cups all-purpose flour, 1 1/2 teaspoons baking powder, and 1/2 teaspoon kosher salt. Set aside.
- Cream the butter and sugar: In a large bowl, beat 1 cup unsalted butter and 1 cup granulated sugar on medium-high until pale and fluffy, about 3 minutes. Scrape the bowl.
- Add eggs and flavorings: Beat in 3 large eggs one at a time, mixing well after each.Stir in 1 tablespoon finely grated lemon zest, 2 tablespoons fresh lemon juice, and 1 teaspoon vanilla.
- Add sour cream and dry ingredients: Mix in 1/2 cup sour cream until just combined. Add the dry ingredients and mix on low until incorporated. Do not overmix.
- Toss blueberries: In a small bowl, gently toss 1 1/2 cups blueberries with 1 tablespoon flour.This helps keep them from sinking.
- Fold and fill: Fold the blueberries into the batter with a spatula. Transfer the batter to the pan and smooth the top. If you like, dot a few extra blueberries on top.
- Bake: Bake 55–70 minutes, until the top is golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.If the top browns too quickly, tent with foil around the 45-minute mark.
- Cool: Let the cake cool in the pan for 15 minutes, then lift out using the parchment and cool completely on a rack.
- Glaze: Whisk 1 cup powdered sugar with 2–3 tablespoons lemon juice (and a splash of milk or cream if you want it creamier) until smooth and pourable. Drizzle over the cooled cake. Let set before slicing.
What Makes This Recipe So Good
- Moist and tender crumb: The butter, eggs, and sour cream keep the cake rich and soft, never dry.
- Bright lemon flavor: Zest and juice are used in both the batter and the glaze for a fresh citrus pop.
- Generous blueberries: Sweet bursts in every slice, with a light toss in flour to prevent sinking.
- Simple ingredients, big payoff: Everything is pantry-friendly and comes together easily.
- Great for make-ahead: The flavor deepens after a day, and it slices beautifully.
Shopping List
- Unsalted butter (room temperature)
- Granulated sugar
- Large eggs (room temperature)
- All-purpose flour
- Baking powder
- Kosher salt
- Sour cream (or full-fat plain yogurt)
- Fresh lemons (for zest and juice)
- Vanilla extract
- Fresh blueberries (or frozen, unthawed)
- Powdered sugar (for the glaze)
- Milk or cream (a splash for the glaze, optional)
Instructions
- Prep the pan and oven: Heat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with a parchment sling for easy removal.Lightly flour the sides.
- Mix dry ingredients: In a medium bowl, whisk 2 cups all-purpose flour, 1 1/2 teaspoons baking powder, and 1/2 teaspoon kosher salt. Set aside.
- Cream the butter and sugar: In a large bowl, beat 1 cup unsalted butter and 1 cup granulated sugar on medium-high until pale and fluffy, about 3 minutes. Scrape the bowl.
- Add eggs and flavorings: Beat in 3 large eggs one at a time, mixing well after each.Stir in 1 tablespoon finely grated lemon zest, 2 tablespoons fresh lemon juice, and 1 teaspoon vanilla.
- Add sour cream and dry ingredients: Mix in 1/2 cup sour cream until just combined. Add the dry ingredients and mix on low until incorporated. Do not overmix.
- Toss blueberries: In a small bowl, gently toss 1 1/2 cups blueberries with 1 tablespoon flour.This helps keep them from sinking.
- Fold and fill: Fold the blueberries into the batter with a spatula. Transfer the batter to the pan and smooth the top. If you like, dot a few extra blueberries on top.
- Bake: Bake 55–70 minutes, until the top is golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.If the top browns too quickly, tent with foil around the 45-minute mark.
- Cool: Let the cake cool in the pan for 15 minutes, then lift out using the parchment and cool completely on a rack.
- Glaze: Whisk 1 cup powdered sugar with 2–3 tablespoons lemon juice (and a splash of milk or cream if you want it creamier) until smooth and pourable. Drizzle over the cooled cake. Let set before slicing.
How to Store
- Room temperature: Wrap the cooled cake or store in an airtight container for 2–3 days.
- Refrigerator: Keeps well for up to 5 days; bring slices to room temperature before serving for the best texture.
- Freezer: Wrap the unglazed loaf (or individual slices) tightly and freeze up to 2 months.Thaw in the fridge overnight, then glaze before serving.
Benefits of This Recipe
- Reliable texture: The combination of butter, eggs, and sour cream gives an even crumb and rich flavor.
- Season-flexible: Works with fresh or frozen blueberries, so you can make it year-round.
- Easy to customize: Adjust sweetness, tartness, and mix-ins without losing structure.
- Great for gatherings: Slices cleanly and looks pretty with that glossy lemon glaze.
- Beginner-friendly: Straightforward steps, common ingredients, and forgiving batter.
Common Mistakes to Avoid
- Cold ingredients: Butter and eggs should be room temp to cream properly and prevent a dense cake.
- Overmixing: Once the flour is added, mix just until combined to keep the crumb tender.
- Skipping the blueberry toss: A light flour coating helps prevent sinking and streaking.
- Underbaking: Dense centers happen when you pull it too early. Check multiple spots with a toothpick.
- Glazing a warm cake: The glaze will slide off. Wait until the cake is fully cool.
Recipe Variations
- Lemon Almond: Add 1/2 teaspoon almond extract to the batter and sprinkle sliced almonds on top before baking.
- Meyer Lemon: Swap in Meyer lemons for a sweeter, floral lemon note.
- Lemon Poppy Seed Blueberry: Stir in 1 tablespoon poppy seeds for extra texture and a bakery-style look.
- Gluten-free: Use a 1:1 gluten-free all-purpose flour blend and add an extra tablespoon of sour cream if the batter seems thick.
- Lighter glaze: Thin the glaze with water instead of milk and reduce the powdered sugar for a subtle finish.
- Orange or Lime Twist: Replace the lemon zest and juice with orange or lime for a different citrus profile.
FAQ
Can I use frozen blueberries?
Yes.
Use them straight from the freezer and toss with flour. Don’t thaw, or they’ll bleed into the batter. Bake time may increase by a few minutes.
What can I substitute for sour cream?
Full-fat plain Greek yogurt works well.
Avoid low-fat versions, which can make the cake less rich and more prone to dryness.
Why did my blueberries sink?
Blueberries can sink if the batter is too thin or the berries aren’t floured. Make sure to toss them lightly in flour and fold gently into a thicker batter.
How do I know when the cake is done?
Look for a golden top and a toothpick that comes out clean or with a few moist crumbs from the center. The cake should also spring back lightly when pressed.
Can I make this in a bundt pan?
Yes, use a well-greased 10-cup bundt pan.
Bake 50–65 minutes, checking early. The glaze will look great drizzled over the ridges.
Is the glaze necessary?
It’s optional, but it adds brightness and locks in moisture. If you skip it, consider a dusting of powdered sugar before serving.
Can I reduce the sugar?
You can reduce the granulated sugar by about 1/4 cup without hurting the texture.
Keep in mind the cake will be slightly less tender and less sweet.
Final Thoughts
This lemon blueberry pound cake has that ideal balance of tart and sweet, with a buttery crumb that keeps you coming back for another slice. It looks lovely, travels well, and tastes even better the next day. Whether you serve it plain, glazed, or with a spoonful of yogurt or whipped cream, it feels like a treat without being fussy.
Keep this one in your rotation—it’s the kind of recipe that makes any day feel a little brighter.
