Blueberry Lemon Pound Cake

Name: Blueberry Lemon Pound Cake
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 1 cake
Ingredients: 1 cup unsalted butter, softened; 2 cups granulated sugar; 4 large eggs; 1 tablespoon lemon zest; 2 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon salt; 1 cup sour cream; 2 cups fresh blueberries; 1 teaspoon vanilla extract

Highlighted under: Home Baking Favorites

I love baking, especially when it comes to creating something that sings of summer like this Blueberry Lemon Pound Cake. The burst of juicy blueberries balances the zesty lemon beautifully, making every bite a delightful experience. Each time I make this cake, it fills my kitchen with an inviting aroma and brightens up afternoon tea. It’s perfect for sharing with friends or indulging myself on a quiet afternoon. Trust me, once you try this recipe, it will become a staple in your baking repertoire.

Created by

Hannah Lewis

Last updated on 2026-02-02T01:21:37.835Z

Baking this Blueberry Lemon Pound Cake always feels like a special occasion. I remember one summer when I decided to use fresh blueberries from my garden, and the cake turned out so much better than I ever expected. The lemon zest adds a brightness that perfectly complements the sweetness of the berries, making it a refreshing treat.

Another tip I learned is to gently fold the blueberries into the batter rather than mixing vigorously; this helps keep them intact and prevents the cake from turning blue. It’s little details like this that elevate your baking and make the difference between a good cake and a great one.

Why You Will Love This Recipe
Bright lemon flavor that enhances the sweetness of the blueberries
Perfectly moist texture that makes each slice irresistible
Simple to make yet impressive enough for gatherings

Mastering the Batter

Creating the perfect batter is essential for a successful Blueberry Lemon Pound Cake. To achieve the desired moistness, be sure not to overmix once you incorporate the dry ingredients into the butter mixture. Mix until just combined; the batter should be slightly lumpy rather than perfectly smooth. This careful mixing helps to maintain a tender crumb in the final cake. If you notice the batter is too thick, you can add an extra tablespoon of sour cream to enhance the texture.

When adding the blueberries, take care to fold them in gently to prevent them from bursting. If you're using frozen blueberries, do not thaw them before adding; this helps prevent the batter from turning blue and also keeps the blueberries intact. Tossing fresh blueberries in a tablespoon of flour before folding them in can also help suspend them in the batter, ensuring they are evenly distributed throughout the cake.

Baking and Cooling Tips

Baking in Bundt pans can sometimes lead to uneven cooking, so it’s wise to rotate the cake halfway through the baking time. This ensures even heat distribution. Start checking your cake for doneness around the 50-minute mark. It’s crucial not to open the oven door too often, as this can cause the cake to collapse by allowing the heat to escape. A toothpick should come out clean or with a few moist crumbs when the cake is done.

Cooling the cake properly is just as important as baking it. Allow it to rest in the pan for at least 15 minutes. This step helps the cake firm up, making it easier to remove without breaking. If you find it’s sticking, gently run a butter knife around the edges before inverting. For the best flavor and texture, I recommend allowing the cake to cool to room temperature before serving, which helps the richness of the butter and the brightness of the lemon fully develop.

Ingredients

Gather these ingredients to get started:

Ingredients for Blueberry Lemon Pound Cake

1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 tablespoon lemon zest
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup sour cream
2 cups fresh blueberries
1 teaspoon vanilla extract

Make sure to prepare your pan and ingredients before starting to mix.

Instructions

Follow these steps to bake your cake:

Preheat and Prepare

Preheat your oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan or line it with parchment paper.

Cream Butter and Sugar

In a large bowl, cream together the softened butter and sugar until light and fluffy, about 5 minutes.

Add Eggs and Zest

Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Mix in the lemon zest.

Combine Dry Ingredients

In another bowl, whisk together the flour, baking powder, and salt. Gradually add this to the butter mixture, alternating with the sour cream, until just combined.

Fold in Blueberries

Gently fold in the blueberries and vanilla extract, being careful not to break them.

Bake the Cake

Pour the batter into the prepared pan and spread it evenly. Bake in the preheated oven for 60 minutes or until a toothpick inserted into the center comes out clean.

Cool and Serve

Allow the cake to cool in the pan for 15 minutes before transferring it to a wire rack. Serve warm or at room temperature.

Enjoy your freshly baked Blueberry Lemon Pound Cake!

Pro Tips

For an extra zing, drizzle a lemon glaze over the top after the cake has cooled. Just mix powdered sugar with lemon juice until you reach your desired consistency.

Storing and Freezing

This Blueberry Lemon Pound Cake can be stored at room temperature for up to three days if wrapped tightly in plastic wrap or stored in an airtight container. For best results, you may want to refrigerate it if your kitchen tends to be warm, but make sure to allow the cake to come back to room temperature before serving to enhance the flavors.

If you're looking to prepare ahead of time, this cake freezes exceptionally well. Wrap it tightly in plastic wrap, followed by aluminum foil, to prevent freezer burn. It can be frozen for up to three months. When ready to enjoy, defrost the cake in the refrigerator overnight and let it come to room temperature before serving.

Serving Suggestions

Serve your Blueberry Lemon Pound Cake with a light dusting of powdered sugar or a dollop of whipped cream for a touch of elegance. For a bit of extra zest, drizzle a simple lemon glaze made from powdered sugar and lemon juice over the cake before serving. This adds an irresistible shine and intensifies the lemon flavor, making each bite even more delightful.

Pairing the cake with a nice cup of tea or a refreshing lemonade completes the experience. It makes for a delightful afternoon treat or a sweet ending to your summer gatherings. If you feel adventurous, you can also experiment by adding a layer of lemon curd between slices for a burst of tartness that complements the sweetness of the cake beautifully.

Questions About Recipes

→ Can I use frozen blueberries instead of fresh?

Yes, you can use frozen blueberries, but do not thaw them before adding to the batter.

→ How should I store leftover cake?

Store the cake in an airtight container at room temperature for up to 3 days or refrigerate it for longer freshness.

→ Can I substitute sour cream?

Yes, Greek yogurt works well as a substitute for sour cream in this recipe.

→ Is there a gluten-free version of this cake?

Yes, you can use a gluten-free all-purpose flour blend in place of regular flour.