The Ultimate Lemon Blueberry Pound Cake: A Moist & Zesty Recipe
Estimated reading time: 7-9 minutes | Prep time: 25 minutes | Total time: 3 hours (includes cooling)
Key Takeaways
- Incredibly Moist & Tender Crumb: This recipe uses sour cream and a precise mixing method to create the perfect pound cake texture that’s never dry.
- Bright, Zesty Flavor: Packed with fresh lemon zest and juice, every bite bursts with a vibrant citrus flavor perfectly balanced by sweet blueberries.
- Beginner-Friendly, Professional Results: Our step-by-step instructions make this impressive, from-scratch dessert recipe achievable for bakers of all skill levels.
- Perfect for Any Occasion: Serve it for brunch, as an afternoon treat with tea, or as a crowd-pleasing family-friendly dessert.
- Make-Ahead & Freezer-Friendly: This cake stores beautifully and can be made in advance, making it perfect for easy entertaining.
Table of Contents
Why You’ll Love This Lemon Blueberry Pound Cake Recipe
Welcome to the only Lemon Blueberry Pound Cake recipe you will ever need! This isn’t just any cake; it’s a celebration of bright, zesty flavors and an unbelievably tender, moist crumb. We’ve perfected this simple recipe to ensure a homemade cake that tastes like it came from a high-end bakery. The batter is rich and buttery, infused with layers of fresh lemon from both the zest and juice. Juicy blueberries are studded throughout, adding a sweet burst of fruit in every slice. To top it all off, a simple lemon glaze adds a final touch of sweetness and tang that makes this dessert truly irresistible.
What makes this pound cake recipe special is its foolproof method and accessible ingredients. We’ll walk you through the critical step of creaming butter and sugar to create a light, airy foundation, and explain why room temperature ingredients are your secret weapon for a perfect texture. Whether you’re a seasoned baker or just starting your journey, this family-friendly dessert is a guaranteed winner. It’s the perfect centerpiece for a spring brunch, a delightful companion to your afternoon coffee, or a comforting treat to share with loved ones. Get ready to bake a pound cake that’s bursting with from-scratch goodness.
Ingredients You’ll Need
Using high-quality, room temperature ingredients is the key to achieving the perfect, moist Lemon Blueberry Pound Cake. Here’s exactly what you’ll need:
For the Pound Cake
- All-Purpose Flour: 2 1/2 cups (300g), plus 1 tbsp for tossing the blueberries. This provides the structure for the cake.
- Baking Powder: 2 tsp to give the cake a beautiful lift.
- Salt: 1/2 tsp to balance the sweetness and enhance the flavors.
- Unsalted Butter: 1 cup (227g), softened to room temperature. This is crucial for a light and fluffy crumb.
- Granulated Sugar: 1 3/4 cups (350g). Sugar does more than sweeten; it creates a tender texture.
- Large Eggs: 4 large eggs, at room temperature. They bind the ingredients and add richness.
- Lemon Zest & Juice: 1 tbsp finely grated lemon zest (from 2 large lemons) and 1/4 cup (60ml) fresh lemon juice for that signature bright, citrusy flavor.
- Vanilla Extract: 1 tsp to add warmth and depth.
- Sour Cream or Greek Yogurt: 1 cup (240g) of full-fat sour cream or Greek yogurt, at room temperature. This is the secret to an ultra-moist cake.
- Fresh Blueberries: 1 1/2 cups (220g). You can also use frozen (see FAQ).
For the Lemon Glaze
- Powdered Sugar: 1 cup (120g), sifted to ensure a smooth, lump-free glaze.
- Fresh Lemon Juice: 2-3 tbsp, or as needed to reach your desired consistency.
- Lemon Zest: 1/2 tsp (optional), for an extra pop of lemon flavor and visual appeal.
Equipment Needed
- 9×5 inch (23×13 cm) loaf pan
- Parchment paper
- Stand mixer with a paddle attachment, or an electric hand mixer
- Mixing bowls, whisk, rubber spatula
- Microplane or zester
- Wire cooling rack
Step-by-Step Instructions
Follow these simple steps to create a flawless homemade pound cake from scratch. The key is in the technique, so don’t rush the process!
- Step 1: Preparation. First, preheat your oven to 350°F (175°C). Next, grease the bottom and sides of a 9×5 inch loaf pan thoroughly with butter or cooking spray. Subsequently, line the pan with parchment paper, leaving an overhang on the two long sides to make lifting the cake out easier. This overhang acts as a handle.
- Step 2: Combine Dry Ingredients. In a medium bowl, whisk together the 2 1/2 cups of flour, baking powder, and salt. Whisking for about 30 seconds ensures the leavening agents are evenly distributed, which is essential for an even rise. Then, set this bowl aside.
- Step 3: Cream Butter, Sugar, and Zest. In the large bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), combine the softened butter, granulated sugar, and fresh lemon zest. For the most intense lemon flavor, first rub the zest into the sugar with your fingertips to release its oils. Next, beat on medium-high speed for a full 4-5 minutes until the mixture is very light, pale in color, and fluffy. This step incorporates air into the batter and is critical for a tender pound cake crumb.
- Step 4: Add Eggs and Wet Ingredients. With the mixer on low speed, add the room temperature eggs one at a time. It is vital to make sure each egg is fully incorporated before adding the next one to maintain a stable emulsion. Scrape down the sides and bottom of the bowl as needed to ensure everything is mixed evenly. Finally, mix in the vanilla extract and fresh lemon juice until just combined. The batter might look slightly curdled at this point, which is okay.
- Step 5: Alternate Dry and Wet Ingredients. Now, turn the mixer to its lowest possible speed. Add the dry flour mixture in three separate additions, alternating with the sour cream in two additions. The sequence should be: 1/3 flour, 1/2 sour cream, 1/3 flour, 1/2 sour cream, final 1/3 flour. Mix only until the last streaks of flour disappear after each addition. Do not overmix, as this will develop gluten and make the cake tough.
- Step 6: Fold in Blueberries. In a small, separate bowl, gently toss the fresh blueberries with the remaining 1 tablespoon of flour. This light coating helps absorb excess moisture and prevents the berries from sinking to the bottom of the cake during baking. Afterwards, gently fold the coated blueberries into the finished batter using a rubber spatula until they are evenly distributed.
- Step 7: Bake the Cake. Carefully pour the batter into your prepared loaf pan and smooth the top with the spatula. Bake on the center rack of the preheated oven for 60-75 minutes. The cake is done when a wooden skewer or toothpick inserted into the center comes out with a few moist crumbs attached, but no wet batter. If the top is browning too quickly, you can loosely tent it with aluminum foil for the last 15-20 minutes of baking.
- Step 8: Cool the Cake Completely. Once baked, remove the cake from the oven. Let it cool in the pan on a wire rack for 15-20 minutes. Subsequently, use the parchment paper overhangs to carefully lift the cake out of the pan. Place it directly on the wire rack to cool completely, which can take about 2 hours. The cake must be at room temperature before you add the glaze, otherwise the glaze will melt and slide off.
- Step 9: Prepare and Apply the Glaze. In a small bowl, whisk together the sifted powdered sugar and 2 tablespoons of lemon juice. If the glaze is too thick, add more lemon juice, half a teaspoon at a time, until it reaches a smooth, drizzling consistency. For extra flavor, stir in the optional lemon zest. Finally, drizzle the glaze over the completely cooled pound cake and let it set for about 30 minutes before slicing and serving.
Baking Tips, Variations & Substitutions
Pro Tips for the Perfect Lemon Blueberry Pound Cake
- Room Temperature is Crucial: This is the most important tip for a perfect pound cake. For a smooth, emulsified batter, ensure your butter, eggs, and sour cream are all at room temperature. This prevents the batter from curdling and results in a more tender, even crumb. Take them out of the fridge at least 1-2 hours before you start baking.
- Don’t Overmix the Batter: This rule is especially important once you add the flour. Mix on the lowest speed and only until it’s just combined. Overmixing develops gluten, which is great for bread but will make your pound cake tough and dense instead of soft and tender.
- Prevent Sinking Blueberries: The tip to toss blueberries in a tablespoon of flour is essential. The flour absorbs some of the fruit’s moisture and helps it grip the batter, keeping the berries suspended throughout the cake rather than sinking to the bottom.
- Check for Doneness Correctly: Ovens can vary, so start checking the cake around the 60-minute mark. A few moist crumbs on the tester is perfect; a completely clean tester can mean the cake is slightly overbaked and will be dry.
Easy Variations You Can Try
- Different Berries: Swap the blueberries for raspberries, chopped strawberries, or blackberries. Note that raspberries are more delicate, so fold them in very gently.
- Add a Crunch: Add 1/2 cup of chopped walnuts or pecans to the batter for a lovely texture contrast. You can also sprinkle a lemon-sugar mixture on top before baking for a crunchy crust.
- Other Citrus: Try making an Orange Cranberry Pound Cake or a Lime and Coconut Pound Cake by swapping the lemon and blueberries for other flavor combinations.
- Make it into Muffins: Divide the batter among lined muffin tins, filling them about 3/4 full. Bake at 350°F (175°C) for 20-25 minutes, or until a toothpick comes out clean. This recipe will yield approximately 18-20 muffins.
How to Serve & Store Your Lemon Blueberry Pound Cake
This Lemon Blueberry Pound Cake is absolutely delightful on its own, perhaps with a hot cup of tea or coffee. For a more decadent dessert experience, serve a slice slightly warmed with a dollop of fresh whipped cream, a scoop of vanilla bean ice cream, or a spoonful of lemon curd. A garnish of extra fresh berries and a mint sprig makes for a beautiful presentation.
To store your pound cake, keep it in an airtight container at room temperature for up to 3 days. The flavor actually deepens on the second day! For longer storage, you can refrigerate it for up to one week; however, the texture is always best when brought back to room temperature before serving. If you love this recipe, you should try our reader-favorite moist banana bread recipe next!
Watch: How to Make It
Frequently Asked Questions
Why is my pound cake dry?
The most common causes of a dry pound cake are overbaking or measuring flour incorrectly. Use the “spoon and level” method for flour (spoon it into the measuring cup and level it off) or, for best results, use a kitchen scale for accuracy. Also, be sure to start checking for doneness at the earliest time suggested (60 minutes) to avoid overbaking.
Can I freeze this Lemon Blueberry Pound Cake?
Absolutely. For best results, freeze the cake without the glaze. Wrap the completely cooled loaf tightly in two layers of plastic wrap, then a final layer of aluminum foil. It can be frozen whole or in individual slices for up to 3 months. Thaw at room temperature before glazing and serving.
Can I reduce the amount of sugar?
You can reduce the sugar slightly, perhaps by 1/4 cup (50g), but it’s not highly recommended for this recipe. Sugar provides more than just sweetness in a pound cake; it contributes significantly to the tender, moist texture and helps with browning. Reducing it too much will result in a drier, more crumbly cake.
Can I use frozen blueberries instead of fresh?
Yes, you can use frozen blueberries. Do not thaw them before use, as that will release excess purple juice and stain the batter. Toss the frozen berries in the 1 tablespoon of flour just as you would with fresh ones and fold them into the batter at the very end. You may need to add a few extra minutes to the baking time to compensate.
