The Ultimate Lemon Blueberry Pound Cake: A Moist & Zesty Recipe
Estimated reading time: 7-9 minutes | Prep time: 25 minutes | Total time: 3 hours 30 minutes
Key Takeaways
- Incredibly Moist & Tender: This recipe uses sour cream and room temperature ingredients to create a perfectly moist pound cake with a dense, yet soft crumb.
- Bright, Zesty Flavor: Packed with fresh lemon zest, lemon juice, and juicy blueberries, every bite is bursting with vibrant, fresh flavor.
- Beginner-Friendly Method: Our step-by-step instructions make this impressive homemade dessert simple enough for bakers of all skill levels.
- Perfect for Any Occasion: Serve it for brunch, as an afternoon snack with coffee, or as a beautiful dessert for family gatherings.
- Make-Ahead & Freezer-Friendly: This cake stores beautifully and freezes perfectly, making it a fantastic make-ahead option for holidays or events.
Table of Contents
Why You’ll Love This Lemon Blueberry Pound Cake Recipe
Get ready to fall in love with the most delicious, moist, and flavorful Lemon Blueberry Pound Cake you’ve ever tasted. This simple recipe combines a classic, buttery pound cake texture with the bright zest of fresh lemons and sweet bursts of juicy blueberries. It’s a truly unforgettable combination that strikes the perfect balance between sweet and tangy, making it an ideal dessert for any season. The crumb is incredibly tender and moist, thanks to the addition of sour cream, and the sweet lemon glaze on top adds the perfect finishing touch.
What makes this pound cake recipe special is its reliability and simplicity. We provide straightforward, step-by-step instructions that guarantee a perfect result every time, even for beginner bakers. Whether you’re making this for a special brunch, a family get-together, or just a simple afternoon treat with a cup of tea, this homemade Lemon Blueberry Pound Cake is sure to impress. It’s a family-friendly dessert that looks as amazing as it tastes, with vibrant blueberries studded throughout the golden cake.
Ingredients & Equipment You’ll Need
Using high-quality, room temperature ingredients is the key to achieving the perfect texture for this from-scratch pound cake. Here’s what you’ll need:
For the Lemon Blueberry Pound Cake:
- All-Purpose Flour: 1 1/2 cups (180g), plus 1 tablespoon for tossing the blueberries.
- Baking Powder: 1 teaspoon for the perfect lift.
- Salt: 1/2 teaspoon to balance the sweetness.
- Unsalted Butter: 1 cup (226g), softened to room temperature.
- Granulated Sugar: 1 1/4 cups (250g) for sweetness and moisture.
- Large Eggs: 3, at room temperature.
- Sour Cream: 1/2 cup (120ml), full-fat, at room temperature. You can also use full-fat plain yogurt.
- Fresh Lemon Juice: 2 tablespoons.
- Lemon Zest: 1 tablespoon, finely grated (from about 2 lemons).
- Blueberries: 1 1/2 cups (220g), fresh or frozen.
For the Simple Lemon Glaze:
- Powdered Sugar: 1 cup (120g), sifted to avoid lumps.
- Fresh Lemon Juice: 2-3 tablespoons, or as needed for consistency.
- Lemon Zest: 1/2 teaspoon, finely grated (optional, for garnish).
Essential Equipment:
- 9×5 inch (23×13 cm) loaf pan
- Parchment paper
- Electric stand mixer with a paddle attachment, or a hand mixer
- Large and medium mixing bowls
- Rubber spatula & Wire cooling rack
- Microplane or fine grater for zesting
Step-by-Step Instructions
Follow these simple steps to create a flawless Lemon Blueberry Pound Cake from scratch.
- Prep Oven and Pan: First, preheat your oven to 350°F (175°C). Grease your 9×5 inch loaf pan, and line it with parchment paper, leaving an overhang on the longer sides to act as handles for easy removal.
- Combine Dry Ingredients: In a medium bowl, whisk together the 1 1/2 cups of all-purpose flour, baking powder, and salt. Set it aside. This step ensures the leavening agents are evenly distributed for a consistent rise.
- Coat the Blueberries: In a separate small bowl, gently toss the fresh or frozen blueberries with 1 tablespoon of flour until they are lightly coated. This clever trick prevents the berries from sinking to the bottom of your pound cake.
- Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to beat the softened butter and granulated sugar on medium-high speed for 3-5 minutes. The mixture should become pale, light, and very fluffy. This process incorporates air, which is crucial for a light texture.
- Add Eggs and Flavor: Reduce the mixer speed to medium-low and add the room temperature eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed. Mix in the fresh lemon zest and lemon juice until just combined.
- Alternate Wet and Dry: With the mixer on its lowest speed, add the dry ingredients in three parts, alternating with the sour cream in two parts. Start and end with the dry mixture. Mix only until the last streaks of flour disappear—do not overmix!
- Fold in Blueberries: Remove the bowl from the mixer and use a rubber spatula to gently fold in the flour-coated blueberries by hand. Be careful not to crush them to avoid staining the batter purple.
- Bake to Perfection: Pour the batter into the prepared loaf pan and smooth the top. Bake for 55-65 minutes, or until a wooden skewer inserted into the center comes out with a few moist crumbs attached, but no wet batter.
- Cool Completely: Let the cake cool in the pan on a wire rack for 15-20 minutes. Then, use the parchment handles to lift it out and place it directly on the rack to cool completely, which will take about 2 hours. A fully cooled cake is essential for the glaze to set properly.
- Glaze and Serve: Once the cake is cool, whisk the sifted powdered sugar and 2 tablespoons of lemon juice until smooth. Add more juice, a teaspoon at a time, if needed to reach a drizzle-able consistency. Pour the glaze over the top of the cake, garnish with extra zest if desired, and let it set for 20 minutes before slicing.
Baking Tips, Variations & Substitutions
Pro Tips for the Perfect Lemon Blueberry Pound Cake
- Use Room Temperature Ingredients: This is non-negotiable for a pound cake! Softened butter, room temperature eggs, and sour cream emulsify together to create a smooth batter and a tender, even crumb.
- Don’t Overmix the Batter: After adding the flour, mix on the lowest speed only until it’s just incorporated. Overmixing develops gluten, which results in a tough, dry cake.
- Zest Before Juicing: Always zest your lemons before you cut and juice them. It’s much easier to handle a whole lemon with a zester or microplane.
- Check for Doneness Correctly: Ovens can vary. Start checking your cake at the 55-minute mark. A few moist crumbs on your tester is the goal—a completely clean one might mean the cake is slightly overbaked.
Easy Variations You Can Try
- Different Berries: Swap the blueberries for raspberries, chopped strawberries, or even cranberries for a festive twist.
- Add a Crunch: Add 1/2 cup of chopped walnuts or pecans to the batter for a nice textural contrast.
- Orange Cranberry Pound Cake: Substitute the lemon zest and juice with orange zest and juice, and use dried cranberries instead of blueberries.
- Make Muffins: Pour the batter into a lined muffin tin and bake for 20-25 minutes at 350°F (175°C) for a portable version of this easy dessert.
How to Serve & Store Your Lemon Blueberry Pound Cake
This delicious pound cake is perfect on its own, served at room temperature. For an elevated dessert experience, serve a slice with a dollop of fresh whipped cream, a scoop of vanilla ice cream, or a side of lemon curd. It pairs wonderfully with coffee or tea.
To store your cake, place it in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to a week, though it’s best to bring slices back to room temperature before serving to restore their soft texture. For another amazing loaf cake, try our reader-favorite Moist Banana Bread recipe!
Watch: How to Make It
Frequently Asked Questions
Can I use frozen blueberries?
Yes, absolutely! Do not thaw them before use. Tossing the frozen berries directly in flour helps prevent them from bleeding color into the batter and keeps them from sinking.
Why did my blueberries sink to the bottom?
This commonly happens for two reasons: the blueberries weren’t coated in flour, or the batter was too thin. The flour coating helps the berries grip the batter and stay suspended. Ensure you are measuring your ingredients accurately for the correct batter consistency.
Can I freeze this Lemon Blueberry Pound Cake?
Yes, this cake freezes beautifully. Allow the cake to cool completely, but do not glaze it. Wrap it tightly in two layers of plastic wrap, followed by a layer of aluminum foil. It can be frozen for up to 3 months. Thaw overnight on the counter before glazing and serving.
Can I reduce the amount of sugar?
We don’t recommend significantly reducing the sugar. In a pound cake, sugar does more than add sweetness—it is crucial for creating a moist, tender crumb and helps with browning. Reducing it too much will yield a denser, drier cake.
