Lemon Blueberry Pound Cake

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

Highlighted under: Dessert Time

I absolutely adore baking, and this Lemon Blueberry Pound Cake has become a staple in my home. The combination of zesty lemon and sweet blueberries creates a refreshing flavor that is both invigorating and comforting. Every bite is packed with bursts of fruit and a tender crumb that melts in your mouth. I often make this cake for gatherings or just to enjoy with a cup of tea. It's incredibly simple to prepare, ensuring that I can whip it up anytime I crave something sweet yet tangy.

Created by

Marina Lowe

Last updated on 2026-02-10T23:41:36.690Z

Baking this Lemon Blueberry Pound Cake has been a delightful journey of flavor exploration for me. I experimented with various ratios of lemons and blueberries, eventually landing on the perfect blend that gives each slice an explosion of taste. The key is to use fresh blueberries and freshly grated lemon zest, which infuse the cake with brightness and vibrancy.

What truly sets this recipe apart is the creaming method I employ, combining the butter and sugar until light and fluffy. This technique incorporates air into the batter, ensuring a cake that rises beautifully while remaining moist. Trust me, the aroma while it’s baking is simply heavenly!

Why You'll Love This Recipe
Bursting with bright lemon flavor complemented by juicy blueberries
Perfectly moist and dense texture, making it great for any occasion
Beautifully swirls of color make it visually appealing as well as delicious

The Importance of Each Ingredient

In this Lemon Blueberry Pound Cake, each ingredient plays a crucial role in achieving the delightful flavor and texture. The all-purpose flour serves as the backbone of the cake, providing structure while keeping the crumb tender. Using eggs helps bind the ingredients together, adding richness and moisture. The choice of sour cream is particularly important; its acidity balances the sweetness of the sugar and enhances the cake's overall tenderness, making each bite melt in your mouth.

Lemon zest is not just for flavor—it brings an aromatic freshness that distinguishes this cake from other fruit-based desserts. Fresh blueberries contribute natural sweetness and juiciness that bursts through the cake, ensuring that each slice is a delightful surprise. If fresh blueberries are out of season, you can substitute frozen ones; just remember to fold them in gently and avoid overmixing to prevent streaks of color.

Perfecting the Technique

When cream together the butter and sugar, aim for a light, fluffy consistency that takes about 3-5 minutes with an electric mixer. This step is vital because it incorporates air into the batter, which contributes to the cake's rise during baking. Pay attention to the texture; it should appear pale and glossy, signifying that enough air has been incorporated.

Baking the cake at 350°F (175°C) for about 60 minutes is ideal, but every oven varies slightly. Start checking for doneness a few minutes early by inserting a toothpick into the center; it's ready when the toothpick comes out clean or with just a few crumbs attached. If you notice the edges are browning too much, you can cover the cake loosely with aluminum foil to shield it from the direct heat.

Ingredients

For the Cake

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

Instructions

Steps

Prepare the Oven and Pan

Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan and line the bottom with parchment paper for easy removal.

Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this mixture aside.

Cream Butter and Sugar

In a large bowl, using an electric mixer, cream the softened butter and sugar until light and fluffy, about 3-5 minutes.

Combine Ingredients

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and lemon zest. Gradually add the dry ingredients, alternating with the sour cream, mixing until just combined. Gently fold in the blueberries.

Bake the Cake

Pour the batter into the prepared loaf pan and smooth the top. Bake for 60 minutes or until a toothpick inserted into the center comes out clean.

Cool and Serve

Let the cake cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!

Pro Tips

For an extra touch, drizzle a lemon glaze over the cooled cake for added sweetness and tang.

Storage Tips

To keep your Lemon Blueberry Pound Cake fresh, store it in an airtight container at room temperature for up to three days. If you want to keep it longer, consider refrigerating it, which can extend its freshness up to a week. Just make sure to wrap it properly to prevent it from drying out. Before serving, let the cake come to room temperature for the best flavor and texture.

For longer-term storage, you can freeze the pound cake. Wrap it tightly in plastic wrap and then in aluminum foil, ensuring no air can get in. It can be frozen for up to three months. To serve, simply thaw it overnight in the refrigerator, then bring it back to room temperature before slicing. This cake also freezes well as individual slices, making it easy to enjoy a piece whenever the craving hits.

Variations and Serving Suggestions

Feel free to experiment with this recipe by adding different fruits. Raspberries or blackberries can add a different tartness, while pecans or almonds can introduce a delightful crunch. You might also try adding a pop of flavor with some poppy seeds or a hint of almond extract in addition to the vanilla to give it an extra layer of complexity.

When serving the Lemon Blueberry Pound Cake, consider pairing it with a light dusting of powdered sugar or a simple lemon glaze for added sweetness and visual appeal. A dollop of whipped cream or a scoop of vanilla ice cream can elevate your dessert experience, making it perfect for gatherings or a cozy evening at home with tea.

Questions About Recipes

→ Can I use frozen blueberries?

Yes, you can use frozen blueberries. Just make sure to toss them with a bit of flour to prevent them from sinking in the batter.

→ How can I make this cake gluten-free?

You can substitute the all-purpose flour with a gluten-free flour blend. Make sure it includes xanthan gum for the best results.

→ How do I store leftovers?

Store the cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.

→ Can I add nuts to this recipe?

Absolutely! Chopped walnuts or pecans would be a delicious addition, just stir them in with the blueberries.