This Blueberry Lemon Pound Cake is the ultimate dessert for brunch, tea time, or any special occasion. Bursting with fresh blueberries and bright lemon zest, it’s moist, buttery, and incredibly flavorful. With its soft crumb and tangy glaze, this pound cake is perfect for sharing with family and friends or keeping all to yourself!

Recipe Origin & Story

Pound cake has its roots in Europe, dating back to the 18th century, with the name “pound” coming from the original recipe’s use of a pound each of butter, sugar, eggs, and flour. Over time, bakers have experimented by adding fruits, zests, and glazes to create unique variations. This Blueberry Lemon Pound Cake combines two classic flavors, reflecting the American love for fruity, citrusy desserts. Lemon enhances the sweetness of the cake while blueberries provide bursts of flavor and vibrant color. This cake is a modern twist on the traditional pound cake, perfect for summer gatherings, afternoon teas, or holiday brunches. Using sour cream in the batter keeps it moist and tender, while the lemon glaze adds a refreshing tang that balances the sweetness.

Ingredient Benefits & How They Work

Each ingredient in this pound cake serves a purpose. Butter gives richness and tenderness, while eggs provide structure and lift. Granulated sugar not only sweetens but also helps create a fine crumb and golden crust. Sour cream adds moisture and a subtle tang, ensuring the cake stays soft even after cooling. Fresh blueberries are antioxidant-rich and burst with natural sweetness, and tossing them in a small amount of flour prevents sinking to the bottom during baking. Lemon zest and juice provide aromatic flavor compounds called limonene and citral, enhancing the cake’s freshness. The lemon glaze made from powdered sugar and lemon juice adds a glossy, tangy finish that perfectly complements the buttery cake. These ingredients work together to create a dessert that is flavorful, visually appealing, and texturally perfect.

Why You’ll Love This Recipe

This Blueberry Lemon Pound Cake is moist, tender, and packed with flavor in every bite. The balance of sweet and tangy makes it suitable for both dessert and breakfast. Its vibrant blueberries make it visually stunning for serving at brunches or gatherings. The glaze adds a simple yet elegant touch, elevating the presentation without extra fuss. It’s easy to make, requiring just one mixing bowl for the batter, and it keeps well for several days, making it ideal for meal prep or gifting. Whether you’re an experienced baker or a beginner, this recipe is forgiving, easy to follow, and consistently delivers a deliciously soft and flavorful cake that everyone will love.

Ingredients

For the Cake:

• 1 cup (2 sticks) unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs, room temperature
• 1 teaspoon vanilla extract
• Zest of 2 lemons
• 3 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup sour cream, room temperature
• 1 1/2 cups fresh or frozen blueberries
• 2 tablespoons all-purpose flour (for tossing blueberries)

For the Lemon Glaze:

• 1 cup powdered sugar
• 2–3 tablespoons fresh lemon juice
• 1 teaspoon lemon zest (optional)

Step-by-Step Instructions

1. Prepare the Pan & Blueberries

Preheat oven to 350°F (175°C). Grease and flour a 10-inch bundt or loaf pan, or line with parchment paper. Toss the blueberries with 2 tablespoons flour to prevent them from sinking during baking.

2. Cream Butter & Sugar

In a large bowl, beat the butter and sugar until light and fluffy (3–4 minutes). This incorporates air, giving the cake a soft texture.

3. Add Eggs, Vanilla & Lemon Zest

Beat in eggs one at a time, then add vanilla extract and lemon zest. Make sure each egg is fully incorporated for a smooth batter.

4. Combine Dry Ingredients

In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Alternate adding this mixture with sour cream to the butter mixture, beginning and ending with flour. Mix gently to avoid overmixing.

5. Fold in Blueberries

Gently fold in blueberries using a spatula. This ensures even distribution without crushing the fruit.

6. Bake the Cake

Pour batter into prepared pan and smooth the top. Bake for 60–70 minutes (bundt) or 50–60 minutes (loaf) until a toothpick comes out clean. Cool in pan for 15–20 minutes before transferring to a wire rack.

7. Make the Glaze

Whisk powdered sugar and lemon juice until smooth. Adjust consistency as needed. Drizzle over cooled cake and sprinkle extra lemon zest if desired.

Recipe Timing & Nutrition

• Prep Time: 15 minutes
• Cook Time: 60–70 minutes
• Cooling Time: 15–20 minutes
• Total Time: 1 hour 30 minutes
• Servings: 12
• Calories per serving: ~320 kcal

Can I use frozen blueberries?

Yes! Do not thaw them before adding to the batter. Toss them in flour to prevent sinking. Frozen berries hold their shape and burst during baking for juicy flavor.

Can I make this cake dairy-free?

You can substitute butter with vegan butter and use coconut yogurt instead of sour cream. Keep in mind the texture may be slightly different but still delicious.

How do I store leftover cake?

Store in an airtight container at room temperature for 2–3 days or refrigerate for up to 5 days. You can also freeze slices individually for up to 2 months.

Can I make this cake gluten-free?

Yes, substitute all-purpose flour with a 1:1 gluten-free baking flour blend. Baking time may vary slightly.

Can I double the recipe?

Absolutely! Use two loaf pans or a larger bundt pan. Baking time may increase by 10–15 minutes.