Lemon Blueberry Pound Cake

This Lemon Blueberry Pound Cake combines the rich, buttery texture of a classic pound cake with the refreshing zest of lemons and the sweetness of blueberries. It’s the perfect balance of tangy and sweet in every bite, making it a timeless dessert that’s perfect for any occasion. Whether it’s served for brunch, dessert, or just as an afternoon treat, this cake never disappoints.

Why You’ll Love This Recipe

I love how this Lemon Blueberry Pound Cake offers the perfect balance between a dense, buttery cake and a burst of fresh fruit. The addition of lemon gives the cake a light, refreshing twist, while the blueberries provide pockets of sweetness in every bite. What really makes this cake stand out is the citrus glaze on top, which adds a beautiful glossy finish and extra burst of lemon flavor.

This cake is simple enough for beginners, but the flavor is elevated enough to impress guests at any gathering. Whether it’s a weekday afternoon or a holiday celebration, this cake is sure to bring joy to your table.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Cake:

• 1 cup (2 sticks) unsalted butter, softened
• 1 ¾ cups granulated sugar
• 4 large eggs (room temperature)
• 2 tablespoons lemon zest
• ¼ cup fresh lemon juice
• 1 teaspoon vanilla extract
• 2 ½ cups all-purpose flour, divided
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup sour cream (or plain Greek yogurt)
• 1 ¼ cups fresh or frozen blueberries

For the Lemon Glaze:

• 1 cup powdered sugar (sifted)
• 2–3 tablespoons lemon juice
• Optional: Additional lemon zest for garnish

directions

1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or nonstick spray and line it with parchment paper for easy removal. Toss blueberries with 1 tablespoon of flour and set aside.
2. Cream Butter and Sugar: In a large mixing bowl, cream the butter and sugar together using a mixer on medium speed for 3–5 minutes until light and fluffy. This process helps incorporate air into the batter, making it light and tender.
3. Add the Eggs and Flavorings: Add the eggs one at a time, mixing well after each addition. Then mix in the lemon zest, lemon juice, and vanilla extract until fully combined. It’s okay if the mixture looks slightly curdled.
4. Combine Dry Ingredients: In a separate bowl, whisk together the remaining flour, baking powder, baking soda, and salt.
5. Alternate Adding Dry Ingredients and Sour Cream: With the mixer on low speed, alternate adding the dry ingredients and sour cream. Start by adding ⅓ of the dry ingredients, followed by ½ of the sour cream, and repeat, finishing with the remaining dry ingredients. Mix until just combined—do not overmix.
6. Fold in the Blueberries: Gently fold in the floured blueberries using a rubber spatula. Be careful not to crush them.
7. Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean. If the top starts browning too quickly, tent the pan with foil after 40–45 minutes.
8. Cool and Glaze: Let the cake cool in the pan for 15 minutes before transferring it to a wire rack to cool completely. Once cool, whisk together the powdered sugar and lemon juice for the glaze. Drizzle it over the cake, and if desired, sprinkle with additional lemon zest. Allow the glaze to set for at least 15 minutes before slicing.

Servings and timing

This recipe makes about 10 slices.
Prep time: 20 minutes
Cook time: 55–65 minutes
Total time: 1 hour 25 minutes
Serving size: 1 slice
Calories per serving: 410 kcal

Variations

This Lemon Blueberry Pound Cake is already delicious, but if you’re feeling adventurous, try these variations:

• Lemon Raspberry Pound Cake: Swap the blueberries for raspberries for a tangy twist.
• Lemon-Lavender: Add ½ teaspoon dried culinary lavender for a delicate floral aroma.
• Glazed Lemon Poppy Seed: Add 1 tablespoon poppy seeds for texture and a classic variation.
• Cream Cheese Glaze: For a tangier topping, mix 4 oz cream cheese, ½ cup powdered sugar, and 2 tablespoons lemon juice.

storage/reheating

• Room Temperature: Store the cake in an airtight container for up to 2 days.
• Refrigerator: Keeps well in the fridge for up to 5 days. Bring to room temperature before serving for the best flavor.
• Freezer: Wrap slices or the whole cake (unglazed) tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw at room temperature overnight and glaze after thawing.

FAQs

Can I use frozen blueberries?

Yes! Frozen blueberries work perfectly fine. Just make sure not to thaw them before adding to the batter, and be gentle when folding them in to prevent color bleeding.

Can I use Greek yogurt instead of sour cream?

Yes, you can substitute Greek yogurt for sour cream without changing the texture or flavor of the cake. It will still be moist and tender.

How do I prevent the blueberries from sinking?

Toss the blueberries in a small amount of flour before adding them to the batter. This helps them stay suspended and evenly distributed throughout the cake.

Can I make this cake ahead of time?

Yes! This cake keeps well for a few days, making it perfect for prepping in advance. Just make sure to store it properly to keep it fresh.

How do I make the glaze thicker?

If your glaze is too runny, simply add more sifted powdered sugar until you reach the desired thickness.

Conclusion

Lemon Blueberry Pound Cake is a perfect dessert that combines the richness of a traditional pound cake with the fresh, vibrant flavors of lemon and blueberries. Whether you’re making it for a special occasion, a brunch gathering, or just because you’re craving something sweet, this cake is sure to be a hit. It’s easy to make, incredibly flavorful, and always a crowd-pleaser.

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