Lemon Blueberry Pound Cake

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There’s something truly magical about the combination of sweet, tangy lemon and juicy blueberries. The perfect balance of flavors creates an irresistible taste that has us coming back for more. If you’re looking for a dessert that’s both delightful and satisfying, look no further than our Lemon Blueberry Pound Cake.

This scrumptious cake is a delightful way to celebrate the arrival of warmer weather or to bring a touch of sunshine to your table during colder months. It’s a recipe that’s sure to impress your friends and family, and it’s perfect for any occasion!

When it comes to baking, the right ingredients and techniques can make all the difference in achieving a perfect cake. The Lemon Blueberry Pound Cake is no exception. The delicate balance of flavors and textures relies on the quality of ingredients and the love you put into baking.

Using fresh blueberries is key to achieving the juicy bursts of flavor throughout the cake. Make sure to carefully fold them into the batter to prevent them from sinking or crushing, ensuring an even distribution of fruity goodness in every slice.

The lemon zest provides a lovely citrus aroma and zing to the cake, balancing the sweetness of the blueberries. Be sure to use a microplane or fine grater to zest the lemon, avoiding the bitter white pith beneath the bright yellow skin.

When it comes to the cake batter, creaming the butter and sugar together until light and fluffy is essential. This process incorporates air into the mixture, resulting in a tender, moist pound cake.

Another important tip for achieving the perfect texture is to alternate adding the dry and wet ingredients to the creamed butter mixture. This method ensures the batter remains smooth and well-mixed, without overworking the gluten in the flour.

As the Lemon Blueberry Pound Cake bakes in the oven, the heavenly aroma will fill your kitchen, building anticipation for the delicious treat that awaits. Once it’s cooled and drizzled with a zesty lemon glaze, you’ll be rewarded with a cake that’s as beautiful as it is scrumptious.

Whether you’re hosting a weekend brunch, treating yourself to a delightful dessert, or simply looking to brighten someone’s day, this Lemon Blueberry Pound Cake is sure to be a hit. Serve it up with a dollop of whipped cream or a scoop of vanilla ice cream for an extra special treat.

So gather your ingredients, preheat your oven, and prepare to be dazzled by the delightful combination of lemon and blueberries in this heavenly pound cake. Happy baking!

Lemon Blueberry Pound Cake

Course: DessertCuisine: American


Prep time


Cooking time





A delightful and scrumptious dessert perfect for any occasion.


  • 2 cups all-purpose flour

  • 1 1/2 cups granulated sugar

  • 1 cup unsalted butter, softened

  • 4 large eggs

  • 1/2 cup sour cream

  • 1/4 cup fresh lemon juice

  • 2 tsp lemon zest

  • 1 1/2 cups fresh blueberries

  • 1 cup powdered sugar


  • Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
  • In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition.
  • In a separate bowl, whisk together the flour, lemon zest, and a pinch of salt. Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream and lemon juice, beginning and ending with the flour mixture. Gently fold in the blueberries.
  • Pour the batter into the prepared loaf pan and smooth the top. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
  • Once the cake has cooled, prepare the lemon glaze by whisking together the powdered sugar and 2-3 tablespoons of lemon juice until smooth. Adjust the consistency by adding more lemon juice or powdered sugar, if necessary.
  • Drizzle the lemon glaze over the cooled cake and allow it to set for a few minutes before slicing and serving.
  • Enjoy your delicious Lemon Blueberry Pound Cake!
  • Store any leftovers in an airtight container at room temperature for up to 3 days.


  • To ensure even distribution of blueberries, toss them in a tablespoon of flour before folding into the batter.
  • You can also use frozen blueberries, but be sure to thaw and drain them well before using.
  • For an extra burst of lemon flavor, add a teaspoon of lemon extract to the batter.

ThisLemon Blueberry Pound Cake pairs well with a variety of dishes, making it a versatile dessert option. For a light and refreshing summer meal, serve it alongside a mixed green salad with grilled chicken or shrimp, and a citrus vinaigrette.

It also complements a brunch menu, pairing well with dishes like quiche, frittatas, or a fruit salad. For a more indulgent dessert experience, serve the pound cake with a scoop of vanilla ice cream or a dollop of whipped cream. Additionally, it can be enjoyed with a cup of tea or coffee as a delightful afternoon treat.

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