Blueberry Lemon Pound Cake

This Blueberry Lemon Pound Cake is a vibrant and rich dessert that brings together the bright zing of fresh lemon and the juicy sweetness of blueberries in a buttery, tender crumb. It’s the kind of cake I love to make when I want something elegant yet comforting, perfect with a cup of tea or as a crowd-pleasing treat at brunch.

Why I Love This Recipe

I love how this cake balances freshness and richness. The lemon zest and juice add a lively brightness that cuts through the dense, buttery cake, while the blueberries provide little bursts of juicy flavor in every bite. The sour cream keeps the cake moist for days, and that tangy lemon glaze on top finishes everything off beautifully. It also looks gorgeous—especially when made in a bundt pan—so it’s great for serving to guests.

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
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 (if frozen, do not thaw)
2 tablespoons all-purpose flour (for tossing with blueberries)

For the Lemon Glaze:
1 cup powdered sugar
2–3 tablespoons fresh lemon juice
1 teaspoon lemon zest (optional)

Directions

1. I start by preheating the oven to 350°F (175°C). Then I grease and flour a 10-inch bundt pan or loaf pan, or line it with parchment paper.

2. I toss the blueberries with 2 tablespoons of flour and set them aside. This keeps them from sinking to the bottom of the cake.

3. In a large bowl, I cream the butter and sugar together until the mixture is light and fluffy—this takes about 3 to 4 minutes.

4. I add the eggs one at a time, beating well after each. Then I stir in the vanilla extract and the lemon zest.

5. In a separate bowl, I whisk together the flour, baking powder, baking soda, and salt.

6. I begin adding the dry ingredients and sour cream to the butter mixture, alternating between them and starting and ending with the dry ingredients. I mix just until everything is combined to avoid overmixing.

7. I gently fold in the floured blueberries.

8. I pour the batter into the prepared pan, smooth the top, and bake for 60–70 minutes (for bundt) or 50–60 minutes (for loaf), until a toothpick inserted into the center comes out clean.

9. Once out of the oven, I let the cake cool in the pan for 15–20 minutes before turning it out onto a wire rack to cool completely.

10. For the glaze, I whisk together powdered sugar and lemon juice until smooth, adjusting the consistency if needed. I drizzle the glaze over the cooled cake and sprinkle with extra lemon zest for that final zing.

Servings and timing

This recipe serves about 12 people.
Prep time: 20 minutes
Cook time: 60–70 minutes
Cooling time: 30 minutes
Total time: approximately 2 hours

Variations

Sometimes I add a handful of white chocolate chips for an extra sweet twist. I’ve also made a version with a touch of almond extract for a slightly nutty undertone. For a lighter texture, I occasionally replace half of the all-purpose flour with cake flour. And if I’m feeling fancy, I garnish the top with thin lemon slices or sugared blueberries for a beautiful finish.

Storage/Reheating

I store this pound cake tightly wrapped at room temperature for up to 3 days. If I need it to last longer, I refrigerate it for up to 5 days or freeze individual slices wrapped in plastic and stored in a zip-top bag for up to 2 months. To enjoy again, I let it come to room temperature or warm it slightly in the microwave for 10–15 seconds.

FAQs

Can I use frozen blueberries in this recipe?

Yes, I often use frozen blueberries—just make sure not to thaw them before folding into the batter to avoid streaking and excess moisture.

What’s the best pan to use for this cake?

I like using a bundt pan for an elegant look, but a large loaf pan works just as well. Just keep an eye on baking time, as it may vary slightly depending on the pan.

Why do I toss the blueberries in flour?

Tossing them in flour helps prevent them from sinking to the bottom of the cake while baking. It keeps them suspended throughout the batter.

Can I make this cake ahead of time?

Absolutely. I often bake it a day in advance—it actually tastes even better the next day after the flavors have had time to develop.

Can I skip the glaze?

Yes, though I love the glaze for its extra lemon punch. If I want a less sweet version, I sometimes dust the cake with powdered sugar instead.

Conclusion

This Blueberry Lemon Pound Cake is one of my favorite go-to bakes for both special occasions and casual weekends. It’s rich, moist, full of vibrant citrus flavor, and packed with juicy berries. Whether I serve it plain, glazed, or slightly warmed with a scoop of ice cream, it never disappoints.

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