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Blueberry Lemon Pound Cake

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This Blueberry Lemon Pound Cake combines the zesty brightness of lemon with the juicy sweetness of blueberries in a moist, buttery crumb. Perfect for brunches or elegant dessert tables, it’s finished with a tangy lemon glaze for an irresistible touch.

  • Author: Ella
  • Prep Time: 20 minutes
  • Cook Time: 60–70 minutes
  • Total Time: 2 hours
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

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

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour a 10-inch bundt pan or loaf pan, or line with parchment paper.
  2. Toss the blueberries with 2 tablespoons of flour and set aside.
  3. In a large bowl, cream the butter and sugar until light and fluffy, about 3–4 minutes.
  4. Add eggs one at a time, beating well after each. Stir in vanilla extract and lemon zest.
  5. In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
  6. Alternate adding dry ingredients and sour cream to the butter mixture, starting and ending with dry ingredients. Mix until just combined.
  7. Gently fold in the floured blueberries.
  8. Pour the batter into the prepared pan, smooth the top, and bake for 60–70 minutes (bundt) or 50–60 minutes (loaf), until a toothpick inserted comes out clean.
  9. Cool in the pan for 15–20 minutes, then transfer to a wire rack to cool completely.
  10. For the glaze, whisk powdered sugar with lemon juice until smooth. Adjust consistency as needed and drizzle over cooled cake. Sprinkle with lemon zest if desired.

Notes

  • Add white chocolate chips for a sweeter variation.
  • Substitute half of the flour with cake flour for a lighter texture.
  • Use almond extract for a nutty flavor profile.
  • Top with thin lemon slices or sugared blueberries for presentation.
  • Store at room temperature for 3 days, refrigerate for 5 days, or freeze slices for up to 2 months.

Nutrition

Find it online: https://elladishes.com/blueberry-lemon-pound-cake/