Lemon Blueberry Pound Cake brings together the brightness of fresh lemons and the sweetness of juicy blueberries in a rich, buttery loaf. The contrast of tart citrus and sweet berries creates a dessert that feels both comforting and refreshing — a perfect choice for spring brunches, afternoon teas, or summer picnics.
This cake builds upon the traditional pound cake formula — originally made with equal parts butter, sugar, eggs, and flour — but with a modern twist. Fresh lemon juice and zest add a tangy depth that cuts through the richness, while blueberries deliver bursts of natural sweetness in every bite. When finished with a silky lemon glaze, this cake turns into a bakery-style showpiece that’s surprisingly easy to make at home.
Why You’ll Love This Cake
Lemon Blueberry Pound Cake has a soft crumb and moist texture that stays fresh for days. It’s rich yet refreshing, making it suitable for any occasion. Whether you’re baking for a family celebration, serving dessert with coffee, or preparing a treat to share with friends, this cake never fails to impress.
It’s also versatile — adaptable to gluten-free, vegan, or low-sugar variations without losing flavor or texture.
Ingredients
For the Cake:
- 1 cup (2 sticks) unsalted butter, softened to room temperature
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 3 cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup sour cream or Greek yogurt
- ¼ cup fresh lemon juice (about 2 lemons)
- Zest of 2 lemons
- 1 teaspoon vanilla extract
- 1½ cups fresh blueberries (or frozen, unthawed)
- 2 tablespoons all-purpose flour (for coating blueberries)
For the Lemon Glaze:
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1–2 tablespoons milk or heavy cream (to adjust consistency)
Step-by-Step Instructions
Step 1: Preheat the Oven
Preheat your oven to 325°F (163°C). Grease and flour a 9×5-inch loaf pan or a bundt pan thoroughly. You may also line the bottom with parchment paper for easy removal.
Step 2: Cream Butter and Sugar
In a large bowl, beat the butter and sugar using an electric mixer for about 4–5 minutes until light and fluffy. This step is key to achieving a soft, tender crumb.
Step 3: Add the Eggs
Add the eggs one at a time, mixing well after each addition. This helps keep the batter smooth and prevents curdling.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together flour, baking soda, and salt. Set aside.
Step 5: Mix the Wet Ingredients
In another bowl, whisk sour cream (or yogurt), lemon juice, zest, and vanilla.
Step 6: Combine the Mixtures
Gradually add the dry and wet ingredients alternately to the creamed butter mixture, starting and ending with the dry ingredients. Mix gently just until everything is combined. Overmixing can make the cake dense.
Step 7: Prepare the Blueberries
Toss blueberries with 2 tablespoons of flour to prevent them from sinking during baking.
Step 8: Fold in the Blueberries
Gently fold the floured blueberries into the batter using a spatula.
Step 9: Bake
Pour the batter into your prepared pan and smooth the top. Bake for 70–80 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Step 10: Cool and Glaze
Let the cake cool in the pan for 15 minutes, then transfer to a wire rack. Once completely cooled, whisk together the glaze ingredients until smooth and drizzle over the cake. Allow it to set before slicing.
Variations
Blueberry-Lemon Bundt Cake
Bake the same batter in a bundt pan for a more elegant presentation.
Lemon Poppy Seed Version
Add 2 tablespoons of poppy seeds for subtle texture and flavor.
Gluten-Free Adaptation
Substitute all-purpose flour with a gluten-free blend that includes xanthan gum.
Vegan Option
Replace butter with vegan margarine, eggs with flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg), and use plant-based yogurt.
Coconut Lemon Twist
Fold in ½ cup shredded coconut for a tropical flavor boost.
Lemon Blueberry Muffins
Spoon batter into muffin tins and bake for 20–25 minutes for portable treats.
Serving Ideas
Lemon Blueberry Pound Cake tastes wonderful on its own, but you can dress it up easily:
- Add a dollop of whipped cream or mascarpone.
- Garnish with fresh berries and lemon zest.
- Serve with a scoop of vanilla or lemon sorbet.
- Drizzle with warm honey or berry coulis.
- Pair with tea, coffee, or a glass of chilled sparkling wine.
Expert Tips
- Use fresh lemons for the brightest flavor; bottled juice lacks zest and aroma.
- Room-temperature ingredients mix more evenly, ensuring a smooth batter.
- Do not thaw frozen blueberries — this prevents bleeding into the batter.
- Lightly coat blueberries in flour to keep them evenly distributed.
- Avoid overmixing once you add flour — this keeps the crumb soft.
- Bake at the right temperature to avoid a dry or cracked surface.
- Refrigerate before slicing for clean, even cuts.
- Store leftovers wrapped at room temperature for up to 3 days or refrigerate for up to a week. The cake also freezes beautifully for up to 3 months.
Nutrition & Timing
Prep Time: 20 minutes
Cook Time: 70–80 minutes
Total Time: About 1 hour 35 minutes
Servings: 12 slices
Approximate Nutrition (per slice):
- Calories: 370 kcal
- Protein: 5 g
- Fat: 18 g
- Carbohydrates: 50 g
- Sugar: 30 g
- Sodium: 200 mg
FAQs
Can I use frozen blueberries?
Yes. Toss them in flour and fold directly into the batter without thawing to avoid discoloration.
How do I know the cake is done?
Insert a toothpick into the center — it should come out clean or with a few moist crumbs.
Can I make this cake gluten-free?
Yes. Substitute a 1:1 gluten-free flour blend with xanthan gum.
Can I substitute lemon extract for fresh juice?
You can, but fresh juice and zest give a more vibrant, natural flavor.
Can I freeze Lemon Blueberry Pound Cake?
Absolutely. Wrap the cooled cake tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the refrigerator.
Conclusion
Lemon Blueberry Pound Cake is a timeless dessert that brings together simple ingredients for a luxurious result. The tender, buttery crumb contrasts perfectly with the tangy lemon and sweet bursts of blueberry. It’s elegant enough for gatherings yet simple enough for everyday baking.
Follow the detailed steps, experiment with the variations, and you’ll have a cake that never fails to impress. Whether served warm with tea or chilled with cream, this classic treat will quickly become a staple in your recipe collection — a perfect balance of sweet, tart, and irresistible.