Lemon Blueberry Pound Cake

Lemon Blueberry Pound Cake is the kind of bake I reach for when I want something bright but still rich enough to feel indulgent. I’ve learned that the secret is restraint—too much lemon can overpower the cake, and too many blueberries can weigh it down. This version keeps the crumb dense yet tender, with bursts of blueberry and a clean citrus finish that lingers without shouting.

Why This Pound Cake Works So Well

This cake balances classic pound cake structure with fresh, vibrant flavor.

Dense but moist crumb that slices cleanly
Lemon flavor is fresh, not sharp
Blueberries stay suspended instead of sinking
Holds its texture for days
Elegant enough for guests, simple enough for everyday

Ingredients

Pound Cake Batter

1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs, room temperature
3 cups all-purpose flour
1 cup sour cream or Greek yogurt
2 tablespoons lemon zest
¼ cup fresh lemon juice
1 teaspoon vanilla extract
½ teaspoon salt

Blueberries

1½ cups fresh blueberries
1 tablespoon all-purpose flour

Lemon Glaze (Optional)

1 cup powdered sugar
2–3 tablespoons fresh lemon juice

Instructions / Method

Step 1: Prepare the Pan and Oven

Preheat oven to 325°F (165°C)
Grease and flour a bundt or loaf pan thoroughly

Step 2: Cream Butter and Sugar

Beat butter and sugar until light and fluffy
This step builds the structure of the cake

Step 3: Add Eggs and Flavor

Add eggs one at a time, mixing well
Mix in lemon zest, lemon juice, and vanilla

Step 4: Add Dry Ingredients

Gradually mix in flour and salt
Alternate with sour cream
Mix just until smooth

Step 5: Prepare Blueberries

Toss blueberries with flour
Gently fold into batter

Step 6: Bake

Pour batter into prepared pan
Smooth the top
Bake 70–80 minutes
Tent loosely with foil if browning too fast

Step 7: Cool and Glaze

Cool in pan 20 minutes
Turn out onto rack and cool completely
Drizzle with lemon glaze if using

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Preparation & Baking Time

Prep Time: 25 minutes
Bake Time: 70–80 minutes
Total Time: About 1 hour 45 minutes
Servings: 12–14

Texture and Flavor Highlights

This cake delivers a classic pound cake experience with a fresh twist.

Buttery, tight crumb that stays tender
Blueberries burst without bleeding
Lemon zest adds aroma more than acidity
Glaze enhances sweetness without soaking the cake

Tips for Best Results

Use room-temperature ingredients
Zest lemons before juicing
Toss blueberries in flour to prevent sinking
Avoid overmixing after flour is added
Let cake cool fully before glazing

Serving Suggestions

Lemon Blueberry Pound Cake is versatile and elegant.

Serve plain with coffee or tea
Add whipped cream and berries for dessert
Toast slices lightly and spread with butter
Pair with vanilla ice cream for special occasions

Storage and Make-Ahead Tips

Room Temperature

Store wrapped for up to 2 days

Refrigerator

Keeps up to 5 days

Freezer

Freeze whole or sliced up to 2 months

Reheating

Warm slices gently if desired

Variations to Try

Lemon Raspberry Pound Cake

Swap blueberries for raspberries

Lemon Poppy Seed Blueberry Cake

Add 1 tablespoon poppy seeds

Almond Lemon Blueberry Pound Cake

Add ½ teaspoon almond extract

Healthier Swap

Use Greek yogurt
Reduce sugar slightly without sacrificing texture

Common Mistakes to Avoid

Adding too much lemon juice
Using frozen blueberries without adjusting moisture
Overbaking
Skipping pan preparation
Cutting while warm

Frequently Asked Questions

Can I use frozen blueberries?

Yes, use them straight from frozen and toss with flour.

Can this be made in loaf pans?

Yes, divide batter and reduce baking time.

Why is my pound cake dry?

Overbaking or too little fat can cause dryness.

Can I skip the glaze?

Yes, the cake stands well on its own.

Does this cake freeze well?

Yes, wrap tightly for best results.

Why This Cake Is Always a Favorite

Lemon Blueberry Pound Cake has that quiet elegance that makes it welcome on any table. It’s bright without being sharp, rich without being heavy, and reliable in a way that keeps people coming back for just one more slice.