Blueberry Lemon Pound Cake

Name: Blueberry Lemon Pound Cake
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 8 slices
Ingredients: 1 cup unsalted butter, softened; 2 cups granulated sugar; 4 large eggs; 1 tablespoon lemon zest; 3 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 cup sour cream; 1 teaspoon vanilla extract; 2 cups fresh blueberries

Highlighted under: Sweet Inspirations

I absolutely love baking during the weekends, and nothing excites me more than trying out new flavors! This Blueberry Lemon Pound Cake has quickly become one of my favorites – the bright citrus with juicy blueberries creates a vibrant flavor combination. What I enjoy most about this cake is its dense, moist texture, which is perfect with a cup of tea or coffee. It’s a fantastic way to celebrate any occasion or simply indulge on a cozy afternoon.

Created by

Brielle Thompson

Last updated on 2026-02-01T23:25:36.031Z

Baking this Blueberry Lemon Pound Cake was a delightful experience. I decided to experiment by adding fresh lemon zest to the batter, which made a huge difference. The zest adds not just flavor but a refreshing aroma that fills the kitchen when it’s baking. I also found that folding the blueberries gently into the batter prevents them from breaking, ensuring they burst with juice only when you cut into a slice.

What really stands out to me is how versatile this cake is. It can be enjoyed plain, dusted with powdered sugar, or even served with a dollop of whipped cream for an elegant touch. This cake remains moist for several days, making it perfect for sharing or savoring throughout the week.

Why You Will Love This Recipe
The perfect balance of sweet and tart flavors
Moist and dense texture, ideal for slicing
Easy to make and great for any occasion

Understanding the Ingredients

The choice of butter is crucial in this pound cake for achieving that rich, moist texture. Unsalted butter is preferred, as it allows you to control the saltiness of your cake. Make sure it’s softened to room temperature to ensure it creams well with the sugar, leading to a lighter batter. This step is key; properly creamed butter should appear pale and fluffy, which helps incorporate air and contributes to the cake's rise.

Fresh blueberries not only provide bursts of flavor but also add moisture to the cake. When selecting blueberries, look for ones that are plump and firm. If you can’t find fresh blueberries, you can use frozen ones, but make sure they’re not thawed to maintain their shape during mixing. Tossing them in a bit of flour before folding them into the batter can help prevent them from sinking to the bottom while baking.

Perfecting the Baking Technique

When baking your pound cake, it’s important to use a loaf pan that is 9x5 inches in size to ensure even cooking. This shape promotes a nice rise and allows for that lovely golden-brown crust. Position your rack in the center of the oven for consistent heat distribution, which is vital for a uniform bake. Keep an eye on it during the last 10 minutes; if the top starts to brown too quickly, you can lightly cover it with aluminum foil.

Once the cake is in the oven, resist the urge to open the door frequently. Each time you do, heat escapes, which can affect the baking time and result in a dense texture. A toothpick inserted into the cake should come out clean or with a few moist crumbs when it’s fully baked. This usually takes about 50 minutes, but if your oven runs hot, check it a little earlier.

Ingredients

Gather all the ingredients before you start baking for a smooth process.

For the Cake

1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 tablespoon lemon zest
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
1 teaspoon vanilla extract
2 cups fresh blueberries

Make sure to wash the blueberries gently to keep them whole and plump!

Instructions

Preheat your oven before starting the batter to ensure an even bake.

Prepare the Cake Batter

In a large mixing bowl, cream the softened butter and sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the lemon zest. In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the creamed mixture, alternating with the sour cream and vanilla extract.

Fold in Blueberries and Pour Batter

Gently fold in the fresh blueberries, taking care not to break them. Pour the batter into a greased and floured loaf pan, spreading it evenly. Bake in a preheated oven at 350°F (175°C) for 50 minutes or until a toothpick inserted in the center comes out clean.

Cool and Slice

Let the cake cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely. Slice and serve as desired.

Store any leftovers in an airtight container to maintain freshness.

Pro Tips

For an extra zing, drizzle a lemon glaze over the cooled cake, made from powdered sugar and lemon juice.

Storage and Make-Ahead Tips

This Blueberry Lemon Pound Cake can be stored at room temperature for up to three days. Wrap it in plastic wrap or place it in an airtight container to maintain its moisture. If you want to keep it longer, consider freezing individual slices, which can be a delightful treat on busy days. Simply wrap the slices tightly in cling film, followed by aluminum foil, and place them in a zip-top bag. They can last up to three months in the freezer.

To refresh the texture of previously frozen slices, simply thaw them overnight in the fridge or for a couple of hours at room temperature. For optimal flavor, serve the slices at room temperature or by giving them a quick warm-up in the microwave for about 10 seconds. This will enhance the cake’s moistness and make the blueberries pop with flavor.

Flavor Variations and Add-Ins

While the blueberry and lemon combination is delightful, you can easily customize this pound cake by incorporating different fruits or flavorings. For instance, substituting the blueberries with raspberries or blackberries can create an equally tasty dessert. You could also add lemon juice or a pinch of lemon extract for an extra citrus kick. If you enjoy a nutty flavor, consider folding in some chopped walnuts or pecans for added texture and crunch.

Another fun variation is to create a lemon glaze to pour over the cooled cake. Simply combine powdered sugar with fresh lemon juice to achieve your desired consistency, and drizzle it over the top of the cake. This not only enhances the flavor but also gives the cake a beautiful finish, perfect for serving on special occasions or when entertaining guests.

Questions About Recipes

→ Can I use frozen blueberries?

Yes, but do not thaw them before folding into the batter to prevent bleeding.

→ Can I substitute sour cream?

You can use plain yogurt or buttermilk as a substitute.

→ How long will the cake last?

The cake stays fresh for about 4-5 days at room temperature in an airtight container.

→ Can I add more lemon flavor?

Absolutely! You can increase the amount of lemon zest or add a splash of lemon juice to the batter.