Description
Alright, so imagine taking the classic, buttery richness of traditional pound cake and giving it a fresh, summery makeover with bright lemon and juicy blueberries. This Lemon Blueberry Pound Cake is basically what happens when elegant simplicity meets bursting-with-flavor deliciousness. We’re talking about a dense, moist cake with that signature pound cake texture — not fluffy like regular cake, but tender and buttery in the best way possible. Every bite has pockets of sweet blueberries and this gorgeous lemon brightness that keeps it from being too heavy. Then we top it all with a tangy lemon glaze that soaks into the warm cake and creates this sweet-tart crust that’s absolutely addictive. It’s fancy enough to serve at a tea party but perfect for breakfast with your coffee because, honestly, pound cake rules don’t apply here.
Ingredients
For the Pound Cake:
- 3 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 2 1/2 cups granulated sugar
- 6 large eggs, room temperature
- 1/4 cup fresh lemon juice
- 3 tbsp lemon zest (about 3–4 lemons)
- 1 tsp vanilla extract
- 1 cup sour cream, room temperature
- 2 cups fresh or frozen blueberries
- 2 tbsp all-purpose flour (for tossing berries)
For the Lemon Glaze:
- 2 cups powdered sugar, sifted
- 1/4 cup fresh lemon juice
- 2 tbsp lemon zest
- 2 tbsp melted butter
- Pinch of salt
For Finishing:
- Extra lemon zest for garnish
- Fresh blueberries for decoration
- Powdered sugar for dusting (optional)
Instructions
Preheat your oven to 325°F (yes, 325°F — low and slow for pound cake).
Grease and flour a 10-inch bundt pan or two 9×5-inch loaf pans really well.
Don’t skip the corners — you don’t want this beauty sticking.
Toss blueberries with 2 tbsp flour in a small bowl.
This coating helps prevent them from sinking to the bottom.
Set aside while you make the batter.
In a medium bowl, whisk together 3 cups flour, baking powder, baking soda, and salt.
Set aside — we’ll need this soon.
In a large bowl, beat softened butter and sugar together until light and fluffy, about 5-7 minutes.
Don’t rush this — proper creaming is key to tender pound cake.
Add eggs one at a time, beating well after each addition.
Beat in lemon juice, lemon zest, and vanilla extract.
Add flour mixture in three additions, alternating with sour cream in two additions.
Start and end with flour: flour, sour cream, flour, sour cream, flour.
Mix just until combined — overmixing makes tough cake.
Gently fold in the flour-coated blueberries with a spatula.
Pour batter into your prepared pan(s) and smooth the top.
Tap the pan on the counter a few times to release air bubbles.
Bake for 70-80 minutes for bundt (55-65 for loaves) until a toothpick comes out clean.
If the top browns too quickly, tent with foil.
Let cake cool in the pan for 15 minutes on a wire rack.
Turn out onto the wire rack and let cool for another 15 minutes.
You want it warm but not hot when you glaze it.
Whisk together powdered sugar, lemon juice, lemon zest, melted butter, and salt.
The glaze should be thick but pourable — add more sugar or juice to adjust.
Place the warm cake on a serving plate with parchment underneath to catch drips.
Pour glaze slowly over the top, letting it drip down the sides.
Let it set for 20-30 minutes before slicing.
Garnish with extra lemon zest and fresh blueberries.
Notes
Slice thick and serve with a cup of coffee or tea.
A dollop of whipped cream or vanilla ice cream makes it dessert-worthy.
Perfect for brunch alongside fresh fruit and mimosas.
Toast leftover slices in butter for an incredible breakfast treat.
- Prep Time: 25 minutes
- Cook Time: 75 minutes
Nutrition
- Calories: ~425 kcal
- Carbohydrates: ~68g
- Protein: ~6g