This Lemon Blueberry Pound Cake is a bright, flavorful dessert that combines the zesty tang of lemon with the sweet burst of blueberries in a buttery, dense pound cake. Perfect for breakfast, brunch, or dessert, this cake is moist, fragrant, and topped with an optional lemon glaze for an extra touch of indulgence. Serve it with whipped cream, fresh berries, or a cup of tea for a delightful treat!
📋 Ingredients
For the Cake:
- 1 cup (2 sticks) unsalted butter , softened
- 2 cups granulated sugar
- 4 large eggs , room temperature
- 3 cups all-purpose flour (+ 2 tbsp for blueberries)
- ½ tsp baking soda
- ½ tsp salt
- 1 cup sour cream or Greek yogurt
- ¼ cup fresh lemon juice (about 2 lemons)
- Zest of 2 lemons
- 1 tsp vanilla extract
- 1½ cups fresh blueberries (or frozen, unthawed)
For the Lemon Glaze (Optional):
- 1 cup powdered sugar
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1–2 tbsp milk or cream (as needed)
👩🍳 Instructions
Step 1: Prep the Pan & Oven
- Preheat your oven to 325°F (163°C) .
- Grease and flour a 9×5-inch loaf pan (or bundt pan) to prevent sticking.
Step 2: Cream Butter & Sugar
- In a large mixing bowl, beat the softened butter and granulated sugar together using a hand mixer or stand mixer until light and fluffy, about 4–5 minutes .
Step 3: Add Eggs
- Add the eggs one at a time, beating well after each addition. Ensure each egg is fully incorporated before adding the next.
Step 4: Combine Dry & Wet Ingredients
- In a medium bowl, whisk together the flour , baking soda , and salt .
- In another bowl, mix the sour cream , lemon juice , lemon zest , and vanilla extract .
- Alternate adding the dry ingredients and the sour cream mixture to the butter mixture, starting and ending with the dry ingredients. Mix just until combined—do not overmix.
Step 5: Fold in Blueberries
- Toss the blueberries with 2 tablespoons of flour to coat them lightly. This prevents them from sinking to the bottom of the cake.
- Gently fold the floured blueberries into the batter using a spatula.
Step 6: Bake to Perfection
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 70–80 minutes , or until a toothpick inserted into the center comes out clean. Check for doneness early, as oven temperatures can vary.
- Let the cake cool in the pan for 15 minutes , then transfer it to a wire rack to cool completely.
Step 7: Glaze (Optional but Delicious!)
- In a small bowl, whisk together the powdered sugar , lemon juice , lemon zest , and milk or cream until smooth. Add more liquid if needed to achieve a drizzleable consistency.
- Drizzle the glaze evenly over the cooled cake. Allow it to set before slicing.
Serving Suggestions
- Serve slices of this Lemon Blueberry Pound Cake with:
- Whipped cream or mascarpone
- Fresh berries and mint for garnish
- A scoop of vanilla ice cream
- A warm cup of tea or coffee
Tips for Success
- Room Temperature Ingredients: Use room temperature butter, eggs, and sour cream for a smoother batter and better texture.
- Don’t Overmix: Overmixing the batter can make the cake dense. Fold gently until just combined.
- Flour-Coated Blueberries: Tossing the blueberries in flour helps them stay suspended in the batter rather than sinking to the bottom.
- Check Doneness Early: Begin checking the cake at the 70-minute mark to avoid overbaking.
Variations
- 🍋 Lemon Poppy Seed: Add 2 tablespoons of poppy seeds to the batter for a classic twist.
- 🌿 Gluten-Free: Substitute the all-purpose flour with a gluten-free flour blend.
- 🍯 Vegan: Replace the butter with vegan margarine, use flax eggs (1 tbsp ground flaxseed + 2.5 tbsp water per egg), and opt for plant-based yogurt.
Storage & Freezing
- Room Temperature: Wrap tightly and store at room temperature for up to 3 days .
- Refrigerator: Store in an airtight container in the fridge for up to 1 week .
- Freezer: Wrap the cake well in plastic wrap and foil, and freeze for up to 3 months . Thaw at room temperature before serving.
Why You’ll Love This Recipe
This Lemon Blueberry Pound Cake is a harmonious blend of tangy lemon and sweet, juicy blueberries, all wrapped up in a buttery, tender crumb. The optional lemon glaze adds a zesty finish that ties everything together beautifully. Whether you’re baking for a special occasion or simply craving something sweet, this cake is sure to impress. Dive into this vibrant, comforting dessert and let it become a staple in your kitchen!
⏱ Time
- Preparation Time: 20 minutes
- Baking Time: 70–80 minutes
- Cooling Time: 15 minutes
- Total Time: ~1 hour 45 minutes
🍽 Servings:
8–12 servings
🔥 Calories (Approximate):
~350 kcal per slice (varies based on portion size and glaze)
