Tart lemon and plump, round blueberries are the perfect sunny partners in this moist and buttery pound cake with a bright lemony glaze! Blueberry Lemon Pound Cake is a wonderful partner for coffee, a star at brunch and a delight for dessert.
There’s hardly anything better than a good lemon dessert… unless it’s a lemon blueberry dessert! Lemon and blueberries are a true match made in heaven. The tart zing of the lemon and plump pop of the berry were absolutely made for each other.
And nothing shows off that dynamic flavor duo better than Lemon Blueberry Pound Cake. This classic pound cake recipe is tender and moist, with a buttery delicate crumb. It’s the perfect backdrop for all that sunny lemon and plump blueberry goodness.
Why Is It Called Pound Cake
Pound cakes are different from regular cakes because of their ingredients. The pound cake recipe dates back to the 1700s and originally called for one pound of butter, one pound of eggs, one pound of flour and one pound of sugar, getting it’s name for its ingredients’ measurements not how much it weighed.
Modern pound cakes usually include a few extras like baking soda, baking powder, salt or vanilla extract, but still yield a rich cake that’s much more dense with a lower rise than other kinds of cake recipes.
Since this Lemon Blueberry Pound Cake recipe doesn’t quite use a pound of butter or eggs, a little sour cream is included to create that dense, rich, moist crumb that pound cakes are known for!
What You Need To Make Blueberry Lemon Pound Cake
- all purpose flour
- baking soda
- lemon zest & juice
- lemon extract
- granulated & powdered sugar
- sour cream
- blueberries (use fresh blueberries in season and frozen any other time)
How To Make Blueberry Lemon Pound Cake
Mix Dry Ingredients. Mix together flour, salt, baking soda & the zest of two large lemons & set aside.
Combine with wet ingredients. In a large bowl, cream the butter and sugar with a mixer. Then alternate adding flour and sour cream to the mixture. Lastly, mix in the lemon juice & lemon extract for that bright lemony taste!
Fold in the berries. Toss berries in flour to keep them from sinking to the bottom of your cake. When coated, gently fold them into the cake batter.
Bake. Pour the cake batter into a generously greased tube pan. (You can use a fluted bundt pan or 2- 8×4 loaf pans). Bake at 325 degrees for about 1 hour and 15 minutes. Because ovens can vary, baking times can also vary. When an inserted toothpick comes out clean, you’ll know it’s done!
Remove the cake from the oven. Run a knife around the inside and outside of the cake and let cool for about 10 minutes. Turn cake out onto a wire rack to completely cool.
Make the Glaze. In a large measuring cup, whisk together lemon juice and confectioner’s sugar. Add milk to make it thinner, if necessary. Drizzle over cooled cake.
Tips For Making The Best Blueberry Lemon Pound Cake
- Always use room temperature eggs and dairy products (this includes butter and sour cream) when baking a cake. This makes for a light and fluffy texture.
- Fresh lemon juice always has more flavor than the bottled stuff. If you like a real punch of lemon flavor, fresh juice is a must.
- Don’t forget to flour the berries! The flour keeps the berries from all ending up on the bottom of the cake when baked. To make sure you get a good coating of flour, wash the berries, then toss them in flour while they are still damp.
- Add a little plain cake batter to the bottom of the pan BEFORE mixing in the floured berries. This is an extra little secret in keeping your berries evenly distributed around your cake.
- Don’t over mix the cake batter. Over-mixing makes a tough cake instead of a tender one. When alternately adding the dry ingredients and sour cream, use the low setting on your mixer. After one ingredient is just mixed in, quickly add the next.
- Completely cool your cake before glazing it. Otherwise, the glaze just melts and runs right off.
Storing & Freezing
How can your store your cake to keep it moist? After cooling and glazing, cover the cake and you can store it on your kitchen counter for 2-3 days for the best results.
Freezing Instructions. Cake can be covered tightly with plastic wrap after cooling but before glazing and frozen for 2-3 months. Let thaw, glaze and serve.
Other Blueberry Recipes You’ll Love
- Blueberry Muddy Buddy Snack Mix
- No Churn Blueberry Lemon Ice Cream
- Mason Jar Blueberry Lemon Lush
- Make Ahead Blueberry Breakfast Bake
More Lemon Dessert Recipes
- Triple Lemon Layer Cake with Lemon Curd Buttercream
- Basil Lemon Squares
- Lemon Supreme Monkey Bread
- Classic Lemon Drop Crinkle Cookies
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Blueberry Lemon Pound Cake
- 3 cups all purpose flour
- ½ teaspoon baking soda
- ¾ teaspoon salt
- 2 tablespoon lemon zest (about 2 lemons)
- 2 sticks butter, room temperature
- 2.5 cups granulated sugar
- 6 large eggs
- 1 cup sour cream
- 2 tablespoons lemon juice
- 1.5 teaspoon lemon extract
- 2 cup washed blueberries
- 1 tablespoon flour
- 1.5 cup confectioner's sugar
- ¼ cup lemon juice
- 2 tablespoon milk
- ½ lemon, zested
- Preheat oven to 325° Fahrenheit. Generously grease a 12" tube pan.
- In a medium bowl, mix together flour, salt, baking soda & lemon zest & set aside.
- Using hand or stand mixer, cream butter and sugar until light and fluffy. Add eggs one at a time. Incorporating after each addition.
- Add ½ of the flour mixture to the sugar & butter. Mix just until combined. Add ½ of the sour cream, mixing just until combined. Repeat with flour and sour cream.
- Add lemon juice & extract, mixing until just combined. Toss still damp, washed blueberries in 1 tablespoon of flour. Fold gently into the cake batter. Pour into prepared pan.
- Bake in preheated oven for 1 hour 15 minutes or until toothpick comes out clean. Remove from oven. Run knife around inside and outside of the cake. Let cool for 10 minutes. Turn out onto cooling rack to finish cooling.
- Whisk confectioner's sugar, milk and lemon juice together. Drizzle over cake and let run down the sides. Sprinkle top with zest of ½ lemon. Slice and serve.