Old fashioned blueberry and lemon pound cake from scratch! This easy sour cream blueberry and lemon pound cake recipe is moist, soft, and buttery -- absolutely delicious! It's a simple lemon blueberry cake that's perfect for a celebration!
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And if you like this simple lemon blueberry cake, you'll love my White Forest Cake, my Gluten Free Olive Oil Cake, and my Chocolate Chip Loaf Cake!
Old Fashioned Blueberry and Lemon Pound Cake Recipe
If you've had my Rum Pound Cake with Brown Butter Glaze or any of my other pound cakes, you know I love cakes with warm, rich flavors like caramel, brown butter, cinnamon, and rum. But this blueberry and lemon pound cake is different -- it's got lots of bright flavors that make it perfect for spring and summer!
It's based on my Lemon Sour Cream Pound Cake, but it's been scaled up to a slightly larger 12-cup Bundt pan. I've also added a secret ingredient that amps up the lemon flavor even more!
Sour Cream Blueberry and Lemon Pound Cake
One of my favorite ingredients to use for a moist, delicious pound cake is sour cream. Adding a big dollop of full-fat sour cream when you make this blueberry and lemon pound cake from scratch gives traditional pound cakes a richer, moist texture that can't be beat.
Another stand-out part of this recipe is, of course, the blueberries! I love baking with fresh, juicy blueberries, whether they're in my Banana Blueberry Oatmeal Muffins, my Skillet Blueberry Cobbler, or my Buttermilk Blueberry Muffins. But this blueberry and lemon pound cake might be my new favorite!
Why do blueberry and lemon go together?
In this simple lemon blueberry cake recipe, the blueberries and lemon work together to make the most amazing flavor combination! But why are they so delicious together?
Just like with my Lemon Blueberry Cookies or my Blueberry Lemon Bars, the combination of blueberries and lemon balances sweet and tart so perfectly! The brightness of the lemon settles into the sweetness of the blueberries, and all of it is so delicious together! I'm making myself hungry again -- trust me, blueberry and lemon were made for each other!
Can I make a blueberry lemon pound cake with cake mix?
I'm sure you can, but this recipe is more for an old fashioned blueberry and lemon pound cake from scratch. I find that for these flavors, the richness of simple ingredients and tried-and-true methods produces the most delicious flavor and texture in this lemon blueberry pound cake recipe.
Ingredients
You're in for such a treat with this moist lemon blueberry pound cake recipe! Scroll down to the recipe card to see the full quantities and instructions, but here are the simple ingredients you'll need to make it:
- granulated sugar - plain white sugar adds the perfect sweetness to this lemon blueberry cake.
- lemon zest - we'll press lemon zest from about 2 large lemons into the sugar to infuse it with fresh lemon flavor.
- crystallized lemon - this is my secret ingredient to really amp up the lemon flavor in this cake! I use True Lemon crystallized lemon -- it adds so much lemon flavor without any extra moisture or sugar. If you don't have True Lemon but still want boosted lemon flavor, you can add 1 teaspoon of lemon extract.
- butter - in this lemon blueberry pound cake recipe, we'll use salted butter, but feel free to use unsalted butter and just add one teaspoon of salt with your dry ingredients. Make sure it's softened to room temperature before adding it in. If your kitchen is excessively hot or cool, you may want to check the temperature of your butter with an instant-read thermometer. It should be around 70 degrees Fahrenheit.
- vegetable oil - another trick to ensure a moist cake -- just a bit of vegetable oil adds that moisture without compromising flavor in this buttery pound cake.
- eggs - you'll want your eggs to be at room temperature too. If they feel cold to the touch, submerge them in a bowl of lukewarm water for 15 minutes.
- vanilla - for the best flavor, I like to usepure vanilla extract. Or you canmake your own!
- lemon juice - fresh squeezed lemon juice gives this cake amazing lemony flavor!
- sour cream - making this lemon blueberry pound cake with sour cream gives it a soft, moist texture and amazing flavor!
- flour - Measure your all-purpose flour by weight with akitchen scaleto make sure you don't accidentally add too much!
- baking powder - this leavening agent helps to ensure a soft, fluffy texture in this cake.
- blueberries - as I mention below, I definitely recommend using fresh berries in this recipe. Make sure your berries are washed and dried thoroughly.
- cake release - I usually use baking spray with no problems, but with this cake's added moisture and sweetness from the blueberries, I opted for "cake goop": equal parts shortening, flour, and vegetable oil. Mix them with an electric mixer and use a pastry brush to brush a thin later of the goop onto your cake pan. Your cake will come right out!
Then, we're topping our lemon-blueberry pound cake recipe with an incredible lemon glaze that's always a huge hit! For that, you'll need:
- butter - adding a little melted butter to the glaze helps give it a soft texture and a little buttery flavor.
- powdered sugar - we'll use powdered sugar to provide the structure and sweetness for our glaze.
- lemon juice - use fresh lemon juice for that same bright lemon flavor.
- lemon zest - adding a little lemon zest is a fresh twist that makes our sweet lemon icing even more lemony!
- salt - just pinch of salt to bring out the flavors.
See recipe card for quantities.
Equipment
I recommend making this old fashioned blueberry and lemon pound cake in a high-quality Bundt or tube cake pan. I used the USA Pan Nonstick Fluted Tube Pan -- I love the nonstick coating! I also like the Elegant Party Bundt Pan from Nordic Ware. To mix this recipe, I use my KitchenAid stand mixer, but you can also use a hand mixer if you don't have a stand mixer.
I also recommend a rubber spatula for folding in the dry ingredients and scraping the sides of the bowl. You may also want to have a wire rack to help the cake cool more quickly and allow for your glaze to drip off the sides cleanly. I also like to use aninstant-read thermometerin the center of the cake to check for doneness -- the thermometer should show 212℉.
How to Make Blueberry and Lemon Pound Cake from Scratch
The recipe card below will give you detailed step-by-step instructions for making this cake, as well as full ingredient measurements and a recipe video! But here's a quick look at how you'll make this blueberry lemon pound cake recipe!
Add lemon zest and crystallized lemon to sugar and mix with paddle attachment.
Add butter, and cream for 4-5 minutes until light and fluffy.
Add in eggs one at a time, mixing after each one, followed by vanilla extract.
Whisk together flour and baking powder in a medium bowl. Gently fold in washed and dried blueberries until well distributed.
In another small bowl, combine lemon juice and sour cream and whisk until smooth.
Alternated mixing dry ingredients into wet ingredients, gently folding un just until combined.
Spoon cake batter into prepared Bundt or tube pan and bake!
Once cake is cooled, prepare glaze and pour over the top of the cake. Enjoy!
Hint: Make sure to dry your blueberries thoroughly and coat them well in the flour mixture to prevent them from sinking to the bottom of the cake pan while baking.
How to Keep your Cake from Sticking to the Pan
This blueberry and lemon pound cake may be more likely to stick to your Bundt pan, thanks to those juicy blueberries dotted throughout. But my secret weapon for pound cakes and bundt cakes is the USA Pan Nonstick Fluted Tube Cake Pan. It has a non-stick coating that many bakers can attest helps your cake slip right out!
For best results, I recommend using it in conjunction with cake goop: mix together equal parts shortening, flour, and vegetable oil until smooth, and brush a thin layer onto the inside of your Bundt pan. Your blueberry and lemon pound cake will come out picture-perfect every time!
Storage
You can store this buttery pound cake at room temperature, covered with a cake carrier or domed cake stand, for up to four days. You can also keep it in the fridge, but you'll want to bring it to room temperature before serving.
You can also freeze this cake, well wrapped in plastic wrap and foil, for up to two months.
Frequently Asked Questions
What do you eat with pound cake?
This blueberry and lemon pound cake recipe is perfect as an accompaniment to a springtime or summertime meal, or any special occasion! It would go perfectly with an Easter dinner of Instant Pot ham and baked mac and cheese!
To make this easy, moist lemon blueberry cake even better, you can serve each slice with a dollop of fresh whipped cream or vanilla ice cream! Or swap out the lemon glaze for a dusting of powdered sugar!
Can I use frozen blueberries?
I wish I could say yes! I love baking with frozen blueberries, but in this cake they might add too much moisture. I haven't tried this cake with anything but fresh blueberries, so that would be my recommendation.
If you do want to try it with frozen blueberries, I would suggest thawing and draining the blueberries thoroughly and patting them completely dry to eliminate as much moisture as possible.
How do I prevent the blueberries from sinking to the bottom of the cake?
My method to address this is to toss the blueberries in the flour mixture before mixing the batter together. This coats them with flour and seals in any excess moisture, and it also distributes the blueberries evenly without overmixing the batter.
In this lemon blueberry pound cake recipe, the batter is very thick, which can also help to keep the blueberries from sinking.
Why is my cake sticking to the pan?
Because of the moisture from the blueberries, there's a greater chance of this cake sticking than others. That's why I recommend using the USA Pan Nonstick Fluted Tube Pan and brushing your cake with a thin layer of cake goop -- check the recipe card below for cake goop instructions!
Otherwise, there are many reasons why your cake might stick -- you may have an older or damaged pan and the nonstick layer has worn down a bit. Your oven may be running cool and preventing the outer layer of the cake from forming fully, which can cause it to stick. You can check the temperature of your oven with an oven thermometer to be sure.
But if you are using the right pan and the right cake release, you should be great!
Should I use lemon juice or lemon zest for the best flavor?
Both! And I love adding crystallized lemon for even more lemony goodness!
Can I substitute butter with oil for a lighter texture?
I wouldn't recommend it in this cake -- the butter serves a crucial role in creaming with the sugar to add air into the batter and help the cake rise. That's why the butter needs to be softened, but not melted. Oil wouldn't be able to fill that purpose and the cake wouldn't rise. Also, it just wouldn't taste as amazing.
How long should I bake the pound cake to ensure it's fully cooked but still moist?
Assuming your oven temperature is accurate (you can check the temperature of your oven with an oven thermometer to be sure), you'll want to bake your cake for about 90 minutes, or until the internal temperature of the center of the cake is at least 212°F when measured with an instant-read thermometer. You can also check with an inserted toothpick -- it should come out clean.
Top Tip
Don't forget to measure your flour by weight with a kitchen scale! It'll help ensure accurate measurements and prevent a dry cake!
Looking for other recipes like this easy blueberry and lemon pound cake recipe? Try these:
- Cast Iron Pineapple Upside Down Cake
- Peach Cherry Galette
- Key Lime Pound Cake
- Pillsbury Cinnamon Roll Donuts
Pairing
These are my favorite dishes to serve with this recipe:
- Shrimp Macaroni Salad With Cajun Spices
- Puff Pastry Pizza
- Frozen Sweet Potato Fries in Air Fryer
- Raspberry White Chocolate Cookies
If you try this recipe,I would love it if you couldleave a star review rating and comment below! It’s so wonderful hearing your feedback! And don’t forget to share your creations with me by tagging@chenee_today on Instagram!
📖 Recipe
Blueberry and Lemon Pound Cake Recipe with Glaze
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Old fashioned blueberry and lemon pound cake from scratch! This easy sour cream blueberry and lemon pound cake recipe is moist, soft, and buttery -- absolutely delicious! It's a simple lemon blueberry cake that's perfect for a celebration!
Prep Time: 25 minutes minutes
Cook Time: 1 hour hour 30 minutes minutes
Total Time: 1 hour hour 55 minutes minutes
Course: Dessert
Cuisine :American
Servings: 16 slices
Calories: 477kcal
Recipe Source: Chenée Lewis
Equipment you may need
Ingredients
- 2.5 cups (500 g) granulated sugar
- 4 teaspoon (8 g) lemon zest - packed (from 2 medium lemons)
- 1-2 teaspoon (5 g) crystallized lemon - optional; can also use 1 teaspoon lemon extract
- 1 ½ cups (341 g) salted butter - room temperature
- 6 large eggs - room temperature
- 2 teaspoon (10 ml) vanilla extract
- 2 tablespoon (30 ml) vegetable oil
- ¾ cup (173 g) sour cream - room temperature
- ¼ cup (59 ml) fresh lemon juice - room temperature
- 3 cups (354 g) cake flour
- ½ teaspoon (2 g) baking powder
- 2 cups (296 g) fresh blueberries - washed and fully dried
Lemon Glaze
- 2 cups (240 g) powdered sugar - sifted
- 1 tsp (2 g) lemon zest
- ¼ cup (59 ml) fresh lemon juice - plus a little more if needed
- 2 tablespoon (28 g) salted butter - melted
Instructions
Preheat oven to 325°F.
Add sugar, lemon zest, and crystallized lemon to the bowl of a stand mixer or a large mixing bowl. Press zest into sugar with a rubber spatula for about 1 minute to release lemon oils.
Add butter and oil, and cream for about 3-5 minutes or until creamy and fluffy.
Add eggs one at a time, followed by vanilla, mixing between each addition.
In a small bowl, stir together sour cream and lemon juice until smooth. Set aside.
In a medium bowl, whisk together cake flour and baking powder. Add in blueberries and toss to mix in blueberries and coat them with flour mixture.
Fold in ⅓ of blueberry and flour mixture to batter until just combined, then fold in ½ of sour cream mixture. Repeat with another ⅓ of the blueberry and flour mixture, then remaining sour cream mixture, then the final ⅓ of blueberry and flour mixture.
Spray a 12-cupBundt panortube panwith baking spray (or brush with cake goop -- see note below), being sure to coat all the crevices.
Spoon batter into pan and smooth the top. Drop cake pan onto counter a few times to eliminate air bubbles. Bake in preheated oven for 90 minutes, or until a toothpick entered into the center of the cake comes out clean.
Cool in pan for 10 minutes, then turn out onto a wire rack to cool completely.
Prepare Lemon Glaze
Whisk together powdered sugar, lemon zest, and lemon juice until smooth. If needed, add more lemon juice a little at a time until mixture is a slightly thick, but pourable consistency.
Pour glaze over cooled cake, let set, and serve.
Video
Notes
To make "cake goop,"add equal parts butter-flavored shortening, vegetable oil, and flour in a bowl. Use a hand mixer or stand mixer to mix until smooth. Pour leftover cake goop into an airtight container for future use.
Nutrition
Serving: 1 slice | Calories: 477 kcal | Carbohydrates: 64 g | Protein: 5 g | Fat: 23 g | Saturated Fat: 14 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 6 g | Trans Fat: 1 g | Cholesterol: 117 mg | Sodium: 189 mg | Potassium: 76 mg | Fiber: 1 g | Sugar: 47 g | Vitamin A: 733 IU | Vitamin C: 4 mg | Calcium: 38 mg | Iron: 1 mg
Nutrition Disclaimer
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