Lemon Blueberry Pound Cake is a delicious dense, moist lemon cake with fresh blueberries throughout. It’s decorated with a sweet lemony glaze.
Lemon blueberry pound cake is a refreshing flavor combination of lemon and blueberries inside of a dense, moist cake. This cake is so perfect for a brunch or an afternoon snack with your coffee.
I also love to serve this cake as a spring or summer dessert. If you’re going to a barbecue or a potluck, this is a wonderful dessert to bring.
Table of Contents
Ingredients
For the cake
- unsalted butter, softened
- all-purpose flour
- baking soda
- salt
- sugar
- eggs
- sour cream
- grated lemon zest
- blueberries
- cake release (optional)
- shortening
For the lemon glaze
- powdered sugar
- lemon juice
See recipe card for quantities.
Instructions
Step 1: Grease and flour or apply cake release to your Bundt pan and set aside.
Preheat oven to 350° F. (If you are using a dark pan, preheat your oven to 325° F.)
Step 2. Add flour, baking soda and salt to a medium mixing bowl.
Step 3: Whisk flour baking soda and salt until combined. Set aside.
Step 4: Add butter and sugar to the bowl of a stand mixer or a large mixing bowl using a hand mixer.
Step 5: With the paddle attachment, beat butter and sugar on medium speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl with a rubber spatula as needed.
Step 6: Reduce the speed to low and add eggs one at a time. Add the flour mixture.
Step 7: Continue mixing on low speed until combined.
Step 8: While still mixing on low speed, add the sour cream and lemon zest and mix until just combined. Increase the speed to high and beat for 2 additional minutes.
Step 9: You may notice that the zest gets clumped on the paddle. You can incorporate that once you fold in the blueberries.
Step 10: Add blueberries to the bowl with the cake batter.
Step 11: Fold blueberries into the batter. If there is any zest clumped onto the paddle attachment, scrape that off and incorporate into the batter with the blueberries.
Step 12: Pour batter evenly into prepared Bundt pan. Smooth with a rubber spatula.
Bake cake for 50-70 minutes until golden brown. If your cake is getting too brown but is not yet done in the middle, you can place a piece of aluminum foil on the top of the cake to keep it from browning further. (I start checking the cake after it has baked for 50 minutes. Cake is done once a knife inserted into the middle comes out with a few crumbs attached.)
Step 13: When cake is finished baking, remove from oven and let sit for 20 minutes.
Step 14: Loosen edges of cake around pan and turn out onto a wire cooling grid. Cool completely.
Step 15: Once the cake is cooled, add powdered sugar to a small mixing bowl for the glaze.
Step 16: Add the lemon juice to the powdered sugar.
Step 17: Whisk powdered sugar and lemon juice together until smooth.
Step 18: Decorate cake with powdered sugar using a sugar duster. (Optional)
Step 19: Drizzle glaze onto cake with a fork.
Step 20: Add additional blueberries and lemons to decorate cake. (Optional)
Serve and enjoy!
Hint: I love the ease of using the cake release to grease my pan. If you don’t have cake release, you can grease with shortening and then flour your pan.
Variations
- Flavors – you can change up the flavors in this cake. Lime juice and zest is also a good choice to replace the lemon. You could add cherries in place of the blueberries for a cherry lime cake.
- Fruits – you could replace the blueberries with raspberries or strawberries.
Equipment
- 12-cup Bundt pan
- Electric stand or hand mixer
- small and medium mixing bowl
- zester
- small citrus juicer
- pastry brush
- metal cooling grid
- sugar duster
Storage
Store cake at room temperature in an airtight container or sealed food storage bag for 1-2 days. Cake can be frozen for up to 3 months in an airtight freezer bag or container.
Top tip
If your cake is getting too brown but is not yet done in the middle, you can place a piece of aluminum foil on the top of the cake to keep it from browning further.
My son loves to have a big piece of this cake tucked into his lunch as a special treat. It’s definitely a favorite at our house. I hope you love it too!
If you have tried my cake, I would love to hear from you in the comments below.
Sweet regards,
Michele
Recipe adapted from Woman’s Day.
Related
Looking for other Spring and Summer dessert recipes? Visit my Summer and Spring recipe pages!
Lemon Blueberry Pound Cake
Equipment
- 12-cup Bundt pan
- Electric stand or hand mixer
- small and medium mixing bowl
- zester
- small citrus juicer
- pastry brush
- metal cooling grid
Ingredients
For the cake
- 1 cup (226g) unsalted butter softened
- 2 1/2 cups (300g) all-purpose flour + 3 tablespoons for preparing pan
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups (396g) sugar
- 3 large eggs
- 1 cup (227g) sour cream
- 1 tablespoon grated lemon zest
- 1 1/3 cups (170g) blueberries
- cake release optional
- 1 tablespoon shortening for greasing the pan if you're not using cake release
For the lemon glaze
- 2 tablespoons lemon juice
- 1 cup (113g) powdered sugar + plus 3 tablespoons for decorating (optional)
Instructions
- Grease and flour or apply cake release to your Bundt pan with a pastry brush and set aside.
- Preheat oven to 350° F. (If you are using a dark pan, preheat your oven to 325° F.)
- Add flour, baking soda and salt to a medium mixing bowl.
- Whisk flour baking soda and salt until combined. Set aside.
- Add butter and sugar to the bowl of a stand mixer or a large mixing bowl using a hand mixer.
- With the paddle attachment, beat butter and sugar on medium speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl with a rubber spatula as needed.
- Reduce the speed to low and add eggs one at a time.
- Add the flour mixture. Continue mixing on low speed until combined.
- While still mixing on low speed, add the sour cream and lemon zest and mix until just combined. Increase the speed to high and beat for 2 minutes. (You may notice that the zest gets clumped on the paddle. You can incorporate that once you fold in the blueberries.)
- Add blueberries to the bowl with the cake batter.
- Fold blueberries into the batter. If there is any zest clumped onto the paddle attachment, scrape that off and incorporate into the batter with the blueberries.
- Pour batter evenly into prepared Bundt pan. Smooth with a rubber spatula.
- Bake cake for 50-70 minutes until golden brown. If your cake is getting too brown but is not yet done in the middle, you can place a piece of aluminum foil on the top of the cake to keep it from browning further. (I start checking the cake after it has baked for 50 minutes. Cake is done once a knife inserted into the middle comes out with a few crumbs attached.)
- When cake is finished baking, remove from oven and let sit for 20 minutes.
- Loosen edges of cake around pan and turn out onto a wire cooling grid. Cool completely.
- Once the cake is cooled, add powdered sugar to a small mixing bowl for the glaze.
- Add the lemon juice to the powdered sugar.
- Whisk powdered sugar and lemon juice together until smooth.
- Decorate cake with powdered sugar using a sugar duster . (Optional)
- Drizzle glaze onto cake with a fork.
- Add additional blueberries and lemons to decorate cake. (Optional)
- Serve and enjoy!
Notes
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