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Lemon Blueberry Pound Cake is the kind of dessert that makes the whole kitchen smell like sunshine, dense and buttery with pops of fresh blueberry and a bright lemon glaze. I baked this on a slow Sunday when the girls wanted something pretty and pink and lemony, and it vanished by dinner. If you love our layered lemon blueberry trifle, this is the bake-and-slice version.
Sour cream and a full pound of butter make this pound cake incredibly moist, while fresh blueberries and lemon keep every bite bright.
Lemon Blueberry Pound Cake Quick Look
- 🕒 Prep Time: 15 minutes
- 🌡️ Cook Time: 1 hour 15 minutes
- ⏳ Total Time: 1 hour 30 minutes
- 🍽️ Serving: 12 servings
- ⚡ Calories: 820kcal
- 🌶️ Flavor Profile: Rich, buttery lemon pound cake with juicy blueberries and a tangy glaze
- ✋ Difficulty: Easy, on par with our sour cream coffee cake bundt
Quick Answer
Cream softened butter and sugar until fluffy, then beat in egg yolks and whole eggs. Mix in sour cream, fresh lemon juice, and zest, then stir in the flour and fold in fresh blueberries. Bake in a greased bundt pan at 350 degrees for about 1 hour and 15 minutes, cool, then drizzle with a simple lemon powdered sugar glaze.
Jump to:
- Lemon Blueberry Pound Cake Quick Look
- Quick Answer
- Why This Recipe Works
- Why You’ll Love This Recipe
- Key Ingredients
- Variations and Substitutions
- How to Make Lemon Blueberry Pound Cake
- Recipe Tips & Tricks
- Serving Ideas and Suggestions
- Lemon Blueberry Pound Cake FAQs
- Other Recommended Easy Cake Recipes
- Lemon Blueberry Pound Cake
Why This Recipe Works
Click to see the technique science
- Sour cream keeps it moist. A cup of sour cream adds richness and tang, giving this pound cake an ultra-tender, moist crumb that lasts for days.
- Real lemon, two ways. Fresh lemon juice and zest go into both the batter and the glaze, so every bite tastes bright and lemony.
- Fresh blueberries in every slice. Folding the berries in at the end keeps them whole and juicy so they burst as you bite.
- A tender, buttery crumb. Whipping the butter and sugar for several minutes builds the classic dense yet tender pound cake texture.
- A stunning bundt shape. Baked in a bundt pan and finished with a drippy glaze, it looks impressive with almost no decorating.
- Great for any occasion. From brunch to birthdays to holidays, this cake fits right in and feeds a crowd of twelve.
Why You’ll Love This Recipe
- Sour cream and a pound of butter make this pound cake incredibly moist and rich.
- Fresh lemon juice, zest, and blueberries keep every slice bright and bursting with flavor.
- The bundt shape and lemon glaze make it look bakery-worthy, like our strawberry cheesecake bundt cake.
Key Ingredients
Simple pantry and dairy staples make this Lemon Blueberry Pound Cake.
- Butter: A full pound of softened salted butter is the backbone of a rich, tender pound cake. Let it soften fully for the fluffiest batter.
- Sour cream: The secret to a moist, tender crumb that stays soft for days. Full-fat works best.
- Egg yolks and eggs: Extra yolks add richness and a golden crumb, while whole eggs give the cake structure.
- Lemon juice and zest: Fresh is a must here. The juice and zest flavor both the batter and the glaze for double the lemon.
- Fresh blueberries: Plump and juicy, they burst throughout the cake. Toss them lightly in flour if you want to keep them from sinking, like the berries in our lemon blueberry coffee cake.
See recipe card for exact quantities.
Variations and Substitutions
This pound cake is easy to make your own.
- Swap the blueberries for raspberries, blackberries, or a mix of berries.
- Leave out the almond extract if you prefer a pure lemon flavor, or add a little more for a bakery-style taste.
- Bake it in two loaf pans instead of a bundt, adjusting the time down and checking early.
- Turn the glaze into a lemon cream cheese frosting for an even richer finish, like the topping on our strawberry cheesecake bundt cake.
How to Make Lemon Blueberry Pound Cake
- Preheat the oven to 350 degrees and thoroughly grease a 10-cup bundt pan. Whip the softened butter until smooth, then add the sugar and beat on medium-high for about 6 minutes until light and fluffy.
- Beat in the egg yolks two at a time until fully combined, then mix in the whole eggs, vanilla, and almond extract if using.
- Add the sour cream, fresh lemon juice, and lemon zest and stir to combine, scraping down the sides of the bowl.
- Stir in the flour a little at a time until just combined with no dry patches, then gently fold in the fresh blueberries.
- Spoon the batter into the prepared bundt pan and smooth out the top.
- Bake for 1 hour to 1 hour and 15 minutes, until a toothpick comes out mostly clean. Cool in the pan 15 minutes, invert onto a rack, then drizzle with the lemon glaze once cooled.
Recipe Tips & Tricks
- Grease the bundt pan well, brushing baking spray into every crevice so the cake releases cleanly.
- Use room-temperature butter and eggs so the batter creams up light and fluffy.
- Do not overbake, pulling the cake when a few moist crumbs cling to the toothpick, since overbaking dries it out.
- Toss the blueberries in a little flour if you want to keep them suspended instead of sinking.
- Cool 15 minutes before inverting so the cake sets up and slides out in one piece.
- Glaze once fully cool so it sets into a pretty drip instead of soaking in.
Serving Ideas and Suggestions
This Lemon Blueberry Pound Cake is beautiful on its own, but a little something extra never hurts. Serve slices with a dollop of whipped cream, a handful of fresh berries, or a scoop of vanilla ice cream.
It is perfect for brunch alongside our lemon blueberry coffee cake and a pot of coffee, or as the finale to a spring dinner.
For a dessert spread, set it next to our strawberry cheesecake bundt cake or a light strawberry angel food cake so there is a slice for everyone.
Store the cake tightly covered at room temperature for up to 3 days or in the fridge for up to a week. It also freezes beautifully, wrapped well, for up to 3 months. Thaw at room temperature and add the glaze fresh for the best look and taste.
Lemon Blueberry Pound Cake FAQs
The most common cause is overbaking. Start checking at the 1 hour mark and pull the cake when a toothpick comes out with a few moist crumbs. Measuring the flour correctly by spooning and leveling, and not packing it, also keeps a Lemon Blueberry Pound Cake tender and moist.
Yes, but do not thaw them first. Add frozen blueberries straight into the batter and toss them in a little flour to help prevent streaking and sinking. Frozen berries may tint the batter slightly and can add a few minutes to the bake time.
Toss the fresh blueberries in a tablespoon of the recipe flour before folding them in. The light coating helps them grip the batter and stay suspended throughout the cake instead of settling at the bottom.
Yes. Divide the batter between two greased loaf pans instead of a bundt. Lower the oven check time and start testing around 50 to 55 minutes, since loaves bake faster than a tall bundt. Cool before glazing.
Keep it tightly covered at room temperature for up to 3 days or refrigerate for up to a week. To freeze, wrap the unglazed cake well and store for up to 3 months. Thaw at room temperature and glaze fresh before serving.
No, the almond extract is optional. It adds a subtle bakery-style depth that pairs beautifully with lemon and blueberry, but you can leave it out for a pure lemon flavor or add a touch more vanilla in its place.
Made this Lemon Blueberry Pound Cake? I would love to hear how it turned out, leave a comment and a star rating below!
Lemon Blueberry Pound Cake
Ingredients
- 1 pound salted butter softened
- 3 1/3 cup granulated sugar
- 6 large egg yolks
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 teaspoon almond extract optional
- 3/4 cup sour cream
- 1/4 cup lemon juice fresh squeezed
- zest of 2 lemons
- 3 1/2 cups sifted all-purpose flour
- 2 cups fresh blueberries
For the glaze:
- 3 cups powdered sugar sifted
- 4 tablespoons lemon juice fresh squeezed
Instructions
- Preheat the oven to 350°F. Spray a 10-cup or larger bundt pan with baking spray. Use a pastry brush and brush all over the inside of the bundt pan and edges. Set aside.
- Place the butter into a stand mixer with the paddle attachment and whip until smooth.1 pound salted butter
- Add the sugar, stir to combine, then whip on medium-high speed for 6 minutes.3 1/3 cup granulated sugar
- Add the egg yolks in two at a time until fully mixed in.6 large egg yolks
- Add the remaining whole eggs, vanilla extract, and almond extract if using. Stir to combine.2 large eggs, 2 teaspoons vanilla extract, 1/2 teaspoon almond extract
- Place the sour cream, lemon juice, and lemon zest in the bowl and stir to combine. Scrape the sides.3/4 cup sour cream, 1/4 cup lemon juice, zest of 2 lemons
- Finally, stir the flour in a little at a time until fully incorporated with no dry patches. Scrape down the sides and give it another stir.3 1/2 cups sifted all-purpose flour
- Fold in the blueberries.2 cups fresh blueberries
- Add the batter to the bundt pan and smooth out the top.
- Bake for 1 hour to 1 hour and 15 minutes until a toothpick inserted into the center comes out mostly clean; a few moist crumbs are a good sign. You do NOT want to overbake this or it will be dry.
- Allow to cool in the pan for 15 minutes, then invert it on to a wire rack to cool completely.
- Make the glaze by whisking together the powdered sugar and lemon juice in a large bowl.3 cups powdered sugar, 4 tablespoons lemon juice
- Drizzle the glaze over the bundt and serve immediately, or allow the glaze to set for a few hours before slicing and serving.
Notes
- Use a stand mixer with a paddle attachment or a good electric mixer for smooth batter.
- Always grease your bundt pan really well—use nonstick spray or cooking spray and a pastry brush for the best coverage.
- Bring your eggs, sour cream, and butter to room temperature before baking for smooth mixing.
- Toss blueberries in a separate small bowl with a tablespoon of flour to keep them from sinking.
- Let the cake sit in the pan for 15 minutes before turning it onto a wire rack—this helps it come out clean.
- For clean slices, use a serrated knife and wipe between cuts!
Nutrition
Love This Recipe?
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These were so much fun to make and tasted delicious.