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Lemons and blueberries make a great pair. This lemon blueberry pound cake is bursting with flavor—bright, sweet, and super moist!
Lemon Blueberry Pound Cake is the kind of cake that makes any day feel special. I have to be careful, though. Once I start, I can’t stop eating it!
This recipe gives you everything you want in a classic pound cake recipe—a rich, buttery base, a soft moist crumb, and that fresh lemon flavor that wakes up your taste buds.
Add in lots of juicy blueberries and a sweet lemon glaze on top, and you’ve got one amazing dessert.
It’s made with simple ingredients, but the result is something really special.
What I love about this cake is how pretty it looks when it comes out of the bundt pan.
That golden crust, the blueberries peeking through, and the glaze dripping down the sides of the cake. It’s just gorgeous!
This lemon blueberry pound cake is easy to follow and fun to make. And I’ve got plenty of tips to help you get the best results every time!
Some of our other favorite cake recipes we have on our site include: Old Fashioned Caramel Cake Recipe, Classic Moist Pound Cake Recipe, and Hummingbird Bundt Cake with Cream Cheese Glaze.
WHY THIS RECIPE WORKS:
- Fresh and Tangy Flavor – We use real lemon zest and fresh lemon juice from large lemons to give this cake a bold, sunny taste.
- Moist and Rich Texture – Ingredients like sour cream, butter, and eggs help create that perfect cake batter that bakes into a moist, tender crumb.
- Bursting with Blueberries – We use fresh blueberries for the best flavor and texture. Tossing them in a little flour helps keep them from sinking to the bottom of the pan.
INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- Salted butter, softened
- Granulated sugar
- Egg yolks
- Whole eggs
- Vanilla extract
- Almond extract (optional)
- Sour cream
- Fresh lemon juice
- Lemon zest
- All-purpose flour, sifted
- Fresh blueberries
- For the glaze:
- Powdered sugar, sifted
- Fresh lemon juice
Jump to:
- WHY THIS RECIPE WORKS:
- INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- HOW TO MAKE LEMON BLUEBERRY POUND CAKE:
- FAQ: FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
- CAN I USE FROZEN BLUEBERRIES?
- DO I HAVE TO USE SOUR CREAM?
- ANY ADDITIONS?
- ANY SUBSTITUTIONS?
- HOW TO STORE:
- DANA’S TIPS AND TRICKS:
- Lemon Blueberry Pound Cake with Sour Cream
HOW TO MAKE LEMON BLUEBERRY POUND CAKE:
- 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.
- Add the sugar, stir to combine, then whip on medium-high speed for 6 minutes.
- Add the egg yolks in two at a time until fully mixed in.
- Add the remaining whole eggs, vanilla extract, and almond extract if using. Stir to combine.
- Place the sour cream, lemon juice, and lemon zest in the bowl and stir to combine. Scrape the sides.
- 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.
- Fold in the 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.
- Drizzle the glaze over the bundt and serve immediately, or allow the glaze to set for a few hours before slicing and serving.
FAQ: FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
CAN I USE FROZEN BLUEBERRIES?
Yes! You can use frozen blueberries if that’s what you have.
Keep them frozen and toss them with a tablespoon of flour before adding them to the cake batter.
This helps stop them from turning your batter purple and sinking to the bottom of the cake.
DO I HAVE TO USE SOUR CREAM?
Nope! You can swap it for Greek yogurt if you prefer.
Both give the cake that same creamy texture and help it stay moist.
It’s a must-have in a good sour cream pound cake or blueberry lemon pound cake recipe.
ANY ADDITIONS?
Take your pick! Add a little flavor or texture as you will.
- White chocolate chips
- Swirl of cream cheese in the batter
- Chopped pecans or almonds
- Extra lemon zest on top
- Dusting of confectioners’ sugar
- Thin slices of lemon as a topping
- Drizzle of vanilla glaze
- Whipped cream for serving
- Fresh mint leaves for garnish
ANY SUBSTITUTIONS?
The recipe is yours now. Do what you want with it!
- Greek yogurt instead of sour cream
- Frozen blueberries instead of fresh
- Lemon extract if you’re out of fresh lemons
- Vegetable oil for half the butter, for a lighter version
- Whole milk in the glaze instead of lemon juice for a different flavor
- Gluten-free flour instead of all-purpose flour for a GF version
HOW TO STORE:
ROOM TEMPERATURE: Let the cake cool completely.
Then wrap tightly in plastic wrap or keep in an airtight container.
It’ll stay fresh for about 2 days.
REFRIGERATOR: Place leftovers in an airtight container and refrigerate for up to 5 days.
Let slices come to room temp before eating for best taste.
FREEZER: Wrap the cake (or slices) in plastic wrap, then a layer of aluminum foil.
Freeze up to 3 months.
Thaw overnight in the fridge or at room temp for a few hours.
DANA’S TIPS AND TRICKS:
- 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!
This lemon blueberry pound cake is full of fresh berries, zesty lemon, and sweet glaze.
With a few simple tricks and fresh ingredients, you’ll have a cake that tastes just as good as it looks.
So grab your lemons and let’s get baking! This lemon blueberry cake is sure to brighten your day.
If you like this recipe, you might also like:
Learn more about the author, Dana DeVolk, on our ABOUT ME page!
Lemon Blueberry Pound Cake with Sour Cream
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
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These were so much fun to make and tasted delicious.