Lemon Blueberry Pound Cake

This cake actually tastes better on the second day, as the flavors meld and the crumb becomes even more tender. Baking this lemon blueberry pound cake ahead guarantees a stress-free dessert that’s ready whenever you are. I learned this little secret from my grandmother, who always had a cake tucked away in her pantry, ready for an unexpected visitor or a quiet afternoon with tea. It’s the kind of baking wisdom that turns a simple recipe into a reliable friend.

Today, I’m sharing that friend with you. This Lemon Blueberry Pound Cake is a celebration of simple ingredients creating something truly special. It’s a classic comfort food, made easy for your regular kitchen and schedule. The bright, sunny lemon and sweet bursts of blueberry are a timeless pairing, perfect for everything from a spring brunch to a summer picnic. Whether you’re looking for standout Easter desserts ideas or just a cozy treat to enjoy with coffee, this cake delivers joy in every slice. Simple ingredients, warm memories.

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Ingredients List for Lemon Blueberry Pound Cake

Lemon Blueberry Pound Cake starts with a handful of pantry staples, transformed by a few key techniques. The goal is a dense, buttery crumb that’s still incredibly moist, punctuated by juicy berries and a vibrant citrus glow.

For the Cake:

• 1 ½ cups (3 sticks) unsalted butter, softened to room temperature
• 3 cups granulated sugar
• 6 large eggs, at room temperature
• 3 cups all-purpose flour, plus 2 tablespoons for coating blueberries
• ½ teaspoon baking powder
• ½ teaspoon fine sea salt
• 1 cup sour cream (full-fat preferred), at room temperature
• 2 tablespoons fresh lemon zest (from about 2-3 large lemons)
• ¼ cup fresh lemon juice
• 2 teaspoons pure vanilla extract
• 2 cups fresh blueberries (or frozen, see note)

For the Zesty Glaze:

• 1 ½ cups powdered sugar, sifted
• 2-3 tablespoons fresh lemon juice
• 1 tablespoon fresh lemon zest

Smart Swaps & Notes:

• Blueberries: If using frozen blueberries, do not thaw. Toss them directly from the freezer in the 2 tablespoons of flour to prevent sinking and color bleed.
• Dairy-Free: Use a plant-based butter stick and a plain, unsweetened dairy-free yogurt in place of sour cream.
• Flour: For a gluten-free version, a 1:1 gluten-free all-purpose flour blend works beautifully here.
• Lemon: Bottled lemon juice can work in a pinch, but fresh zest and juice make all the difference in flavor.

Timing for Your Lemon Blueberry Pound Cake

• Prep Time: 20 minutes
• Cook Time: 1 hour 15 minutes (plus cooling)
• Total Time: About 1 hour 35 minutes, plus cooling

While it bakes for a while, the active time is minimal. This is about 30% less hands-on work than many layer cakes, making it a wonderfully simple project.

Step-by-Step Instructions

Making this cake is a gentle, rhythmic process. The key is patience and ensuring your ingredients are truly at room temperature for a smooth, emulsified batter.

1. Prepare and Preheat. Position a rack in the center of your oven and preheat it to 325°F (165°C). Generously grease and flour a 10-cup Bundt pan or a standard 9×5 inch loaf pan (you may have a little extra batter for a few muffins). This low-and-slow temperature is crucial for the even baking a pound cake needs.

2. Coat the Berries. In a small bowl, gently toss the fresh blueberries with the 2 tablespoons of flour until lightly coated. This little step is your insurance policy against all the berries sinking to the bottom during baking.

3. Cream Butter and Sugar. In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the softened butter and granulated sugar together on medium-high speed for a full 4-5 minutes. You want it to become very pale, fluffy, and almost whipped. This incorporates air and is the foundation of your cake’s texture.

4. Incorporate Eggs. Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed. The mixture may look slightly curdled after adding all the eggs—this is normal and will come together with the dry ingredients.

5. Combine Dry Ingredients. In a separate bowl, whisk together the 3 cups of flour, baking powder, and salt.

6. Finish the Batter. With the mixer on low, add the flour mixture in three parts, alternating with the sour cream in two parts, beginning and ending with the flour. Mix just until combined after each addition. Finally, mix in the lemon zest, lemon juice, and vanilla extract until just incorporated.

7. Fold in Blueberries. Use a sturdy spatula to gently fold the flour-coated blueberries into the batter. Be careful not to overmix and crush the berries.

8. Bake. Spoon the thick batter into your prepared pan and smooth the top. Bake for 70-85 minutes (less for a loaf pan, start checking at 60 minutes), or until a long wooden skewer inserted into the center comes out clean or with just a few moist crumbs. The top will be a deep golden brown.

9. Cool Completely. Let the cake cool in the pan on a wire rack for 25-30 minutes. Then, carefully invert it onto the rack to cool completely before glazing. This patience is non-negotiable for a clean release.

10. Make the Glaze and Serve. Whisk the powdered sugar with enough lemon juice to create a thick but pourable glaze. Stir in the lemon zest. Drizzle generously over the completely cooled cake. Let the glaze set for 15 minutes before slicing.

Nutritional Information (Per Slice)

• Calories: ~520
• Fat: 24g
• Carbohydrates: 73g
• Sugar: 52g
• Protein: 6g

This is a celebratory treat, rich in energy from butter and eggs. The blueberries contribute vitamin C and antioxidants, while the lemon zest offers a boost of flavor without added sugar. Enjoy it as part of a balanced diet.

Equipment Needed

You don’t need any fancy gadgets for this Lemon Blueberry Pound Cake. A regular kitchen, regular time, great results.

• Stand Mixer or Hand Mixer: Essential for properly creaming the butter and sugar.
• 10-cup Bundt Pan or 9×5 inch Loaf Pan: A classic Bundt pan gives the beautiful shape, but a loaf pan works perfectly.
• Mixing Bowls: A few in various sizes.
• Whisk and Spatula
• Fine Grater or Zester: For getting that beautiful lemon zest without the bitter white pith.
• Wire Cooling Rack

Why You’ll Love This Lemon Blueberry Pound Cake

1. Flavor That Deepens: As the intro promised, this cake’s flavor improves overnight. The lemon permeates the crumb, and the berries become even juicier.
2. Ultra-Moist Texture: The combination of sour cream and the classic pound cake method guarantees a tender, dense, and incredibly moist slice every time.
3. Versatile for Any Occasion: It’s elegant enough for a holiday table (think cute Easter desserts) and simple enough for a Tuesday afternoon snack.
4. Make-Ahead Friendly: Bake it a day or two before you need it. It stores beautifully, taking the pressure off entertaining.
5. Family-Approved Joy: The bright, familiar flavors of lemon and blueberry are a hit with all ages, making it a true crowd-pleaser.

Healthier Alternatives for the Recipe

You can adapt this classic to fit different dietary needs without sacrificing the soul of the dessert.

• Gluten-Free: Swap the all-purpose flour for a trusted 1:1 gluten-free baking blend. The result is just as tender.
• Dairy-Light: Use Greek yogurt instead of sour cream for a protein boost and slightly tangier flavor. Plant-based butter and yogurt work for a fully dairy-free version.
• Reduced Sugar: You can reduce the granulated sugar in the cake by ½ cup, though the texture will be slightly denser. For the glaze, a little lemon juice and zest over the warm cake can be a lovely, less-sweet finish.
• Whole Grain: Substitute up to 1 cup of the all-purpose flour with whole wheat pastry flour for added fiber and a nuttier note.

Serving Suggestions

This Lemon Blueberry Pound Cake is glorious all on its own, but a few simple additions can make it extra special.

• For Breakfast or Brunch: Serve a modest slice with a dollop of lemon curd or blueberry compote and a cup of coffee. It pairs wonderfully with my make-ahead Blueberry Baked Oatmeal for a berry-filled spread.
• As a Dessert: Add a scoop of vanilla bean ice cream or a cloud of freshly whipped cream. A drizzle of Lemon Raspberry Bars sauce would be a fantastic pairing.
• Seasonal Twists: For summer dessert recipes, serve it with fresh mixed berries and mint. For Easter desserts recipes, decorate the glazed cake with edible flowers or pastel-colored sprinkles.
• Beverage Pairings: It’s perfect with hot tea, iced tea, or a glass of cold milk.

Common Mistakes to Avoid

A few small missteps can change your cake’s outcome. Here’s how to steer clear.

• Using Cold Ingredients: Butter, eggs, and sour cream must be at room temperature. Cold ingredients won’t emulsify properly, leading to a dense, possibly curdled batter.
• Skipping the Flour Coat: Not coating your blueberries (especially frozen ones) is the main reason they all sink to the bottom during baking. Take the 60 seconds to do it.
• Overmixing After Adding Flour: Once the dry ingredients are added, mix only until the flour disappears. Overmixing develops gluten, making the cake tough.
• Under-Baking or Over-Baking: Use the skewer test! If it comes out with wet batter, it needs more time. If the top is browning too fast, tent it loosely with foil. The low oven temperature helps prevent this.
• Glazing a Warm Cake: If you pour glaze on a warm cake, it will melt into a sad, sticky puddle. Let it cool completely for a beautiful, opaque drizzle that sets.

Storing Tips for the Recipe

This cake’s longevity is one of its best features.

• Room Temperature: Once glazed and set, store the cake covered with a cake dome or inverted bowl at room temperature for up to 3 days.
• Refrigerator: For longer storage (up to 5 days), wrap the unglazed cake tightly in plastic wrap and refrigerate. Let it come to room temperature or warm slightly before glazing and serving.
• Freezer: This Lemon Blueberry Pound Cake freezes beautifully. Wrap the completely cooled, unglazed cake tightly in plastic wrap, then in foil. Freeze for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature and glaze.
• Slices: Individual slices can be wrapped and frozen for a quick, single-serving treat.

Conclusion

This Lemon Blueberry Pound Cake is more than just a recipe; it’s a lesson in patience and the magic of simple, good ingredients. It teaches you that some things are worth waiting for—like room-temperature butter and a completely cooled cake. The result is a timeless treat that feels like a hug, a dessert that works as hard for a holiday as it does for a quiet moment of self-care.

I hope this recipe finds its way into your regular rotation, becoming a cherished part of your own family’s story. Food that feels like home. If you give it a try, I’d love to hear how it turned out for you! Share your bake with me in the comments below or tag @HarmonyMeal on Pinterest. And if you adore the lemon-blueberry combo as much as I do, you must try my easy Lemon Blueberry Bars or the no-fuss Strawberry Lemon Dump Cake for another dose of sunny flavor. Happy baking.

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