There are few things that instantly lift your mood like the smell of citrus and warm cake coming from the oven. If you’re craving something that tastes like sunshine in a slice, this lemon blueberry pound cake does just that. It’s the kind of recipe you’ll make for guests and then quietly keep making for yourself because it’s that comforting and reliably delicious.
If you love lemon desserts, try the Lemon Cheesecake for a creamier, tangy alternative.
Why you’ll love this recipe
This pound cake manages to be rich and buttery while still feeling bright thanks to fresh lemon zest and a glossy lemon glaze. Blueberries add bursts of juicy sweetness and a pretty marbling when you swirl them into the batter. Best of all, the technique is straightforward—no complex folding or fussy pan temperatures—so you can get a bakery-quality loaf at home without sweating the details.
For a brunch spread, pair this cake with the Coffee Pancakes to give guests a choice of sweet breakfasts.
Ingredients
For the cake
- 1 1/2 cups (340 g) unsalted butter, at room temperature
- 2 cups (400 g) granulated sugar
- 4 large eggs, room temperature
- 1/4 cup (60 ml) sour cream or Greek yogurt
- 1/4 cup (60 ml) whole milk
- 1 tablespoon lemon zest (from about 2 lemons)
- 2 tablespoons fresh lemon juice
- 3 cups (360 g) all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon fine sea salt
- 1 1/2 cups fresh blueberries (if using frozen, do not thaw)
For the lemon glaze
- 1 cup (120 g) powdered sugar, sifted
- 2–3 tablespoons fresh lemon juice
- 1 teaspoon lemon zest (optional, for extra brightness)
How to Make Lemon Blueberry Pound Cake
Time needed: 1 hour and 20 minutes
Below are clear, friendly steps to help you bake this pound cake with confidence. Read through once, gather your ingredients, and you’ll be ready to bake.
- Preheat and prepare
Heat the oven to 325°F (160°C). Grease and flour a 10-inch (28 cm) bundt or loaf pan, or use a nonstick spray with flour. Line the bottom with parchment if you’re using a loaf pan for easy removal.
- Cream the butter and sugar
In a large bowl with a hand mixer or in a stand mixer fitted with the paddle, beat the room-temperature butter and granulated sugar until pale and fluffy, about 3–5 minutes. This step traps air and makes the cake tender.
- Add the eggs
Add eggs one at a time, beating briefly after each addition. Scrape down the bowl as needed so everything is evenly mixed.
- Flavor the batter
Mix in the sour cream, milk, lemon zest, and lemon juice until combined.
- Combine dry ingredients
Whisk together the flour, baking powder, baking soda, and salt in a separate bowl. Add the dry mixture to the wet in two additions, mixing on low until just combined—don’t overmix.
- Fold in blueberries
Gently fold in about 1 cup of the blueberries for whole bursts of fruit. Toss the remaining 1/2 cup with a teaspoon of flour and reserve for the swirl (this helps prevent them from sinking).
- Layer and swirl
Pour half the batter into the pan, sprinkle the floured blueberries over it, then top with the remaining batter. Use a knife to lightly swirl (a few turns) to create pretty pockets of berry without overmixing.
- Bake
Bake for 55–70 minutes (time varies with pan and oven) until a toothpick inserted into the center comes out with a few moist crumbs. If the top browns too quickly, tent with foil for the last 15 minutes.
- Cool
Let the cake cool in the pan for 15 minutes, then invert onto a rack to cool completely—don’t glaze while it’s very warm or the glaze will run right off.
- Glaze and finish
Whisk powdered sugar with lemon juice until smooth. Drizzle over the cooled cake and sprinkle the optional lemon zest on top. Let the glaze set for 10–15 minutes before slicing.
Tips and Tricks
- Room-temperature ingredients blend more evenly—take butter and eggs out about 30–60 minutes before baking.
- If you love extra lemon, swap 1/4 cup of the milk for an extra 1/4 cup lemon juice and add an extra tablespoon of zest.
- Frozen blueberries work in a pinch; keep them frozen and toss with flour so they don’t bleed into the batter.
- To test doneness without overbaking, look for a light golden color and a toothpick with a few moist crumbs rather than a fully dry stick.
- If you need a simple sweet to add to dessert trays, the Easy Fudge Recipe is a quick complement to slices of pound cake.
FAQs
Yes—bake and glaze the cake, then store it at room temperature in an airtight container for up to 24 hours. For longer storage, keep it in the fridge for 3–4 days (bring to room temp before serving for the best texture).
You can. Leave them frozen and toss with a teaspoon of flour before adding to the batter to prevent them from sinking or turning the batter blue.
Don’t overmix once the flour is added, and be careful not to add the eggs too fast—add them one at a time to keep the batter aerated. Properly creamed butter and sugar is key, too.
Conclusion
This lemon blueberry pound cake is one of those all-purpose winners—great for a weekend brunch, a potluck, or a simple after-dinner treat. It balances buttery richness with bright citrus and sweet berries, and it’s forgiving enough for bakers of any level. Give it a try, and don’t be surprised if it becomes one of those recipes you find yourself leaning on whenever you want to make someone’s day a little brighter.
When feeding a crowd, offering Homemade Chocolate Chip Cookies alongside the pound cake gives you two very different and loved options.
P.S. If you try adding a touch of vanilla or swapping part of the flour for almond flour, let me know—small tweaks can be delightful.
Lemon Blueberry Pound Cake
Ingredients
Cake
- 1 ½ cups unsalted butter room temperature
- 2 cups granulated sugar
- 4 large eggs room temperature
- ¼ cup sour cream or Greek yogurt
- ¼ cup whole milk
- 1 tbsp lemon zest
- 2 tbsp fresh lemon juice
- 3 cups all-purpose flour
- ½ tsp baking powder
- ½ tsp baking soda
- 1 tsp fine sea salt
Blueberries
- 1 ½ cups fresh blueberries or frozen, do not thaw
- 1 tsp flour to toss with reserved berries
Lemon Glaze
- 1 cup powdered sugar sifted
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest optional
Instructions
- Preheat oven to 325°F (160°C). Grease and flour a 10-inch bundt or loaf pan, or line a loaf pan with parchment.
- Beat butter and sugar until pale and fluffy, about 3–5 minutes in a stand mixer or with a hand mixer.
- Add eggs one at a time, beating briefly after each addition and scraping down the bowl as needed.
- Mix in sour cream, milk, lemon zest, and lemon juice until combined.
- Whisk flour, baking powder, baking soda, and salt. Add to wet ingredients in two additions, mixing on low until just combined.
- Fold in 1 cup blueberries. Toss remaining 1/2 cup with a teaspoon of flour; reserve to layer and lightly swirl into batter once in the pan.
- Bake for 55–70 minutes until a toothpick inserted in the center comes out with a few moist crumbs. Tent with foil if browning too quickly.
- Cool in the pan 15 minutes, invert onto a rack to cool completely. Whisk powdered sugar with lemon juice to a pourable consistency, drizzle over the cooled cake, and let set.
Notes
- Store wrapped at room temperature up to 24 hours or in the fridge for 3–4 days.
- Freeze slices in an airtight container for up to 3 months.
- For extra lemon flavor, add more zest to the glaze or the batter.
