Lemon Blueberry Pound Cake

by Sophia

There’s just something magical about the combination of lemon and blueberries. Maybe it’s the way the tart citrus flavor balances out the sweet, juicy berries. Or maybe it’s just the sunny, feel-good vibes this duo brings to the table—especially when they come together in something as rich and satisfying as a homemade pound cake.

This Lemon Blueberry Pound Cake is a recipe I reach for every time I want to bake something that’s both cozy and impressive. It’s buttery and dense in all the right ways, with a moist crumb that just melts in your mouth. The fresh lemon zest and juice brighten up every bite, while the pop of blueberries adds just the right amount of sweetness.

I first made this cake for a weekend brunch with a few close friends—nothing fancy, just good coffee, fresh fruit, and this loaf front and center. I wasn’t expecting much fuss, but let me tell you, it stole the show. By the end of the morning, there wasn’t a single crumb left on the plate. Since then, it’s become a go-to for everything from brunch gatherings to afternoon tea (or let’s be honest, sneaking a slice with coffee in the quiet early morning hours).

If you’re looking for something that’s simple to bake but delivers big on flavor and texture, this one definitely deserves a spot in your recipe box.

Let’s dive into how to make it.

Ingredients You’ll Need

For the cake:

1 cup unsalted butter, softened
1 ¾ cups granulated sugar
4 large eggs

2 tablespoons lemon zest
3 tablespoons lemon juice
1 teaspoon vanilla extract

2 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt

½ cup sour cream
1 ½ cups fresh or frozen blueberries (if using frozen, do not thaw)
1 tablespoon flour (for coating the blueberries)

For the glaze:

1 cup powdered sugar

2 tablespoons lemon juice
½ teaspoon lemon zest

STEP 1: Preheat and Prepare

Before you get started on the batter, go ahead and preheat your oven to 350°F. This gives it time to heat up while you’re prepping everything else. Grease and flour a standard loaf pan or bundt pan (both work great, it just depends on the look you’re going for).

Tip: Make sure your butter, eggs, and sour cream are all at room temperature—this helps everything blend smoothly and evenly.

STEP 2: Cream the Butter and Sugar

In a large mixing bowl, use a hand mixer or stand mixer to cream together the softened butter and granulated sugar. This should take about 3 to 4 minutes—you’re looking for a light and fluffy texture. This step is key to getting that tender, buttery crumb we all love in a pound cake.

STEP 3: Add the Eggs and Flavorings

Add the eggs one at a time, mixing well after each one goes in. This helps the batter emulsify properly and prevents any weird curdling. Once the eggs are in, go ahead and mix in the lemon zest, lemon juice, and vanilla extract. That lemon aroma? It’s already starting to shine through.

STEP 4: Mix the Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, and salt. This helps make sure the leavening is evenly distributed and that there are no lumps when you add it to the batter.

STEP 5: Combine the Wet and Dry Ingredients

Now it’s time to bring everything together. Add the dry ingredients to the wet ingredients gradually, alternating with the sour cream. So you’ll start with some flour, then sour cream, then more flour, and so on. Mix just until everything is combined—don’t overdo it or you’ll risk a tough cake.

You should have a thick, creamy batter at this point that smells like sweet lemon heaven.

STEP 6: Prepare the Blueberries

Before you toss the blueberries into the batter, coat them with 1 tablespoon of flour. This helps prevent them from sinking to the bottom of the cake while it bakes. Once they’re coated, gently fold them into the batter using a spatula.

And just like that, your batter is ready to go into the pan.

Now that your batter is beautifully prepped and bursting with lemony goodness and juicy blueberries, it’s time to get that cake into the oven and fill your kitchen with the kind of warm, buttery aroma that basically says, “home.”

This next part of the recipe is all about baking the cake just right and finishing it off with a simple yet stunning lemon glaze. And trust me—this glaze is what really ties it all together. It adds an extra punch of citrus and a touch of sweetness that soaks into the top just enough to keep things moist and flavorful.

Let’s finish this delicious creation.

STEP 7: Pour the Batter and Smooth the Top

Go ahead and pour the batter into your greased and floured pan—either a loaf pan or bundt pan will work fine here. Use a spatula to gently smooth out the top so it bakes up nice and even.

If you’re using a loaf pan, leave about ¾-inch space at the top to prevent any overflow. The batter rises a bit but not too much, so you should be in the clear.

STEP 8: Bake the Cake

Place the cake on the middle rack of your preheated oven and bake at 350°F for 55 to 65 minutes. Every oven is a little different, so start checking around the 55-minute mark. You’ll know it’s done when a toothpick inserted into the center comes out clean or with just a few moist crumbs.

If you notice the top starting to brown a bit too quickly, loosely tent the cake with aluminum foil for the final 10-15 minutes of baking. This helps the center finish baking without overdoing the crust.

STEP 9: Cool the Cake

Once the cake is fully baked, remove it from the oven and let it sit in the pan for about 15 minutes. This gives it a little time to settle and pull away from the sides naturally, making it easier to remove.

After that, carefully transfer the cake to a wire rack to cool completely. Don’t rush this step—if the cake is too warm when you glaze it, the icing will melt and slide right off.

STEP 10: Whisk Together the Glaze

While the cake is cooling, you can throw together the glaze. In a small bowl, whisk together 1 cup of powdered sugar, 2 tablespoons of lemon juice, and ½ teaspoon of lemon zest. The mixture should be smooth and slightly thick, but still pourable.

If you prefer a thinner glaze, just add a little more lemon juice. Want it thicker? Add a bit more powdered sugar until you hit the consistency you like.

STEP 11: Glaze the Cake

Once your cake is completely cool, go ahead and drizzle the glaze over the top. You can use a spoon or pour it straight from a bowl with a spout for better control. Let the glaze set for about 10-15 minutes before slicing. It’ll harden slightly into a glossy layer that’s just the right touch of tart and sweet.

Helpful Tips and Variations

Here are a few quick tips to make sure your Lemon Blueberry Pound Cake turns out perfectly every time:

Room Temperature Ingredients Matter: Softened butter, room temperature eggs, and sour cream all help create a smooth, lump-free batter that bakes evenly. Cold ingredients don’t blend as well and can lead to a dense or uneven texture.
Frozen Blueberries Work, Too: If you’re using frozen berries, don’t thaw them. Toss them in flour just like fresh berries and fold them in frozen—this keeps them from bleeding into the batter and turning your cake purple.

Bundt vs. Loaf Pan: If you want something a little more decorative, a bundt pan is a great choice. Just make sure to grease and flour it really well to avoid sticking. A standard loaf pan makes for easier slicing and storage, so it’s totally up to you.
Storage Notes: This cake keeps well at room temperature for a couple of days. After that, wrap it tightly and pop it in the fridge where it’ll stay fresh for up to a week. It also freezes beautifully—just wrap slices individually in plastic and foil for easy grab-and-go treats.
Add a Little Extra Flair: Want a fancier look? Garnish the glazed cake with thin lemon slices or a few extra fresh blueberries right before serving. It adds a pretty touch without any extra work.

You’ve baked the cake, drizzled on that gorgeous glaze, and now you’ve got a rich, citrusy treat just waiting to be sliced and shared (or maybe not shared—we won’t judge). Before we wrap up, let’s go through a few of the most frequently asked questions about this Lemon Blueberry Pound Cake. Whether you’re a first-time baker or have a few pound cakes under your belt, these tips can help make the process even smoother.

Frequently Asked Questions

1. Can I use bottled lemon juice instead of fresh?
Fresh lemon juice is always best for flavor, especially since this recipe relies on the brightness of the citrus. Bottled juice works in a pinch, but it won’t give quite the same fresh, vibrant taste.

2. How do I keep the blueberries from sinking to the bottom?
Tossing the blueberries in 1 tablespoon of flour before adding them to the batter helps keep them suspended throughout the cake. This simple trick works whether you’re using fresh or frozen berries.

3. Can I make this recipe in advance?
Absolutely! This cake actually tastes even better the next day once the flavors have had a chance to settle. Store it covered at room temperature for up to 2 days or in the refrigerator for up to a week.

4. Can I freeze Lemon Blueberry Pound Cake?
Yes, it freezes beautifully. Let the cake cool completely, then wrap it tightly in plastic wrap and foil. You can freeze the whole loaf or individual slices. It’ll keep for up to 3 months. Thaw at room temperature or warm slightly before serving.

5. What’s the best way to store leftovers?
If you’ve got leftovers, store the cake in an airtight container. It can sit at room temperature for a couple of days or be refrigerated if you want it to last longer. Just bring it to room temperature before serving for the best texture.

6. Can I use Greek yogurt instead of sour cream?
Yes, plain full-fat Greek yogurt is a great substitute for sour cream in this recipe. It provides the same tang and moisture that helps create the pound cake’s signature dense-yet-tender texture.

7. Can I use other berries instead of blueberries?
Definitely. Raspberries, blackberries, or even chopped strawberries can work well here. Just be sure to coat them in flour like you would the blueberries to help prevent sinking.

Final Thoughts

This Lemon Blueberry Pound Cake is one of those classic recipes that never lets you down. It’s the perfect mix of buttery richness and bright citrus flavor, with bursts of blueberry that make each bite feel special. Whether you’re baking it for a weekend brunch, a potluck, or just because you’re in the mood for something sweet, it’s a recipe that always delivers.

One of the best things about this cake is how adaptable it is. You can dress it up with garnishes and serve it on a pretty platter, or just slice it up and enjoy it with a cup of tea or coffee. Either way, it’s sure to be a hit.

If you try this recipe, I’d love to hear how it turned out! Feel free to drop a comment with your thoughts or any creative variations you tried. Did you go for a different kind of berry? Use a bundt pan instead of a loaf? Glaze it or skip it? Whatever your spin, I hope it brought a little bit of joy—and a lot of flavor—into your kitchen.