Here’s a Lemon Blueberry Pound Cake recipe that’s moist, bursting with blueberries, and infused with fresh lemon flavor. It’s perfect for brunch, dessert, or an indulgent snack with tea or coffee.
🍋🫐 Lemon Blueberry Pound Cake
🧁 Servings: 10–12 slices
⏱️ Total Time: ~1 hour 20 minutes
🍽️ Loaf pan or bundt pan
📝 Ingredients
For the Cake:
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1 cup (2 sticks) unsalted butter, softened
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1 ½ cups granulated sugar
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4 large eggs
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1 tbsp lemon zest (from about 2 lemons)
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2 tbsp fresh lemon juice
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1 tsp vanilla extract
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2 cups all-purpose flour (plus 1 tbsp for blueberries)
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½ tsp baking powder
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½ tsp salt
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½ cup sour cream or plain Greek yogurt
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1 ½ cups fresh or frozen blueberries (if using frozen, don’t thaw)
For the Lemon Glaze (optional but recommended):
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1 cup powdered sugar
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2–3 tbsp fresh lemon juice
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1 tsp lemon zest (optional)
👩🍳 Instructions
1. Prep:
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Preheat oven to 350°F (175°C).
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Grease and flour a 9×5-inch loaf pan or a bundt pan, or line with parchment paper.
2. Cream Butter & Sugar:
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In a large bowl, beat the softened butter and sugar until light and fluffy (about 3–5 minutes).
3. Add Eggs & Flavorings:
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Beat in eggs one at a time, scraping down the sides.
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Add lemon zest, lemon juice, and vanilla extract. Mix until combined.
4. Dry Ingredients:
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In a separate bowl, whisk together flour, baking powder, and salt.
5. Combine:
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Gradually add dry ingredients to the wet mixture, alternating with sour cream.
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Mix until just combined—don’t overmix.
6. Add Blueberries:
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Toss blueberries with 1 tbsp flour (to prevent sinking) and gently fold into the batter.
7. Bake:
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Pour batter into prepared pan and smooth the top.
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Bake for 55–70 minutes, or until a toothpick inserted in the center comes out clean.
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If top is browning too fast, tent with foil halfway through.
8. Cool:
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Let cake cool in pan for 10–15 minutes, then transfer to a wire rack.
9. Lemon Glaze:
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In a small bowl, whisk powdered sugar and lemon juice until smooth.
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Drizzle over the cooled cake. Let it set before slicing.
🍽️ Tips:
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For extra lemon flavor, add ½ tsp lemon extract.
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Keeps well wrapped at room temp for 2 days or refrigerated up to 5.
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Freezes beautifully without glaze—wrap in plastic + foil.