🍋 Blueberry Lemon Pound Cake – Moist, Buttery & Bursting with Flavor

Bright, buttery, and loaded with juicy blueberries — this Blueberry Lemon Pound Cake is the ultimate combination of sweet and tangy perfection. Each slice is rich, soft, and kissed with zesty lemon, creating a dessert that’s equally perfect for brunch, teatime, or holidays. 🍰💙

Imagine tender crumbs soaked with lemon glaze and dotted with bursts of blueberries — this cake tastes like sunshine in every bite. Whether you bake it in a loaf or bundt pan, it’s a showstopper dessert that’s both rustic and elegant.

As Chef Ina Garten says, “When life gives you lemons… make dessert.” And this cake turns lemons (and blueberries) into pure magic. ✨

🍋 Why You’ll Love This Pound Cake

• ✅ Moist and buttery: Sour cream gives the perfect rich, tender crumb.
• ✅ Fresh, bright flavor: Lemon zest and juice add zing that complements the sweet blueberries.
• ✅ Simple ingredients: All pantry staples, no fancy tools needed.
• ✅ Freezes beautifully: Perfect for make-ahead desserts or gifting.

This cake tastes incredible on its own but becomes irresistible with a drizzle of homemade lemon glaze. 🍋✨

🧈 Ingredients for Blueberry Lemon Pound Cake

🍰 For the Cake:

• 1 cup (2 sticks) unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs, room temperature
• 1 teaspoon vanilla extract
• Zest of 2 lemons
• 3 cups all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup sour cream, room temperature
• 1½ cups fresh or frozen blueberries (if frozen, do not thaw)
• 2 tablespoons all-purpose flour (for tossing blueberries)

🍋 For the Lemon Glaze:

• 1 cup powdered sugar
• 2–3 tablespoons fresh lemon juice
• 1 teaspoon lemon zest (optional, for extra flavor)

Prep Time: 20 minutes | Cook Time: 60–70 minutes | Total Time: 1 hour 30 minutes | Yield: 10–12 servings

👩‍🍳 Step-by-Step Instructions

Step 1: Preheat and Prepare

Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan or loaf pan, or line it with parchment paper for easy removal.

Step 2: Prepare the Blueberries

Toss the blueberries with 2 tablespoons of flour and set aside. This prevents them from sinking to the bottom of the cake while baking. 💙

Step 3: Cream Butter and Sugar

In a large mixing bowl, beat the butter and sugar together for about 3–4 minutes until light and fluffy. This step incorporates air, ensuring a soft, rich texture.

Step 4: Add Eggs and Flavorings

Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and lemon zest until evenly combined.

Step 5: Mix Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. This helps the cake rise evenly.

Step 6: Combine Wet and Dry

Alternately add the dry ingredients and sour cream to the butter mixture, beginning and ending with the flour mixture. Mix until just combined — overmixing can make the cake dense.

Step 7: Fold in Blueberries

Gently fold the blueberries into the batter with a spatula. Try not to crush them — you want those beautiful bursts of color and juice in each slice. 💜

Step 8: Bake

Pour the batter evenly into your prepared pan. Smooth the top with a spatula and bake for 60–70 minutes (bundt pan) or 50–60 minutes (loaf pan), until a toothpick inserted in the center comes out clean.

Step 9: Cool Completely

Let the cake cool in the pan for 15–20 minutes, then carefully remove it and transfer to a wire rack to cool completely before glazing.

Step 10: Make the Lemon Glaze

In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Adjust the consistency by adding more sugar (to thicken) or more lemon juice (to thin). Stir in zest for extra zing if desired.

Step 11: Glaze the Cake

Drizzle the glaze generously over the cooled cake, letting it drip naturally down the sides. Garnish with fresh blueberries, extra lemon zest, or edible flowers for a stunning finish. 🍋💙

👨‍🍳 Pro Chef Tips

Chef Ina Garten:

“Always use room temperature ingredients — it’s the secret to a smooth, even batter and tender crumb.”

Chef Ree Drummond:

“Tossing blueberries in flour is a must! It keeps them evenly distributed and prevents color bleeding.”

Chef Bobby Flay:

“A touch of sea salt in your glaze enhances the lemon flavor beautifully — don’t skip it!”

🍽️ Serving Suggestions

• Serve slices with a dollop of fresh whipped cream or a scoop of vanilla ice cream.
• Pair with iced coffee or lemon ginger tea for a café-style experience.
• Top with lemon curd and extra berries for a decadent twist.

🍋 Variations & Flavor Twists

• Lemon Raspberry Pound Cake: Swap blueberries for raspberries for a tangy twist.
• Gluten-Free Version: Use a 1:1 gluten-free baking flour blend — it works perfectly.
• Almond Lemon Cake: Replace vanilla with almond extract and add sliced almonds on top before baking.
• Mini Loaves: Bake in mini loaf pans for 25–30 minutes for giftable treats.

🥗 Nutrition & Health Benefits

While this dessert is indulgent, it’s also packed with fresh fruit and natural zest. Lemons provide vitamin C, and blueberries bring antioxidants that support heart and brain health.

Approximate Calories per slice: 390 kcal (with glaze)

💡 Healthier Options:

• Use Greek yogurt instead of sour cream for extra protein.
• Reduce sugar to 1½ cups for a less sweet version.
• Use whole wheat pastry flour for added fiber.

🧊 Storage & Freezing Tips

• Room Temperature: Store in an airtight container for up to 3 days.
• Refrigerate: Keeps up to 1 week when wrapped tightly.
• Freeze: Freeze unglazed slices for up to 3 months. Thaw overnight and glaze before serving.

⚠️ Pro Tip:

Wrap cooled cake tightly in plastic wrap, then foil before freezing — it locks in moisture and prevents freezer burn.

🔗 Related Recipes You’ll Love

Love this cake? Try these other lemony, fruity desserts from Fresh Tones Hunger:

• Raspberry Lemon Heaven Cupcakes
• Pineapple Paradise Cake
• Classic Lemon Pound Cake Loaf

❓ 10 Frequently Asked Questions About Blueberry Lemon Pound Cake

1. Can I use frozen blueberries?

Yes! Just don’t thaw them — add directly to the batter to prevent bleeding color.

2. Why do I toss blueberries in flour?

It prevents them from sinking to the bottom and helps distribute them evenly through the cake.

3. Can I use Greek yogurt instead of sour cream?

Absolutely — it gives the same moisture and tang with extra protein.

4. How can I tell when the cake is done?

Insert a toothpick into the center — if it comes out clean or with just a few crumbs, it’s ready.

5. Can I make this recipe in muffin form?

Yes, bake in lined muffin tins for 20–22 minutes at 350°F.

6. What’s the best way to store it?

Store covered at room temperature or refrigerate for up to a week.

7. Can I add more lemon flavor?

Add a teaspoon of lemon extract or an extra tablespoon of zest to intensify the citrus flavor.

8. Can I glaze while warm?

Wait until the cake is cool — glazing too soon causes it to melt and soak in rather than coat.

9. Can I use a hand mixer instead of a stand mixer?

Yes! Just be sure to mix thoroughly but not overbeat once you add the flour.

10. Can I serve this warm?

It’s best served at room temperature for full flavor, but it’s lovely slightly warm with a scoop of ice cream. 🍨

💬 Final Thoughts: A Slice of Sunshine

This Blueberry Lemon Pound Cake is a true classic — buttery, tender, and bursting with bright lemon and juicy berries. Whether for Sunday brunch, afternoon tea, or a sweet finish to a holiday meal, it’s a recipe that impresses every time. 🍋💙

As Chef Ina Garten wisely says, “Homemade doesn’t have to be hard — it just has to taste like love.” This cake embodies that beautifully: simple, wholesome ingredients baked to golden perfection.

So grab your lemons, toss in some blueberries, and bake yourself a little happiness. Every slice is like a sunny day on a plate. ☀️🫐