This Lemon Blueberry Pound Cake is soft, buttery, and packed with fresh blueberry flavor and bright lemon zest. The sour cream or Greek yogurt keeps the cake moist and tender, while the lemon glaze adds a sweet-tart finish.
It’s a beautiful dessert for spring and summer gatherings, brunches, afternoon coffee, or simply whenever you want a homemade cake that feels a little special.
🛒 Ingredients
For the Cake
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 3 cups all-purpose flour
- 2 tablespoons all-purpose flour, for tossing the blueberries
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup sour cream or Greek yogurt
- ¼ cup fresh lemon juice, about 2 lemons
- Zest of 2 lemons
- 1 teaspoon vanilla extract
- 1½ cups fresh blueberries, or frozen blueberries left unthawed
For the Lemon Glaze — Optional
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1–2 tablespoons milk or cream, as needed
👩🍳 Instructions
1. Prepare the Oven and Pan
Preheat your oven to 325°F (165°C). Generously grease and flour a Bundt pan, making sure to coat all the grooves well so the cake releases easily.
2. Combine the Dry Ingredients
In a medium bowl, whisk together the 3 cups of flour, baking soda, and salt. Set aside.
3. Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter and sugar together until light, fluffy, and creamy, about 3–5 minutes.
This step helps create a lighter pound cake, so don’t rush the creaming process.
4. Add the Eggs
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract, lemon zest, and fresh lemon juice.
5. Add the Dry Ingredients and Sour Cream
Gradually add the flour mixture to the batter, alternating with the sour cream or Greek yogurt. Begin and end with the dry ingredients.
Mix just until combined. Avoid overmixing, as this can make the finished cake heavier.
6. Prepare the Blueberries
Place the blueberries in a small bowl and gently toss them with the additional 2 tablespoons of flour. This helps distribute the berries throughout the batter instead of allowing them to sink.
Gently fold the coated blueberries into the batter.
7. Bake
Pour the batter evenly into the prepared Bundt pan and smooth the top.
Bake for approximately 60–75 minutes, or until a toothpick inserted into the thickest part of the cake comes out clean or with a few moist crumbs.
If the top begins browning too quickly, loosely cover the cake with aluminum foil during the final part of baking.
8. Cool
Allow the cake to cool in the pan for about 10–15 minutes. Carefully invert it onto a wire rack and let it cool completely before glazing.
🍋 Make the Lemon Glaze
In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest.
Add milk or cream, a little at a time, until the glaze reaches your preferred consistency.
Once the cake has completely cooled, drizzle the glaze over the top and allow it to set for a few minutes before slicing.
⭐ Tips for the Best Lemon Blueberry Pound Cake
- Use room-temperature ingredients for a smoother, more evenly mixed batter.
- Don’t overmix after adding the flour. Mix just until no dry streaks remain.
- Don’t thaw frozen blueberries before adding them to the batter.
- Toss blueberries with flour to help keep them evenly distributed.
- Cool completely before glazing so the glaze stays on top instead of melting into the cake.
- For an extra lemony finish, add a little additional fresh lemon zest to the glaze.
🍽️ Serving Suggestions
Serve slices of this pound cake with fresh blueberries, a dusting of powdered sugar, or a small spoonful of whipped cream.
It’s especially delicious alongside a cup of coffee or tea. For a simple summer dessert, serve it with fresh berries and a scoop of vanilla ice cream.
🧊 Storage
Store the cooled cake in an airtight container at room temperature for up to 3 days, or refrigerate it for longer storage.
If refrigerated, allow slices to come closer to room temperature before serving for the best texture.
📋 Recipe Information
Prep Time: 20 minutes
Bake Time: 60–75 minutes
Total Time: About 1 hour 35 minutes
Yield: 12–16 slices
Category: Dessert
Cuisine: American
💛 Final Thoughts
This Lemon Blueberry Pound Cake brings together two classic flavors in one incredibly tender dessert. The buttery pound cake, juicy blueberries, and fresh lemon create a combination that’s sweet, bright, and satisfying.