Old-fashioned blueberry and lemon pound cake made from scratch. This easy sour cream blueberry and lemon pound cake is moist, tender, and buttery — a bright, flavorful cake ideal for spring and summer celebrations.
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Old-Fashioned Blueberry and Lemon Pound Cake Recipe
This lemon blueberry pound cake is a brighter take on my usual rich-flavored pound cakes. Built on the foundation of a lemon sour cream pound cake and adapted for a 12-cup Bundt pan, it adds a little secret ingredient to boost lemon flavor while keeping the texture classic: moist, tender, and buttery.
Sour Cream Blueberry and Lemon Pound Cake
Sour cream is the key to a truly moist pound cake. Adding full-fat sour cream keeps the crumb soft and adds a pleasant tang that pairs perfectly with lemon. Fresh blueberries folded into the batter bring bursts of sweetness and color throughout the cake — use fully washed and dried berries for best results.
Why Blueberry and Lemon Pair So Well
Lemon and blueberry balance each other beautifully. The lemon’s bright acidity cuts through the sweetness of the berries, creating a fresh, harmonious flavor. The tartness highlights the blueberries’ natural sweetness, while the berries round out the lemon’s bite.
From Scratch vs. Cake Mix
This recipe is written for making an old-fashioned pound cake from scratch. The simple, high-quality ingredients and traditional techniques yield the best texture and depth of flavor for this lemon-blueberry combination.
Ingredients
Below is an overview of the ingredients used in this lemon blueberry pound cake. Refer to the recipe card for exact measurements and step-by-step directions.
- Granulated sugar – the primary sweetener that browns and helps create structure.
- Lemon zest – pressing fresh zest into sugar releases essential oils and infuses the cake with bright lemon flavor.
- Crystallized lemon (optional) – a concentrated lemon powder that boosts lemon flavor without extra liquid; lemon extract can be used as an alternative.
- Butter – softened, not melted; provides flavor and structure when creamed with sugar.
- Vegetable oil – a small amount helps keep the cake tender and moist.
- Eggs – at room temperature to help the batter emulsify and rise.
- Vanilla extract – adds depth to the flavor profile.
- Fresh lemon juice – adds bright, tangy flavor and mixes with the sour cream for added tenderness.
- Sour cream – keeps the crumb soft and moist.
- Cake flour – gives a fine, tender crumb; measure by weight for accuracy.
- Baking powder – a small amount to provide lift.
- Fresh blueberries – washed and dried; coat with flour to prevent sinking.
- Cake release – use baking spray or a homemade “cake goop” of shortening, flour, and oil to ensure the cake releases easily from a Bundt pan.
The lemon glaze is simple and bright. You’ll need:
- Powdered sugar – sifted for a smooth glaze.
- Fresh lemon juice – for brightness and thinning the glaze to a pourable consistency.
- Lemon zest – a small amount for extra lemon aroma.
- Melted butter – adds silkiness and a touch of richness.
- A pinch of salt – to round out the sweetness.
Equipment
A sturdy 12-cup Bundt or tube pan is recommended for the best shape and even baking. A stand mixer or hand mixer will make creaming the butter and sugar easier, and a rubber spatula is helpful for folding in dry ingredients and scraping the bowl. A wire rack speeds cooling and allows glaze to set cleanly. An instant-read thermometer is useful to confirm doneness.
How to Make the Cake
Here’s a concise overview of the method; full instructions and quantities are in the recipe card below.
Press lemon zest into the sugar to release oils, then add crystallized lemon if using.
Cream butter and oil with the lemon-infused sugar until light and fluffy.
Add eggs one at a time, then stir in vanilla.
Whisk flour and baking powder, toss blueberries in the flour mixture to coat, and fold into the batter gently.
Combine lemon juice with sour cream and fold alternately with the dry ingredients until just combined.
Transfer batter to a well-prepared Bundt pan and bake until a skewer comes out clean.
Hint: Dry the blueberries thoroughly and coat them in flour to help prevent sinking.
Preventing the Cake from Sticking
The blueberries add extra moisture, which can make sticking more likely. For reliable release, coat your Bundt pan thoroughly with a baking spray or brush on a thin layer of cake goop (equal parts shortening, flour, and oil). Make sure to coat all crevices so the cake turns out cleanly.
Storage
Store the cake at room temperature, covered, for up to four days. Refrigerate if you prefer, but bring to room temperature before serving for best texture. For longer storage, wrap tightly and freeze for up to two months.
Frequently Asked Questions
This lemon blueberry pound cake pairs well with whipped cream or a scoop of vanilla ice cream for a simple dessert. It also makes a lovely finish to spring and summer meals.
Fresh berries are recommended for this cake. If using frozen blueberries, thaw and drain them thoroughly and pat dry to remove as much moisture as possible before coating with flour.
Toss the berries with the dry flour mixture before folding into the batter. The flour coating helps them stay suspended, and a thicker batter also reduces sinking.
Moisture from the berries, an older worn pan, or insufficient pan release can cause sticking. Use a good nonstick pan and apply cake goop or a thorough baking spray coating for best results.
Use both. Zest provides aromatic oils and bright top-note flavor, while juice adds tang and moistness. The recipe balances the two for full lemon flavor.
Overbaking and overmeasuring flour are common causes. Measure flour by weight and check the cake a little before the end of the recommended baking time; remove when a toothpick or thermometer shows doneness.
Baking time will vary by oven and pan, but expect about 90 minutes for a 12-cup Bundt pan. Check with a skewer or an instant-read thermometer; the cake should be fully set and a skewer inserted in the center should come out clean.
Top Tip
For consistent results, measure flour by weight using a kitchen scale. Accurate measurements help prevent a dense or dry cake.
Related
If you enjoy this lemon blueberry pound cake, consider trying other fruit-forward cakes and loafs for similar bright, seasonal flavors.
Pairing
Serve this cake alongside light salads, fruit-forward sides, or chilled beverages for a well-balanced spring or summer menu.
If you make this recipe, please consider leaving a review and rating — feedback is appreciated and helps others find the recipe. Share photos of your results on social media if you like!
📖 Recipe
Blueberry and Lemon Pound Cake with Glaze
Equipment you may need
- 12-cup Bundt or tube pan
- Measuring cups and spoons
- Mixing bowls
- Whisk and rubber spatula
- Stand mixer or hand mixer
- Kitchen scale (recommended)
- Wire cooling rack
- Instant-read thermometer (optional)
Ingredients
- 2.5 cups (500 g) granulated sugar
- 4 teaspoons lemon zest (packed; from about 2 medium lemons)
- 1–2 teaspoons crystallized lemon (optional) or 1 tsp lemon extract
- 1 ½ cups (341 g) salted butter, room temperature
- 6 large eggs, room temperature
- 2 teaspoons vanilla extract
- 2 tablespoons (30 ml) vegetable oil
- ¾ cup (173 g) sour cream, room temperature
- ¼ cup (59 ml) fresh lemon juice, room temperature
- 3 cups (354 g) cake flour
- ½ teaspoon baking powder
- 2 cups (296 g) fresh blueberries, washed and fully dried
Lemon Glaze
- 2 cups (240 g) powdered sugar, sifted
- 1 teaspoon lemon zest
- ¼ cup (59 ml) fresh lemon juice, plus more if needed
- 2 tablespoons (28 g) melted salted butter
Instructions
- Preheat the oven to 325°F (163°C).
- In the bowl of a stand mixer or a large bowl, press lemon zest and crystallized lemon (if using) into the granulated sugar to release oils.
- Add the butter and vegetable oil, and cream for about 3–5 minutes until light and fluffy.
- Add the eggs one at a time, mixing after each addition, then mix in the vanilla.
- In a small bowl, whisk together sour cream and lemon juice until smooth; set aside.
- Whisk cake flour and baking powder in a medium bowl. Add blueberries and toss to coat with the flour mixture.
- Fold one-third of the flour/blueberry mixture into the batter until just combined, then fold in half of the sour cream mixture. Repeat with another third of the flour mixture and the remaining sour cream, then fold in the final third of the flour/blueberry mixture. Work gently and avoid overmixing.
- Prepare a 12-cup Bundt or tube pan with baking spray or cake goop, making sure to coat all crevices. Spoon the batter into the pan and smooth the top. Tap the pan gently on the counter to release air bubbles.
- Bake for about 90 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
Prepare Lemon Glaze
- Whisk powdered sugar with melted butter, lemon zest, and lemon juice until smooth. Add more lemon juice a teaspoon at a time if needed to reach a slightly thick but pourable consistency.
- Pour the glaze over the cooled cake, let it set, then slice and serve.
Notes
Make cake goop: combine equal parts butter-flavored shortening, vegetable oil, and flour; mix until smooth and brush a thin layer on the pan to ensure release. Store leftovers in an airtight container.
Nutrition
