Introducing the delightful Lemon Blueberry Pound Cake – a perfect fusion of zesty citrus and bursts of juicy sweetness. This delectable dessert combines the rich and moist texture of a traditional pound cake with the vibrant flavors of tangy lemons and plump, succulent blueberries. With every bite, you’ll experience the harmonious balance between the bright, refreshing notes of lemon and the irresistible allure of blueberries, making this pound cake a true treat for the senses. Whether enjoyed on its own, paired with a cup of tea, or served with a dollop of whipped cream, the Lemon Blueberry Pound Cake is a timeless confection that promises to satisfy cravings and bring a touch of elegance to any occasion.


What is Lemon Blueberry Pound Cake?

Lemon Blueberry Pound Cake is a delightful dessert that combines the classic features of a pound cake with the refreshing flavors of lemon and the sweetness of blueberries. A pound cake is a type of cake traditionally made with equal parts of flour, butter, eggs, and sugar, resulting in a dense and rich texture. In the case of Lemon Blueberry Pound Cake, these traditional ingredients are enhanced by adding fresh lemon zest or juice to infuse a tangy citrus flavor throughout the cake batter. Additionally, plump and juicy blueberries are often folded into the batter, creating pockets of sweet burst when baked.

The combination of the lemon’s zesty brightness and the blueberries’ natural sweetness provides a delightful contrast of flavors, making the cake both indulgent and refreshing. Lemon Blueberry Pound Cake is typically baked in a loaf or bundt pan and can be enjoyed as a standalone dessert, a tea-time treat, or even as a breakfast option. It’s often topped with a simple glaze made from powdered sugar and lemon juice, which enhances the cake’s flavor and adds a touch of elegance to its appearance. This cake is a popular choice during spring and summer when both lemons and blueberries are in season, offering a taste of the season’s freshest and most vibrant ingredients.


Why you will love Lemon Blueberry Pound Cake?

Lemon Blueberry Pound Cake is a dessert that captures the essence of summer with its delightful combination of flavors and textures. Here’s why you’ll love it:

  1. Vibrant Flavor Fusion: The marriage of zesty lemon and sweet blueberries creates a symphony of flavors that dance on your taste buds. The tangy citrus notes from the lemon perfectly complement the burst of sweetness from the blueberries.
  2. Refreshing and Light: Despite its pound cake origins, the addition of lemon and blueberries lends a refreshing quality to the cake. The citrusy zing and juicy blueberries cut through the richness, making each bite feel balanced and light.
  3. Aesthetic Appeal: The contrasting colors of bright yellow lemon zest and deep blueberries create a visually stunning cake that’s as much a treat for the eyes as it is for the palate.
  4. Versatile Delight: Lemon Blueberry Pound Cake is incredibly versatile. It can be enjoyed as a dessert after dinner, a special treat for brunch, or even a charming addition to a tea or coffee gathering.
  5. Texture Harmony: The dense and buttery texture of the pound cake provides a satisfying mouthfeel, while the blueberries add bursts of juiciness that elevate the overall experience.
  6. Seasonal Delicacy: This cake is often associated with the warmer months when blueberries are at their peak. Biting into a slice is like tasting summer itself.
  7. Simple Elegance: While its flavors are complex, the recipe for Lemon Blueberry Pound Cake is usually straightforward, making it a great option for both beginner and experienced bakers.
  8. Impressive Presentation: Whether served with a dusting of powdered sugar, a drizzle of glaze, or just plain, this cake looks impressive and inviting when presented on a dessert table.
  9. Nostalgic Comfort: The classic pound cake base of butter, eggs, sugar, and flour evokes a sense of nostalgia and comfort, making it a familiar yet exciting treat.
  10. Homemade Joy: Baking this cake at home fills your space with the enticing aroma of lemon and blueberries, creating an atmosphere of warmth and anticipation.

In essence, Lemon Blueberry Pound Cake offers a delightful balance of flavors, a touch of elegance, and a slice of seasonal joy that’s sure to make it a favorite among dessert enthusiasts and those seeking a taste of summer all year round.


Lemon Blueberry Pound Cake Recipe


For the Cake:

  • 1 cup (2 sticks) unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 3 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup sour cream
  • Zest of 2 lemons
  • 1/4 cup freshly squeezed lemon juice
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh blueberries, rinsed and dried

For the Glaze:

  • 1 cup powdered sugar
  • 2 tablespoons freshly squeezed lemon juice
  • Zest of 1 lemon


  1. Preheat your oven to 325°F (165°C). Grease and flour a 10-inch bundt pan or two 9×5-inch loaf pans.
  2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
  3. Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
  4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
  5. In another bowl, combine the sour cream, lemon zest, lemon juice, and vanilla extract.
  6. Gradually add the dry ingredients to the butter and sugar mixture, alternating with the sour cream mixture. Begin and end with the dry ingredients. Mix until just combined. Do not overmix.
  7. Gently fold in the fresh blueberries, being careful not to crush them.
  8. Pour the batter into the prepared bundt pan or loaf pans, spreading it evenly.
  9. Bake in the preheated oven for about 60-70 minutes for a bundt cake or 50-60 minutes for loaf pans, or until a toothpick inserted into the center comes out clean. The baking time may vary, so keep an eye on the cake and adjust as needed.
  10. Once baked, remove the cake from the oven and let it cool in the pan for about 15 minutes. Then, carefully transfer it to a wire rack to cool completely.
  11. In the meantime, prepare the glaze by whisking together the powdered sugar, lemon juice, and lemon zest until smooth.
  12. Once the cake has cooled, drizzle the glaze over the top. You can let the glaze set before slicing and serving.
  13. Slice the Lemon Blueberry Pound Cake and enjoy its delightful flavors and textures.

Note: You can adjust the quantity of lemon zest and juice according to your taste preferences. Additionally, you can dust the blueberries with a bit of flour before folding them into the batter to help prevent them from sinking to the bottom of the cake.


How to serve

Serving Lemon Blueberry Pound Cake is a delightful experience that can be tailored to your preferences and the occasion. Here’s how to present and enjoy this delicious dessert:

  1. Slices or Portions: Once the Lemon Blueberry Pound Cake is fully cooled and glazed, carefully slice it into even portions. You can choose to slice it into wedges if using a bundt pan or into rectangular slices if using loaf pans.
  2. Garnish: For an extra touch of elegance, consider garnishing each slice with a sprinkle of lemon zest or a few fresh blueberries on top of the glaze. This not only adds to the visual appeal but also enhances the flavors.
  3. Plating: Place each slice on a dessert plate or serving platter. If you’re serving a larger group, arrange the slices on a cake stand for a beautiful centerpiece.
  4. Accompaniments: Lemon Blueberry Pound Cake is delicious on its own, but you can elevate the experience by serving it with accompaniments such as:
    • Whipped Cream: A dollop of freshly whipped cream adds a creamy contrast to the dense cake.
    • Vanilla Ice Cream: Serving the cake with a scoop of vanilla ice cream creates a warm-cold contrast that’s simply delightful.
    • Fresh Berries: More fresh blueberries or a medley of mixed berries can be served alongside the cake for extra fruity goodness.
    • Lemon Curd: A small spoonful of lemon curd on the side complements the cake’s lemony flavors.
  5. Beverages: Pairing the cake with suitable beverages enhances the overall experience. Consider serving it with:
    • Tea: A cup of hot or iced tea, such as Earl Grey or herbal citrus blends, complements the lemony notes.
    • Coffee: A smooth cup of coffee, whether black or with cream, can balance the cake’s sweetness.
    • Lemonade: If you’re looking for a refreshing non-alcoholic option, a glass of cold lemonade is an excellent choice.
  6. Occasions: Lemon Blueberry Pound Cake is versatile and suits various occasions:
    • Brunch: It’s a delightful addition to brunch spreads, pairing well with other breakfast and brunch items.
    • Dessert Table: A centerpiece on dessert tables for parties and gatherings.
    • Afternoon Tea: Perfect for tea-time gatherings with friends and family.
    • Dinner Parties: A sophisticated dessert option to conclude a dinner party.

Remember that Lemon Blueberry Pound Cake can be enjoyed in various settings, from casual to formal, making it a versatile treat that’s sure to impress your guests and satisfy your own cravings for something sweet and tangy.


How to store

Proper storage is crucial to maintain the freshness and flavor of your Lemon Blueberry Pound Cake. Here’s how to store it:

  1. Cool Completely: Before storing, make sure the cake is completely cooled. Allow it to sit at room temperature for a few hours after baking.
  2. Wrap: Wrap the cooled pound cake tightly in plastic wrap or aluminum foil. This helps to prevent air from getting in and keeps the cake from drying out.
  3. Airtight Container: If you prefer, you can place the wrapped cake in an airtight container instead of using plastic wrap or foil. This provides an extra layer of protection against air and moisture.
  4. Refrigeration: If you live in a warm or humid climate, it’s a good idea to store the cake in the refrigerator. Refrigeration helps extend the cake’s shelf life and prevents the growth of mold. However, be cautious as refrigeration can sometimes cause the cake to lose a bit of its moisture.
  5. Room Temperature: If the environment is cool and dry, you can store the wrapped cake at room temperature. It’s generally safe for a day or two, but beyond that, refrigeration is recommended to maintain freshness.
  6. Slicing: If you plan to store the cake for an extended period, consider slicing it before storing. This way, you can easily take out individual slices as needed without having to unwrap the entire cake.
  7. Freezing: Lemon Blueberry Pound Cake can also be frozen for longer storage. Slice the cake (if not done already), wrap individual slices tightly in plastic wrap, and then place them in an airtight container or a freezer-safe bag. Frozen cake slices can be thawed at room temperature or gently reheated in the microwave.
  8. Thawing: When you’re ready to enjoy the stored cake, allow it to thaw at room temperature if it was refrigerated or frozen. If desired, you can warm the slices slightly in the microwave for a few seconds.

Remember that the cake’s texture and flavor might slightly change over time, especially if it’s stored for an extended period. It’s always best to consume the Lemon Blueberry Pound Cake within a reasonable timeframe to enjoy it at its freshest and most delicious state.

Other Delicious Dessert Recipes To Try

Tips to make perfect Lemon Blueberry Pound Cake

To ensure your Lemon Blueberry Pound Cake turns out perfect every time, here are some helpful tips:

  1. Measure Ingredients Accurately: Precision in measuring ingredients is essential for baking success. Use dry measuring cups for dry ingredients and liquid measuring cups for wet ingredients. Level off ingredients like flour and sugar with a flat edge for accuracy.
  2. Bring Ingredients to Room Temperature: Allow ingredients like butter, eggs, and sour cream to come to room temperature before starting. Room-temperature ingredients mix more evenly and create a smoother batter.
  3. Cream Butter and Sugar Thoroughly: Creaming butter and sugar until light and fluffy creates air pockets in the batter, resulting in a lighter texture. This step usually takes 3-4 minutes of beating.
  4. Alternate Dry and Wet Ingredients: When adding the dry ingredients and sour cream mixture to the butter and sugar, do so in portions. Begin and end with the dry ingredients. Mixing gradually prevents overmixing and ensures even distribution.
  5. Zest and Juice Fresh Lemons: Use freshly grated lemon zest and freshly squeezed lemon juice for the best flavor. The natural oils in lemon zest provide a more vibrant citrus aroma.
  6. Fold in Blueberries Gently: Add blueberries to the batter with a gentle folding motion. This prevents overmixing, which can break the berries and cause them to bleed into the batter.
  7. Prepare Blueberries: Toss the blueberries in a bit of flour before adding them to the batter. This helps prevent them from sinking to the bottom during baking.
  8. Preheat Oven: Ensure your oven is fully preheated before putting the cake in. This helps the cake rise evenly and bake properly.
  9. Test for Doneness: Use a toothpick or cake tester to check for doneness. Insert it into the center of the cake—if it comes out clean or with a few moist crumbs (not wet batter), the cake is done.
  10. Cooling Process: Allow the cake to cool in the pan for 15-20 minutes before removing it to a wire rack. This helps the cake set and prevents it from falling apart when taken out.
  11. Glazing: If you’re using a glaze, make sure the cake is fully cooled before drizzling the glaze on top. Warm cake can cause the glaze to melt and become runny.
  12. Storage: If not consuming immediately, follow proper storage methods to keep the cake fresh. Wrap it tightly to prevent air exposure.
  13. Experiment with Additions: While the recipe is classic and delicious, feel free to experiment. You can add a touch of almond extract for depth, or swap blueberries for raspberries or other berries.
  14. Patience: Baking takes time and patience. Follow the steps carefully and resist the urge to rush. Your patience will be rewarded with a perfect Lemon Blueberry Pound Cake.

By following these tips, you’ll be well on your way to creating a Lemon Blueberry Pound Cake that’s not only visually appealing but also bursting with incredible flavors and textures.



1. Why is my pound cake too dense?

  • Possible reasons: Overmixing the batter, using too much flour, or not creaming the butter and sugar adequately.
  • Troubleshooting: Mix the batter gently until just combined after adding dry ingredients. Measure flour accurately using the spoon-and-level method. Cream butter and sugar until light and fluffy.

2. Why did my blueberries sink to the bottom?

  • Possible reason: Blueberries were not coated with flour before being added to the batter.
  • Troubleshooting: Toss the blueberries in a bit of flour before folding them into the batter. This helps suspend them in the batter and prevents sinking.

3. Why is my pound cake dry?

  • Possible reasons: Overbaking, using too much flour, or not adding enough moisture.
  • Troubleshooting: Be vigilant with baking time, and use a toothpick to test for doneness. Measure flour accurately and avoid packing it into the measuring cup. Ensure you include enough wet ingredients, such as lemon juice and sour cream.

4. How can I prevent the cake from sticking to the pan?

  • Possible reasons: Inadequate greasing or flouring of the pan.
  • Troubleshooting: Grease the pan thoroughly with butter or non-stick cooking spray, and then lightly flour it, tapping out excess flour. Consider using parchment paper for easier removal.

5. Can I use frozen blueberries?

  • Yes, you can use frozen blueberries. However, they may release more moisture into the batter and potentially affect the texture slightly. Coat frozen blueberries in flour and add them to the batter without thawing.

6. Can I omit the lemon zest or juice?

  • You can omit them, but they contribute significant flavor. Without them, the cake might lack the bright citrus notes that balance the sweetness.

7. Can I make this cake gluten-free?

  • You can try using a gluten-free flour blend. Keep in mind that gluten-free flours may behave differently, so results might vary. Follow the manufacturer’s guidelines for substitution ratios.

8. How do I know if my baking powder and baking soda are still active?

  • Test baking powder: Mix 1/2 teaspoon baking powder with 1/4 cup hot water. It should bubble vigorously if still active.
  • Test baking soda: Mix 1/4 teaspoon baking soda with 2 teaspoons vinegar. It should fizz if still active.

9. How do I prevent a cracked top?

  • Cracking can occur due to high oven temperature or overmixing. Ensure the oven is at the correct temperature and avoid excessive beating of the batter.

10. How long can I store the cake?

  • Stored properly, the cake can last for about 3-4 days at room temperature or up to a week in the refrigerator. You can freeze it for up to 2-3 months.

11. Can I use other fruits instead of blueberries?

  • Yes, you can substitute blueberries with other berries like raspberries, blackberries, or strawberries, or even try diced peaches or apricots.

Remember, baking can be an art as well as a science, so don’t be discouraged by any hiccups. Troubleshooting and adapting as needed will help you perfect your Lemon Blueberry Pound Cake over time.

Nutrition information

Please note that the following nutrition information is an approximate estimate and can vary based on factors such as serving size, specific ingredients used, and any variations in the recipe.

Nutrition Information (per slice, assuming 12 slices):

  • Calories: ~350-400 kcal
  • Total Fat: ~18-20g
  • Saturated Fat: ~10-12g
  • Cholesterol: ~80-100mg
  • Sodium: ~150-200mg
  • Total Carbohydrates: ~45-50g
  • Dietary Fiber: ~1-2g
  • Sugars: ~30-35g
  • Protein: ~4-6g

Please keep in mind that these values are rough estimates and can vary depending on the size of slices, specific ingredients used, and any adjustments made to the recipe. If you’re looking for precise nutritional information, it’s a good idea to use a reliable online nutrition calculator or consult a registered dietitian.

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