How to Make a Moist Lemon Blueberry Pound Cake

Zesty Summer Treat: Lemon Blueberry Pound Cake” is a delightful dessert that combines the tangy brightness of fresh lemons with the sweet burst of juicy blueberries in a dense, buttery pound cake. Perfect for summer picnics, afternoon tea, or as a refreshing end to any meal, this cake offers a harmonious blend of flavors that evoke the essence of the sunny season. With its moist crumb and vibrant flavors, this pound cake is sure to impress and satisfy anyone who takes a bite.



Why You’ll Love Lemon Blueberry Pound Cake:

    • Bright and Flavorful: The zesty lemon and sweet blueberries offer a perfect flavor balance.
    • Moist and Dense: Classic pound cake texture that’s rich and satisfying.
    • Visually Appealing: The specks of blue and yellow throughout the cake make it as beautiful as it is delicious.


  • Versatile for Any Occasion: Ideal for casual gatherings, elegant tea parties, or as a special treat for family dinners.

Ingredients Notes For Lemon Blueberry Pound Cake:

    • Lemons: Fresh lemon zest and juice provide the vibrant citrus flavor.
    • Blueberries: Fresh or frozen blueberries work well, adding a pop of sweetness and color.
    • Butter and Eggs: Essential for the rich, classic pound cake texture.
    • Flour: All-purpose flour works best for achieving the dense, yet tender crumb.
    • Sugar: Sweetens the cake and balances the tartness of the lemons.


  • Baking Essentials: Ingredients like baking powder, vanilla extract, and a pinch of salt enhance the overall flavor and texture.

Recipe Steps:

    1. Prep and Mix: Cream together butter and sugar, then add eggs one at a time, followed by lemon zest, juice, and vanilla extract. Gradually mix in the flour, baking powder, and salt.
    2. Fold in Blueberries: Carefully fold fresh or dusted frozen blueberries into the batter to avoid crushing.
  1. Bake: Pour the batter into a greased and floured loaf or bundt pan and bake in a preheated oven until a tester comes out clean.
  2. Cool and Glaze: Let the cake cool before drizzling with a simple lemon glaze made from lemon juice and powdered sugar.

Storage Options:

    • Room Temperature: Store the cake, covered, at room temperature for up to 3 days.
  • Refrigerate: For longer storage, keep it in the refrigerator for up to 1 week.
  • Freeze: Wrapped well, the cake can be frozen for up to 3 months. Thaw at room temperature before serving.


How to Make a Moist Lemon Blueberry Pound Cake


For the Cake:

  • 1 cup (2 sticks) unsalted butter, room temperature
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 tablespoon lemon zest
  • 1 tablespoon lemon juice
  • 3 cups all-purpose flour, divided
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup sour cream
  • 2 cups fresh blueberries (you can also use frozen, but do not thaw)

For the Lemon Glaze:

  • 1 cup powdered sugar
  • 2–3 tablespoons lemon juice (adjust for desired consistency)


    1. Preheat Oven and Prepare Pan:
      • Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan, or line a loaf pan with parchment paper.


    1. Cream Butter and Sugar:
      • In a large mixing bowl, cream the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the lemon zest and lemon juice.
    2. Combine Dry Ingredients:
        • In a separate bowl, whisk together 2 3/4 cups of flour, baking powder, baking soda, and salt.

    3. Mix Dry and Wet Ingredients:
      • Alternately add the dry ingredients and sour cream to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.

    1. Prepare Blueberries:
      • Toss the blueberries with the remaining 1/4 cup of flour to coat them (this helps prevent the berries from sinking to the bottom of the cake).
    2. Combine Blueberries with Batter:
        • Gently fold the flour-coated blueberries into the batter.

    3. Bake:
      • Pour the batter into the prepared pan and smooth the top. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.

    1. Cool and Glaze:
      • Let the cake cool in the pan for about 20 minutes, then turn out onto a wire rack to cool completely.
      • For the glaze, whisk together the powdered sugar and lemon juice until smooth. Drizzle over the cooled cake.

  1. Serve:
    • Slice the Lemon Blueberry Pound Cake and serve.

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