Blueberry Lemon Pound Cake is the kind of thing I crave when I want something sweet but not too fussy. You know those days when you want a treat with your coffee, but you also want it to feel a little special? This is that cake. It is bright from the lemon, juicy from the blueberries, and somehow tastes even better the next day. I started making it after one too many dry, bland pound cakes, and I got stubborn about finding a truly moist one. If you have a bowl, a spoon, and a loaf pan, you are already halfway there.
What You’ll Need To Make Lemon Blueberry Pound Cake
I love this recipe because the ingredients are simple, and there is nothing weird or hard to find. The main thing is using good lemons and not rushing the mixing. When I say lemons, I mean real lemons, not bottled juice, because the zest is where all that happy, fresh flavor lives.
Ingredients and simple notes
- All purpose flour for a tender, classic crumb
- Baking powder to give the loaf a gentle lift
- Salt to wake up the flavors
- Unsalted butter, softened so it mixes smoothly
- Granulated sugar for sweetness and that pound cake texture
- Eggs, room temperature if you can, so the batter does not look curdled
- Sour cream or Greek yogurt for that rich, moist slice
- Lemon zest and lemon juice for a bright, real lemon punch
- Vanilla extract, because lemon and vanilla are best friends
- Blueberries, fresh or frozen (no need to thaw if frozen)
- Optional lemon glaze: powdered sugar and lemon juice
Here is my little tip for the blueberries. Toss them with a spoonful of flour before you fold them in. It helps keep them from sinking and also keeps the batter from turning purple all at once. Not a big deal if it does, but I like those pretty pockets of berry.
Equipment wise, you will want a standard loaf pan, mixing bowls, measuring cups, and either a hand mixer or a sturdy spoon and some determination. If you have parchment paper, it makes lifting the loaf out so much easier, and it saves you from scraping the corners later.
Step-By-Step Instructions
This is where the magic happens, and honestly, it is mostly about keeping things calm. Pound cake does not like chaos. I learned that the hard way when I overmixed once and ended up with a loaf that tasted fine but felt kind of tight and heavy.
Mixing and baking without stress
1) Preheat your oven to 350°F. Grease your loaf pan, then line it with parchment if you have it. Leave a little paper hanging over the sides so you can lift the cake out later.
2) In a bowl, whisk the flour, baking powder, and salt together. Set it aside. This takes ten seconds and helps everything bake evenly.
3) In a larger bowl, beat the softened butter and sugar until it looks lighter and fluffier. You are basically building the base texture here, so give it a couple of minutes.
4) Add the eggs one at a time, mixing after each. If the batter looks a tiny bit separated, do not panic. Once the flour goes in later, it smooths out.
5) Mix in the sour cream, lemon zest, lemon juice, and vanilla. At this point it should smell like a lemon bakery moment, and it always makes me happy.
6) Add the dry ingredients in two or three additions, mixing just until you do not see dry flour. Please do not keep beating it like it owes you money. That is how you lose the tender crumb.
7) Toss the blueberries with a little flour, then gently fold them into the batter. I use a spatula and a light hand so the berries stay mostly whole.
8) Scrape the batter into the pan and smooth the top. Bake for about 55 to 70 minutes. Ovens vary a lot, so start checking around 55 minutes. If the top is browning too fast, loosely tent it with foil.
9) When a toothpick comes out with just a few moist crumbs (not wet batter), it is ready. Let it cool in the pan for about 15 minutes, then lift it out and cool completely on a rack.
If you are doing the glaze, wait until the loaf is fully cool. Stir powdered sugar with a little lemon juice until it is thick but pourable, then drizzle it over the top. This is the part where I always pretend I will be neat, and then I am not. Still delicious.
This recipe made my kitchen smell incredible. The loaf was so moist and the lemon flavor tasted fresh, not fake. I brought slices to work and everyone asked for the recipe.
One more real life note. This Blueberry Lemon Pound Cake slices best once it has cooled for a while. Warm cake is tempting, I get it, but it can crumble a bit if you cut too soon. If you want that perfect clean slice, give it time.
How To Store Lemon Blueberry Pound Cake
This is the part people forget, and then they wonder why their cake feels dry the next day. Good storage matters, especially for anything lemon and buttery. The good news is this cake stays soft for days if you wrap it right.
At room temperature, keep the loaf or slices in an airtight container for up to 3 days. If your kitchen is warm, I prefer slicing it and layering parchment between slices so nothing sticks together. If you added glaze, make sure the glaze is set before you cover it, or you will end up with a sticky lid situation.
In the fridge, you can store it for about 5 to 6 days. I know some people do not like refrigerating cake because it can feel firmer. If you do chill it, let your slice sit out for 15 minutes before eating, or warm it for about 10 seconds in the microwave. Not long, just enough to take the chill off.
And yes, Blueberry Lemon Pound Cake really can taste even better the second day because the lemon flavor settles into the crumb. I actually bake it the night before brunch sometimes, and it always disappears.
Can I Freeze Pound Cakes?
Absolutely, and I do it all the time. Freezing is your best friend if you want to save a few slices for later or if you like having something homemade ready for surprise guests. Pound cake freezes beautifully because it is rich and sturdy.
Here is how I do it without freezer burn. Let the cake cool completely. If it is unglazed, you are good to wrap it right away. If it is glazed, let the glaze set fully first.
Wrap the loaf (or individual slices) tightly in plastic wrap, then add a layer of foil. If you are freezing slices, put the wrapped slices into a freezer bag. Label it with the date so you do not end up playing the guessing game later.
Freeze for up to 2 to 3 months for best taste. To thaw, move it to the fridge overnight or let it sit at room temperature for a couple of hours. If you want that fresh baked vibe, warm a slice gently and it will feel extra cozy. This is also a smart way to make Blueberry Lemon Pound Cake ahead for holidays or busy weeks.
More Tasty Lemon Baked Goods to Try
If you are a lemon person, I have a feeling you will want more than one recipe in your back pocket. Lemon bakes are bright, easy to share, and they feel right in every season, even when it is cold outside and you need a little sunshine on your plate.
Here are a few I rotate through when I am on a citrus kick:
Lemon poppy seed muffins for grab and go mornings.
Soft lemon sugar cookies with a quick lemon icing if you like them extra sweet.
Lemon bars with a thick buttery crust when you want something punchy and tangy.
Lemon blueberry scones when you want that bakery feel at home.
Lemon loaf with yogurt for a simple weekday bake that still feels special.
And if you are making this for a get together, you can serve it with a spoon of whipped cream, a little bowl of extra blueberries, or even a scoop of vanilla ice cream. It is a low effort way to make it feel like a full dessert. Blueberry Lemon Pound Cake also pairs so well with tea, especially anything floral like chamomile or lavender.
Common Questions
Quick answers that actually help
Can I use frozen blueberries?
Yes. Use them straight from the freezer and toss with a little flour. This helps prevent the batter from turning totally purple.
Why did my loaf crack on top?
That is normal for pound cake. The batter is thick, so the top sets and then splits as it rises. It is not a problem, it is kind of the signature look.
How do I keep the cake from tasting bitter?
When zesting, avoid the white part under the peel. That part can taste bitter. Stick to the bright yellow outer layer.
Can I make this in a bundt pan instead of a loaf?
Usually yes, but watch the bake time. A bundt can take longer depending on the size. Start checking around the 45 to 50 minute mark, then keep going until a tester comes out with moist crumbs.
What if I do not have sour cream?
Greek yogurt works great. Even plain yogurt can work in a pinch, but try to use a thicker one for the best texture.
A sweet little wrap up before you bake
If you have been hunting for a cake that is bright, soft, and not dry, this one is worth your time. The lemon makes it lively, the blueberries make it juicy, and the whole thing feels like a treat without being complicated. Blueberry Lemon Pound Cake is also a fantastic make ahead bake, so you can enjoy it for days or freeze slices for later. If you try it, do not be surprised if it becomes your go to loaf for sharing and snacking. Let me know how it goes in your kitchen, and save yourself an extra slice for tomorrow. 
Blueberry Lemon Pound Cake
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Total Time: 85 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A moist and flavorful pound cake bursting with fresh blueberries and zesty lemon, perfect for a sweet treat with coffee.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs, room temperature
- 1/2 cup sour cream or Greek yogurt
- 2 tablespoons lemon zest
- 1/4 cup lemon juice
- 1 teaspoon vanilla extract
- 1 cup blueberries, fresh or frozen
- Optional: 1 cup powdered sugar and additional lemon juice for glaze
Instructions
- Preheat your oven to 350°F. Grease your loaf pan and line it with parchment paper.
- In a bowl, whisk together flour, baking powder, and salt. Set aside.
- In a larger bowl, beat softened butter and sugar until light and fluffy.
- Add eggs one at a time, mixing after each addition.
- Mix in sour cream, lemon zest, lemon juice, and vanilla until well combined.
- Gradually add dry ingredients, mixing just until no dry flour remains.
- Toss blueberries with a spoonful of flour and gently fold them into the batter.
- Scrape batter into the pan and smooth the top. Bake for 55 to 70 minutes, checking for doneness with a toothpick.
- Allow to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
- If making glaze, stir powdered sugar with lemon juice until thick but pourable, and drizzle over the cooled cake.
Notes
Ensure to use fresh lemons for zest and juice. Toss blueberries in flour before folding them in to prevent sinking.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg