This Post May Contain Affiliate Links. Please Read Our Disclosure Policy.
This blueberry pound cake recipe is made with sour cream, lemon zest, and fresh blueberries for a beautiful pound cake recipe perfect for summer time! Finished with a lemon glaze, this buttery blueberry pound cake recipe is going to become a family favorite.
Now that it’s officially summer around here I’m dreaming up all sorts of ways to bake with fresh berries. Like my easy Strawberry Rhubarb Crisp, Blackberry Crumble with almond topping or my Blueberry Crumble Pie. But this time I wanted cake. Not a fancy layer cake with fussy frosting to contend with. Don’t get me wrong those have a wonderful place in my life but sometimes you just want a simple fuss-free cake. It’s summer after all!
And what is more simple and screams summer then this blueberry pound cake with lemon glaze. I started with my Old Fashioned Sour Cream Pound Cake as the base recipe for this. I’ve made a Strawberry Pound Cake version, a Grapefruit Pound Cake version, a Lemon Sour Cream Pound Cake for all the lemon lovers out there and now today a blueberry verison. It’s such a great recipe to mix up any way you want!
And bundt cakes just scream simple summer days to me. I don’t want to spend extra time frosting a cake when it’s nice outside. This lemon blueberry pound cake is iced with a simple fresh lemon glaze so that means I can enjoy more of my blissful summer days.
Although don’t forget maybe a scoop of vanilla ice-cream or some whipped cream to finish it off. Now we’re talking summer.
See Also:
- Layered with fresh strawberries and homemade whipped cream this vanilla sponge cake is a beautiful cake to make any time of year!
- If you’re looking for a showstopping cake, this Milk Bar cake is the perfect dessert to make for a birthday!
- Calling all peanut butter lovers with this super easy peanut butter cream cheese frosting to use on all your favorite cake recipes!
- This easy vanilla cupcake recipe uses melted butter so it comes together in minutes and no mixer is needed!
- When it’s summertime then you have to make these S’mores cupcakes with toasted meringue frosting and graham cracker bottom!
Why You Will Love This Blueberry Pound Cake Recipe
- Perfect summer dessert – With fresh blueberries in season pair this with some vanilla ice-cream or a dollop of whipped cream for a wonderful ending to a summer outdoor dinner.
- Fresh or frozen – Although I prefer using fresh blueberries in season when I can you can also make this any time of year and use frozen blueberries. You do not need to thaw the frozen blueberries but simply toss them right into the batter. You may need to add a couple of minutes of baking time when using frozen fruit.
- Bake in bundt pan or loaf pan – I love baking this lemon blueberry pound cake recipe in my bundt pan but you can also bake this in two loaf pans…perfect for sharing or freezing one for later!
Ingredients Needed
- Flour
- Salt
- Baking powder
- Baking soda
- Sour cream
- Lemons (both lemon juice and zest) – You will need about 2 to 3 lemons for this recipe.
- Vanilla extract
- Unsalted butter
- Granulated sugar
- Eggs
- Blueberries – You can use fresh or frozen for this recipe. If you using frozen, do not thaw first, simply add to the batter the same as fresh.
- Confectioners sugar (powdered sugar)
- Lemon juice
How To Make This Lemon Blueberry Pound Cake
In a large bowl, sift together the flour, baking powder and baking soda. Stir in the salt.
Heather’s Baking Tip
You want to make sure to not over-measure your flour. Stir your flour first in the bag then spoon into your measuring cup. Do NOT pack it down into the cup or you will end up with way too much flour causing your cake to be on the dry and dense side. I recommend measuring by weight, using a kitchen scale, for best accuracy!
In a separate bowl, toss the blueberries in 2 tablespoons of the flour mixture so they are well coated. By coating the blueberries in the flour it will help the blueberries from sinking to the bottom of your cake so they stay evenly dispersed throughout.
In a second small bowl, stir together the sour cream, lemon juice, lemon zest, and vanilla. Set aside.
In a large mixing bowl with an electric mixer (or a stand mixer fitted with paddle attachment), cream together the butter and sugar until light and fluffy, about 2 to 3 minutes on medium high speed.
Add the eggs one at a time, scraping down the mixing bowl well after each addition and mix until blended.
Heather’s From Scratch Baking Tip
You want room temperature eggs going into the bowl or it could cause your butter mixture to seize up and curdle. I place my eggs in a bowl of warm water for 10 minutes before using them. If you mixture does still break, it will smooth back out once the flour mixture has been added.
Add the flour mixture and sour cream mixture alternately to butter-sugar-egg mixture, beginning and ending with the flour mixture until uniformly incorporated- do not overmix.
Why Do You Alternate The Ingredients?
Alternating the ingredients an adding the flour and sour cream in gradually can help with not overmixing. Over-mixing will result in too much gluten being formed (the structure-building protein in the flour) that can result in a tough, chewy cake instead of a soft, tender one.
Grease and flour one 12-cup capacity bundt cake pan. Pour batter into pan.
Bake in a preheated 350°F degrees oven for approximately 50-55 minutes, until top is golden brown and when the cake is done when a toothpick or skewer inserted in the center comes out clean or with a few moist crumbs. Cool in the pan for 10 minutes, then invert on to a cooling rack.
Greasing Your Bundt Pan
I wait until the end to grease my bundt pan because it can slip down the sides if you grease it too early. I prefer to use either shortening and then dust with a coating of flour. You can use melted shortening and use a pastry brush to brush on, or use solid shortening and use a paper towel to grease the pan.
Or I prefer using a cooking spray with flour in it, like Baker’s Joy. It’s my go to spray for bundt cakes! I do NOT recommend using butter as it can actually make your cake stick MORE. Oil-based sprays or vegetable shortening is best!
While the cake bakes, make the icing. In a small bowl, whisk together the confectioners sugar, lemon juice, and vanilla. It should be a thick, but pourable consistency. Drizzle over cake when cooled.
Recipe FAQ’s
Yes you can. Instead of baking in a bundt pan, divide the batter between two 9×5″ loaf pans and bake for about 40-45 minutes.
You can store this cake at room temperature for up to 3 days, wrapped in either plastic wrap or tinfoil. Make sure it’s completely cool before you store it.
Yes this cakes freezes very well. Wrap the cake up in plastic wrap, then a layer of tinfoil and freeze for up to 3 months. Simply thaw at room temperature.
This is probably due to under-baking. Be sure to test the cake with a toothpick or skewer. You should not see any raw batter on it but just a few moist crumbs. I also like to press the top of the cake and it should bounce back. If it stays indented, then it’s not done and needs more time.
More Recipes To Try
Let’s Bake Together!
Subscribe to my newsletter to never miss a new recipe or baking challenge! And if you bake one of my recipes be sure to tag me on Instagram. You can also follow along with me on Facebook and You Tube.
Lemon Blueberry Pound Cake
Ingredients
For the cake
- 2 1/2 cups (300 g) all purpose flour spooned and leveled
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup (227 g) sour cream room temperature
- 2 Tablespoons lemon zest
- 2 Tablespoons lemon juice
- 2 teaspoons vanilla extract
- 1 cup (2 sticks, 226 g) unsalted butter softened to room temperatuer
- 2 1/4 cups (450 g) granulated sugar
- 4 large eggs room temperature
- 2 cups blueberries
For the glaze
- 1 1/2 cups (170 g) confectioners sugar
- 2-3 tablespoons lemon juice
- 1 teaspoon vanilla extract
Instructions
For the cake
- Prep oven. Position a rack in the center of your oven and preheat to 350°F/177°C.
- Combine dry ingredients. In a large bowl, sift together the flour, baking powder and baking soda. Stir in the salt. Set aside.
- Toss blueberries in dry ingredients. In a separate bowl, toss the blueberries in 2 tablespoons of the flour mixture so they are well coated. By coating the blueberries in the flour it will help the blueberries from sinking to the bottom of your cake so they stay evenly dispersed throughout.
- Combine sour cream, lemon and vanilla. In a second small bowl, stir together the sour cream, lemon zest, lemon juice and vanilla. Set aside.
- Cream butter and sugar. In a large mixing bowl with an electric mixer (or a stand mixer fitted with paddle attachment), cream together the butter and sugar until light and fluffy, about 2 to 3 minutes on medium high speed.
- Add eggs. Add the eggs one at a time, scraping down the mixing bowl well after each addition and mix until blended.
- Alternate dry mixture and sour cream. Add the flour mixture and sour cream mixture alternately to butter-sugar-egg mixture in 3 additions, beginning and ending with the flour mixture until uniformly incorporated- do not overmix. Stir in blueberries.
- Bake. Grease and flour one 12-cup capacity bundt cake pan. (I like to use either shortening and flour or a cooking spray that includes flour). Pour batter into pan. Bake in a preheated 350°F degrees oven for approximately 50-55 minutes, until top is golden brown and when the cake is done when a toothpick or skewer inserted in the center comes out clean or with a few moist crumbs. Cool in the pan for 10 minutes, then invert on to a cooling rack to cool completely before glazing and serving. (You may need to loosen around the edges of the cake before inverting).
For the glaze
- In a small bowl, whisk together the confectioners sugar, lemon juice and vanilla. Adjust consistency if needed. Drizzle over cake once cooled.
Notes
- Pan size: Instead of baking in a bundt pan, divide the batter between two 9×5 loaf pans and bake for about 40-45 minutes.
- Storage: You can store this cake at room temperature for up to 3 days, wrapped in either plastic wrap or tinfoil. Make sure it’s completely cool before you store it.
- Freezing: Wrap the cake up in plastic wrap, then a layer of tinfoil and freeze for up to 3 months. Simply thaw at room temperature.
- Sour-cream: I recommend using full-fat sour cream for maximum richness due to the fat content. A good substitution is using full-fat greek yogurt.
- Blueberries: You can use either fresh or frozen. If using frozen, do not thaw first. You may need to add on a few minutes of baking time if using frozen.
Nancy says
Is this pound cake moist
Heather says
Yes very moist!
jv in ky says
I made this cake for a friend’s birthday, and everyone loved it. It was delicious. However, I thought you would want to know that in the print version of the recipe, you don’t mention coating the blueberries with the flour, and, after talking about making the batter, it does not speak of folding in the blueberries. I thought you might want to put those instructions in the print version as well, as many people, myself included will only use that version when making the cake. Obviously, since the picture shows the blueberries in the cake, I knew that they should be added to the batter before baking and did so. Because I had not thoroughly read through your instructions on your site, however, I did not do the step of coating them with flour. In any case, the cake is delicious, and I will definitely be making it again. Thanks for sharing it!
Heather says
Thank you so much for catching the mistake and letting me know! I’ll definitely be sure to fix that 🙂 and I’m so glad you loved the cake, means so much!
Maria says
This recipe look perfect for the summer!
I saw that the cake can be freezed but can we storage it in the fridge the next 3 days after I make it or the texture won’t be the same?
Heather says
Hi Maria, yes should be fine after 3 days in the fridge as long as its well covered so it doesn’t dry out.
Tammy says
So many great tips and tricks here. Admittedly baking cakes is not my strong suit so I really loved reading through this. The pound cake looks absolutely marvelous…I just love blueberry cake so I cannot wait to make this for my family.
Megan says
It doesnt only look delicious it tastes it too! So easy and incredibly tasty,
Heather says
thanks Megan 🙂
Marie says
I love baking with blueberries! This pound cake is absolutely spectacular. The blueberries evenly dotted every slice. Perfection!
Enri Lemoine says
Blueberry and lemon pound cakes are my favorites sin forever. Your recipe is simply superior. Thanks for sharing.
Sean says
This is one of my grandfather’s favorites. I made this for him and he loved it!
Veronika says
We like to forage wild blueberries in the summer and this pound cake will be the perfect dessert to use them in! I love the lemon and blueberry combo, such a great dessert flavor for the summer.
Marta says
This blueberry pound cake was so buttery and fluffy. I served it with a scoop of my lemon meringue ice cream and the family lost their minds over how good it was.
Heather says
sounds delicious with the lemon ice cream!
Jessica says
I use my bundt all the time for cakes, and am always looking for new recipes. This was perfect! So summery with the blueberries, and the sour cream made for a beautiful texture!!
Heather says
glad you loved Jessica!
Kathryn says
I love this combination of flavors and the bundt cake is always gorgeous! This is the perfect dessert for summer and it’s refreshing!
Freya says
This cake was absolutely divine, the little pops of blueberries are a delight!
Heather says
aw thank you Freya 🙂