Lemon Blueberry Pound Cake

This blueberry pound cake recipe is made with sour cream, lemon zest, and fresh blueberries for a beautiful pound cake recipe perfect for summertime! Finished with a lemon glaze, this buttery blueberry pound cake recipe is going to become a family favorite!"

- Boston Girl Bakes

key ingredient



For the cake – all purpose flour spooned and leveled – salt – baking powder – baking soda – sour cream room temperature – lemon zest – lemon juice – vanilla extract – unsalted butter – granulated sugar – eggs room temperature – blueberries For the glaze – confectioners sugar – lemon juice – vanilla extract

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Lemon Blueberry Pound Cake


12 Servings



total time

1 Hour  10 Minutes

prep time

20 Minutes

1. Prep oven. Position a rack in the center of your oven and preheat to 350°F/177°C.


2. Combine dry ingredients. In a large bowl, sift together the flour, baking powder and baking soda. Stir in the salt. Set aside.


3. Combine sour cream, lemon and vanilla. In a second small bowl, stir together the sour cream, lemon zest, lemon juice and vanilla. Set aside.


4. 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.


5. Add eggs. Add the eggs one at a time, scraping down the mixing bowl well after each addition and mix until blended.


6. 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.


7. 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).


1. In a small bowl, whisk together the confectioners sugar, lemon juice and vanilla. Adjust consistency if needed. Drizzle over cake once cooled.

For the glaze

Visit Boston Girl Bakes for MORE Top Tips and Notes on Baking the BEST Lemon Blueberry Pound Cake!



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