Lemon Blueberry Pound Cake

blueberry pound cake slice on a plate with bundt cake in background

5 from 15 votes

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.

Prep Time20

Cook Time50

Total Time1 10

Course: Dessert

Cuisine: American

Servings: servings

Calories: 511kcal

Author: Heather Perine

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 9x5 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.

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