Lemon Blueberry Pound Cake – Rich, Buttery, Moist, and Bursting
Lemon Blueberry Pound Cake is a rich, buttery loaf infused with fresh lemon zest, lemon juice, and juicy blueberries. The cake features a moist, tender crumb with a refreshing citrus flavor and bursts of sweet berries in every bite. Topped with a simple lemon glaze, it's perfect for breakfast, brunch, dessert, or afternoon tea. This easy-to-follow recipe delivers bakery-quality results that are ideal for both everyday enjoyment and special occasions.
Ingredients
For the Cake
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 cup unsalted butter, softened
- 1½ cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons fresh lemon zest
- ¼ cup fresh lemon juice
- ½ cup sour cream
- 1½ cups fresh blueberries
- 1 tablespoon all-purpose flour (for coating blueberries)
For the Lemon Glaze
- 1 cup powdered sugar
- 2–3 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
Instructions
- Preheat the oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large mixing bowl, beat the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Mix in the vanilla extract, lemon zest, lemon juice, and sour cream.
- Gradually add the dry ingredients and mix just until combined.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 15 minutes before transferring it to a wire rack.
- Whisk together the glaze ingredients and drizzle over the completely cooled cake.
- Let the glaze set before slicing and serving.
Notes
- Fresh blueberries provide the best texture and flavor.
- Frozen blueberries can be used without thawing.
- Coat blueberries with flour to prevent sinking.
- Do not overmix the batter.
- Fresh lemon zest gives the brightest citrus flavor.
- Cool completely before glazing.
- Store in an airtight container to maintain freshness.
- The cake tastes even better the next day as the flavors develop.