Lemon Blueberry Pound Cake

Lemon Blueberry Pound Cake is sunshine baked into every slice. This Lemon Blueberry Pound Cake is rich, buttery, and perfectly balanced with bright lemon flavor and bursts of juicy blueberries throughout. I’m so grateful you’re here because sharing beautiful, bakery-style recipes like this truly fills my kitchen with joy. The smell of lemon zest and vanilla drifting through the house while this bakes? Absolutely incredible!!

If you’d love this Lemon Blueberry Pound Cake recipe delivered straight to your inbox (plus more fruity dessert favorites), be sure to subscribe so you never miss a sweet moment.

Why You’ll Love This Lemon Blueberry Pound Cake

This cake is elegant enough for guests but simple enough for a weekend bake.

Reasons to Love This Recipe

• Moist, tender crumb
• Bright fresh lemon flavor
• Bursting with blueberries
• Perfect for brunch or dessert
• Freezer-friendly

What Does Lemon Blueberry Pound Cake Taste Like?

It’s buttery and rich with a soft, dense crumb typical of classic pound cake. The lemon adds a vibrant citrus lift, while the blueberries provide sweet, juicy pops in every bite. The contrast between tart lemon and sweet berries is pure perfection!

Benefits of This Recipe

• Simple pantry ingredients
• Beautiful presentation
• Make-ahead friendly
• Great for gifting
• Versatile for any season

Ingredients for Lemon Blueberry Pound Cake

Here’s everything you’ll need.

For the Cake

• 1 cup unsalted butter, softened
• 1 ¾ cups granulated sugar
• 4 large eggs
• 1 tablespoon lemon zest
• ¼ cup fresh lemon juice
• 1 teaspoon vanilla extract
• 2 ½ cups all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon salt
• ½ cup sour cream
• 1 ½ cups fresh blueberries (tossed with 1 tablespoon flour)

Optional Lemon Glaze

• 1 cup powdered sugar
• 2–3 tablespoons fresh lemon juice

Kitchen Tools You’ll Need

• 9×5-inch loaf pan
• Mixing bowls
• Hand or stand mixer
• Spatula
• Zester
• Parchment paper

Ingredient Additions and Substitutions

I promised versatile—and here’s proof!

• Frozen blueberries: Use straight from frozen (do not thaw).
• Extra lemon: Add ½ teaspoon lemon extract.
• Greek yogurt substitute: Replace sour cream with plain Greek yogurt.
• Almond twist: Add ½ teaspoon almond extract.
• Berry mix: Combine blueberries and raspberries.

How to Make Lemon Blueberry Pound Cake Step by Step

Step 1: Preheat and Prepare

Preheat oven to 350°F (175°C).

Line a 9×5-inch loaf pan with parchment paper and lightly grease.

Step 2: Cream Butter and Sugar

In a large bowl, beat softened butter and sugar together until light and fluffy (about 3–4 minutes).

Step 3: Add Eggs and Flavor

Add eggs one at a time, mixing well after each addition.

Mix in lemon zest, lemon juice, and vanilla extract.

Step 4: Add Dry Ingredients

In a separate bowl, whisk together flour, baking powder, and salt.

Gradually add dry ingredients to wet mixture, alternating with sour cream.

Mix just until combined.

Step 5: Fold in Blueberries

Toss blueberries with 1 tablespoon flour (to prevent sinking).

Gently fold into batter.

Step 6: Bake

Pour batter into prepared loaf pan and smooth the top.

Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.

The golden top and lemon aroma? Pure happiness!!

Step 7: Cool and Glaze

Let cake cool in pan for 15 minutes, then transfer to a wire rack.

Whisk powdered sugar and lemon juice to make glaze.

Drizzle over cooled cake.

What to Serve with Lemon Blueberry Pound Cake

This cake pairs beautifully with:

• Fresh whipped cream
• Vanilla ice cream
• Hot tea or coffee
• Fresh berries
• A dollop of lemon curd

Perfect for brunch tables and afternoon gatherings.

Storage Instructions

Store at room temperature (wrapped well) for up to 3 days.

Refrigerate for up to 5 days.

Freeze whole or sliced for up to 2 months. Thaw at room temperature.

General Information About Pound Cake

Pound cake traditionally used a pound each of butter, sugar, eggs, and flour. Modern versions lighten the texture while keeping that signature richness. The addition of lemon and blueberries adds freshness and vibrant flavor to this timeless classic.

It’s nostalgic, elegant, and anything but boring!!

Conclusion

Lemon Blueberry Pound Cake is buttery, bright, and bursting with fresh berry flavor. With its tender crumb and vibrant lemon glaze, it’s the kind of dessert that feels special yet completely comforting. Perfect for brunch, holidays, or just because you’re craving something sweet and citrusy.

If you love fruit-forward desserts, you might also enjoy Peach Pound Cake, Lemon Yogurt Cake, or Blueberry Crumb Bars for your next baking adventure.

I’d love to hear how your Lemon Blueberry Pound Cake turns out! Leave a review below and share your photos on Pinterest—it truly makes my day seeing your beautiful creations.

Nutritional Information (Approximate Per Slice – 10 slices)

• Calories: 410
• Protein: 5g
• Carbohydrates: 52g
• Fat: 20g
• Saturated Fat: 12g
• Sugar: 36g
• Sodium: 180mg