Last weekend, I was craving something that tasted like summer but wasn’t another batch of blueberry muffins. I had a container of fresh blueberries that needed to be used up, and honestly, I was getting tired of the same old recipes.
That’s when I remembered pound cake. But not just any pound cake – one with bright lemon flavor to balance out those sweet berries.
This recipe turned out so good that my husband actually said “make this again next weekend.” Coming from a man who rarely comments on dessert, that’s basically a five-star review. Even my mother-in-law asked for the recipe, which never happens.
What Makes This Pound Cake Different?
Most pound cakes can be heavy and dry, especially if you’re not careful with the mixing. This one stays perfectly moist thanks to sour cream in the batter.
The lemon adds brightness without being overpowering, and those blueberries stay put instead of sinking to the bottom. That little flour trick really works, and I learned it the hard way after my first attempt looked like all the berries had a meeting at the bottom of the pan.
Unlike those super sweet pound cakes you get at the store, this one has just enough sweetness to let the fruit flavors shine through.
Why You’ll Love This Recipe
It uses ingredients you likely have on hand already. No special trips to the store for exotic items or expensive specialty flours.
Your house will smell incredible while it’s baking. My neighbor actually knocked on the door to ask what I was making because the smell was drifting over to her yard.
The texture is what really sets this apart. It’s dense like a proper pound cake should be, but still tender and moist. None of that dry, crumbly mess that some pound cakes turn into.
Recipe Tips for Success
Don’t rush the creaming step. Beat that butter and sugar for the full time – it makes all the difference in texture. I know it seems like forever when you’re watching the mixer, but trust me on this one.
Toss your blueberries in flour before folding them in. This keeps them from sinking and creating a soggy bottom. I learned this trick from my grandmother, and it works for any berry you want to add to cake or muffins.
What You’ll Need
Everything here is straightforward – no fancy ingredients required. The sour cream is what keeps this cake moist, so don’t skip it or try to substitute with something else.
If you only have frozen blueberries, use them straight from the freezer. Don’t thaw them first or they’ll make your batter too watery and bleed color everywhere. I’ve made that mistake before, and while it still tasted good, it looked like a mess.
Fresh lemon juice and zest make a huge difference here. The bottled stuff just doesn’t have the same bright flavor. Plus, when you’re zesting, you get those lovely oils that really make the lemon pop.
Make sure your baking powder is fresh. If it’s been sitting in your cabinet for more than a year, get a new container. Old baking powder won’t give you the lift you need.
How to Make Lemon Blueberry Pound Cake
Preheat your oven to 350°F and grease a 9×5-inch loaf pan well. A light dusting of flour helps too, or you can use parchment paper if you prefer. I like the flour method because it creates a nice crust.
Cream the butter and sugar for 3-4 minutes until light and fluffy. This step is important for getting the right texture. The mixture should be noticeably lighter in color and increased in volume.
Add eggs one at a time, beating after each addition. This helps keep the batter emulsified and smooth. Mix in the lemon zest, lemon juice, and vanilla. Don’t worry if it looks a bit curdled at this point – that’s completely normal.
In a separate bowl, whisk together flour, baking powder, and salt. This ensures everything is evenly distributed before you add it to the wet ingredients.
Add the dry ingredients in three parts, alternating with sour cream. Start and end with flour. Mix just until combined after each addition. This method helps prevent overmixing and keeps the cake tender.
Toss blueberries with that tablespoon of flour, then gently fold them into the batter using a spatula. Be gentle here – you don’t want to burst the berries.
Pour into your prepared pan and gently smooth the top. Give the pan a couple light taps on the counter to settle the batter and release any air bubbles.
Bake 55-65 minutes, until a toothpick inserted in the center comes out clean or with just a few moist crumbs. Start checking at 55 minutes because ovens vary.
Cool in the pan for 10 minutes, then turn out onto a wire rack. This cooling time helps the cake set up so it doesn’t fall apart when you remove it.
For the glaze, whisk powdered sugar with lemon juice until smooth. Start with 2 tablespoons juice and add more if needed for the right consistency. You want it thick enough to coat but thin enough to drizzle nicely.
Variations to Try
Swap the blueberries for raspberries or blackberries if that’s what you have. Strawberries work too, but chop them into smaller pieces first.
Want more lemon? Add an extra tablespoon of zest to the batter. Some people love that really bright citrus flavor.
Try orange zest and juice instead for a different citrus flavor. Blood orange is particularly nice if you can find it.
Add a handful of chopped almonds or pecans for some crunch. Toast them lightly first for better flavor.
Serving Suggestions
This is perfect with morning coffee or as an afternoon treat with tea. The flavors are bright enough for breakfast but rich enough for dessert.
Toast leftover slices for breakfast – a pat of butter on warm pound cake is heavenly. My kids love this for weekend breakfast treats.
It’s also lovely served with fresh whipped cream and extra berries if you’re feeling fancy. Perfect for when company comes over.
Try it with a scoop of vanilla ice cream for dessert. The cold ice cream with the lemony cake is a great combination.
Storage and Freezing
Keep covered at room temperature for up to 3 days. I usually wrap it in plastic wrap or store it in an airtight container.
Wrap individual slices for freezing up to 3 months. This is great for portion control or when you want a quick treat later.
Can I Make Substitutions?
Greek yogurt can work in place of sour cream, but the texture will be slightly different. Use the same amount, but make sure it’s full-fat for best results.
Frozen berries work fine – just don’t thaw them first. The flour coating is even more important with frozen berries.
All-purpose flour is best here. Cake flour might make it too tender, and bread flour would be too tough.
You can use salted butter if that’s what you have, just reduce the salt in the recipe to 1/4 teaspoon.
What All Goes in Lemon Blueberry Pound Cake
For the Cake:
- 1 cup unsalted butter, softened
- 1 1/4 cups granulated sugar
- 4 large eggs
- 2 tablespoons lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup sour cream
- 1 1/2 cups fresh blueberries
- 1 tablespoon flour (for coating blueberries)
For the Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons fresh lemon juice
Prep Time: 20 minutes
Cooking Time: 60 minutes
Total Time: 1 hour 20 minutes
Servings: 10 slices
Calories: 360 kcal per slice
Frequently Asked Questions
How Do I Know When It’s Done?
The toothpick test is reliable. Look for clean or just barely moist crumbs. The top should be golden brown and starting to pull slightly from the sides of the pan.
The cake should also spring back lightly when touched in the center. If it leaves an indent, it needs more time.
Can I Double This Recipe?
Absolutely. Make two loaves or use a larger pan. Just watch the baking time as it might need adjustments. A larger pan will bake faster, so start checking earlier.
What’s the Best Way to Store Leftover Cake?
Wrap it well or store in an airtight container. It actually improves after the first day as the flavors meld together.
My Blueberries Still Sank. What Happened?
Make sure you’re tossing them in flour and folding gently. Overmixing can cause them to break and sink. Also, very juicy berries are more likely to sink, so pat them dry first.
Can I Make This in a Different Pan?
You can use a bundt pan, but reduce the baking time and keep a close eye on it. Muffin tins work too – bake for about 18-22 minutes.
