This Lemon Blueberry Pound Cake is a lovely blend of zesty lemon and sweet blueberries baked to perfection. It’s moist and fluffy, making it a perfect treat for any occasion!
Who can resist that cheerful color? I love serving it with tea or coffee, and the best part is, the blueberries are like little surprises in every slice. Yummy! 🍋🫐
Key Ingredients & Substitutions
All-Purpose Flour: This is the backbone of your cake. While I love using regular all-purpose flour, you can swap some out for almond flour for a nutty twist. Just remember, that might change the texture slightly!
Butter: Unsalted butter is best for controlling salt levels. If you’re out, use margarine or coconut oil, though I find that butter gives a richer flavor that really makes the cake shine.
Sour Cream or Greek Yogurt: Both add moisture and tang. If you prefer a lighter option, plain yogurt or possibly a dairy-free alternative will work as well. I’ve even used buttermilk in a pinch, and it gives a nice lift to the cake.
Blueberries: Fresh blueberries are ideal for their burst of flavor. If they’re not available, go for frozen ones — just don’t thaw them, as they could make the batter too wet. Cherries or raspberries are also delicious substitutes!
Lemon Juice and Zest: Fresh lemon juice is a must for that zesty flavor. Bottled lemon juice can work, but fresh is definitely better! Lime juice can also replace lemon juice in case you want a slightly different tartness.
How Can You Ensure Your Blueberries Don’t Sink?
Preventing blueberries from sinking is key to a beautifully baked cake. Tossing them in flour is a classic technique. Here’s how to do it:
- Take the blueberries and coat them with 2 tablespoons of flour before adding them to your batter.
- This flour coating helps create a barrier, keeping them suspended during baking so they don’t just sink to the bottom.
Make sure to gently fold them in at the end to avoid breaking them apart. A few bruised berries can add a little charm, but we want to keep big juicy pieces that burst with flavor!
How to Make Lemon Blueberry Pound Cake
Ingredients You’ll Need:
For The Cake:
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup sour cream or Greek yogurt
- 1/4 cup whole milk
- Zest of 2 lemons
- 2 tablespoons fresh lemon juice
- 1 1/2 cups fresh blueberries (can be frozen, but do not thaw)
- 2 tablespoons all-purpose flour (for tossing blueberries)
For The Lemon Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons fresh lemon juice
- Optional: 1 teaspoon lemon zest
How Much Time Will You Need?
This delicious Lemon Blueberry Pound Cake will take about 15 minutes to prepare and approximately 55-65 minutes to bake. After baking, you should allow another 15 minutes for cooling in the pan before transferring it to a wire rack to cool completely. So, in total, set aside roughly 1 hour and 30 minutes, though most of that is waiting while it bakes and cools!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This will ensure that it’s at the right temperature when you’re ready to bake your cake. Grease and flour a bundt pan or a loaf pan thoroughly to prevent the cake from sticking.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the 2 1/2 cups of flour, baking powder, and salt. This is your dry mixture. Set it aside for now.
3. Cream the Butter and Sugar:
In a large mixing bowl, use an electric mixer to beat the softened butter and granulated sugar together until it’s light and fluffy. This process should take about 3-4 minutes, and it is important as it adds air and helps the cake rise.
4. Add Eggs and Flavors:
Next, add your eggs one at a time, making sure each egg is completely mixed in before adding the next. Then, stir in the vanilla extract, lemon zest, and fresh lemon juice until everything is combined.
5. Combine with Sour Cream Mixture:
In a small bowl, mix the sour cream (or Greek yogurt) and whole milk together. Now, alternately add the dry flour mixture and the sour cream mixture to the butter mixture. Start and end with the flour. Remember: mix gently between additions until everything is just combined to avoid overmixing.
6. Toss the Blueberries:
Toss your blueberries with the 2 tablespoons of flour to coat them lightly. This will help keep them from sinking during the baking process. Gently fold the blueberries into the batter; take care not to squish them!
7. Pour and Smooth:
Pour the batter into the prepared pan and smooth the top with a spatula. This ensures an even bake!
8. Bake the Cake:
Now it’s time to bake! Place the pan in the oven and bake for 55-65 minutes. To check if it’s done, stick a toothpick into the center—the toothpick should come out clean if the cake is ready.
9. Cool the Cake:
When the cake is done baking, remove it from the oven and let it cool in the pan for about 15 minutes. Then, invert the cake onto a wire rack to cool completely.
10. Prepare the Lemon Glaze:
While the cake is cooling, whisk together the powdered sugar with the fresh lemon juice and lemon zest (if using) until you have a smooth glaze that’s pourable but not too runny.
11. Drizzle and Serve:
Once the cake is completely cooled, drizzle the lemon glaze evenly over the top. For a finishing touch, you can dust with powdered sugar or garnish with extra fresh blueberries and lemon slices before serving.
Enjoy your moist, tangy Lemon Blueberry Pound Cake! It’s perfect for any occasion or just as a treat for yourself!
Can I Use Frozen Blueberries in This Recipe?
Yes, you can! Just make sure not to thaw them before adding them to the batter, as this can cause excess moisture. Toss them in a bit of flour to help prevent sinking.
Can I Substitute Greek Yogurt for Sour Cream?
Absolutely! Greek yogurt can be used in place of sour cream for a slightly tangy flavor and extra creaminess. It’s a one-to-one substitution, so use the same amount as you would sour cream.
How Should I Store Leftover Lemon Blueberry Pound Cake?
Store any leftovers in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. If you prefer, you can also freeze it wrapped tightly in plastic wrap and foil for up to 3 months.
Can I Make This Cake Ahead of Time?
Definitely! You can bake the cake a day in advance and store it tightly wrapped. Just wait to add the glaze until you’re ready to serve for the freshest taste!
