How to Make the Perfect Lemon Blueberry Pound Cake

If you’re anything like me, there are those moments when you crave a sweet treat that feels as comforting as it is refreshing, and that’s exactly what this Lemon Blueberry Pound Cake delivers. The combination of juicy blueberries and zesty lemon makes this Blueberry Lemon Pound Cake a go-to whenever I need a pick-me-up.

I remember the first time I made this Lemon Blueberry Loaf, it was a rainy afternoon, and I had a few extra lemons and some fresh blueberries in my fridge. I wasn’t sure how they would come together, but the result was pure magic. 

Each bite of this Blueberry Loaf is like the perfect balance of sweet and tangy, with just the right amount of moisture that makes it irresistible from the very first slice.

This recipe is super easy, too, no fancy equipment, just simple ingredients that come together quickly. It’s the perfect way to brighten up your day, whether it’s for breakfast, a mid-afternoon snack, or a light dessert after dinner.

And if you’re into pound cakes, you won’t want to miss my Butter Pecan Pound Cake next, another one that’ll have you hooked from the first bite!

Why You’ll Love This Lemon Blueberry Pound Cake

The Perfect Sweet and Tangy Combo: The zesty lemon balances the sweetness of the blueberries in every bite. It’s like a burst of sunshine in cake form, making it perfect for any occasion.

Simple Ingredients, Big Flavor: With just a handful of ingredients, this Blueberry Pound Cake packs so much flavor. It’s one of those recipes where you’re amazed by how something so simple can taste so special.

Moist and Soft Texture: You know how some cakes can be dry, but not this one. This Cake stays perfectly moist, thanks to the sour cream (or yogurt) that gives it a tender crumb. No one likes a dry cake, and this one is anything but!

Easy to Make, Impossible to Mess Up: Whether you’re a seasoned baker or just starting out, this recipe is straightforward and foolproof. You don’t need any fancy equipment, just a loaf pan and your trusty mixer, and you’re good to go.

The Ingredients You’ll Need

• All-Purpose Flour: The base of the cake, providing structure and a soft, tender crumb. It’s the foundation for the perfect texture in your Lemon Blueberry Pound Cake.
• Baking Powder: A leavening agent that ensures the cake rises beautifully, creating a light and airy texture. Without it, your cake could turn out dense.
• Salt: Just a pinch to balance the sweetness and enhance the other flavors, especially the tartness of the lemon.
• Unsalted Butter: Adds richness and moisture, giving your pound cake that melt-in-your-mouth texture. Always opt for unsalted to control the salt level in your cake.
• Granulated Sugar: Sweetens the cake and helps create a moist, tender crumb. It’s the secret behind the perfect balance of sweetness in every slice.
• Eggs: A crucial element that binds the ingredients while providing structure and stability. They help create a soft, airy texture in the cake.
• Lemon Zest: Infuses the cake with a burst of citrusy freshness that gives it a vibrant, tangy flavor. It’s what makes the lemon shine in your Blueberry Lemon Pound Cake.
• Lemon Juice: Adds acidity to balance the sweetness and enhances the lemony flavor. It’s what makes the cake refreshingly bright.
• Vanilla Extract: A warm, aromatic flavor that compliments the lemon and blueberries, giving your cake a deeper, richer taste.
• Sour Cream (or Yogurt): Makes the cake incredibly moist and tender. It adds a subtle tang and ensures the cake isn’t dry.
• Fresh Blueberries: These little bursts of flavor are the heart of your Blueberry Loaf. Their juiciness contrasts beautifully with the tangy lemon and soft cake.
• Powdered Sugar (optional): For a sweet, finishing touch. Dusting it on top adds a delicate, decorative touch and a hint of extra sweetness.

Note: This is just a quick rundown of the ingredients I used and why, to find all the details and measurements, simply scroll down to my recipe card!

How to Make Your Lemon Blueberry Pound Cake

Baking this Lemon Blueberry Pound Cake is as easy as it is delicious. Let’s break it down step by step, so you can enjoy that sweet, tangy goodness in no time!

Preheat the Oven and Prepare Your Pan

Begin by setting your oven to 350°F (175°C) and allowing it to fully preheat. While the oven heats up, grab a 9×5-inch loaf pan and grease it with butter or cooking spray. 

For an even easier release, line it with parchment paper so you can lift the cake out effortlessly once it’s done.

Mix the Dry Ingredients

 In a medium bowl, whisk together your all-purpose flour, baking powder, and salt. This will ensure the leavening agents are evenly distributed, helping your cake rise beautifully and evenly.

Cream the Butter and Sugar

 In a large bowl, use an electric mixer (or a hand whisk if you’re feeling extra) to cream together the softened butter and granulated sugar. 

Beat until it’s light and fluffy, this will take about 3-5 minutes. You want that fluffy texture because it adds air into the batter, giving your Blueberry Lemon Pound Cake that light, moist crumb.

Add the Eggs and Lemon

 Then, gradually add the eggs, beating thoroughly after each to ensure a smooth and cohesive mixture. 

Next, mix in the lemon zest and freshly squeezed lemon juice. 

The zest will give your cake that lovely burst of citrus flavor, while the juice helps balance out the sweetness. You’ll start to smell the fresh, tangy aroma already!

Mix in the Dry Ingredients and Sour Cream

 Now, it’s time to alternate adding the dry ingredients and the sour cream into the batter. 

Start with about a third of the dry mix, then add half of the sour cream. Mix it until just combined, and repeat the process until everything is added. Don’t overmix, it’s okay if the batter is a little lumpy. Overmixing can make the cake tough, and we want it soft and tender!

Fold in the Blueberries

 Carefully toss the fresh blueberries in a little flour before adding them to the batter. 

This simple trick helps prevent the blueberries from sinking to the bottom. 

Gently fold the floured blueberries into the batter, being careful not to crush them. This is the moment when your Lemon Blueberry Loaf starts looking extra tempting!

Bake It to Perfection

Pour the batter into the prepared loaf pan, spreading it evenly to ensure a uniform bake. 

Pop it into the preheated oven and bake for about 60 minutes. I recommend checking it at around the 60-minute mark. IInsert a toothpick into the center of the cake; it should emerge clean or with a few moist crumbs, indicating it’s perfectly baked. 

If it’s not quite there yet, give it another 5 minutes and check again.

Cool and Enjoy

 Once baked, let your cake cool in the pan for about 10 minutes, then remove it and place it on a wire rack to cool completely. 

Trust me, the wait is worth it! Once it’s cool enough to slice, grab a knife and enjoy a thick, tangy, and sweet slice of this amazing Blueberry Lemon Pound Cake.

What to Serve with Your Lemon Blueberry Pound Cake

• Lemon Curd: For that extra citrus burst, serve a dollop of tangy lemon curd on the side. It’s the perfect complement to the cake’s lemony goodness.
• Fresh Berries with a Touch of Honey: Top your slice with fresh blueberries, raspberries, or strawberries and drizzle with a little honey for a naturally sweet and refreshing touch.
• Mascarpone Cream: For a rich, creamy contrast, serve a spoonful of mascarpone cheese mixed with a little vanilla and powdered sugar. It adds just the right amount of richness without overpowering the lemon flavor.
• Iced Coffee or Lemonade: Whether you’re enjoying your cake in the morning or afternoon, an iced coffee or a chilled glass of homemade lemonade will elevate the experience, bringing out the refreshing citrus notes.
• Coconut Whipped Cream: If you’re looking for something dairy-free, coconut whipped cream is a silky-smooth, tropical twist that pairs beautifully with the cake’s flavors.

Tips for the Perfect Lemon Blueberry Pound Cake

Use Room Temperature Ingredients: For the smoothest batter and best texture, make sure your butter, eggs, and sour cream are at room temperature. This helps them blend together easily and create a light, fluffy cake.

Toss Blueberries in Flour: Before folding the blueberries into the batter, toss them in a little flour. This simple trick prevents them from sinking to the bottom of the cake, so you get juicy pops of blueberry in every slice.

Don’t Overmix: When adding your dry ingredients and sour cream, mix just until combined. Overmixing can lead to a dense cake. You want a tender crumb, so take it easy on the mixing!

Check for Doneness Early: Oven times can vary, so start checking your cake around 50 minutes. Insert a toothpick or cake tester into the center; if it comes out clean or with a few moist crumbs, it’s ready!

Get Creative with Add-ins: Want to make it your own? Try adding a handful of chopped nuts like almonds or walnuts for extra texture, or even a few white chocolate chips for a sweet twist!

Storing Tips for Your Lemon Blueberry Pound Cake

• Room Temperature: Keep in an airtight container for up to 3 days to maintain moisture.
• Refrigerate: Wrap tightly and store in the fridge for up to a week.
• Freeze: Slice, wrap in plastic, and freeze for up to 3 months. 

Final Thoughts

Your Lemon Blueberry Pound Cake is the perfect balance of sweet, tangy, and moist. It’s easy to make, super versatile, and will quickly become a favorite in your baking rotation. Whether it’s for a casual afternoon treat or a special occasion, this cake never disappoints!

If you’re a fan of indulgent, chocolatey desserts, don’t miss out on trying my Chocolate Pound Cake, it’s just as irresistible!

Did you try making this recipe? It will make me so HAPPY if you rate it⭐ and share your thoughts in the comments section below!