One rainy day, tucked inside my kitchen while the skies poured, I pulled out a worn recipe card that used to belong to my Aunt Marie. The edges were soft, the ink slightly faded, but the memory it carried was vivid.
I remember the scent of her lemon-blueberry pound cake wafting through her home on lazy Sunday afternoons. It wasn’t fancy—just honest, rich, and so full of citrus brightness it could lift anyone’s mood. She’d always say, “Every good cake starts with patience and real butter.”
That afternoon, I stood in my own kitchen with my grandkids napping upstairs, mixing butter and sugar with care, folding blueberries in like treasure. The moment the cake emerged golden from the oven, it brought a kind of joy only warm cake and old recipes can offer. That’s when I knew this wasn’t just dessert. It was a piece of my past, now baked into our future.
Short Description
A bright, tender lemon pound cake packed with juicy blueberries and topped with a tangy lemon glaze. Moist, buttery, and bursting with flavor in every bite.
Key Ingredients
For the Cake:
- 1 cup (2 sticks) unsalted butter, softened
- 1¾ cups granulated sugar
- 4 large eggs (room temperature)
- 2 tablespoons lemon zest
- ¼ cup fresh lemon juice
- 1 teaspoon vanilla extract
- 2½ cups all-purpose flour, divided
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup sour cream (or plain Greek yogurt)
- 1¼ cups fresh or frozen blueberries
For the Lemon Glaze:
- 1 cup powdered sugar, sifted
- 2–3 tablespoons fresh lemon juice
- Optional: extra lemon zest for garnish
Tools Needed
- 9×5-inch loaf pan
- Electric mixer
- Mixing bowls
- Microplane or zester
- Rubber spatula
- Whisk
- Toothpick or cake tester
Cooking Instructions
Step 1: Preheat and Prepare
Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper. Toss blueberries in 1 tablespoon of flour and set aside.
Step 2: Cream Butter and Sugar
In a large bowl, cream butter and sugar on medium speed for 3–5 minutes until pale and fluffy. This step is key for a tender crumb.
Step 3: Add Eggs and Flavorings
Add eggs one at a time, beating well after each. Stir in lemon zest, lemon juice, and vanilla extract. If it looks slightly curdled, that’s okay.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together 2½ cups flour (minus 1 tablespoon), baking powder, baking soda, and salt.
Step 5: Alternate with Sour Cream
With mixer on low, add ⅓ of the dry mix, then ½ of the sour cream. Repeat, ending with dry ingredients. Mix just until combined—don’t overmix.
Step 6: Fold in Blueberries
Using a spatula, gently fold in floured blueberries, distributing evenly through the batter.
Step 7: Bake
Pour batter into prepared pan. Smooth the top. Bake 55–65 minutes until a toothpick comes out clean. Tent with foil after 40–45 minutes if browning too fast. Let cool 15 minutes in the pan, then move to a wire rack to cool fully.
Step 8: Glaze
Whisk powdered sugar and lemon juice until smooth. Drizzle over cooled cake. Add lemon zest if desired. Let the glaze set for at least 15 minutes before slicing.
Why You’ll Love This Recipe
Bright and Buttery: The lemon juice and zest cut through the richness of the butter for a perfect balance.
Moist Texture: Sour cream gives the cake a tender, luscious crumb.
Packed with Blueberries: Bursting with fruit in every bite.
Make-Ahead Friendly: Even better the next day as the flavors deepen.
Versatile Treat: Great for brunch, dessert, or gifting.
Mistakes to Avoid & Solutions
Overmixing: This can lead to a dense or rubbery texture. Mix until just combined.
Blueberries Sinking: Always toss berries in a bit of flour before folding in.
Curdled Batter: Don’t panic if lemon juice curdles the batter—it’ll smooth out when you add flour.
Underbaking: Check doneness by inserting a toothpick. If it comes out with wet batter, bake 5 more minutes.
Too-Thin Glaze: Add more sugar a tablespoon at a time to thicken it up.
Serving and Pairing Suggestions
Slice thick and serve with hot tea or coffee.
Add a dollop of whipped cream or a scoop of vanilla ice cream for dessert.
Dress it up on a platter with fresh blueberries and lemon slices.
Lovely addition to a brunch buffet or potluck table.
Storage and Reheating Tips
Store leftover cake in an airtight container at room temperature for up to 3 days.
Refrigerate for longer freshness—up to 5 days, tightly wrapped.
To freeze, wrap individual slices or the whole loaf tightly in plastic wrap, then foil. Freeze up to 3 months.
Thaw overnight in the fridge. Warm slightly in the microwave for that just-baked feel.
FAQs
1. Can I use frozen blueberries?
Yes, but don’t thaw them. Toss in flour and fold in gently to avoid streaking the batter.
2. Can I make this gluten-free?
You can try a 1:1 gluten-free flour blend. Just ensure it includes xanthan gum for best texture.
3. My glaze is too runny—how do I fix it?
Add more powdered sugar, 1 tablespoon at a time, until you reach the desired thickness.
4. Can I use bottled lemon juice instead of fresh?
Fresh lemon juice gives the best flavor, but in a pinch, bottled will work.
5. Why is my cake dry?
Overbaking is usually the culprit. Check early and use a thermometer if needed—internal temp should be around 200°F (93°C).
Tips & Tricks
Use room temperature ingredients to ensure a smoother batter.
Zest the lemons before juicing, it’s harder afterward!
Don’t skip the parchment paper, it makes removal so much easier.
Taste your blueberries first, if they’re very tart, add a spoon of sugar to the flour coating.
Let the cake cool completely before glazing, or the glaze will melt and disappear.
Recipe Variations
Lemon Poppy Seed: Add 1 tablespoon poppy seeds to the dry mix for a gentle crunch and earthy flavor.
Lavender Twist: Infuse your sugar with 1 teaspoon dried culinary lavender for a floral note.
Coconut Glaze: Replace lemon juice with coconut milk and top with shredded coconut.
Mini Loaves: Divide batter into mini loaf pans; reduce bake time to 30–35 minutes.
Lemon Raspberry: Swap blueberries for raspberries and add a touch more sugar if berries are tart.
Final Thoughts
This Lemon Blueberry Pound Cake has become a staple in my kitchen—not just because it’s delicious, but because of the joy it carries with it. Each time I bake it, I’m reminded of my Aunt Marie’s laughter and the comfort of familiar flavors shared across generations. The scent of lemon and warm berries takes me back to quiet afternoons filled with love, and now it fills my own home with that same warmth.
If you’re looking for a cake that tastes like a sunny day wrapped in a cozy hug, this one might be just right. I hope it brings smiles to your table, just as it has to mine.
Moist Lemon Blueberry Pound Cake
Print ThisIngredients
- For the Cake:
- 1 cup (2 sticks) unsalted butter, softened
- 1¾ cups granulated sugar
- 4 large eggs (room temperature)
- 2 tablespoons lemon zest
- ¼ cup fresh lemon juice
- 1 teaspoon vanilla extract
- 2½ cups all-purpose flour, divided
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup sour cream (or plain Greek yogurt)
- 1¼ cups fresh or frozen blueberries
- For the Lemon Glaze:
- 1 cup powdered sugar, sifted
- 2–3 tablespoons fresh lemon juice
- Optional: extra lemon zest for garnish
Instructions
Step 1: Prep Oven and Pan
Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment. Toss blueberries with 1 tbsp flour; set aside.
Step 2: Cream Butter and Sugar
Beat softened butter and sugar on medium speed for 3–5 minutes until light and fluffy.
Step 3: Add Eggs and Flavor
Add eggs one at a time, mixing well. Stir in lemon zest, juice, and vanilla. Slight curdling is normal.
Step 4: Mix Dry Ingredients
In a separate bowl, whisk remaining flour, baking powder, baking soda, and salt.
Step 5: Combine Wet and Dry
On low speed, alternate adding dry mix and sour cream, starting and ending with flour. Mix just until combined.
Step 6: Fold in Blueberries
Gently fold in floured blueberries with a spatula.
Step 7: Bake the Cake
Pour into pan, smooth the top. Bake 55–65 minutes or until a toothpick comes out clean. Tent with foil if browning too fast. Cool 15 minutes in pan, then on a wire rack.
Step 8: Glaze
Mix powdered sugar and lemon juice until smooth. Drizzle over cooled cake. Add zest if desired. Let glaze set before slicing.
