Bright, tangy lemon meets sweet, juicy blueberries in this moist and tender pound cake. Finished with a simple lemon glaze, it’s the perfect treat for spring brunches, summer gatherings, or anytime you crave a fresh and fruity dessert.

Why You’ll Love This Recipe

• Incredibly moist: Thanks to sour cream or Greek yogurt.

• Bold citrus flavor: Lemon juice and zest in both the cake and glaze.

• Berry bursts in every bite: Blueberries are folded in to ensure even distribution.

• No mixer? No problem: You can use a hand mixer or mix by hand with care.

Ingredients

For the Cake:

• 1 cup (2 sticks) unsalted butter, softened

• 2 cups granulated sugar

• 4 large eggs, at room temperature

• 3 cups all-purpose flour

• ½ teaspoon baking soda

• ½ teaspoon salt

• 1 cup sour cream or Greek yogurt

• ¼ cup fresh lemon juice (about 2 lemons)

• Zest of 2 lemons

• 1 teaspoon vanilla extract

• 1½ cups fresh or frozen blueberries (do not thaw if using frozen)

• 2 tablespoons flour (to coat blueberries)

For the Lemon Glaze:

• 1 cup powdered sugar

• 2 tablespoons fresh lemon juice

• 1 teaspoon lemon zest

• 1–2 tablespoons milk or heavy cream

Directions

Prep Time: 20 minutes
Bake Time: 70–80 minutes
Cool Time: 1 hour
Total Time: ~2 hours
Yield: 1 loaf or bundt cake (12 servings)

1. Preheat oven to 325°F (163°C). Grease and flour a 9×5-inch loaf pan or bundt pan.

2. Cream butter and sugar in a large bowl until light and fluffy, about 4–5 minutes.

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

4. Combine dry ingredients: In a separate bowl, whisk flour, baking soda, and salt.

5. Mix wet ingredients: In another bowl, whisk sour cream, lemon juice, lemon zest, and vanilla.

6. Alternate additions: Add dry ingredients to the creamed mixture in three parts, alternating with the sour cream mixture. Begin and end with dry ingredients. Mix until just combined—do not overmix.

7. Toss blueberries with 2 tablespoons flour, then gently fold them into the batter.

8. Pour and smooth the batter into the prepared pan.

9. Bake for 70–80 minutes, or until a toothpick inserted comes out clean or with a few moist crumbs.

10. Cool in the pan for 15 minutes, then carefully transfer to a wire rack to cool completely.

11. Make the glaze: Whisk together powdered sugar, lemon juice, lemon zest, and just enough milk or cream to reach drizzling consistency.

12. Drizzle glaze over the cooled cake. Let set for a few minutes before slicing and serving.

Tips & Variations

• Use fresh lemon juice for the best flavor—bottled just doesn’t compare.

• Frozen blueberries? Use them straight from the freezer; don’t thaw first to avoid streaking.

• Make it mini: Divide batter between mini loaf pans and reduce bake time to 35–45 minutes.

• Want extra tang? Add 1–2 tablespoons of lemon zest to the glaze.

• For a lighter version: Use Greek yogurt instead of sour cream.

Frequently Asked Questions

Can I use frozen blueberries?
Yes. Do not thaw them before adding to the batter. Toss them in flour to help prevent sinking.

Why coat the blueberries in flour?
It helps keep them suspended evenly throughout the cake instead of sinking to the bottom.

What’s the best pan for this cake?
You can use a 9×5-inch loaf pan or a 10-cup bundt pan. Avoid using a smaller loaf pan to prevent overflow.

Can I make this ahead of time?
Absolutely. This pound cake stays moist for days. Store covered at room temperature for 2–3 days, or refrigerate up to 5 days.

Can I freeze it?
Yes. Wrap slices or the whole cake tightly in plastic wrap and freeze for up to 2 months. Thaw at room temperature before glazing.

Final Thoughts

This Lemon Blueberry Pound Cake is everything you want in a citrus dessert—bright, sweet, and melt-in-your-mouth moist. It’s easy enough for everyday baking, yet beautiful enough for special occasions. Once you taste it, you’ll find yourself making it again and again.