Go Back
A slice of lemon blueberry pound cake on a white ceramic plate, showing the dense yellow crumb and whole baked blueberries inside. (Lemon Blueberry Pound Cake)

The Ultimate Lemon Blueberry Pound Cake Recipe

This Lemon Blueberry Pound Cake recipe delivers a dense, moist crumb packed with juicy blueberries and topped with a thick lemon glaze. Learn the secrets to a perfect, visually stunning pound cake every time.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings: 12 slices
Course: Breakfast, Dessert
Cuisine: American
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup unsalted butter softened (226g)
  • 1 1/2 cups granulated sugar (300g)
  • 4 large eggs at room temperature
  • 2 1/2 cups all-purpose flour (300g), plus 1 tbsp for blueberries
  • 1 tsp baking powder (4g)
  • 1/2 tsp salt (3g)
  • 1 cup full-fat sour cream at room temperature (240g)
  • 2 medium lemons zest and juice
  • 2 tsp vanilla extract (10ml)
  • 1 1/2 cups fresh blueberries (220g)
  • 2 cups powdered sugar sifted (240g)
  • 3-4 tbsp freshly squeezed lemon juice (45-60ml)
  • 1 tbsp heavy cream or milk optional (15ml)

Equipment

  • 1 9x5 inch loaf pan
  • 1 Electric Stand Mixer
  • 1 Wire cooling rack

Instructions
 

  1. Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan. In a small bowl, toss the blueberries with 1 tablespoon of flour.
  2. In a medium bowl, whisk together the remaining 2 1/2 cups of flour, baking powder, and salt.
  3. In a stand mixer, beat the softened butter and sugar on medium-high for 5-7 minutes until light and fluffy. Add eggs one at a time, followed by vanilla extract and lemon zest.
  4. On low speed, add the dry ingredients in three parts, alternating with the sour cream in two parts, beginning and ending with the dry ingredients. Mix only until just combined.
  5. Gently fold the flour-coated blueberries into the batter.
  6. Pour batter into the prepared pan and smooth the top. Bake for 55-70 minutes, or until a skewer inserted into the center comes out with moist crumbs. Let cool in the pan for 20 minutes before inverting onto a wire rack to cool completely.
  7. Whisk together sifted powdered sugar and 3 tablespoons of lemon juice until a thick, pourable glaze forms. Add more juice as needed. Pour over the completely cooled cake. Let the glaze set for at least 30 minutes before serving.

Notes

Using room temperature ingredients is crucial for a smooth batter and even bake.
Do not over-mix the batter once the flour is added to ensure a tender crumb.
Let the cake cool completely before glazing to prevent the glaze from melting.
QR Code linking back to recipe