The Ultimate Homemade Blueberry Lemon Pound Cake Recipe You Need to Try!

Hello, Taste Buds! Maddy here, ready to share a recipe that’s near and dear to my heart – a vibrant, moist, and utterly delightful Blueberry Lemon Pound Cake. This isn’t just any pound cake; it’s a burst of sunshine in every bite, a perfect blend of sweet and tart that’s guaranteed to become a family favorite. If you’re looking for a show-stopping dessert that’s surprisingly easy to make, you’ve come to the right place. This recipe for a delicious blueberry lemon pound cake is about to become your new go-to!

This particular blueberry lemon pound cake recipe was inspired by a cozy weekend at my grandmother’s house. The aroma of freshly baked goods always filled her kitchen, and her lemon pound cake was legendary. I wanted to create a version that captured that same nostalgic feeling but with a fresh, summery twist. The addition of juicy blueberries elevates the classic pound cake to a whole new level, creating a beautiful swirl of color and a burst of fruity flavor that perfectly complements the bright citrus notes. Get ready to bake up some memories with this unforgettable treat!

Why This Recipe Works

Simple Ingredients: This blueberry lemon pound cake uses pantry staples and fresh ingredients you likely already have on hand.
Easy to Follow: Even beginner bakers can achieve stunning results with this straightforward recipe.
Perfect Balance: The sweetness of the cake is beautifully balanced by the tartness of the lemon and the juicy blueberries.
Versatile Dessert: Enjoy it for breakfast, brunch, afternoon tea, or as a delightful ending to any meal.
Crowd-Pleaser: This pound cake is guaranteed to impress your friends and family.
Keeps Well: Enjoy it fresh or store it for later – this pound cake stays moist and delicious for several days.

Ingredients

2 ½ cups all-purpose flour, plus more for dusting
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 ¾ cups granulated sugar
4 large eggs
1 cup sour cream
2 teaspoons pure vanilla extract
Zest of 2 large lemons
½ cup fresh lemon juice
2 cups fresh blueberries

Step-by-Step Instructions

1. Preheat and Prep:

Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan. This prevents the cake from sticking and ensures a clean release. I like to use parchment paper for extra insurance – just cut a piece to fit the bottom of the pan.

2. Combine Dry Ingredients:

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures that the leavening agents are evenly distributed for a consistent rise. Set this aside for now.

3. Cream Butter and Sugar:

In a large bowl, cream together the softened butter and sugar until light and fluffy. This step incorporates air into the batter, resulting in a tender crumb. I recommend using an electric mixer for this, but you can certainly do it by hand if you prefer a good arm workout!

4. Add Eggs One at a Time:

Beat in the eggs one at a time, mixing well after each addition. Make sure each egg is fully incorporated before adding the next. This creates a smooth and emulsified batter.

5. Incorporate Sour Cream and Vanilla:

Add the sour cream and vanilla extract to the batter and mix until just combined. Sour cream adds moisture and tang to the cake, while vanilla enhances the overall flavor profile.

6. Add Lemon Zest and Juice:

Stir in the lemon zest and lemon juice. The zest provides intense lemon flavor, while the juice adds a pleasant tartness that balances the sweetness. Be sure to zest your lemons before juicing them!

7. Gradually Add Dry Ingredients:

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can lead to a tough cake.

8. Fold in Blueberries:

Gently fold in the blueberries. I recommend tossing the blueberries in a tablespoon of flour before adding them to the batter. This helps prevent them from sinking to the bottom of the cake.

9. Pour Batter into Pan:

Pour the batter into the prepared loaf pan and spread evenly.

10. Bake:

Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.

11. Cool:

Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.

12. Enjoy!

Maddy’s Tips for Success

Room Temperature Ingredients: Ensure your butter, eggs, and sour cream are at room temperature for optimal mixing and a smooth batter.
Don’t Overmix: Overmixing can develop the gluten in the flour, resulting in a tough cake. Mix just until the ingredients are combined.
Fresh Blueberries: Fresh blueberries provide the best flavor and texture. If using frozen blueberries, do not thaw them before adding them to the batter.
Lemon Zest: Use a microplane grater to zest your lemons, capturing only the outer layer of the peel, avoiding the bitter white pith.
Test for Doneness: Start checking for doneness around the 50-minute mark. If the skewer comes out with a few moist crumbs, it’s perfect!
Cooling: Allowing the cake to cool completely prevents it from crumbling when sliced.
Storage: Store leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

Recipe Variations

Glazed Blueberry Lemon Pound Cake: Drizzle a simple lemon glaze over the cooled cake for extra sweetness and tang.
Poppy Seed Blueberry Lemon Pound Cake: Add ¼ cup of poppy seeds to the dry ingredients for a delightful textural element.
Raspberry Lemon Pound Cake: Substitute raspberries for blueberries for a different fruity twist.

Serving Suggestions

Enjoy a slice of this blueberry lemon pound cake with a cup of coffee or tea.
Serve it with a dollop of whipped cream or a scoop of vanilla ice cream.
Pair it with fresh berries and a drizzle of honey.

Join the Conversation

I’d love to hear how your blueberry lemon pound cake turns out! Share your baking adventures and photos with me on social media using #TasteBudsApproved. Do you have any favorite pound cake variations? Share your tips and tricks in the comments below!

Conclusion

This Blueberry Lemon Pound Cake is a true testament to the magic of simple ingredients and a little bit of love. It’s a recipe that’s sure to bring joy to your kitchen and smiles to the faces of everyone who tries it. Happy baking!

Frequently Asked Questions

Can I use frozen blueberries? Yes, you can use frozen blueberries, but do not thaw them before adding them to the batter. They may bleed a little color into the batter, but the flavor will still be delicious.
How do I store leftover pound cake? Store leftover pound cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Can I substitute the lemon juice with another citrus fruit? Yes, you can substitute the lemon juice with lime juice or orange juice for a different flavor profile.
My pound cake is too dense. What went wrong? Overmixing the batter can lead to a dense cake. Be sure to mix just until the ingredients are combined.
Can I make this recipe in a bundt pan? Yes, you can bake this pound cake in a bundt pan. The baking time may need to be adjusted. Start checking for doneness around the 50-minute mark.
Can I freeze this pound cake? Yes, you can freeze this pound cake. Wrap it tightly in plastic wrap and then in aluminum foil. It can be stored in the freezer for up to 3 months.
My blueberries sank to the bottom of the cake. How can I prevent this? Toss the blueberries in a tablespoon of flour before adding them to the batter. This helps them to stay suspended in the batter and prevents them from sinking.