A lemon and blueberry pound cake is the perfect combination of zesty citrus and juicy berries, resulting in a rich and moist cake with a slight tang. Whether you’re making it for a weekend brunch or a special gathering, this cake never fails to impress.

Why Lemon and Blueberry Are a Perfect Match

The vibrant tartness of lemon cuts through the sweetness of blueberries, creating a balanced flavor profile. This pairing works exceptionally well in baked goods, much like the classic Great Gatsby Lemon Cakes, which also highlight the refreshing taste of citrus.

Why You’ll Love This Lemon and Blueberry Pound Cake

Rich and Moist Texture – The combination of butter, sour cream, and buttermilk ensures a tender, moist cake.
Refreshing Citrus Flavor – The zest and juice of lemons give the cake a bright and tangy taste.
Perfectly Sweet Blueberries – Fresh blueberries burst with flavor in every bite.
Great for Any Occasion – Whether served with coffee, as an afternoon snack, or as a dessert, this cake is always a hit.

Ingredients You’ll Need For Lemon and Blueberry Pound Cake

For the Cake:

2 cups all-purpose flour (plus 1 tablespoon for coating blueberries)
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter (softened)
1 ½ cups granulated sugar
4 large eggs
1 tablespoon lemon zest
¼ cup fresh lemon juice
1 teaspoon vanilla extract
½ cup sour cream
½ cup buttermilk
1 ½ cups fresh blueberries

For the Lemon Glaze:

1 cup powdered sugar
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
If you love lemon-infused desserts, you may also enjoy Lemon Tiramisu, a unique twist on the classic Italian treat.

Step-by-Step Baking Instructions

1. Prepare Your Baking Equipment

Preheat your oven to 350°F (175°C).
Grease and flour a 9×5-inch loaf pan or use a bundt pan for a decorative finish.

2. Mix the Dry Ingredients

In a bowl, whisk together the flour, baking powder, baking soda, and salt.
Set aside while preparing the wet ingredients.

3. Cream the Butter and Sugar

Using a mixer, beat butter and sugar together until the mixture becomes light and fluffy, about 3-4 minutes.
Add eggs one at a time, ensuring each one is fully incorporated before adding the next.

4. Incorporate the Lemon and Dairy

Stir in the lemon zest, lemon juice, and vanilla extract, making sure they are evenly distributed in the batter.
Gradually add the flour mixture, alternating with the sour cream and buttermilk. Start and end with the dry ingredients to maintain a well-balanced consistency. Mix just until combined.

5. Fold in the Blueberries

Lightly dust the blueberries with a small amount of flour, which helps prevent them from sinking during baking.
Gently fold them into the batter, being careful not to overmix.

6. Bake the Lemon and Blueberry Pound Cake

Pour the batter evenly into the prepared loaf or bundt pan.
Bake for about an hour, checking for doneness at 55 minutes by inserting a toothpick into the center. If it comes out clean or with only a few crumbs, the cake is ready.
Let the cake cool in the pan for about 10 minutes, then carefully remove it and place it on a wire rack to finish cooling completely.

Making the Lemon Glaze

A tangy lemon glaze enhances the flavor and adds a beautiful finish to the cake.

Instructions:

Combine powdered sugar, lemon juice, and lemon zest in a bowl. Stir until you have a smooth, pourable consistency.
Drizzle the glaze over the fully cooled cake, allowing it to coat the surface evenly.
Let it firm up for a few minutes before cutting into slices.

Tips for Baking the Perfect Lemon and Blueberry Pound Cake

1. Use High-Quality Lemon and Blueberries

The best flavor comes from using fresh lemon juice and zest rather than bottled lemon juice.
Fresh blueberries hold their shape better in the batter and provide a naturally sweet taste.

2. Avoid Overmixing

Stirring the batter too much after adding the flour can make the cake heavy and tough. Mix just until all ingredients are combined.

3. Prevent Blueberries from Sinking

Lightly coating them with flour before folding them in helps distribute them more evenly throughout the cake.

4. Bake at the Correct Temperature

Make sure your oven is fully preheated to 350°F before placing the cake inside. This helps it rise evenly.

Serving Ideas and Variations

Best Ways to Serve:

With Whipped Cream and Extra Berries – A light and fresh topping.
Paired with Coffee or Tea – The citrus flavor complements warm beverages beautifully.
Toasted with Butter – Slightly warm and spread with butter for an indulgent treat.
For more sweet breakfast ideas, try Hawaiian Roll French Toast, a rich and indulgent option.

Creative Variations:

Gluten-Free Option – Use a 1:1 gluten-free flour blend instead of all-purpose flour.
Vegan Alternative – Substitute flax eggs for regular eggs and plant-based butter for dairy butter.
Mini Pound Cakes – Bake in muffin tins for individual portions.

Common Mistakes and How to Fix Them

1. Cake Turns Out Too Dense

Ensure butter and sugar are properly creamed before adding other ingredients.

2. Blueberries Sink to the Bottom

Lightly dust them with flour before folding them into the batter, which helps keep them evenly dispersed.

3. Cake is Too Dry

Ingredients like sour cream and buttermilk help keep the cake moist. Also, avoid baking for too long.

How to Store and Keep It Fresh

At Room Temperature: Store in a sealed container for up to three days to maintain freshness.
In the Refrigerator: Keeps well for a week when wrapped tightly. Let it come to room temperature before serving.
In the Freezer: Wrap slices individually and store them for up to three months for long-term storage.

(FAQs)About Lemon and Blueberry Pound Cake

Can I Use Frozen Blueberries?

Yes, but add them directly to the batter without thawing to avoid excess moisture affecting the texture.

How Do I Make the Lemon and Blueberry Pound Cake Extra Moist?

Using sour cream and buttermilk ensures moisture retention while keeping the cake soft and tender.

What’s the Best Way to Prevent the Cake from Sticking?

Grease and flour your pan well, or use parchment paper for easy removal.

Can I Make This Recipe Without Eggs?

Yes! Substitute each egg with 1 tablespoon ground flaxseed + 3 tablespoons water.

Can I Use Yogurt Instead of Sour Cream?

Yes, plain Greek yogurt works as a great alternative to sour cream.

Final Thoughts

This lemon and blueberry pound cake is a must-try recipe for anyone who loves fresh, citrusy flavors paired with the sweetness of blueberries. Whether served plain, with a glaze, or alongside coffee, this cake is sure to delight.

Now, it’s time to gather your ingredients and start baking. Enjoy!

Lemon and Blueberry Pound Cake: 5 Easy Steps to Perfection