If you love desserts that strike the perfect balance between sweet, tangy, and buttery, this Blueberry Lemon Pound Cake is about to become your new go-to recipe. Bursting with juicy blueberries and infused with fresh lemon zest, this cake delivers everything you want in a spring or summer treat — though it’s delicious all year round.

Whether you’re serving it for brunch, bringing it to a gathering, or enjoying it with a cup of coffee or tea, this cake always impresses. And topped with a simple yet vibrant lemon glaze, every slice is moist, tender, and full of sunny flavor.

Why You’ll Love This Recipe

• Bright lemon flavor from real zest and juice.
• Moist and buttery texture thanks to sour cream and high-quality butter.
• Beautiful bursts of blueberries that don’t sink, thanks to a simple flour toss.
• Perfect for any occasion — breakfast, dessert, or an afternoon sweet.
• Easy to prepare with simple, familiar ingredients.

Ingredients

For the Cake:

• 1 cup (2 sticks) unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs, room temperature
• 1 tsp vanilla extract
• Zest of 2 lemons
• 3 cups all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup sour cream, room temperature
• 1 1/2 cups fresh or frozen blueberries (if frozen, do not thaw)
• 2 tbsp all-purpose flour (for tossing with blueberries)

For the Lemon Glaze:

• 1 cup powdered sugar
• 2–3 tbsp fresh lemon juice
• 1 tsp lemon zest (optional)

Instructions

1. Preheat oven to 350°F (175°C). Grease and flour a 10-inch bundt or loaf pan, or line with parchment paper.
2. Prepare blueberries: Toss berries with 2 tablespoons of flour to prevent sinking. Set aside.
3. Cream butter and sugar: Beat butter and sugar until light and fluffy (about 3–4 minutes).
4. Add eggs and flavorings: Beat in eggs one at a time. Add vanilla extract and lemon zest.
5. Mix dry ingredients: In a separate bowl, whisk flour, baking powder, baking soda, and salt.
6. Combine: Alternately add flour mixture and sour cream to the wet mixture, beginning and ending with flour. Mix until just combined.
7. Fold in blueberries: Gently incorporate the floured blueberries into the batter.
8. Bake: Pour batter into prepared pan. Bake 60–70 minutes (bundt) or 50–60 minutes (loaf), or until a toothpick comes out clean.
9. Cool: Let cake cool in pan for 15–20 minutes, then transfer to a wire rack to cool completely.

Lemon Glaze

1. Whisk together powdered sugar, lemon juice, and optional zest until smooth.
2. Adjust consistency as needed with more sugar (to thicken) or more lemon juice (to thin).
3. Drizzle glaze over cooled cake. Allow to set before serving.

Tips for Best Results

• Use room-temperature ingredients for a smoother batter and even baking.
• Don’t overmix once the flour is added — it helps keep the crumb tender.
• Frozen blueberries work great; just add them directly from the freezer.
• For extra lemon punch, add a bit more zest or brush the warm cake with lemon syrup.

Final Thoughts

This Blueberry Lemon Pound Cake is the perfect blend of sweet, tart, and buttery flavors. Whether you’re baking for a special occasion or simply treating yourself, this cake will quickly become a beloved recipe in your collection. Moist, vibrant, and full of fresh flavor — it’s guaranteed to delight with every slice.