Old fashioned blueberry and lemon pound cake from scratch! This easy sour cream blueberry and lemon pound cake recipe is moist, soft, and buttery -- absolutely delicious! It's a simple lemon blueberry cake that's perfect for a celebration!
*This post contains affiliate links — as an Amazon Associate I earn from qualifying purchases. Please see my disclosure for details*.
And if you like this simple lemon blueberry cake, you'll love my White Forest Cake, my Gluten Free Olive Oil Cake, and my Chocolate Chip Loaf Cake!
Old Fashioned Blueberry and Lemon Pound Cake Recipe
If you've had my Rum Pound Cake with Brown Butter Glaze or any of my other pound cakes, you know I love cakes with warm, rich flavors like caramel, brown butter, cinnamon, and rum. But this blueberry and lemon pound cake is different -- it's got lots of bright flavors that make it perfect for spring and summer!
It's based on my Lemon Sour Cream Pound Cake, but it's been scaled up to a slightly larger 12-cup Bundt pan. I've also added a secret ingredient that amps up the lemon flavor even more!
Sour Cream Blueberry and Lemon Pound Cake
One of my favorite ingredients to use for a moist, delicious pound cake is sour cream. Adding a big dollop of full-fat sour cream when you make this blueberry and lemon pound cake from scratch gives traditional pound cakes a richer, moist texture that can't be beat.
Another stand-out part of this recipe is, of course, the blueberries! I love baking with fresh, juicy blueberries, whether they're in my Banana Blueberry Oatmeal Muffins, my Skillet Blueberry Cobbler, or my Buttermilk Blueberry Muffins. But this blueberry and lemon pound cake might be my new favorite!
Jump to:
- Old Fashioned Blueberry and Lemon Pound Cake Recipe
- Sour Cream Blueberry and Lemon Pound Cake
- Why do blueberry and lemon go together?
- Can I make a blueberry lemon pound cake with cake mix?
- Ingredients
- Equipment
- How to Make Blueberry and Lemon Pound Cake from Scratch
- How to Keep your Cake from Sticking to the Pan
- Storage
- Frequently Asked Questions
- Top Tip
- Related
- Pairing
- 📖 Recipe
- 💬 Comments
Why do blueberry and lemon go together?
In this simple lemon blueberry cake recipe, the blueberries and lemon work together to make the most amazing flavor combination! But why are they so delicious together?
Just like with my Lemon Blueberry Cookies or my Blueberry Lemon Bars, the combination of blueberries and lemon balances sweet and tart so perfectly! The brightness of the lemon settles into the sweetness of the blueberries, and all of it is so delicious together! I'm making myself hungry again -- trust me, blueberry and lemon were made for each other!
Can I make a blueberry lemon pound cake with cake mix?
I'm sure you can, but this recipe is more for an old fashioned blueberry and lemon pound cake from scratch. I find that for these flavors, the richness of simple ingredients and tried-and-true methods produces the most delicious flavor and texture in this lemon blueberry pound cake recipe.
Ingredients
You're in for such a treat with this moist lemon blueberry pound cake recipe! Scroll down to the recipe card to see the full quantities and instructions, but here are the simple ingredients you'll need to make it:
- granulated sugar - plain white sugar adds the perfect sweetness to this lemon blueberry cake.
- lemon zest - we'll press lemon zest from about 2 large lemons into the sugar to infuse it with fresh lemon flavor. That's how I give my lemon curd the best lemon flavor!
- crystallized lemon - this is my secret ingredient to really amp up the lemon flavor in this cake! I use True Lemon crystallized lemon -- it adds so much lemon flavor without any extra moisture or sugar. If you don't have True Lemon but still want boosted lemon flavor, you can add 1 teaspoon of lemon extract. For more lemony goodness, check out my full collection of recipes with lemon curd!
- butter - in this lemon blueberry pound cake recipe, we'll use salted butter, but feel free to use unsalted butter and just add one teaspoon of salt with your dry ingredients. Make sure it's softened to room temperature before adding it in. If your kitchen is excessively hot or cool, you may want to check the temperature of your butter with an instant-read thermometer. It should be around 70 degrees Fahrenheit.
- vegetable oil - another trick to ensure a moist cake -- just a bit of vegetable oil adds that moisture without compromising flavor in this buttery pound cake. It's a method I also use in my Chai Spice Bundt Cake, and I love it!
- eggs - you'll want your eggs to be at room temperature too. If they feel cold to the touch, submerge them in a bowl of lukewarm water for 15 minutes.
- vanilla - for the best flavor, I like to use pure vanilla extract. Or you can make your own!
- lemon juice - fresh squeezed lemon juice gives this cake amazing lemony flavor!
- sour cream - making this lemon blueberry pound cake with sour cream gives it a soft, moist texture and amazing flavor!
- flour - Measure your all-purpose flour by weight with a kitchen scale to make sure you don't accidentally add too much!
- baking powder - this leavening agent helps to ensure a soft, fluffy texture in this cake.
- blueberries - as I mention below, I definitely recommend using fresh berries in this recipe. Make sure your berries are washed and dried thoroughly. And for more blueberry goodness, try my Strawberry Blueberry Pie or my Chocolate Blueberry Cake!
- cake release - I usually use baking spray with no problems, but with this cake's added moisture and sweetness from the blueberries, I opted for "cake goop": equal parts shortening, flour, and vegetable oil. Mix them with an electric mixer and use a pastry brush to brush a thin later of the goop onto your cake pan. Your cake will come right out!
Then, we're topping our lemon-blueberry pound cake recipe with an incredible lemon glaze that's always a huge hit! For that, you'll need:
- butter - adding a little melted butter to the glaze helps give it a soft texture and a little buttery flavor.
- powdered sugar - we'll use powdered sugar to provide the structure and sweetness for our glaze.
- lemon juice - use fresh lemon juice for that same bright lemon flavor.
- lemon zest - adding a little lemon zest is a fresh twist that makes our sweet lemon icing even more lemony!
- salt - just pinch of salt to bring out the flavors.
See recipe card for quantities.
Equipment
I recommend making this old fashioned blueberry and lemon pound cake in a high-quality Bundt or tube cake pan. I used the USA Pan Nonstick Fluted Tube Pan -- I love the nonstick coating! I also like the Elegant Party Bundt Pan from Nordic Ware. To mix this recipe, I use my KitchenAid stand mixer, but you can also use a hand mixer if you don't have a stand mixer.
I also recommend a rubber spatula for folding in the dry ingredients and scraping the sides of the bowl. You may also want to have a wire rack to help the cake cool more quickly and allow for your glaze to drip off the sides cleanly. I also like to use an instant-read thermometer in the center of the cake to check for doneness -- the thermometer should show 212℉.
How to Make Blueberry and Lemon Pound Cake from Scratch
The recipe card below will give you detailed step-by-step instructions for making this cake, as well as full ingredient measurements and a recipe video! But here's a quick look at how you'll make this blueberry lemon pound cake recipe!
Add lemon zest and crystallized lemon to sugar and mix with paddle attachment.
Add butter, and cream for 4-5 minutes until light and fluffy.
Add in eggs one at a time, mixing after each one, followed by vanilla extract.
Whisk together flour and baking powder in a medium bowl. Gently fold in washed and dried blueberries until well distributed.
In another small bowl, combine lemon juice and sour cream and whisk until smooth.
Alternated mixing dry ingredients into wet ingredients, gently folding un just until combined.
Spoon cake batter into prepared Bundt or tube pan and bake!
Once cake is cooled, prepare glaze and pour over the top of the cake. Enjoy!
Hint: Make sure to dry your blueberries thoroughly and coat them well in the flour mixture to prevent them from sinking to the bottom of the cake pan while baking.
How to Keep your Cake from Sticking to the Pan
This blueberry and lemon pound cake may be more likely to stick to your Bundt pan, thanks to those juicy blueberries dotted throughout. But my secret weapon for pound cakes and bundt cakes is the USA Pan Nonstick Fluted Tube Cake Pan. It has a non-stick coating that many bakers can attest helps your cake slip right out!
For best results, I recommend using it in conjunction with cake goop: mix together equal parts shortening, flour, and vegetable oil until smooth, and brush a thin layer onto the inside of your Bundt pan. Your blueberry and lemon pound cake will come out picture-perfect every time!
Storage
You can store this buttery pound cake at room temperature, covered with a cake carrier or domed cake stand, for up to four days. You can also keep it in the fridge, but you'll want to bring it to room temperature before serving.
You can also freeze this cake, well wrapped in plastic wrap and foil, for up to two months.
Frequently Asked Questions
This blueberry and lemon pound cake recipe is perfect as an accompaniment to a springtime or summertime meal, or any special occasion! It would go perfectly with an Easter dinner of Instant Pot ham and baked mac and cheese!
To make this easy, moist lemon blueberry cake even better, you can serve each slice with a dollop of fresh whipped cream or vanilla ice cream! Or swap out the lemon glaze for a dusting of powdered sugar!
I wish I could say yes! I love baking with frozen blueberries, but in this cake they might add too much moisture. I haven't tried this cake with anything but fresh blueberries, so that would be my recommendation.
If you do want to try it with frozen blueberries, I would suggest thawing and draining the blueberries thoroughly and patting them completely dry to eliminate as much moisture as possible.
My method to address this is to toss the blueberries in the flour mixture before mixing the batter together. This coats them with flour and seals in any excess moisture, and it also distributes the blueberries evenly without overmixing the batter.
In this lemon blueberry pound cake recipe, the batter is very thick, which can also help to keep the blueberries from sinking.
Because of the moisture from the blueberries, there's a greater chance of this cake sticking than others. That's why I recommend using the USA Pan Nonstick Fluted Tube Pan and brushing your cake with a thin layer of cake goop -- check the recipe card below for cake goop instructions!
Otherwise, there are many reasons why your cake might stick -- you may have an older or damaged pan and the nonstick layer has worn down a bit. Your oven may be running cool and preventing the outer layer of the cake from forming fully, which can cause it to stick. You can check the temperature of your oven with an oven thermometer to be sure.
But if you are using the right pan and the right cake release, you should be great!
Both! And I love adding crystallized lemon for even more lemony goodness!
There are two most common reasons for a dry pound cake -- the first is overbaking. Be sure to check your cake for doneness a little before the baking time is up, and for best results check with an instant-read thermometer and take the cake out when it measures 212°F.
Another possible reason for a dry cake is overmeasuring flour. When you scoop with a measuring cup, you can pack the flour into it, so that even though it looks like the same amount of flour, it's more densely packed and all that extra flour can dry out your cake. That's why I always recommend using a kitchen scale to measure your flour by weight. That way you know you'll have the exact amount you need to get the perfect result with your cake!
A dense, gooey center could be caused by underbaking -- be sure to check the temperature for doneness before you take the cake out!
It could also be caused by overmixing the batter after adding flour -- I always fold my dry ingredients in by hand so that I don't overmix, stopping when the flour is just barely incorporated into the batter. Overmixing can cause more gluten to develop, which can create a tough texture.
Another reason could be that the butter and sugar were creamed for too long. Creaming butter and sugar adds air to the batter, but if too many air bubbles are created, the batter will be nice and fluffy when you first put it in the oven, but during or after baking, the cake may sink, creating a gooey or gummy streak in the center. I recommend creaming on medium speed for no more than 5 minutes.
I wouldn't recommend it in this cake -- the butter serves a crucial role in creaming with the sugar to add air into the batter and help the cake rise. That's why the butter needs to be softened, but not melted. Oil wouldn't be able to fill that purpose and the cake wouldn't rise. Also, it just wouldn't taste as amazing.
Assuming your oven temperature is accurate (you can check the temperature of your oven with an oven thermometer to be sure), you'll want to bake your cake for about 90 minutes, or until the internal temperature of the center of the cake is at least 212°F when measured with an instant-read thermometer. You can also check with an inserted toothpick -- it should come out clean.
In this lemon blueberry pound cake recipe, the lemon juice adds both moisture to the batter and a tart lemon flavor! In some recipes, it can also react with baking soda to help the cake rise.
Top Tip
Don't forget to measure your flour by weight with a kitchen scale! It'll help ensure accurate measurements and prevent a dry cake!
Related
Looking for other recipes like this easy blueberry and lemon pound cake recipe? Try these:
Pairing
These are my favorite dishes to serve with this recipe:
If you try this recipe, I would love it if you could leave a star review rating and comment below! It’s so wonderful hearing your feedback! And don’t forget to share your creations with me by tagging @chenee_today on Instagram!
📖 Recipe
Equipment you may need
Ingredients
- 2.5 cups (500 g) granulated sugar
- 4 teaspoon (8 g) lemon zest - packed (from 2 medium lemons)
- 1-2 teaspoon (5 g) crystallized lemon - optional; can also use 1 teaspoon lemon extract
- 1 ½ cups (341 g) salted butter - room temperature
- 6 large eggs - room temperature
- 2 teaspoon (10 ml) vanilla extract
- 2 tablespoon (30 ml) vegetable oil
- ¾ cup (173 g) sour cream - room temperature
- ¼ cup (59 ml) fresh lemon juice - room temperature
- 3 cups (354 g) cake flour
- ½ teaspoon (2 g) baking powder
- 2 cups (296 g) fresh blueberries - washed and fully dried
Lemon Glaze
- 2 cups (240 g) powdered sugar - sifted
- 1 tsp (2 g) lemon zest
- ¼ cup (59 ml) fresh lemon juice - plus a little more if needed
- 2 tablespoon (28 g) salted butter - melted
Instructions
- Preheat oven to 325°F.
- Add sugar, lemon zest, and crystallized lemon to the bowl of a stand mixer or a large mixing bowl. Press zest into sugar with a rubber spatula for about 1 minute to release lemon oils.2.5 cups granulated sugar, 4 teaspoon lemon zest, 1-2 teaspoon crystallized lemon
- Add butter and oil, and cream the mixture for about 3-5 minutes or until light and fluffy.1 ½ cups salted butter, 2 tablespoon vegetable oil
- Add eggs one at a time, followed by vanilla, mixing between each addition.6 large eggs, 2 teaspoon vanilla extract
- In a small bowl, stir together sour cream and lemon juice until smooth. Set aside.¾ cup sour cream, ¼ cup fresh lemon juice
- In a medium bowl, whisk together cake flour and baking powder. Add in blueberries and toss to mix in blueberries and coat them with flour mixture.3 cups cake flour, ½ teaspoon baking powder, 2 cups fresh blueberries
- Fold in ⅓ of blueberry and flour mixture to batter until just combined, then fold in ½ of sour cream mixture. Repeat with another ⅓ of the blueberry and flour mixture, then remaining sour cream mixture, then the final ⅓ of blueberry and flour mixture.
- Spoon batter into pan and smooth the top. Drop cake pan onto counter a few times to eliminate air bubbles. Bake in preheated oven for 90 minutes, or until a toothpick entered into the center of the cake comes out clean.
- Cool in pan for 10 minutes, then turn out onto a wire rack to cool completely.
Prepare Lemon Glaze
- Whisk together powdered sugar, melted butter, lemon zest, and lemon juice until smooth. If needed, add more lemon juice a little at a time until mixture is a slightly thick, but pourable consistency.2 cups powdered sugar, 1 teaspoon lemon zest, ¼ cup fresh lemon juice, 2 tablespoon salted butter
- Pour glaze over cooled cake, let set, and serve.
Video
Notes
Nutrition
Last Updated on April 12, 2025 by Chenée Lewis
Anne Harwood says
I made this cake for Easter, and it was incredibly moist and delicious. I used it in a trifle layered with lemon curd, , blueberry filling from your chocolate cake, recipe, and whipped cream. The whole family raved!
I have loved every recipe of yours that I have tried so far, especially the spiced chocolate cake that I served at Christmas time. So glad I found your site.
Chenée Lewis says
Thank you so much Anne! That's wonderful to hear! And I'm glad that this cake worked out for your family for Easter. I love the idea of putting it into a trifle!
jk says
Can I use frozen wild blueberries? I ask because the current blueberries are just so large. I make a lime blueberry bread and use them and it works well. Thank you.
Chenée Lewis says
Yes absolutely! That sounds great!
Alyson R says
Absolute BEST cake that I’ve had in a very long time. Perfect in every way! Super moist, super lemony perfection!!
Chenée Lewis says
Thank you so much Alyson!! I appreciate the feedback and I'm so glad you liked the cake! 🍋🫐
Kim says
I made this cake with gluten free flour and it was fabulous!! Great option for those that are gluten free. I used Bob's Red Hill 1to1 Baking Flour.
The flavor was wonderful and the cake was so moist. This is definitely a keeper!
Chenée Lewis says
That's so good to know Kim! I'll include that in the post as a gluten free option! 🙂
Irena says
Made this pound cake for a weekend brunch with family. The texture was flawless and such a refreshing lemony berry flavor. I didn't have crystalized lemon or extract so used more zest and lemon juice. We all loved it.
Chenée Lewis says
So glad that everyone enjoyed it! 🙂
Gianne says
The tangy lemon perfectly complemented the sweet bursts of blueberries, creating a refreshing and moist cake that was a hit with everyone. I highly recommend giving this recipe a try for a delicious and uplifting treat!
kushi says
This pound cake looks so gorgeous and delicious. Thanks alot for sharing.
Jackie says
This was sooooo good! This is my first time using crystalized lemon instead of extract (which I really don't care for), and I am hooked!! I will be using it from now on to make baked goods!
Chenée Lewis says
Yay! I definitely prefer using it instead of lemon extract too 🙂
Erik says
Love this flavor combo! Perfectly most and so satisfying.
Rosemary says
I'm a huge fan of pound cakes and lemon and blueberry are my favorite kinds. Your recipe is simple and the instructions are super clear. I'm excited to make it over the weekend for guests. Thanks for sharing!
Kechi says
I made this as part of our Sunday dinner yesterday and it was ah-mazing!!! So easy, yet super tasty! Thanks so much for the recipe.
Mahy says
Love cakes, and this is one of my favorites! The process is very easy to follow, and the result is amazing!
Tara says
Such a beautiful pound cake! I absolutely love that color from the blueberries and the glaze over the top.
Kim says
I loved this cake so much. It was so moist and the sweet blueberries added such a lovely contrast to the lemon flavor! I'm making it again this weekend to share with my sister.
Ned says
Lemon and blueberry were a match made in heaven for this cake! Thank you so much for this recipe, it's AWESOME!!
Chenée Lewis says
Thank you so much! I'm glad you enjoyed it!
Sarah says
So, instruction #3 calls to add the sour cream to the sugar mixture, but #5 says to add it to the lemon juice in a separate bowl and set aside... I'm confused.
Additionally, the ingredients for the glaze include butter, but the instructions do not mention it at all.
Please clarify.
Chenée Lewis says
Hi Ned! In step 3, my instruction is to cream the butter and sugar together; that is, to mix them with an electric mixer until they reach a light and fluffy consistency. So you wouldn't need the sour cream until later on in step 5, but I can understand the confusion.
Thanks for the heads up about the glaze instruction! I'll correct it now 🙂
Kathleen says
This vibrant and beautiful pound cake is calling my name. I can't wait to dig into a slice of this deliciousness!
Paula says
This blueberry lemon pound cake was so moist and had the perfect pound cake texture. A Summer win for sure.
Chenée Lewis says
Yay! I'm so glad you liked it!
Dina and Bruce says
Dang! Made this last night for a party at the office today, and it is pretty hard to not slice it for me this morning for breakfast! The team will love it! It smells amazing!
Chenée Lewis says
I hope everyone loved it!