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Lemon Blueberry Pound Cake Recipe - Bright, Buttery, and Moist

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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 10 servings
Ingredients Method

Ingredients
  

  • All-purpose flour – The base for structure and a tender crumb.
  • Baking powder – For lift without making the cake airy or spongey.
  • Fine sea salt – Enhances flavor and balances sweetness.
  • Unsalted butter, room temperature – For buttery flavor and softness.
  • Granulated sugar – Sweetness and structure through creaming.
  • Large eggs, room temperature – Bind the batter and add richness.
  • Sour cream, room temperature – Moisture and a tender crumb.
  • Whole milk – Smooths the batter without thinning it too much.
  • Fresh lemon zest – Big, bright lemon flavor.
  • Fresh lemon juice – Tang and balance.
  • Vanilla extract – Rounds out the citrus and blueberry.
  • Fresh blueberries (or frozen, unthawed) – The star mix-in.
  • Powdered sugar – For the glaze.

Method
 

  1. Prep the pan and oven. Heat the oven to 350°F (175°C). Grease your loaf or bundt pan thoroughly. If using a loaf pan, line it with a parchment sling so you can lift the cake out cleanly.
  2. Combine dry ingredients. In a medium bowl, whisk 2 cups (240 g) all-purpose flour, 1 1/2 teaspoons baking powder, and 1/2 teaspoon fine sea salt. Set aside.
  3. Beat butter and sugar. In a large bowl, beat 1 cup (226 g) unsalted butter with 1 cup (200 g) granulated sugar on medium-high until pale and fluffy, about 3 minutes. This step creates lightness and a fine crumb.
  4. Add eggs. Beat in 4 large eggs one at a time, mixing well after each addition and scraping the bowl. The batter should look smooth and slightly thick.
  5. Flavor the batter. Mix in 2 teaspoons vanilla extract, the zest of 2 lemons (about 2 tablespoons), and 2 tablespoons fresh lemon juice. The aroma should be bright and citrusy.
  6. Mix in sour cream and milk. Add 1/2 cup (120 g) sour cream and 2 tablespoons whole milk. Beat on low just until smooth. Don’t worry if it looks slightly curdled at this point; the flour will bring it together.
  7. Fold in dry ingredients. Sprinkle the flour mixture over the wet ingredients and fold gently with a spatula until just combined. Avoid overmixing to keep the crumb tender.
  8. Prepare blueberries. In a small bowl, toss 1 1/2 cups blueberries with 1 tablespoon flour. This helps suspend them in the batter. If using frozen berries, do not thaw; toss quickly and proceed.
  9. Fold in blueberries. Gently fold the berries into the batter, leaving any excess flour in the bowl. Aim for even distribution without smashing the fruit.
  10. Fill the pan and smooth. Scrape the batter into the prepared pan. Smooth the top with a spatula and tap the pan lightly on the counter to release air bubbles.
  11. Bake. Bake for 55–70 minutes for a loaf, or 45–60 minutes for a bundt, until the top is golden and a toothpick comes out with a few moist crumbs (not wet batter). If browning too quickly, tent loosely with foil.
  12. Cool. Let the cake cool in the pan for 15–20 minutes, then transfer to a wire rack to cool completely. This prevents a gummy texture and helps the glaze set later.
  13. Make the glaze. In a small bowl, whisk 1 cup (120 g) powdered sugar with 1–2 tablespoons fresh lemon juice until thick but pourable. For extra tang, add a pinch of lemon zest or a drop of vanilla to soften the edge.
  14. Glaze and set. Pour the glaze over the cooled cake, letting it drip down the sides. Allow 15–20 minutes for the glaze to set before slicing.
  15. Slice and serve. Use a sharp, serrated knife. Wipe the blade between cuts for clean slices with intact blueberries.