Here’s a moist, buttery, and tangy Blueberry Lemon Pound Cake recipe — bursting with fresh blueberries and bright lemon flavor. 🍋🫐 Perfect for brunch, tea time, or dessert!
🍋 Ingredients (Serves 8–10)
For the cake:
- 1 cup (2 sticks / 226 g) unsalted butter, softened
- 1 ¾ cups (350 g) granulated sugar
- 4 large eggs, room temperature
- 3 cups (375 g) all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- ½ cup (120 ml) milk or buttermilk
- ¼ cup (60 ml) sour cream or Greek yogurt (for extra moisture)
- Zest of 2 lemons
- 3 Tbsp fresh lemon juice
- 2 cups (300 g) fresh or frozen blueberries
- 1 Tbsp flour (to coat blueberries and prevent sinking)
- 1 tsp vanilla extract
For the lemon glaze:
- 1 cup (120 g) powdered sugar
- 2–3 Tbsp lemon juice (freshly squeezed)
- ½ tsp lemon zest (optional, for extra zing)
👩🍳 Instructions
- Preheat oven:
350 °F (175 °C). Grease and flour a 9×5-inch loaf pan or bundt pan. - Prepare the blueberries:
Toss them with 1 Tbsp flour in a small bowl. Set aside. - Mix the batter:
- In a large bowl, cream the butter and sugar together for 3–4 minutes until light and fluffy.
- Beat in eggs one at a time, mixing well after each addition.
- Add lemon zest, lemon juice, and vanilla.
- Combine dry ingredients:
- In another bowl, whisk together flour, baking powder, and salt.
- Combine wet and dry:
- Add half of the flour mixture to the butter mixture, then mix in milk and sour cream.
- Add the remaining flour mixture until just combined (don’t overmix).
- Add blueberries:
- Gently fold in the floured blueberries with a spatula.
- Bake:
- Pour batter into the prepared pan and smooth the top.
- Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean.
- If it browns too quickly, cover loosely with foil during the last 15 minutes.
- Cool:
- Let cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
🍋 Make the glaze:
Whisk powdered sugar with lemon juice until smooth. Adjust thickness by adding more sugar (to thicken) or juice (to thin).
Drizzle over the cooled cake and sprinkle lemon zest on top if desired.
💡 Tips
- Tossing blueberries with flour helps keep them from sinking to the bottom.
- You can substitute half the butter with cream cheese for a richer flavor.
- Frozen blueberries work fine — do not thaw before mixing.
- Store covered at room temp for 2 days or refrigerate up to 5 days.
Would you like me to give you a mini loaf or cupcake version of this recipe (perfect for gifting or portion control)?
