I was juggling school pick‑up, dinner prep, and a panicked phone call from my daughter’s basketball coach when I stumbled across a recipe idea that saved the evening. My colleague Joy had bragged about her weekend bake—lemon blueberry pound cake—and I scribbled notes during a lull in the day.

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With my son craving dessert after soccer practice and my husband sneaking peeks into the pantry, I decided to try it that evening. The batter was easy to whip up while folding laundry and answering text messages, and the scent of butter, lemon, and vanilla filled the house before the oven was even fully heated.

When the timer rang, I slid open the oven door to see golden edges and that classic loaf rising. My teenagers came running for a slice while it was still warm, and they declared it officially “family-approved.” That kind of quick, no‑fuss, and genuinely delicious, is exactly what I look for in recipes.

This Lemon Blueberry Pound Cake has since become one of my favorite ways to turn pantry staples and a single pint of blueberries into something memorable for a busy weeknight or a simple weekend treat.

Short Description

A classic pound cake infused with bright lemon zest and juice, dotted with juicy blueberries, and topped with a simple lemon glaze. Rich, moist, and easy enough for any home baker.

Key Ingredients

1 cup unsalted butter (softened)
1¾ cups granulated sugar
4 large eggs (room temperature)
2 tbsp lemon zest
¼ cup fresh lemon juice
1 tsp vanilla extract
2½ cups all-purpose flour (reserve 1 tbsp for blueberries)
½ tsp baking powder
½ tsp baking soda
½ tsp salt
½ cup sour cream or plain Greek yogurt
1¼ cups blueberries (fresh or frozen)

For the Lemon Glaze

1 cup powdered sugar (sifted)
2–3 tbsp lemon juice
Optional lemon zest for garnish

Tools Needed

9×5‑inch loaf pan
Parchment paper or nonstick spray
Electric mixer (hand or stand)
Mixing bowls
Spatula and whisk

Cooking Instructions

Step 1: Preheat & Prep Pan
Preheat oven to 350 °F (175 °C). Grease the loaf pan and line with parchment, leaving some overhang for easy removal. Toss blueberries in the reserved 1 tablespoon flour.

Step 2: Cream Butter & Sugar
In a bowl, cream softened butter and sugar on medium speed until pale and fluffy (3–5 minutes). This adds air and helps with a tender crumb.

Step 3: Add Eggs & Flavor
Blend in eggs one at a time. Mix in lemon zest, lemon juice, and vanilla. If it looks slightly curdled, don’t worry—it will smooth out with dry ingredients.

Step 4: Combine Dry Ingredients
Whisk together 2½ cups flour (minus the spooned tablespoon), baking powder, baking soda, and salt in a separate bowl.

Step 5: Alternate Dry Ingredients & Sour Cream
With mixer on low, add one‑third of the dry mix, half the sour cream, another third of the dry, the rest of the sour cream, and finish with the remaining dry ingredients. Mix just until combined to avoid toughness.

Step 6: Fold in Blueberries
Gently fold in the floured blueberries until evenly distributed—be careful to keep them whole.

Step 7: Bake the Cake
Pour batter into the pan and level the top. Bake 55–65 minutes, or until a toothpick comes out clean. If top browns too quickly, tent with foil after 45 minutes. Cool in pan for 15 minutes, then transfer to a wire rack.

Step 8: Glaze & Garnish
Once fully cooled, whisk powdered sugar and lemon juice until smooth. Adjust juice for thickness. Drizzle over cake and sprinkle extra zest while glaze is wet. Let set 15 minutes before slicing.

Why You’ll Love This Recipe

Bright & Luscious: Tart lemon and juicy blueberries create a balanced flavor.

Simple & Reliable: Straightforward steps and everyday ingredients.

Moist & Tender: Sour cream and butter create a plush crumb.

Versatile: Great for brunch, afternoon tea, or lunch boxes—freezes well too!

Mistakes to Avoid & Solutions

Overmixing batter can lead to dense cake—mix just until ingredients are combined.

Using thawed berries makes purple batter and soggy crumb—use berries cold or fresh.

Skipping lining the pan may cause sticking—parchment ensures easy release.

Serving & Pairing Suggestions

Serve slices plain or with whipped cream, extra berries, or lemon zest.

It pairs beautifully with a cup of herbal tea or a cold pitcher of iced lemonade.

Great served buffet‑style or plated with fruit and mint sprigs.

Storage & Reheating Tips

Store in an airtight container at room temperature for up to 3 days.

Freeze whole or sliced in sealed bags up to 3 months.

Reheat slices in a toaster oven or microwave (10–15 seconds) for fresh softness.

FAQs

1. What if I only have frozen blueberries?
Use them straight from freezer—no thawing.

2. Can I replace sour cream?
Plain Greek yogurt works just as well.

3. My cake is browning too fast—how to avoid that?
Tent with foil after 40–45 minutes.

4. Can I use lemon extract instead of juice? Yes, but reduce or omit baking soda to avoid off-taste.

5. How do I make it dairy‑free? Substitute vegan butter and coconut yogurt, though texture will vary.

Tips & Tricks

Scrape down the bowl halfway when creaming butter and sugar for even mixing.

Room‑temperature ingredients blend more smoothly.

Let batter rest for 5 minutes before baking to help blueberries hold their shape.

Recipe Variations

Lemon Poppy Seed Twist: Add 1 tablespoon poppy seeds to the batter.

Mixed Berry Version: Use raspberries or blueberries with strawberries (tossed in flour).

Gluten‑Free: Swap flour for cup‑for‑cup gluten‑free blend; bake a few minutes longer.

Final Thoughts

I love how this Lemon Blueberry Pound Cake brings sunshine and a gentle pop of flavor into our kitchen, especially when weekday chaos is at its peak. My family lights up at that first slice—soft crumb, sweet-tart zest, and juicy blueberries making it feel special without fuss.

This cake gives me that satisfying “homemade magic” moment with minimal effort, and it’s always returned to on school mornings or spontaneous coffee chats with friends. I’ve passed along the recipe to neighbors and received photos of their successes too, which always makes my heart happy.

Every time I bake it, the kitchen fills with warm lemon scent and I’m reminded that simple ingredients paired thoughtfully can become something truly memorable. No heavy frosting needed, just perfect balance, homey comfort, and big smiles around the table.

Lemon Blueberry Pound Cake