Lemon Blueberry Sour Cream Pound Cake

There are few flavor combinations that I love as much as lemon and blueberry- and this Lemon Blueberry Pound Cake is no exception!

This scratch pound cake is so tender and has amazing lemon flavor, paired with blueberries in every slice.

If you love lemon and blueberry desserts, or pound cake recipes, you need this recipe in your life!

Why we Love It

There are so many reasons to love this Lemon Blueberry Pound Cake! Here are just a few:

• Easy to Make
• Amazing, velvety soft texture thanks to the sour cream in the recipe
• Lemon and Blueberry and perfect together (just as with our Lemon Blueberry Cake, Lemon Blueberry Cupcakes, and Blueberry Cake with Lemon Cream Cheese Frosting!)

How to Make Lemon Blueberry Pound Cake

You can find the full, printable cake recipe further down in this post, but here is a quick rundown of our steps!

Preheat oven to 325 degrees. Grease and flour a bundt pan. (We used a 10 inch bundt pan).

Whisk the Dry Ingredients: In a separate bowl whisk the all purpose flour, baking powder, and salt for 30 seconds to combine. Set aside.

Creaming Butter and Sugar: First, cream the softened unsalted butter with the paddle attachment in your mixer and gradually add the sugar. Beat on medium speed until light and fluffy 3 to 5 minutes.

Add Eggs: Next, add the room temperature eggs one at a time blending after each to incorporate.

Combine Wet Ingredients: In a small bowl or measuring cup, add the sour cream, lemon juice, lemon zest, vanilla extract, and lemon extract.

Alternating Between Dry and Wet: While mixing on slow speed, add the flour mixture alternately with the sour cream mixture to the butter, sugar, & egg mixture. Begin and end with the dry ingredients. (I add the flour mixture three times and the sour cream mixture twice). Mix just until incorporated.

Add Blueberries! Gently fold in the blueberries and scoop batter into prepared bundt pan.

Bake at 325 degrees F for 60-70 minutes if using fresh blueberries. Baking times may increase 10-15 minutes or more if using frozen blueberries.

Check on the cake as it nears the 1 hour mark and adjust additional time as needed. When an inserted toothpick or skewer comes out clean or with just a few moist crumbs attached, it is ready.

What Does Sour Cream do for Cakes?

Sour cream in the cake batter makes for an amazingly tender cake with a fine crumb. As an added bonus, the thickness of the batter ensures that the blueberries will stay suspended as the cake bakes.

The boost of acidity that sour cream adds to the batter softens the strands of gluten, which also contributes to the tender texture of the cake.

The higher fat content of the sour cream also does wonders for the cakes texture and richness.

Don't miss our other sour cream cakes including Lemon Sour Cream Cake, Strawberry Sour Cream Cake, and White Almond Sour Cream Cake just to name a few!

Easy Lemon Glaze

We dressed up our Lemon Blueberry Pound Cake with a quick and easy lemon glaze. This glaze is similar to the vanilla glaze that we often use for our other bundt cakes but with lemon juice rather than milk.

It is a simple mixture of sifted confectioners sugar, a pinch of salt, and one or two tablespoons of lemon juice.

Consistency Adjustments for Glaze

If the glaze is a bit too thin, add more sifted powdered sugar. If it is too thick, add a bit more lemon juice or milk.

Decorating the Lemon Blueberry Pound Cake

You can drizzle on the lemon glaze with a spoon if you'd like.

However, for more control I prefer to load it into a disposable piping bag (a ziplock bag would work too) with the tip snipped away and pipe on the glaze.

Keep in mind that this is a sweet glaze- you won't want to try a spoonful! However, each slice of cake will only have a small amount of glaze on it. It is not overpowering at all. It gives a nice boost of flavor!

Recipe FAQs

More Lemon Cakes to Try!

Here are a few more lemony favorites from our recipes section! You can find a full collection of our favorite lemon cakes here: The Best Lemon Cakes, Fillings, and Frostings.

Some of our most popular lemon cakes are Lemon Velvet Cake, Lemon Cheesecake Cake, Lemon Cake from Scratch, and Lemonade Cake!

Thanks so much for stopping by! We hope that you enjoy this Lemon Blueberry Pound cake!

Don't miss our favorite cake recipes from scratch as well as our collection of cake mix recipes! You can find them all in our Cake Recipes section. We hope that you enjoy the recipe!

Lemon Blueberry Sour Cream Pound Cake

BY Melissa and Bebe

This ultra moist, tender Lemon Blueberry Pound Cake is SO delicious! The sour cream in the recipe gives it a rich flavor and velvety texture.

Course: Dessert

Servings: 15

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Ingredients

• ▢ 3 sticks unsalted butter, softened (339g)
• ▢ 3 cups sugar (600g)
• ▢ 5 large eggs, room temperature (if you are in a hurry, place in a bowl of warm water for 5 minutes)
• ▢ 3 cups All Purpose Flour (not self-rising) (375g)
• ▢ ½ teaspoon baking powder (2g)
• ▢ ½ teaspoon salt (3g)
• ▢ 1 cup sour cream (242g)
• ▢ ¼ cup lemon juice approx amount in one small lemon
• ▢ zest of one lemon
• ▢ 1 teaspoons vanilla extract (4g)
• ▢ 2 teaspoon lemon extract (8g)
• ▢ 1 ½ cups Blueberries fresh or frozen

Lemon Glaze

• ▢ 1 cup powdered sugar sifted
• ▢ 1-2 Tablespoons fresh lemon juice adjust amount as needed for desired consistency
• ▢ zest of one lemon
• ▢ pinch of salt

Instructions

• Preheat oven to 325 degrees F and grease and flour a bundt pan.
• In a separate bowl whisk the all purpose flour, baking powder, and salt to combine, set aside for later.
• Cream the butter with the paddle attachment in your mixer, gradually add the sugar and beat until light and fluffy 3 to 5 minutes.
• Add the eggs one at a time blending after each to incorporate.
• In a small bowl or measuring cup, add the sour cream, lemon juice, lemon zest, vanilla extract, and lemon extract.
• While mixing on low speed, add the flour mixture alternately with the sour cream mixture to the butter, sugar, & egg mixture. Begin and end with the dry ingredients. (I add the flour mixture three times and the sour cream mixture twice). Mix just until incorporated.
• Fold in the blueberries
• Bake at 325 degrees for 60-70 minutes if using fresh blueberries. Baking times may increase 10-15 minutes or more if using frozen blueberries. Check on the cake as it nears the 1 hour mark and adjust additional time as needed. When an inserted toothpick or skewer comes out clean or with just a few moist crumbs attached, it is ready.
• This recipe makes approximately 8-8.5 cups of batter.

For the Lemon Glaze

• Combine sugar, lemon juice, and a pinch of salt in a small bowl and stir until smooth.
• Drizzle over the pound cake. (I spooned mine into a piping bag with the tip snipped away for more control.) Sprinkle lemon zest over the top. If the glaze is too thin, add a bit more powdered sugar. If it is too thick, add a bit more juice or a touch of milk.
• Garnish with a sprinkling of lemon zest.

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