There are few flavor combinations that I love as much as lemon and blueberry- and this Lemon Blueberry Sour Cream 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, you need this recipe in your life!

How to Make Lemon Blueberry Sour Cream 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.

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). Increase the speed to medium and mix 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?

We debated between creating a Lemon Blueberry Cake based on our Classic Pound Cake recipe vs. our Sour Cream Pound Cake– we love both of these recipes so much!

In the end, we decided to go with a sour cream pound cake recipe. The sour cream gives such a nice, velvety texture and richness to pound cakes!

The great part about sour cream in a pound cake (or any cake) is that it adds additional moisture without thinning the batter.

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

Finally, 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. 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.

You can drizzle on the glaze with a spoon if you’d like, but 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 considering the ingredients, this is a sweet glaze- but each slice will only have a small amount of glaze on it, and so it is not overpowering at all. It dresses up the cake a bit and adds a little flavor boost too!

Can Pound Cakes be Frozen?

Yes, you can easily freeze pound cakes for up to three months and they will taste as fresh as the day they were baked.

Wrapping the Cake

In order to freeze your pound cakes, move the freshly baked cake onto a cake board, wrap it once or twice in plastic wrap and then follow with a layer of aluminum foil. Make sure that that it is wrapped tightly and completely sealed. Then freeze.

By the way, when possible, we like to wrap our freshly baked cakes while they are still a bit warm. It adds an extra boost of moisture!

Thawing the Cake

When you are ready to thaw the cake, remove from the freezer, keep the pound cake tightly wrapped and place on the countertop until condensation forms on the foil. Then, unwrap and continue to thaw as needed. It will be delicious ;0)

You can also do the same with individual slices of pound cake. It’s nice to have a pound cake on hand whenever you need a little something sweet ;0)

More Lemon Cakes to Try!

Here are a few more lemony favorites from our recipes section!

Lemon Blueberry Layer Cake

Lemon Cake from Scratch

Lemon Buttermilk Cake

Lemon Cheesecake Cake

Lemon Velvet Cake

My Cake School Online Cake Tutorials and Recipes

Thanks so much for stopping by! If you give our Lemon Blueberry Sour Cream Cake a try, we would love for you to leave a comment and photo below!

Make sure to check out our full collection of go-to cake recipes and frostings in our Recipes section! We have scratch cakes, doctored cake mix recipes, fillings, frostings, and more!

If you’re interested in learning more about cake decorating, don’t miss our Free Cake Tutorials section (which includes a Free Cake Videos section).