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). Next, 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.
Tender Cake with Fine Crumb
It 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.
Decorating the Cake
You can drizzle on the 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!
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, keeping the wrapping on. Place it on the countertop until condensation forms on the foil. Then, unwrap and continue to thaw as needed.
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!
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
Enjoy the Recipe
Thanks so much for stopping by! If you give this delicious bundt cake a try, we would love for you to leave a photo and comment below.
For many more cake recipes and free cake decorating tutorials, don't miss our Recipes and Tutorials Section! We have so many cake to share with you!
Lemon Blueberry Sour Cream Pound Cake
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.
- 3 sticks (339 g) unsalted butter, softened
- 3 cups (600 g) sugar
- 5 large eggs, room temperature
- 3 cups (375 g) * All Purpose Flour* (not self-rising)
- ½ teaspoon (2 g) baking powder
- ½ teaspoon (3g) salt
- 1 cup (242g) sour cream
- ¼ cup lemon juice (approx amount in one small lemon)
- zest of one lemon
- 1 teaspoons (4g) vanilla
- 2 teaspoon (8 g) lemon extract
- 1 ½ cups Blueberries (fresh or frozen)
- 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
- 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). Increase the speed to medium and mix until incorporated. Be careful not to over-mix, and don't mix above medium speed.
- 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.
Looks delish! Lemon Blueberry is a fabulous combo! :-)
Just made the Lemon Blueberry cake and it turned out beautiful. Cannot wait to serve it to my card playing group of ladies and my husband. Truly a masterpiece. Thanks for the recipe.
@MsGF- Thanks!! Yes we love anything Lemon Blueberry! xo
@Julia- Yay! That's wonderful to hear. Enjoy! ;0)
Absolutely delicious. The cake is so velvety texture. I did have to bake it an additional 15 minutes.
My oven only has a top heating element so I am wondering if that would affect the baking time?
Can't wait to make it again!
Hi Kate, I am so glad that you enjoyed the recipe! Thanks for posting about the additional time- that is good to know for anyone else making the recipe. It could have even been the size bundt pan you were using or if it was light vs. dark, etc., frozen blueberries vs. fresh, etc. Thanks for your feedback!
I love your Lemon blueberry cake recipe.
Question: if I'm baking it in high altitude, are there adjustments that you would recommend to keep this recipe a success?
Hi Cheryl, We do not have experience with high altitude baking as we live near sea level. Below is a link that I think you will find helpful.