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?
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.
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.
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!
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)
- 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)
- 1/2 teaspoon (2 g) baking powder
- 1/2 teaspoon (3g) salt
- 1 cup (242g) sour cream
- 1/4 cup lemon juice (approx amount in one small lemon)
- zest of one lemon
- 1 teaspoons (4g) vanilla
- 2 teaspoon (8 g) lemon extract
- 1 1/2 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.
More Lemon Cakes to Try!
Here are a few more lemony favorites from our recipes section!
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