Lemon Blueberry Pound Cake-A family favorite

This Lemon Blueberry Pound Cake is one of those recipes that never lasts long in our house. My family isn’t big on thick icing or overly sweet desserts, and this cake hits the perfect balance. The natural sweetness of the blueberries paired with the bright zest and juice of fresh lemons creates a flavor that feels fresh, light, and just sweet enough.

It’s the kind of cake that works just as well for breakfast with coffee as it does for dessert after dinner. The pound cake base is rich and tender thanks to butter and sour cream, while the blueberries add little bursts of sweetness in every bite.

Lemon Blueberry Cake--without the icing!

Why This Cake Is a Family Favorite

• Not overly sweet — perfect for those who don’t love heavy icing

• Bright lemon flavor without being overpowering

• Moist, dense, and tender pound cake texture

• Great for gatherings, brunch, or simple family desserts

  
  

The lemon glaze is optional, but even when used, it’s light and citrusy—not thick or sugary.

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Ingredients

For the Cake

• 2 ¾ cups all-purpose flour

• 1 ½ teaspoons baking powder

• ¼ teaspoon baking soda

• ¼ teaspoon salt

• 1 cup butter, softened

• 2 cups sugar

• 4 large eggs

• 3 tablespoons lemon juice (about 2 large lemons)

• 2 tablespoons lemon zest

• 1 teaspoon vanilla extract

• 1 cup sour cream

• 3 cups blueberries, tossed with 2 tablespoons flour

  
  

For the Lemon Glaze

• 1 ½ tablespoons butter, melted

• 2 cups powdered sugar

• ⅓ cup lemon juice

• Pinch of salt

• 1 tablespoon lemon zest

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Directions

1. Preheat the oven to 350°F.

2. Grease and flour a bundt pan thoroughly.

3. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

4. In a large bowl, beat the butter and sugar on medium-high speed for about 3 minutes, until light and fluffy.

5. Add the eggs one at a time, beating well after each addition.

6. Gradually beat in the flour mixture, adding it in intervals until just incorporated.

7. Add the lemon juice, lemon zest, vanilla, and sour cream. Gently stir into the batter using a spatula or wooden spoon. Be careful not to overmix.

8. Gently fold in the blueberries that have been coated in flour.

9. Spread the batter evenly into the prepared bundt pan.

10. Bake for 60 minutes, then check for doneness. If a knife inserted in the center doesn’t come out clean, return the cake to the oven for an additional 10–15 minutes.

    
    

Allow the cake to cool before removing it from the pan.

Lemon Glaze (Optional)

1. Beat together the powdered sugar, lemon juice, salt, and lemon zest until smooth.

2. Slowly beat in the melted butter until fully combined.

3. Let the glaze cool slightly until it reaches your desired pouring consistency. Drizzle lightly over the cooled cake.

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Tips for the Best Lemon Blueberry Pound Cake

• Tossing the blueberries in flour helps prevent them from sinking

• Fresh lemon juice and zest make all the difference in flavor

• This cake tastes even better the next day as the flavors settle

• Skip the glaze or drizzle lightly if you prefer a less sweet dessert

  
  

This Lemon Blueberry Pound Cake is simple, classic, and comforting—exactly the kind of recipe that becomes a tradition. Whether you serve it plain or with a light glaze, it’s a guaranteed crowd-pleaser that never feels overdone.