Delicious Lemon Blueberry Pound Cake Recipe

Welcome to a slice of heaven with this delectable Lemon Blueberry Pound Cake recipe. This dessert masterpiece combines the zesty freshness of lemons with the burst of sweetness from blueberries, creating a symphony of flavors in every bite. The secret to this pound cake’s incredible moisture and richness lies in the addition of sour cream, making it a standout among traditional pound cake recipes.

Imagine a dense, buttery texture that melts in your mouth, punctuated by juicy blueberries and a hint of tangy lemon in every forkful. The simple yet divine lemon glaze drizzled over the top adds just the right amount of sweetness, enhancing the flavors without overpowering the cake itself. Perfect for any occasion, this Lemon Blueberry Pound Cake is not only a crowd-pleaser but also a dessert that gets better with time, thanks to the magic touch of sour cream that keeps it tender for days.

Whether it’s for a family gathering, a special occasion, or simply to treat yourself, this recipe promises a delightful experience that will have you coming back for more. So, roll up your sleeves, preheat your oven, and let’s bake up a storm with this Lemon Blueberry Pound Cake that’s sure to become a staple in your dessert repertoire.

Table of Contents

Quick Benefits

Moist and Rich: The addition of sour cream creates incredible moisture and richness throughout the pound cake, ensuring a deliciously tender texture.
Bright Flavors: The combination of fresh lemon juice and zest provides a bright, tangy flavor profile that gets complemented by bursts of sweet blueberries.
Long-Lasting Freshness: The sour cream keeps the pound cake tender for days, making it perfect for advance baking and storage, allowing flavors to meld and develop over time.
Versatile: Easily customize the recipe with different fruits and flavor variations, such as raspberry lemon, chocolate chip, or lime versions, to suit different preferences and seasonal occasions.

Why You’ll Love This Delicious Lemon Blueberry Pound Cake Recipe Recipe

Perfect dense, buttery texture that traditional pound cake lovers adore
Moist and rich due to the addition of sour cream
Bright lemon flavor with bursts of sweet blueberries in every slice
Simple lemon glaze adds just the right amount of sweetness
Sour cream keeps the cake tender for days, making it ideal for baking ahead
Travels well and actually tastes better the day after baking as the flavors meld together
Versatile recipe – can be transformed into raspberry lemon, chocolate chip, lime, or cranberry orange versions
Stores well, improving in flavor as the lemon permeates throughout
Freezes beautifully, allowing for quick desserts anytime
Combines traditional richness with fresh flavors, making it a go-to dessert option

Ingredients for Delicious Lemon Blueberry Pound Cake Recipe

Pound Cake

3 cups granulated sugar
Zest of 1 lemon
3 sticks unsalted butter, softened
3 cups all-purpose flour
1½ cups fresh or frozen blueberries
1 teaspoon vanilla extract
5 large eggs, room temperature
½ teaspoon baking powder
¼ cup fresh lemon juice
2 teaspoons lemon extract
1 cup sour cream
½ teaspoon salt

Lemon Glaze

1 cup powdered sugar, sifted
Zest of 1 lemon
1-2 tablespoons fresh lemon juice
Pinch of salt

How to Make Delicious Lemon Blueberry Pound Cake Recipe

Step 1: Prep Pan and Dry Ingredients

1. Preheat the oven to 325°F and generously grease and flour a bundt pan. In a separate bowl, combine all-purpose flour, baking powder, and salt, then set aside.

Step 2: Cream Butter and Sugar

Cream softened butter using the paddle attachment on a mixer until smooth. Gradually add sugar and beat on medium-high speed for 3-5 minutes until light and fluffy.

Step 3: Add Eggs and Wet Mixture

Add the eggs one by one, mixing well after each addition. In a separate small bowl, combine sour cream, lemon juice, lemon zest, vanilla extract, and lemon extract.

Step 4: Combine Ingredients

Gradually add flour mixture and sour cream mixture to butter mixture on low speed, starting and ending with flour. Add flour in 3 parts and sour cream mixture in 2 parts, mixing until just combined. Avoid overmixing.

Step 5: Add Berries and Bake

Carefully mix in blueberries, then transfer batter to greased bundt pan. Bake at 325°F for 60-70 minutes with fresh blueberries, or 70-85 minutes with frozen. Check for doneness by inserting a toothpick; it should come out clean or with a few moist crumbs.

Step 6: Make Glaze and Finish

Allow the cake to cool in the pan for 10-15 minutes, then transfer it to a wire rack. Mix powdered sugar, lemon juice, and salt until smooth. Adjust thickness by adding more sugar or juice. Drizzle the glaze over the cooled cake and sprinkle with lemon zest.

Storage Tips

After baking this delicious lemon blueberry pound cake, you can store it covered at room temperature for up to five days, allowing the flavors to meld and develop even more. The cake’s texture and taste actually improve with time as the lemon permeates throughout. If you prefer to store it for a longer period, you can refrigerate the pound cake for up to one week. Be sure to wrap it tightly to retain its moisture and freshness.

For longer storage or to enjoy individual slices at a later time, you can freeze the pound cake. Wrap each slice tightly to prevent freezer burn, and the cake can be frozen for up to three months. This allows you to have a quick and delicious dessert on hand whenever you crave a slice of this lemony treat. Whether stored at room temperature, in the fridge, or in the freezer, this pound cake will maintain its wonderful flavors and moist texture, making it a convenient and delightful dessert option.

Ingredient Substitutions

For a different twist on this Lemon Blueberry Pound Cake, consider making a raspberry lemon version by substituting raspberries for the blueberries. Raspberries will add a slightly different flavor profile with a tart sweetness that pairs well with the lemon. You can also experiment with other berries like blackberries or strawberries for a unique variation.

If you prefer a different citrus flavor, you can easily create a lime version of this pound cake by substituting lime juice and zest for the lemon. Lime provides a tangy and refreshing twist that complements the sweetness of the cake. You can also try using orange juice and zest for a citrusy orange pound cake variation.

To cater to chocolate lovers, swap the blueberries for chocolate chips in the pound cake batter and use a vanilla glaze instead of the lemon glaze. The chocolate chips will melt into the cake, creating pockets of rich, indulgent flavor that pair beautifully with the buttery pound cake base. This variation is perfect for those who enjoy a decadent chocolate treat with a hint of citrus.

Serving Suggestions

Transform your lemon blueberry pound cake into an elegant dessert by serving it with a dollop of freshly whipped cream and a sprinkle of lemon zest on top. The lightness of the whipped cream complements the dense cake beautifully, while the lemon zest adds a pop of color and freshness. This simple addition elevates the flavors and presentation, making it perfect for special occasions or afternoon tea.

For a more indulgent twist, slice the lemon blueberry pound cake into thick slices and lightly toast them in a pan with a pat of butter until golden brown. Serve the warm slices with a scoop of creamy vanilla ice cream and a drizzle of warm blueberry compote. The contrast of warm, buttery cake with cold ice cream and sweet blueberries creates a decadent dessert that is sure to impress your family and friends.

FAQs for Delicious Lemon Blueberry Pound Cake Recipe

Can I use frozen blueberries instead of fresh ones in this recipe?

Yes, you can use either fresh or frozen blueberries in this lemon blueberry pound cake recipe. If using frozen blueberries, do not thaw them before adding to the batter to prevent them from bleeding into the cake.

How long should I cream the butter and sugar for this pound cake?

Properly creaming the butter and sugar for 3-5 minutes is essential in this recipe to incorporate air into the mixture, creating a tender texture in the pound cake. Skipping or rushing this step can result in a heavy, dense cake.

Can I make this pound cake ahead of time?

Yes, this lemon blueberry pound cake is perfect for baking ahead as the sour cream keeps it tender and moist for days. You can store the cake covered at room temperature for up to five days or refrigerate it for up to one week. The flavors actually meld together and improve after a day, making it a great make-ahead dessert.

Can I customize this recipe with different flavors?

Absolutely! You can easily customize this pound cake by substituting different fruits like raspberries or cranberries, or even adding chocolate chips for a different twist. You can also try variations like a lime version using lime juice and zest or a seasonal version with cranberries and orange zest.

Conclusion

I hope this Lemon Blueberry Pound Cake recipe brings you as much joy and deliciousness as it has brought me over the years. It’s a classic treat that never fails to impress with its moist crumb, zesty lemon flavor, and bursts of sweet blueberries in every bite. The simple lemon glaze adds just the right touch of sweetness to complement the richness of the cake.

Remember, baking is all about patience and attention to detail. Taking the time to properly cream the butter and sugar, incorporating the sour cream, and allowing the flavors to develop will result in a pound cake that is truly a delight to enjoy. Don’t be afraid to experiment with different fruits and flavor combinations to make this recipe your own.

So, whether you’re baking this Lemon Blueberry Pound Cake for a special occasion or simply to treat yourself and your loved ones, I hope it fills your home with warmth and the irresistible aroma of freshly baked goodness. Happy baking, and may every slice bring a smile to your face!