A super moist lemon blueberry pound cake bursting with fresh, juicy berries and drizzled with a sweet vanilla glaze. This light and fluffy loaf cake is worth turning on your oven for, even on a hot summer day. Perfect for breakfast or dessert!
We’re halfway through January and I can’t be the only one that is already dreaming of spring. Sunny skies and warmer temps will be here before we know it and thankfully, we can all enjoy a slice of sunshine in the form of this lemon blueberry pound cake while we wait.
File this one under “things worth breaking your new year’s resolutions for”. Today’s recipe is a fresh twist on an old favorite. Say hello to the best ever sour cream pound cake filled to the brim with juicy, ripe blueberries and plenty of bright citrus flavor.
It may not be a green smoothie, but this cake packs a citrus punch and is bursting with anti-oxidant filled blueberries. Let’s just call it healthy-ish.
What makes this pound cake so good?
We all know that pound cakes get a bad wrap for being too dense or too dry. This cake is anything but. I’ve had a lot of practice with pound cakes. I’ve developed some delicious versions like my Chocolate Pound Cake, Funfetti Pound Cake and Classic Vanilla Pound Cake. Thanks to plenty of eggs and the addition of sour cream and whole milk, this lemon blueberry pound cake is super moist with a delicate, tight crumb. It’s dense like pound cake but not too dense. I give it a 10 out of 10 in the texture department. Bursting with fresh, juicy blueberries and plenty of bright, refreshing lemon flavor, this loaf checks all the boxes for the perfect anytime cake. Plus it gets extra bonus points for being so easy to make. Serve it plain or glazed or top it with lemon slices and more fresh bluebs for a show-stopping dessert. Make it in the spring, summer or the dead of winter – it’s a real crowd pleaser any time of year!
Ingredients you need
Loaf cakes are my favorite any-time cakes because they’re easy to make and even easier to decorate. They’re a lazy baker’s dream! This super moist lemon blueberry cake comes together in about an hour with just a handful of standard ingredients you probably already have in your pantry. Here’s what you’ll need…
- Butter : We’re using room temperature unsalted butter creamed together with granulated sugar for a light and tender lemon cake.
- Sugar : Granulated sugar in the cake and confectioners sugar in the glaze gives this pretty lil’ loaf the perfect amount of sweetness. Be sure to sift the confectioners sugar for the glaze for best results.
- Eggs : This recipe calls for 4 whole eggs that help give it a soft, fluffy crumb. Make sure your eggs are at room temperature. Forgot to set your eggs out ahead of time? No problem. Place them in a bowl of warm water for 10 minutes before mixing into the batter.
- Lemon zest : For lots of bright, fresh lemon flavor, massage the lemon zest into the granulated sugar with your hands before adding the butter. This helps the flavor really shine through!
- Blueberries : Find the ripest, juiciest, freshest bluebs you can for the best lemon and blueberry loaf cake. To keep the berries from falling to the bottom of the loaf, be sure to coat them in flour before folding into the batter. I use this same trick when making my Blueberry Streusel Muffins. Works like a charm every time!
- All-purpose flour : The crumb on this cake is to-die-for and you don’t even need any fancy cake flour. Be careful when measuring the flour. Too much will make for a dry, crumbly cake. If possible, measure the flour with a digital kitchen scale.
- Baking powder : Baking powder gives the cake rise and prevents it from being too dense. Be sure to check your expiration date for maximum freshness.
- Sour cream : Sour cream is my go-to ingredient for deliciously moist and tender cakes. It will help keep the crumb soft even days after it’s baked. If you don’t have sour cream, use full fat Greek yogurt instead. Like the butter and eggs, make sure your sour cream is at room temperature.
- Vanilla : Add a splash of high quality vanilla in both the cake and the glaze for the best flavor.
How to make lemon blueberry pound cake from scratch
It takes just a few minutes to whip up the batter for this simple loaf cake. Leave your ingredients out the night before, mix the batter in the morning and bake it up for a tasty breakfast treat everyone will love. Follow this step-by-step guide for all the tips and tricks and check the recipe card below for detailed instructions.
Step 1: Add the granulated sugar and lemon zest to the bowl of a stand mixer fitted with the paddle attachment. You can also use a medium bowl and a hand mixer. Use your fingers to massage the zest into the sugar for about 30 seconds. This helps release the oils of from the zest into the sugar which really helps enhance the lemon flavor.
Step 2: Add the softened butter and mix on medium high speed for 2 minutes until light and fluffy.
Step 3: Add the eggs, one at time. Mix for 20 to 30 seconds after each addition or until combined well. Scrape down the sides of the bowl as needed.
Step 4: Add the vanilla and mix to combine.
Step 5: Whisk together 2 cups (250 g) of flour, baking powder and salt.
Step 6: Add the flour to the butter and egg mixture, alternating with the whole milk and sour cream. Begin and end with the flour mixture. Don’t worry if the mixture looks a bit lumpy and curdled at this point.
Step 7: Combine the remaining 2 tablespoons of flour with the blueberries and add them to the batter. Use a large spatula to gently fold the batter together, being careful not to over mix. Stop when a few streaks of flour remain.
Step 8: Transfer the batter to a 9 x 5 inch loaf pan lined with parchment paper. Use a spatula to gently level the top of the cake.
Step 9: Bake at 350°F for 50 to 55 minutes or until the top is golden brown and a toothpick inserted into the center of the cake comes out clean or with a few crumbs remaining. If the cake is browning too quickly towards the end of the baking cycle, tent the top loosely with a piece of aluminum foil.
Step 10: Remove the cake from the oven and cool in the pan for 10 minutes. Use the parchment paper overhang to carefully remove the cake from the pan and set it on a wire rack to cool completely before glazing.
How to glaze a pound cake
A simple vanilla icing is the perfect topper for this easy loaf cake. Simply whisk together confectioners sugar, milk and vanilla until smooth and pourable. Feel free to play with the ratios until it’s just right. If the glaze is too thick, add more milk. If too thin, add more sugar. Drizzle the glaze over the cooled cake and allow 15 minutes for the icing to set. For extra lemon flavor, add a tablespoon of lemon juice in place of the milk along with the zest of a lemon. Once the glaze has set, use a sharp, serrated knife to slice the cake.
Tips for the best loaf cake
When it comes to cakes, loaf cakes made in a 9 x 5 inch pan are my go-to. They’re simple and so pretty topped with a simple glaze or dusting of confectioners sugar. Follow these easy tips and tricks to make sure this fresh blueberry pound cake bakes up perfectly every time.
- Measure the flour correctly. The number one reason that cakes come out too dense is because too much flour was added to the batter. I suggest using a digital scale for easy and accurate measurements. If you don’t have a kitchen scale, use the scoop and level method for measuring flour. Begin by fluffing the flour first with a fork and then use a large spoon to transfer the flour to a measuring cup. Level the top with the flat side of a butter knife before pouring into a bowl.
- Do not over mix. Next to too much flour, over mixing the batter is often to blame for a dry, dense cake. Leave the arm workout for another time and only mix the batter until a few streaks of flour remain. Then ever so gently fold in the blueberries by hand using a large spatula. Less is more my friends.
- Line the pan with parchment. It’s never fun to go to all the trouble of baking a pound cake only to have it stick to the pan. Do yourself a favor and line the pan on all sides with parchment paper, allowing the short sides to hang over by a couple of inches for easy removal of the loaf once baked. Plus it makes clean up a breeze!
- Cool completely. The good news is your kitchen will smell like a bakery while this lemon loaf is baking. The bad news is you’ll have to wait for it to cool before you can drizzle on the vanilla glaze. If you pour the glaze on top of a warm cake it will slide right off the sides. It’s not pretty. Take it from me and hold off for the cake to cool completely. I give you permission to take a nap while you wait.
- Store at room temperature. Refrigeration will quickly dry out cake so keep it tightly covered at room temperature. If you don’t plan to eat it within a day or two, I recommend freezing the cake.
Can you use frozen blueberries?
I love the using fresh berries in this cake for a pop of bright, juicy, blueberry flavor. Fresh blueberries are easier to find year-around these days but if you don’t have fresh berries on hand, frozen will work too. If using frozen blueberries, do not thaw them before adding to the batter.
Whether you are using fresh or frozen berries, coat them first in 2 tablespoons of flour to prevent them from sinking to the bottom of the cake. The batter is thick so the berries shouldn’t sink too much but dunking them in some regular all-purpose flour will give you a little extra assurance.
Gently fold the blueberries in to the cake batter, being careful not to over mix or the juices may bleed. Just two or three turns of the spatula and you’re good to go!
How to store pound cake
Did you know that a good pound cake actually tastes better the next day? For reals. Store it tightly covered at room temperature and the cake will stay moist for up to 3 days. To freeze the cake, I recommend doing so before adding the glaze. Wrap the whole cake, or separate slices, in a layer of plastic wrap followed by a layer of aluminum foil. Store flat in the freezer for up to two months. To defrost the cake, let it sit out at room temperature. I’m always here for a vanilla glaze but if you are going for more of a breakfast type treat, skip the glaze and enjoy a slice with a cup of coffee or tea.
Yes. Double the recipe and bake in a 10-12 cup bundt pan. Keep in mind that the blueberries may stick to the sides of the pan a bit so grease it generously with non-stick baking spray.
Absolutely. Sour cream and full-fat Greek yogurt will yield very similar results in terms of taste and texture. Just be sure not to use flavored or non-fat yogurt.
Typically, pound cake is more dense than regular cake and it is topped with a glaze rather than a frosting. Traditional pound cake was originally made with a pound each of butter, sugar, flour and eggs— hence the name pound cake.
Yes. I haven’t experimented with making a gluten free version of this cake but it should work nicely. Simply substitute the all-purpose flour with your favorite gluten free flour blend. Make sure it contains xanthan gum in the list of ingredients. I like King Arthur Measure For Measure Gluten Free Flour. Not sponsored, just a fan. Keep in mind that gluten free cakes are often dryer than traditional cakes so it won’t stay fresh at room temperature for quite as long.
A super moist lemon blueberry pound cake bursting with fresh, juicy blueberries and drizzled with a sweet vanilla glaze. Perfect for breakfast and dessert!
- 3/4 cup (170 g) unsalted butter, room temperature
- 1 cup (200 g) granulated sugar
- 2 tablespoons lemon zest
- 4 large eggs, room temperature
- 1 teaspoon vanilla extract
- 2 cups plus 2 tablespoons (265 g) all-purpose flour, divided
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/3 cup whole milk, room temperature
- 1/4 cup sour cream, room temperature (or full-fat Greek yogurt)
- 1 cup blueberries
- 1 1/2 cups (195 g) confectioners sugar, sifted
- 5–6 tablespoons whole milk or heavy cream
- 1/2 teaspoon vanilla
- 1/2 tablespoon Greek yogurt, to thicken the glaze (optional)
- Preheat oven to 350°F. Grease the bottom and line a 9 x 5 inch loaf pan with parchment paper, allowing the short sides to extend two inches past the sides for easy removal of the loaf once baked. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, add the sugar and lemon zest. Use your hands to massage the zest and sugar together so that the oils from the lemon coat the sugar. Add the butter and cream together with the sugar and lemon zest until light and fluffy, about 2 minutes.
- Add one egg at a time, scraping down bowl in between each addition. Add the vanilla and mix until well combined.
- In a medium bowl, whisk together 2 cups of the flour, baking powder and salt.
- Add the flour mixture, alternating with the whole milk and sour cream, beginning and ending with the flour mixture. Combine on low speed until just a few streaks of flour remain.
- Combine the blueberries with the remaining 2 tablespoons of flour. Gently fold in the blueberries to the batter using a spatula or wooden spoon. Do not over mix.
- Transfer the batter to the prepared loaf pan.
- Bake at 350 degrees for 50-55 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean or with a few crumbs remaining. If the cake is browning too quickly on top, loosely tent the top with a piece of aluminum foil.
- Remove the cake from the oven and allow to cool in the pan for 10-15 minutes. Use the parchment paper sling to remove the loaf and cool completely on a wire rack before adding the glaze.
- In a medium bowl, whisk together the confectioners sugar, milk and vanilla until smooth and pourable.
- To thicken the glaze, add a tablespoon of Greek yogurt. If the glaze is too thick, add more milk. If too thin, add more confectioners sugar.
- Drizzle over the cooled cake.
Store the cake tightly covered at room temperature for up to 3 days.
To freeze, wrap completely cooled cake in two layers of plastic wrap and one layer of aluminum foil. Freeze for up to 2 months. Defrost at room temperature and glaze just before serving.
Keywords: lemon blueberry pound cake, lemon blueberry loaf cake