A super moist lemon blueberry pound cake bursting with fresh, juicy blueberries and drizzled with a sweet vanilla glaze. Ready in an hour, it’s the perfect cake for breakfast and dessert!
We’re nearly halfway through July and dare I say the dog days of summer are upon us. Temperatures are heating up and if you’re anything like me, you’re pulling most of your desserts straight from the freezer. While the desire to crank up the oven on some of the hottest days of the year isn’t high on my list of ways to soak up the joys of summertime, I simply can’t resist baking up some of my favorite desserts filled with all the best, juicy berries that summer has to offer. Like this lemon blueberry pound cake. File this one under “things worth turning on your oven 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.
Put this cake at the top of your summer baking list….you’re going to LOVE it!
WHAT MAKES THIS LEMON BLUEBERRY CAKE SO GOOD?
Okay, so we all know that pound cakes get a bad wrap for being too dense or too dry. This cake is anything but. Thanks to plenty of eggs and the addition of sour cream, the cake is super moist with a nice, 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 both breakfast and dessert. Plus it gets extra bonus points for being so easy to make. You can top it with lemon slices and more fresh bluebs for a showstopping summer dessert – it’s the perfect cake for all occasions!
INGREDIENTS FOR LEMON BLUEBERRY POUND CAKE
Loaf cakes are my favorite any-time cakes because they’re so easy to make and even easier to decorate. They’re a lazy baker’s dream! This super moist blueberry pound cake comes together in about an hour with just a handful of standard ingredients you probably already have in your kitchen.
- Butter : We’re using room temperature butter to cream together with the 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.
- Eggs : This recipe calls for 4 whole eggs that help give it a soft, fluffy crumb. Make sure your eggs are at room temperature before you mix the batter. Forgot to set your eggs out ahead of time? No prob. Place them in a bowl of warm water for 10 minutes.
- Lemon zest : For lots of bright, fresh lemon flavor, massage the lemon zest into the 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.
- All-purpose flour : The crumb on this cake is to-die-for and you don’t even need any fancy cake flour. Be sure to measure the flour correctly for best results.
- 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.
- Vanilla : Add a splash of high quality vanilla in both the cake and the glaze for the best flavor.
HOW TO MAKE THE BEST LEMON BLUEBERRY CAKE
When it comes to cakes, loaf cakes made in a 9 x 5 inch pan are my go-to. They’re fuss free and they’re as pretty as they are delicious. Follow these easy tips and tricks to make sure this lemon and blueberry 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, fluff 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 stir the batter until a few streaks of flour remain. Then ever so gently fold in the blueberries. Less is more 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.
CAN YOU MAKE POUND CAKE WITH 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 ap 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 4 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 three months. To defrost the cake, let it sit out at room temperature for about an hour. 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 your morning coffee or tea.
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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 sour cream)
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 degrees. 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.
May be frozen.
Keywords: lemon blueberry cake, lemon blueberry pound cake, sour cream pound cake recipe