Indulge in the delightful flavors of Lemon Blueberry Pound Cake that’s perfect for any occasion! This easy recipe combines zesty lemon and fresh blueberries in a moist, buttery loaf that everyone will love. With just a few simple ingredients and straightforward steps, you'll have a delicious dessert ready in no time.
1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
Zest of 1 lemon
2 tablespoons fresh lemon juice
½ cup sour cream
1 cup fresh blueberries (or frozen, if out of season)
2 tablespoons all-purpose flour (for tossing blueberries)
Optional: Powdered sugar for dusting
![To make a delightful Lemon Blueberry Pound Cake, you need a few simple ingredients. Here’s a list that will help you gather everything you need. - 1 ½ cups all-purpose flour - 1 teaspoon baking powder - ½ teaspoon baking soda - ½ teaspoon salt - ½ cup unsalted butter, softened - 1 cup granulated sugar - 2 large eggs - 2 teaspoons vanilla extract - Zest of 1 lemon - 2 tablespoons fresh lemon juice - ½ cup sour cream - 1 cup fresh blueberries (or frozen, if out of season) - 2 tablespoons all-purpose flour (for tossing blueberries) - Optional: Powdered sugar for dusting Each ingredient plays a key role in creating that perfect balance of flavor and texture. The all-purpose flour gives structure. Baking powder and baking soda help the cake rise. The butter and sugar create a rich, sweet base. Eggs add moisture and binding. Lemon zest and juice bring a bright, fresh taste. Sour cream keeps the cake moist, and blueberries add a burst of fruity flavor. If you want to add a little extra flair, you can dust the top with powdered sugar for a sweet finish. This recipe is easy to follow and makes a delicious treat for any occasion. You can find the full recipe for the Lemon Blueberry Pound Cake to make it yourself. First, preheat your oven to 350°F (175°C). This step is key for even baking. While the oven heats, grab a 9x5 inch loaf pan. Grease it well with butter or oil. Then, dust it with flour. This helps the cake slide out easily once it's baked. In a medium bowl, measure 1 ½ cups of all-purpose flour. Add 1 teaspoon of baking powder, ½ teaspoon of baking soda, and ½ teaspoon of salt. Whisk all these dry ingredients together. Make sure there are no lumps. This step helps the cake rise properly. Now, take a large bowl. Add ½ cup of softened unsalted butter and 1 cup of granulated sugar. Use a mixer to cream them together. Beat for about 3 to 4 minutes. You want the mix to be light and fluffy. This adds air to your cake. Next, crack 2 large eggs into the butter and sugar mix. Add 2 teaspoons of vanilla extract, the zest of 1 lemon, and 2 tablespoons of fresh lemon juice. Mix well after each egg. This ensures all flavors blend nicely. In a small bowl, toss 1 cup of fresh blueberries with 2 tablespoons of flour. This keeps them from sinking in the batter. Now, gently fold the blueberries into the batter. Be careful not to break them. You want them whole for bursts of flavor. Pour the batter into your prepared loaf pan. Smooth the top with a spatula. Bake in the oven for 55 to 65 minutes. To check for doneness, insert a toothpick in the center. If it comes out clean, your cake is ready. If the top browns too fast, cover it with aluminum foil halfway through. Enjoy your baking journey! For the full recipe, check the Full Recipe above. To get the best texture in your lemon blueberry pound cake, focus on creaming the butter and sugar well. Beat them together for about 3 to 4 minutes until the mixture is light and fluffy. This step adds air, which helps the cake rise. When mixing in the eggs, add them one at a time. This helps the batter stay smooth and creamy. To keep your blueberries from sinking in the cake, toss them in a small bowl with 2 tablespoons of flour. This coats the berries and helps them stick to the batter. Fold the blueberries into the batter gently. Do not overmix, or they may break apart and color the cake. If you want to swap ingredients, there are great options. For butter, you can use coconut oil or applesauce. If you need a sugar substitute, try honey or maple syrup. For eggs, flaxseed meal mixed with water works well. Just remember, these changes can alter the taste and texture, so do a test run first. For the full recipe, check the [Full Recipe]. {{image_2}} To make this cake gluten-free, you can swap out the all-purpose flour. Use a 1:1 gluten-free flour blend. This blend often includes starches that mimic the texture of regular flour. You can also add a bit of xanthan gum if your blend does not contain it. Follow the same steps in the recipe, and you will have a lovely gluten-free treat. If you want a plant-based version, replace the eggs with flax eggs. Mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water for each egg. Use coconut oil instead of butter for a rich flavor. Switch sour cream for a dairy-free yogurt. These swaps will keep the cake moist and delicious. You can make this cake even more fun! Try adding different fruits like raspberries or chopped strawberries. For a twist, add a teaspoon of almond extract. If you want a zesty kick, mix in some lime or orange zest. Each addition brings a new flavor that makes this cake special. For the complete recipe, check out the Full Recipe section. To keep your lemon blueberry pound cake fresh, wrap it tightly. Use plastic wrap or place it in an airtight container. Store it at room temperature for up to three days. For longer storage, refrigerate it. This keeps the cake moist for about a week. If you notice any dryness, you can add a simple syrup to moisten the slices when serving. Freezing your pound cake is easy. First, let the cake cool completely. Then, wrap it tightly in plastic wrap. You can also use aluminum foil for extra protection. Place the wrapped cake in a freezer-safe bag. It can last up to three months in the freezer. When you are ready to enjoy it, simply move it to the fridge overnight to thaw. For quicker thawing, you can leave it at room temperature for a few hours. To reheat your pound cake, slice it first. This helps it warm evenly. You can use a microwave. Heat each slice for about 10-15 seconds. If you want it warm and crisp, use an oven. Preheat the oven to 350°F (175°C). Place the slices on a baking sheet and cover with foil. Heat for about 10 minutes. This way, your cake stays moist and delicious. Enjoy it warm for the best taste! Lemon blueberry pound cake lasts about 3 to 5 days at room temperature. Keep it in an airtight container to keep it fresh. If you store it in the fridge, it can last up to a week. For best taste, enjoy it within the first few days. Yes, you can use frozen blueberries. They work well in this recipe. To prevent them from turning the batter purple, toss them in 2 tablespoons of flour before folding them in. This helps them stay whole and keeps the cake looking pretty. You can serve lemon blueberry pound cake with a dollop of whipped cream or a scoop of vanilla ice cream. Fresh fruits like raspberries or strawberries also pair nicely. Try a cup of tea or coffee to enhance the flavors. Yes, you can make mini loaves! Use a mini loaf pan and fill each cavity about halfway. Bake for 25 to 30 minutes. Check for doneness with a toothpick. This way, you get cute little cakes perfect for sharing! For the full recipe, check the details above. You now have all you need to make a delicious lemon blueberry pound cake. We covered the key ingredients and provided step-by-step guidance for baking. I also shared tips for achieving the right texture and preventing blueberries from sinking. If you want to try variations, gluten-free and vegan options are easy to make. Remember to store your cake correctly to keep it fresh. Enjoy baking, and don’t hesitate to customize your cake with new flavors!](https://emmasdish.com/wp-content/uploads/2025/07/6de32829-190a-4ca2-990d-c0ff4a5edd3f-250x250.webp)