Blueberry Lemon Pound Cake Recipe – Easy Moist & Zesty Loaf

The first time I made blueberry lemon pound cake, the scent of fresh lemon zest swirling through my kitchen honestly stopped me in my tracks. There’s something almost magical about that bright citrus tang mixing with plump, juicy blueberries—especially when it’s wrapped up in a perfectly moist loaf. I can still remember cutting into that golden cake and seeing those little pockets of purple melt right into the crumb. If you’re anything like me, you know a good pound cake is more than just dessert—it’s comfort, nostalgia, and a slice of sunshine on your plate.

This irresistible blueberry lemon pound cake recipe came about during a weekend baking spree, when I wanted something cheerful but not overly sweet. It’s one of those bakes that fits any mood: easy enough for a lazy afternoon, fancy enough for brunch, and reliable for potlucks (kids and adults devour it). I’ve tested and tweaked this recipe so many times, I could probably make it with my eyes closed (not recommended, but you get my drift!). It’s become our family’s go-to for birthdays, spring picnics, and those “just because” moments. The best part? You’ll only need simple ingredients—no complicated steps, just pure flavor and a soft, tender crumb.

If you’re on the hunt for a blueberry lemon pound cake that’s both moist and zesty, you’ve found it. Whether you’re craving a snack with your afternoon cup of tea, looking for a showstopper loaf for brunch, or just want to treat yourself, this cake checks all the boxes. I’m a big fan of anything that’s easy, comforting, and packed with fresh flavor, and this recipe delivers every single time. Trust me, once you make it, you’ll be reaching for seconds (and maybe thirds!).

Why You’ll Love This Blueberry Lemon Pound Cake

• Quick & Easy: Comes together in under 15 minutes of prep—no fancy techniques required.
• Simple Ingredients: You probably have most of these in your pantry or fridge already.
• Perfect for Any Occasion: Great for brunch, potlucks, afternoon tea, or even holiday mornings.
• Crowd-Pleaser: Kids love the sweet blueberries, adults swoon over the lemony aroma. Every slice vanishes fast!
• Unbelievably Delicious: That melt-in-your-mouth texture is so comforting, and the flavor combo is pure happiness.

Honestly, what sets this blueberry lemon pound cake apart is the ultra-moist crumb—thanks to a touch of sour cream and the perfect balance of butter and lemon juice. Blending fresh lemon zest into the batter makes every bite burst with flavor, while the blueberries add juicy pops of sweetness. I’ve tried lots of pound cakes, and this one never comes out dry or bland.

It’s forgiving, too—if you’re new to baking, you’ll be amazed at how easy it is to get great results. I’ve even swapped in gluten-free flour for friends, and the texture still holds up beautifully. There’s no complicated folding or chilling—just straightforward mixing and baking. If you ever wanted a recipe that feels like a little celebration in loaf form, this is it. I love the way it brings people together, sparks smiles, and makes any day a little more special.

Whether you’re baking for a crowd or just for yourself, this blueberry lemon pound cake is comfort food in the best possible way. It’s sunny, soft, and absolutely irresistible!

What Ingredients You Will Need

This blueberry lemon pound cake recipe is all about using wholesome, everyday ingredients to create a loaf that’s moist, flavorful, and bursting with fresh fruit. Most of what you need is probably already in your kitchen—and if not, you’ll find easy substitutes below. Here’s what you’ll need:

• For the Batter:
  • 1 cup (226g) unsalted butter, softened (adds richness and moisture)
  • 1 1/4 cups (250g) granulated sugar (for sweetness and tender crumb)
  • 3 large eggs, room temperature (helps with structure and richness)
  • 2 cups (250g) all-purpose flour (or gluten-free 1:1 baking flour for GF option)
  • 1/2 cup (120ml) sour cream (keeps the cake moist—Greek yogurt works too!)
  • 1/4 cup (60ml) fresh lemon juice (for that bright, zesty kick)
  • 2 tablespoons lemon zest (about 2 lemons, finely grated)
  • 1 teaspoon baking powder (for lift)
  • 1/2 teaspoon baking soda (helps the loaf rise perfectly)
  • 1/2 teaspoon salt (balances the sweetness)
  • 1 teaspoon pure vanilla extract (adds depth)
• For the Blueberries:
  • 1 1/2 cups (225g) fresh blueberries (or frozen—no need to thaw)
  • 1 tablespoon all-purpose flour (helps prevent sinking)
• For the Lemon Glaze (Optional):
  • 1 cup (120g) powdered sugar
  • 2–3 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest (for extra zing)

Ingredient Notes: I always use small, firm blueberries for best texture, but larger ones work if that’s what you have. If you want to make this dairy-free, swap the butter for a plant-based margarine and use coconut yogurt instead of sour cream. Almond flour works for a grain-free version, though the loaf will be slightly denser.

For best flavor, use freshly squeezed lemon juice and zest—bottled juice just isn’t the same, trust me! My favorite brands for butter are Kerrygold and Plugrá, especially when I want a super rich loaf. If you’re making this in summer, you can even toss in a handful of diced strawberries with the blueberries for a fun twist. Whatever you go with, just make sure to measure carefully—pound cakes love precision.

Equipment Needed

• 9 x 5-inch loaf pan (or two mini loaf pans)
• Stand mixer or hand mixer (a sturdy whisk works in a pinch)
• Large mixing bowl
• Medium bowl (for tossing blueberries)
• Microplane or fine grater (for zesting lemons)
• Rubber spatula (for folding in berries and scraping batter)
• Measuring cups and spoons (accuracy is key!)
• Parchment paper (optional, for easy removal)
• Cooling rack

If you don’t have a loaf pan, a square 8×8-inch pan will work—the cake will be thinner, but just as tasty. I’ve baked this using both glass and metal pans; metal pans tend to give a slightly crispier edge. For zesting lemons, a microplane is my best friend, but a box grater’s smallest holes will do in a pinch.

Hand mixers are great for easy clean-up, but if you’re mixing by hand, arm power and patience are your best tools. I’ve wrecked a few rubber spatulas over the years (stirring cold butter is never a good idea), so I always keep a spare on hand. For budget-friendly options, check local discount stores or online deals—no need for anything fancy here.

Preparation Method

1. Prep your oven and pan: Preheat oven to 350°F (175°C). Lightly grease your loaf pan with butter and line with parchment paper for easy removal. (I always leave a bit of parchment overhanging the sides—it makes lifting out the loaf a breeze!)
2. Mix dry ingredients: In a medium bowl, whisk together 2 cups (250g) flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt. Set aside.
3. Cream butter and sugar: In a large bowl, beat 1 cup (226g) softened butter and 1 1/4 cups (250g) sugar until light and fluffy—about 3–4 minutes. The mixture should look pale and airy. Don’t rush this step; it’s the secret to a tender crumb!
4. Add eggs and vanilla: Beat in 3 large eggs, one at a time, mixing well after each. Scrape down the sides of the bowl. Add 1 teaspoon vanilla extract and mix again.
5. Incorporate lemon: Add 2 tablespoons lemon zest and 1/4 cup (60ml) fresh lemon juice. Stir until just combined—don’t worry if the batter looks a bit curdled, it’ll smooth out in the next step.
6. Add sour cream: Mix in 1/2 cup (120ml) sour cream (or Greek yogurt) until fully blended. The batter should be thick and creamy.
7. Combine dry and wet ingredients: Gradually add the dry mixture to the wet, mixing on low speed (or gently by hand) just until no flour streaks remain. Over-mixing can make the loaf tough, so stop as soon as it’s blended.
8. Prepare blueberries: In a small bowl, toss 1 1/2 cups (225g) blueberries with 1 tablespoon flour to coat. This helps prevent them from sinking. Gently fold the berries into the batter with a spatula—try not to mash them.
9. Fill the pan: Spoon the batter into your prepared loaf pan, smoothing the top with a spatula. If you want, sprinkle a few extra berries on top for visual appeal.
10. Bake: Bake at 350°F (175°C) for 55–65 minutes, or until a toothpick inserted into the center comes out clean (a few moist crumbs are okay, but no wet batter). If the loaf is browning too quickly, tent it loosely with foil after 40 minutes.
11. Cool: Let the cake cool in the pan for 15–20 minutes, then use the parchment to lift it onto a wire rack. Cool completely before glazing or slicing.
12. Make the glaze (optional): Whisk 1 cup (120g) powdered sugar, 2–3 tablespoons lemon juice, and 1 teaspoon zest until smooth. Drizzle over cooled loaf. Let set for 10 minutes before serving.

Preparation notes: If using frozen blueberries, don’t thaw—just toss them in flour and add to the batter. The loaf may need a couple extra minutes in the oven. If you notice your batter is too thick, add a tablespoon of milk. I’ve learned the hard way that rushing the cooling stage leads to messy slices, so patience pays off! The aroma when it’s done is unbelievable—you’ll know it’s ready when your kitchen smells like a bakery.

Cooking Tips & Techniques

Getting a perfect blueberry lemon pound cake isn’t rocket science, but a few tricks make a big difference. Here’s what I’ve learned from trial and error (a couple of sunken loaves and dry cakes later!):

• Room temperature ingredients: Butter, eggs, and sour cream should be at room temp—cold ingredients can cause uneven mixing and dense cake.
• Don’t overmix: Once you add the flour, stir just until combined. Overmixing develops gluten, making the loaf tough.
• Flour those blueberries: Tossing berries in flour before folding them in prevents them from sinking to the bottom. I learned this the hard way; skipping this step once led to a soggy base full of berries!
• Check for doneness: Insert a toothpick or skewer into the center. If it comes out mostly clean, you’re good to go. If you see wet batter, give it 5 more minutes.
• Tent with foil: If the top is browning too fast but the inside isn’t done, tent loosely with foil after 40 minutes.
• Cool completely: Slicing too soon will make the loaf crumble. Let it cool at least an hour for neat slices and better flavor.
• Glaze tips: Apply glaze when the loaf is fully cooled. If you drizzle on warm cake, it’ll melt right off.

I’ve made this cake in both humid and dry weather—if your kitchen is warm, chill the blueberries before adding them. For multitasking, prep the glaze while the loaf bakes, and use that time to clean up. If you’re making more than one loaf, rotate pans halfway through baking for even color. Consistency is key: measure ingredients by weight for best results. The little things matter—don’t skip them!

Variations & Adaptations

This blueberry lemon pound cake recipe is super versatile, so you can tweak it to fit your needs or cravings. Here are some of my favorite ways to switch things up:

• Gluten-Free: Substitute all-purpose flour with a 1:1 gluten-free baking blend. The texture stays soft and moist—no one will notice the difference.
• Dairy-Free: Use plant-based butter and coconut yogurt instead of sour cream. I’ve tried this for my dairy-sensitive friends, and it’s still delicious (maybe a bit more tropical!).
• Berry Swap: Mix in raspberries, blackberries, or diced strawberries for a different fruit profile. I love adding raspberries in late summer for a tangy twist.
• Nutty Addition: Fold in 1/2 cup chopped pecans or walnuts for a bit of crunch. This makes the loaf a tad heartier—great for breakfast.
• Mini Loaves or Muffins: Divide the batter into mini loaf pans or muffin tins. Reduce baking time to 25–30 minutes for muffins.

If you want to amp up the lemon flavor, add a drop of lemon extract to the batter. For a lighter version, replace half the butter with unsweetened applesauce (it’s not quite as rich, but still tasty!). I’ve made this with almond flour for a grain-free treat; it’s more dense but extra moist.

Allergen note: You can swap eggs for flax eggs if needed—use 1 tablespoon ground flaxseed plus 3 tablespoons water per egg. For a fun flavor twist, try adding a pinch of cardamom or cinnamon to the batter. My personal favorite adaptation? Swapping in Meyer lemons when they’re in season for a subtle, floral flavor. Don’t be afraid to experiment!

Serving & Storage Suggestions

For serving, blueberry lemon pound cake is best enjoyed at room temperature—this way, the crumb is tender and the flavors pop. Slice thick for a generous treat, or thin for daintier bites at brunch. I love serving it with a dusting of powdered sugar and a few fresh blueberries or lemon slices on the side.

This loaf pairs beautifully with hot tea, iced coffee, or a glass of cold milk. For a fancier presentation, drizzle the lemon glaze and scatter lemon zest over the top. If you want to go extra, add a dollop of whipped cream or vanilla yogurt alongside each slice.

Storage: Wrap the cooled cake tightly in plastic wrap or store in an airtight container. It keeps well at room temperature for up to 3 days. For longer storage, refrigerate for up to a week—just let slices come to room temp before eating for best texture. To freeze, wrap the loaf (or individual slices) in foil and place in a freezer bag. Thaw overnight in the fridge or at room temperature for a few hours. Reheat slices in the microwave for 10–15 seconds for that just-baked warmth.

Honestly, the flavors deepen as the loaf sits overnight—so if you can resist, give it a day. Sometimes I think it’s even better the second day! Enjoy every last crumb, whether it’s breakfast, snack time, or dessert.

Nutritional Information & Benefits

Each slice of blueberry lemon pound cake packs a satisfying punch—roughly 270 calories, 12g fat, 36g carbs, and 4g protein (based on a 10-slice loaf). Blueberries are loaded with antioxidants and vitamin C, while lemons bring a burst of freshness and immune-boosting goodness.

The recipe can be adapted for gluten-free or dairy-free diets, and you can use coconut sugar for a lower glycemic option. Allergens include wheat, dairy, and eggs, so swap accordingly if needed. If you’re watching sugar, skip the glaze or use a light drizzle.

From a wellness perspective, this loaf is a treat, not a meal replacement—but it’s made with real fruit, and you can tweak it to suit your dietary needs. When I want a lighter snack, I’ll serve it with Greek yogurt for extra protein. Whatever your health goals, this cake is a sweet way to celebrate balance.

Conclusion

If you’ve ever dreamed of a cake that’s equal parts moist, zesty, and packed with sweet berries, this blueberry lemon pound cake is the answer. It’s easy, reliable, and endlessly customizable—just the kind of recipe you’ll come back to again and again.

I love how this loaf brings a burst of sunshine to any day, whether you’re enjoying it solo or sharing with friends. Try it as written, or swap in your favorite berries and tweaks—it’s a forgiving recipe that’s happy to adapt.

Honestly, this is the cake I make when I want to treat myself and the people I care about. If you bake it, leave a comment with your favorite twist or tag me so I can see your beautiful loaf! Happy baking, and may your kitchen always smell this good.

Frequently Asked Questions

Can I use frozen blueberries in blueberry lemon pound cake?

Absolutely! Just toss frozen berries directly in flour and add to the batter—no need to thaw. The bake time may be a couple minutes longer, but it works perfectly.

How do I prevent the blueberries from sinking in the loaf?

Coating the blueberries in a tablespoon of flour before folding them into the batter keeps them evenly distributed. This little trick saves you from a soggy bottom!

Can I make blueberry lemon pound cake ahead of time?

Yes, it actually tastes better the next day as the flavors meld. Bake, cool, wrap tightly, and let it rest overnight for best results.

What’s the best way to freeze blueberry lemon pound cake?

Wrap the completely cooled loaf (or slices) in foil, then place in a freezer bag. Thaw at room temperature or in the fridge before serving. It keeps for up to 2 months.

Can I make this recipe gluten-free or dairy-free?

You sure can! Use a gluten-free flour blend and swap butter and sour cream for plant-based alternatives. It stays moist and flavorful—promise!

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