Blueberry Lemon Pound Cake
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Blueberry Lemon Pound Cake is a yummy dessert to serve your family. Fresh, plump, juicy berries. Moist tender cake with a hint of lemon. While a lot of pound cakes are made in Bundt pans, I like how this one is formed in a loaf pan. Sweet and simple. Unassuming, but oh so delicious.
(Post modified with new photos on 6/20/23.)
I love fresh blueberries. I don’t remember having them as a girl, probably because they were not readily available in rural grocery stores in the 70’s or 80’s. In fact, I rarely purchased them until we had grandchildren–which was only 10 years ago! Now it’s unusual for me to go two weeks without buying them!
This is a great recipe to make when blueberries are at the height of their season, when berries can be purchased for under $2 a pint. Or if you’re really motivated, try planting your own bushes. Visit Gurney’s Seed and Nursery Catalog for Planting Ideas.
Some Favorite Blueberry Recipes
- Country Rice Cereal with Blueberries
- Blueberry Crumble with Oat Flour
- Lemon Blueberry Scones
- Country Blueberry Pie
Pound cake is a lovely dessert to serve in the summer. It’s simple and not overly sweet, and begs that you serve it with freshly whipped cream, fresh fruit, and a glass of iced tea or lemonade! Yes, it must bake in the oven for a long time (sometimes over an hour), so be sure to prepare the cake in the early morning hours so as not to overheat your house. I always try to bake in the morning during the summer months just for that reason.
I’m sure you’ve heard the tale that if you eat pound cake, you’ll gain a pound of weight. But unlike most pound cake recipes, this recipe uses less than half a pound of butter–so you have reason to be happy!
More Pound Cake Recipes to Enjoy
Ingredients for Blueberry Lemon Pound Cake
(See the full recipe at the bottom of this post.)
- all-purpose flour
- baking powder
- baking soda
- salt
- granulated sugar
- butter, room temperature
- sour cream
- vanilla extract
- lemon extract
- large eggs (3 of them)
- fresh blueberries
- powdered sugar
Instructions for this Recipes
Preheat oven to 325 degrees. Gather the ingredients so that you have everything close at hand on the counter or table.
Prepare a 9-inch loaf pan by coating bottom and sides with baking spray.
To prevent your cake sticking to the pan, I highly recommend using Baker’s Joy, a special baking spray with flour in it. I’ve been using it for years, especially with intricate decorating pans or Bundt cake pans, and it never disappoints me!
Using a colander, rinse and drain the fresh blueberries.
Make the Batter
In a small bowl, combine the all-purpose flour, baking powder, baking soda, and salt. Whisk together to combine. Set aside.
In a large mixing bowl, combine the granulated sugar, softened butter, and sour cream. Cream together on high speed until light and fluffy, 2-3 minutes.
Add in the vanilla and lemon extracts. Beat in large eggs, one at a time, mixing well after each addition, about one minute.
Reduce speed to low and gradually add in the flour mixture, beating until combined.
Prepare the Blueberries
In a small bowl, gently mix in 1 tablespoon of flour with the blueberries to prevent berries from sinking to the bottom of the cake. Using a rubber spatula, fold berries into the batter.
Spoon the batter into the prepared loaf pan, carefully spreading to the edges of the pan.
When baking cakes, always be careful not to touch the edges of the pan with your spatula, as this can sometimes cause the cake to stick to the pan.
Bake in preheated oven for 60-65 minutes until center tests done with toothpick.
To test with a toothpick, place one or two toothpicks into the center of the cake. If it comes out clean, the cake should be done. If it comes out with a bit of doughy batter, the cake needs to bake for a few more minutes.
Allow the cake to cool for ten minutes before removing from pan. Carefully run a butter knife around the edges of the pan, and then turn the cake over. Turn cake upright and cool completely on a wire cooling rack.
Before slicing, sprinkle powdered sugar over the top. Slice into 1-inch pieces before serving.
This recipe makes enough for 10-12 people.
Blueberry Lemon Pound Cake is a wonderful dessert to serve guests the next time you have company. If desired, serve with fresh fruit and/or whipped cream, and glass of tea or lemonade.
Store leftovers in a tightly lidded container and refrigerate for up to a week.
See more Cake Recipes Here. Browse Desserts Here. View Recipes with Blueberries Here.
Blueberry Lemon Pound Cake
Equipment
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup granulated sugar
- 3/4 cups butter room temperature
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract
- 3 large eggs room temperature
- 1 cup blueberries rinsed and drained
- 1 tablespoon all-purpose flour
- 2 tablespoons powdered sugar
Instructions
- Preheat oven to 325 degrees. Prepare a 9-inch loaf pan by coating bottom and sides with baking spray.
- Using a colander, rinse and drain the fresh blueberries.
Make the Batter
- In a small bowl, combine the all-purpose flour, baking powder, baking soda, and salt. Whisk together to combine. Set aside.
- In a large mixing bowl, combine the granulated sugar, softened butter, and sour cream. Cream together on high speed until light and fluffy, 2-3 minutes.
- Add in the vanilla and lemon extracts. Beat in large eggs, one at a time, mixing well after each addition, about one minute.
- Reduce speed to low and gradually add in the flour mixture, beating until combined.
Prepare the Blueberries
- In a small bowl, gently mix in 1 tablespoon of flour with the blueberries to prevent berries from sinking to the bottom of the cake. Using a rubber spatula, fold berries into the batter.
- Spoon the batter into the prepared loaf pan, carefully spreading to the edges of the pan.
- Bake in preheated oven for 60-65 minutes until center tests done with toothpick.
- Allow the cake to cool for ten minutes before removing from pan. Carefully run a butter knife around the edges of the pan, and then turn the cake over. Turn cake upright and cool completely on a wire cooling rack.
- Before slicing, sprinkle powdered sugar over the top. Slice into one-inch pieces, and if desired, serve with fresh fruit and/or whipped cream. Serves 10-12.
Notes
Nutrition