Blueberry Lemon Pound Cake

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.

More Blueberry Recipes

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

Ingredients for Blueberry Lemon Pound Cake

(As a King Arthur Baking and Walmart Affiliate, I earn from qualified purchases at the links below. See the full recipe at the bottom of this post.)

Preheat oven to 325°F. 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 recommend using Ever Bake, a special baking spray with flour in it that I buy from King Arthur Baking. I’ve been using it for a couple of years now, especially with intricate decorating pans or Bundt cake pans, and it never disappoints me! 

Using a colander, rinse and drain the fresh blueberries.

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.

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.

Browse Similar Categories