The Lemon Blueberry Pound Cake Recipe That Breaks the Internet (And Your Willpower)

Forget bakery lines and overpriced slices. This Lemon Blueberry Pound Cake is the buttery, zesty, berry-studded showstopper you bring to the table when only outrageous flavor will do. It’s dense in the best way, bright like sunshine, and finishes with a tangy glaze that basically screams, “Cut me another piece.” You’ll get crunchy edges, a plush crumb, and pockets of juicy blueberries like bonus levels in a video game.

And yes, it’s simple enough for a weeknight bake but fancy enough to flex at brunch.

What Makes This Recipe So Good

This cake nails the holy trifecta: moist crumb, bold flavor, and foolproof method. Sour cream and butter keep it lush without turning gummy, while fresh lemon zest and juice bring a clean citrus pop that balances the sweetness. Tossing blueberries in flour keeps them from sinking, so you get even, jewel-tone speckles in every slice.

The glaze?

It’s a quick lemon drizzle that soaks in and adds a subtle crackle on top. No mixer drama, no complicated techniques, just basic steps with pro-level results. Basically, it’s the kind of cake that people assume took all day—spoiler: it didn’t.

Shopping List – Ingredients

• For the pound cake:
• 1 cup (2 sticks) unsalted butter, softened
• 1 1/4 cups granulated sugar
• 4 large eggs, room temperature
• 2 teaspoons pure vanilla extract
• 2 tablespoons lemon zest (from about 2 large lemons)
• 1/4 cup fresh lemon juice
• 2 1/2 cups all-purpose flour, divided (see note for blueberries)
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 1 cup full-fat sour cream (or Greek yogurt)
• 1 1/2 cups fresh blueberries (or frozen, unthawed)
• 1 tablespoon flour (for tossing berries)
• For the lemon glaze:
• 1 cup powdered sugar, sifted
• 2–3 tablespoons fresh lemon juice
• 1 teaspoon lemon zest (optional, for extra zing)

Cooking Instructions

1. Prep the pan and oven: Preheat to 350°F (175°C). Grease a 9×5-inch loaf pan, then line with a parchment sling for easy removal.

   Lightly flour the sides.

2. Whisk the dry mix: In a bowl, whisk 2 1/2 cups flour, baking powder, baking soda, and salt. Set aside like a pro mise en place champion.
3. Cream butter and sugar: In a large bowl, beat softened butter and sugar on medium-high until pale and fluffy, about 3–4 minutes. You’re building air—this is your power move.
4. Add eggs and flavor: Beat in eggs one at a time, scraping the bowl as needed.

   Mix in vanilla, lemon zest, and lemon juice until smooth. It may look slightly curdled—don’t panic; the flour and sour cream will fix it.

5. Alternate dry and wet: Add the dry ingredients in three parts, alternating with sour cream, beginning and ending with dry. Mix on low until just combined.

   Overmixing = tough cake. We’re not making tires.

6. Toss the berries: In a small bowl, gently toss blueberries with 1 tablespoon flour. Fold them into the batter gently with a spatula to avoid streaking and sinking.
7. Fill and smooth: Scrape the batter into the prepared pan.

   Smooth the top with an offset spatula and tap once on the counter to release air pockets.

8. Bake: Bake 55–70 minutes, until a skewer comes out with a few moist crumbs. If the top browns too quickly, tent with foil at the 45-minute mark. Your kitchen will smell like victory.
9. Cool: Let the cake cool in the pan for 15 minutes, then lift it out using the parchment and cool fully on a rack.

   Warm cake + glaze = slippery chaos. Wait it out.

10. Glaze: Whisk powdered sugar with lemon juice (start with 2 tablespoons) until pourable but opaque. Add zest if you like it punchy.

    Drizzle over the cooled cake and let set 10–15 minutes before slicing.

Storage Instructions

• Room temperature: Store covered at room temp for up to 3 days. A cake dome or tightly wrapped foil works best.
• Refrigerator: Up to 6 days, well-wrapped. Bring slices to room temp before serving for the best texture.
• Freezer: Wrap slices individually in plastic, then foil.

  Freeze up to 2 months. Thaw at room temp, then re-glaze lightly if you want the glossy finish back.

Benefits of This Recipe

• Ridiculously moist crumb: Butter + sour cream = melt-in-your-mouth texture with zero dryness.
• Bright, balanced flavor: Lemon zest and juice cut through sweetness for a clean finish.
• Reliable bake: Tight, even crumb; blueberries don’t drop to the bottom. No sad slices here.
• Everyday ingredients: Nothing fancy.

  If you’ve got butter, eggs, flour, and lemons, you’re 90% there.

• Versatile serving: Breakfast, brunch, dessert, giftable—this cake plays nicely everywhere, IMO.

What Not to Do

• Don’t skip room-temp ingredients: Cold butter won’t cream properly; cold eggs can seize the batter.
• Don’t overmix: Once the flour’s in, keep it gentle. Overmixing develops gluten and toughens the cake.
• Don’t dump berries in naked: Toss with flour first or they’ll sink to the basement of your loaf.
• Don’t slice hot: Warm cake crumbles and the glaze runs. Patience beats crumbs on the cutting board.
• Don’t eyeball baking time only: Use a skewer test.

  Ovens lie; crumbs don’t.

Alternatives

• Flour swap: Use cake flour for an ultra-tender crumb (same measurement by weight). GF folks: a 1:1 gluten-free baking blend works, but add 1/2 teaspoon xanthan gum if your blend lacks it.
• Dairy options: Greek yogurt (full-fat) stands in for sour cream. Dairy-free?

  Use a rich coconut yogurt and plant-based butter.

• Berry variations: Swap blueberries for raspberries, blackberries, or chopped strawberries. Frozen is fine—don’t thaw.
• Citrus twist: Try Meyer lemons for a floral note or sub half the lemon with lime for a punchier profile.
• Pan choices: Bake in a bundt (10–12 cup) for 45–60 minutes, or as mini loaves (check at 22–28 minutes). Just grease thoroughly and adjust glaze quantity.
• Sugar style: Sub 1/4 cup granulated sugar with light brown sugar for a hint of caramel depth.

FAQ

Can I use frozen blueberries?

Yes.

Use them straight from the freezer and toss with flour before folding in. Expect a tiny bit of purple streaking, which honestly looks pretty cool.

Why did my cake sink in the middle?

Usually underbaking or too much leavening. Check your baking powder freshness and bake until a skewer shows just a few moist crumbs.

Also, don’t fling open the oven door every five minutes—heat loss is real.

Do I need to sift the powdered sugar for the glaze?

Highly recommended. Sifting ensures a silky, lump-free drizzle and takes, what, 30 seconds? Worth it.

Can I reduce the sugar?

Yes, drop it to 1 cup for a slightly less sweet loaf, though the texture will be a touch less tender.

Balance with a full-strength lemon glaze for best flavor.

How do I get more lemon flavor?

Boost zest to 3 tablespoons, add 1/2 teaspoon lemon extract (optional), and use the zest in the glaze. You’ll get a louder citrus note without bitterness.

What if I don’t have sour cream?

Full-fat Greek yogurt is the best swap at a 1:1 ratio. Avoid low-fat options; they can make the crumb drier.

FYI, richness equals moisture here.

Is a stand mixer required?

Nope. A hand mixer works great, and you can even do it by hand with a sturdy spatula and some elbow grease. Cream the butter and sugar thoroughly for best lift.

My Take

This Lemon Blueberry Pound Cake is the kind of recipe that over-delivers: minimum drama, maximum “whoa.” The lemon hits bright, the blueberries pop, and the crumb holds together like a dream.

It slices clean, plates beautifully, and tastes even better on day two—assuming there’s any left. Bake it once, and it’s your new signature move.