There are cakes that comfort, and then there are cakes that delight your senses from the very first bite. Lemon Blueberry Pound Cake is one of those treasures—bright, tangy, sweet, and bursting with juicy blueberries tucked inside a buttery, tender crumb. It’s the perfect dessert for spring and summer, but honestly, it tastes like sunshine any time of year.
Moist, dense, and rich (like any true pound cake), this version gets an upgrade from the zesty lemon flavor and the burst of blueberries that add freshness and color. Add a drizzle of sweet-tart lemon glaze, and you’ve got a cake that’s equally at home on a family dinner table, a picnic, or even a fancy brunch spread.
Why You’ll Love This Pound Cake
This isn’t just another cake recipe—it’s one that people will remember and request again and again:
- Bright and Fresh – Lemon zest and juice bring vibrant citrus flavor.
- Moist and Tender – Sour cream (or yogurt) keeps the crumb soft and rich.
- Loaded with Blueberries – Every slice is dotted with juicy bursts of fruit.
- Versatile – Perfect as dessert, a tea-time treat, or even a sweet breakfast.
- Make-Ahead Friendly – The flavor actually deepens the next day.
It’s a dessert that combines elegance with pure comfort.
Ingredients You’ll Need
To bake the perfect Lemon Blueberry Pound Cake, gather these simple ingredients:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup sour cream or plain Greek yogurt
- ¼ cup fresh lemon juice
- 2 tablespoons lemon zest
- 1 teaspoon vanilla extract
- 2 cups fresh or frozen blueberries (tossed in 1 tablespoon flour to prevent sinking)
For the Lemon Glaze:
- 1 cup powdered sugar
- 2–3 tablespoons lemon juice
- 1 teaspoon lemon zest