Lemon Blueberry Pound Cake is a delicious dessert packed with so much great taste and fresh berries in every slice. This Lemon Pound Cake recipe is the perfect treat for Spring snacking!
The wonderful, made from scratch and with basic pantry staples, recipe is super easy to make at home. You will fall in love with this Blueberry Pound Cake recipe, just like we did. This pound cake has beautiful flavors and moisture in every loaf, you will not be able to resist this bread!
Blueberry Pound Cake Loaf
We are making this lemon blueberry cake with sour cream and then sticking it in a bread loaf pan for the best of reasons. One, it makes it tall and dense which is perfect because you want pound cake to be heavy and moist. Two, it makes the cake so much easier to slice, share and serve! Simply place a few slices on a plate and top with some fresh fruits and whipped cream or just grab a slice and eat it by hand. There really is no wrong way to enjoy this fabulous loaf of yummy goodness.
Lemon Blueberry Pound Cake ingredients
For the cake you will need:
-Flour: You will need 2 cups of all-purpose four for the base of this recipe.
-Baking powder: Use 1 teaspoon of baking powder. This is the leavening agent that will help the cake to rise as it bakes, so you get great results.
-Salt: Add in ½ teaspoon of salt for a nice flavor enhancement.
-Sugar: You need 1 cup of granulated sugar to make the cake nice and sweet.
-Eggs: You will need 2 eggs to help bind the batter together well.
-Lemon zest: Use 2 teaspoons of fresh lemon zest (this is about what you will get from 1-2 lemons).
-Lemon juice: Using 2 tablespoons of fresh lemon juice will result in a nice refreshing taste, but bottled juice will also work too.
-Extracts: You will need 1 teaspoon of vanilla extract and ½ teaspoon of almond extract to get a great flavor for your cake.
-Sour cream: Add in ¾ cups of sour cream to make your cake wonderfully rich and moist.
-Vegetable oil: Adding in ½ cup of vegetable oil will give it the necessary fats and will help it to stay fresh tasting for days.
-Blueberries: You will need 1 cup of blueberries. You can use fresh or frozen, if using frozen do not thaw them first.
For the Glaze, you will need:
-Powdered sugar: Use 1 cup of powdered sugar to make the glaze smooth and sweet.
-Heavy cream: You will need 2 tablespoons of heavy cream to help get your glaze to the right consistency.
-Extracts: Adding in ½ teaspoon of vanilla extract and ¼ teaspoon of almond extract will help to add another depth of flavor to the glaze.
-Salt: Using just a pinch of salt will bring out and enhance the flavors of this cake.
How to make Lemon Blueberry Pound Cake
Preheat your oven to 350 degrees F.
Grease the inside of a 9×5 bread loaf pan. Then, line the pan with parchment paper, using it as a sling so that it covers the bottom and two of the long sides. Spraying the pan with nonstick cooking spray before adding the parchment paper will help to hold it in place.
Making the batter
In a medium-size mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
In a separate large bowl, whisk to combine the sugar, eggs, lemon zest, lemon juice, Vanilla and Almond extracts, sour cream, and vegetable oil.
Proceed to fold the flour mixture into the sugar and egg mixture. Make sure to scrape down the sides of the bowl as you go to ensure all ingredients are fully combined.
Next, fold in the blueberries very carefully so that they do not burst.
Pour the cake batter into the prepared loaf pan and then smooth out the top. The pan should be ⅔ of the way full (if you have left over batter, see question section below for tips on what to do with it).
Put the cake in the preheated oven and bake for 45-60 minutes. Or until a toothpick can be inserted into the center and come out clean or with just a few moist crumbs.
Allow the cake to cool in the pan on a wire rack for 15 minutes and then invert the cake and remove it from the pan.
Continue to cool the cake on the rack until completely cooled.
Prepare the glaze
In a small bowl, whisk together the powdered sugar, heavy cream, vanilla, almond extract, and salt until well mixed.
Continue to pour the glaze over the cake and allow to set.
Slice, serve and enjoy!
LEMON BLUEBERRY POUND CAKE
- 2 cups all-purpose flour
- 1 TSP baking powder
- ½ TSP salt
- 1 cup granulated sugar
- 2 eggs
- 2 TSP lemon zest from 1-2 lemons
- 2 TBSP fresh lemon juice
- 1 TSP vanilla extract
- ½ TSP almond extract
- ¾ cup sour cream
- ½ cup vegetable oil
- 1 cup fresh or frozen blueberries
- 1 cup powdered sugar
- 2 TBSP heavy cream
- ½ TSP vanilla extract
- ¼ TSP almond extract
- pinch of salt
- Preheat the oven to 350F.
- Grease a 9×5 in loaf pan. then, line the pan with a parchment paper sling so it covers the bottom and the two long sides. Spraying the pan before lining it with parchment paper helps the paper stay in place.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a separate large bowl, whisk together the sugar, eggs, lemon zest, lemon juice, vanilla & almond extract, sour cream, and vegetable oil.
- Fold the flour mixture into the sugar/egg mixture, making sure to scrape down the sides as you go.
- Fold the blueberries into the batter carefully to prevent them from bursting. Pour the mixture into the prepared loaf pan and smooth the top. It should fill up about ⅔ of the pan.
- Bake the cake for 45-60 minutes or until a toothpick inserted into the center has a few moist crumbs attached. Allow it to cool in the pan on a wire rack for about 15 minutes. Invert the cake and remove the pan. Continue cooling on the wire rack.
Making the Glaze
- Whisk together the powdered sugar, heavy cream, vanilla & almond extract, and salt until combined. Pour over the completely cooled cake. Let glaze set, then slice & enjoy!
What do you do with extra cake batter?
Although all 9×5 loaf pans should be the same size, they often are not. If you end up filling up your loaf pan with the batter, it will likely overflow. I would recommend spooning some of the batter into muffin tins until the loaf pan is about ⅔ to ¾ of the way full. If you are still worried about it overflowing, bake the cake in the loaf pan with a baking sheet lined with parchment paper under the loaf pan.
How long is blueberry lemon pound cake good for?
This cake can be kept stored at room temperature in an airtight container for 3-4 days. I would not recommend keeping it in the fridge because it will likely dry out quicker.
How can I make this ahead of time?
Make the cake, do not glaze it, and wrap it very tightly in plastic wrap. It can be frozen like this for about 3 months. When you are ready to serve it, unwrap the cake and let it thaw at room temperature. Make the glaze and top it when it is completely thawed.
Can I use other berries?
Most likely raspberries and blackberries would work in this recipe because they have a similar water content to blueberries, although I have not tried it. I would not try using strawberries because they have much more water than other berries.
Need more cake? Check out these delicious pound cake recipes!
- LEMON BUTTERMILK POUND CAKE
- 7-UP POUND CAKE
- LEMON POUND CAKE MUFFINS
- LIME POUND CAKE
- BLUEBERRY POUND CAKE
- BANANA POUND CAKE
You are going to love this lemon blueberry pound cake recipe. It is packed with sweet tangy flavors and fresh berries in every slice!