Lemon Blueberry Pound Cake a delicious treat packed with so much great taste and fresh berries in every slice. Make this Lemon Pound Cake recipe for the perfect Spring snacking dish!
This wonderful blueberry cake is made from scratch with basic pantry staples and comes together so easily. Give this blueberry pound cake recipe at try, the results are incredible flavor and moisture in every loaf, you will not be able to resist this sweet 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.
What is the best bread pan to use for this recipe?
I bake a lot of bread and the pans I prefer are either ceramic, glass or cast iron. These pans will bake bread more evenly and release the bread more easily after baking. I don’t like using dark or nonstick pans because the bread cooks unevenly. It darkens on the outside before the bread is cooked on the inside, so the coloring is uneven. Read more about which bread pan is the best here!
Lemon Blueberry Pound Cake ingredients
Flour: You will need 2 cups of all-purpose four for the base of this cake recipe.
Baking powder: Use 1 teaspoon of baking powder, this is the leavening agent that will help the cake to rise as it bakes.
Salt: Add in ½ teaspoon of salt for a nice flavor enhancement.
Sugar: You need 1 cup of granulated sugar to make the cake perfectly sweet.
Eggs: Use 2 eggs to help bind the bread batter together well.
Lemon zest: For a blast of citrus flavor, add in 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 help enhance all the amazing flavors in this bread recipe.
Sour cream: Add in ¾ cups of sour cream to make this bread wonderfully rich and moist.
Vegetable oil: Use ½ cup of vegetable oil to give the bread the necessary fats and will help it to stay fresh tasting for days.
Blueberries: You will need 1 cup of blueberries, fresh or frozen, if using frozen do not thaw them first.
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 well.
How to make Lemon Blueberry Pound Cake
Begin by preheating your oven to 350 degrees F.
Then, 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.
Next, 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 in 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.
After that, fold in the blueberries carefully so that they do not burst.
Proceed to 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 pan 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 let the bread loaf cool on the rack until it is completely cooled.
In a small bowl, whisk together the powdered sugar, heavy cream, vanilla extract, 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
- Prep: 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.
- Batter: 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: 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.
- 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!
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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 in this pound cake recipe?
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
This amazing Lemon Blueberry Pound Cake is a delightful dessert packed with so much flavor and fresh berries in every slice. Serve this Lemon Pound Cake recipe for a wonderful Spring gathering dish!