Lemon Blueberry Bliss Pound Cake

This Lemon Blueberry Bliss Pound Cake brings together the juicy pop of blueberries with vivid lemon zest in each tender slice. The marriage of citrus and berries makes this cake an all-time favorite in my kitchen—just the thing for cheerful gatherings, spring birthdays, or anytime you crave something sunny. Every time I bake it, the aroma fills the house and it almost disappears while still warm.

The first time I made this cake for a spring brunch, there were no leftovers and everyone asked for the recipe. Since then, it has become a family request each summer when blueberries are at their peak.

Ingredients

• Unsalted butter: for rich flavor and a tender crumb use a good-quality butter for best results
• Granulated sugar: provides sweetness and lightness choose fine white sugar
• Large eggs: add structure and stability use fresh eggs at room temperature
• All-purpose flour: gives the cake its body sift to avoid lumps
• Baking soda: helps the cake rise evenly always check freshness
• Salt: sharpens flavors and balances sweetness use fine sea salt
• Sour cream or Greek yogurt: keeps the cake extra moist full-fat or whole milk versions are best
• Fresh lemon juice: brightens the flavor always squeeze lemons just before using
• Lemon zest: brings even more fragrant lemon notes always use unwaxed lemons
• Vanilla extract: enhances the cake’s aroma pure vanilla yields the best result
• Fresh blueberries: add juicy bursts of flavor choose firm plump berries
• Extra flour for tossing blueberries: this prevents sinking
• Powdered sugar: for a smooth sweet glaze sift before combining for a lump-free finish
• More lemon juice and zest in the glaze: adds tang and extra brightness
• Milk or heavy cream for the glaze: creates a pourable texture use whole milk or real cream for richness

Step-by-Step Instructions

Prep the Pan and Oven:

Set the oven to 325 degrees F and thoroughly grease and flour a 9 x 5 inch loaf pan. This will help the cake release easily and creates an even golden crust.

Cream Butter and Sugar:

With a stand mixer or hand mixer beat softened butter and granulated sugar for about 3 to 5 minutes until pale and fluffy. This step is essential for an airy crumb so take your time.

Incorporate Eggs:

Add the eggs one at a time mixing well after each. Pause occasionally to scrape down the sides of the bowl so everything blends evenly.

Mix Dry Ingredients:

In a medium bowl whisk together all-purpose flour baking soda and salt. Sifting prevents lumps and ensures the leaveners are evenly dispersed.

Make the Wet Mixture:

In another bowl whisk together the sour cream lemon juice lemon zest and vanilla extract until smooth. The creamy mixture ensures even distribution of lemon and moisture in the batter.

Combine Batter:

Alternate adding the dry mixture and the sour cream mixture to the butter mixture in several additions. Mix on low speed and stop as soon as everything is just combined to keep the cake tender.

Prepare Blueberries:

Toss the blueberries in two tablespoons of flour to coat them lightly. This step prevents the berries from sinking to the bottom.

Fold in Blueberries:

Gently fold the floured blueberries into the batter using a spatula to avoid crushing them. Work carefully so the cake stays light.

Fill and Smooth the Pan:

Transfer the thick batter to your prepared pan and smooth the top with a spatula for even baking.

Bake:

Place on the center oven rack and bake for 70 to 80 minutes. Test the cake by inserting a toothpick in the center—it should come out clean but a few moist crumbs are fine.

Cool Completely:

Let the cake rest in the pan for 15 minutes. Turn it out onto a wire rack and leave it to cool fully to avoid a sticky crumb.

Make the Glaze:

Whisk powdered sugar with fresh lemon juice lemon zest and a bit of milk or cream until smooth and pourable. Add just enough liquid until you get a thick but drizzle-able consistency.

Glaze and Slice:

Pour the glaze in zigzags over your cooled cake and let it set for about 20 minutes before slicing. This adds an irresistible sweet tangy finish.

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Bursting with fresh lemon and made with real fruit this cake always reminds me of my grandmother who loved lemon treats. The flecks of zest in the glaze always remind me of her careful hands zesting citrus at our kitchen table.

Storage Tips

Wrap leftover slices tightly in plastic wrap or store in an airtight container at room temperature for up to three days. For longer storage freeze individual pieces wrapped in parchment and stored in a zip bag for up to three months. Thaw at room temperature for best texture.

Ingredient Substitutions

If you do not have sour cream Greek yogurt works beautifully and gives an extra tang. You can swap the fresh blueberries for frozen ones but do not thaw them before folding into the batter. In place of lemon you could try orange for a different citrus twist though lemon really is the star here.

Serving Suggestions

Serve slices slightly warm with a cup of black tea or coffee for a cozy breakfast. Add a scoop of vanilla ice cream for an effortless dessert. This cake also pairs wonderfully with a dollop of whipped cream and a handful of extra blueberries or raspberries on top.

Cultural Context

Pound cake is a classic dessert with roots in European baking often made with equal parts butter sugar eggs and flour. Adding fresh fruit and citrus zest is a modern spin that celebrates seasonal produce. This version captures a bright American farmhouse spirit with the lively flavors of a summer garden.

Frequently Asked Questions

→ How can I keep blueberries from sinking in the batter?

Toss blueberries with a bit of flour before folding into the batter. This helps distribute them evenly and prevents sinking.

→ What can I substitute for sour cream?

Greek yogurt is an excellent alternative, adding moisture and slight tang without altering the texture.

→ Can I use frozen blueberries?

Yes, but do not thaw them first. Fold gently to minimize purple streaks and adjust baking time if needed.

→ How do I know when the cake is done?

Insert a toothpick into the center. It should come out clean or with a few moist crumbs, but not wet batter.

→ Any tips for a more intense lemon flavor?

Add extra lemon zest to both the batter and glaze for a brighter citrus punch in every bite.

→ Can I make this cake ahead?

Absolutely! Store tightly wrapped at room temperature for up to 2 days, or freeze for longer storage.