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Lemon Blueberry Pound Cake

  • Author: Lily Ernst
  • Prep Time: 15 min
  • Cook Time: 60 min
  • Total Time: 1 hour 15 minutes
  • Yield: 10
  • Category: dessert
  • Method: bake
  • Cuisine: American


This lovely lemon blueberry pound cake is rich and buttery. It’s loaded with fresh lemon flavor and plump blueberries.


  • 1 & 1/2 cups (188g) all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup (170g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 3 large eggs, room temperature
  • 1/4 cup sour cream
  • 1 tsp vanilla extract
  • zest of 1 lemon
  • 1 cup fresh blueberries


  1. Preheat oven to 350F and grease an 8×4″ loaf pan.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat the butter and granulated sugar until light and fluffy. Beat in the eggs, one at a time, mixing well in between. Then beat in the sour cream, lemon zest, and vanilla extract.
  4. Add the dry ingredients to the wet ingredients and stir together until almost combined. Gently fold in the blueberries until just combined. Transfer the batter into the prepared loaf pan.
  5. Bake for 60 minutes or until a toothpick inserted into the center comes out clean. Let cool for 10 minutes, then invert onto a cooling rack to cool completely.


Leftovers can be tightly covered and stored at room temperature for up to 3 days.

To freeze – Cool completely and double wrap in saran wrap. Stored in the freezer for up to 3 months. Thaw overnight on the counter to bring to room temperature before serving.

Keywords: lemon blueberry pound cake recipe

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