Best Moist Lemon Blueberry Pound Cake
Best Moist Lemon Blueberry Pound Cake is a soft, tender dessert bursting with citrus flavor and juicy blueberries. This easy homemade pound cake is perfect for brunch, tea time, or a light dessert. Made with sour cream or buttermilk, fresh lemon zest, and sweet blueberries, it’s a refreshing twist on a classic bake that stays moist for days and is simple enough for beginner bakers.
Ingredients
- Core Ingredients:
- 1 ½ cups all-purpose flour
- 1 cup fresh blueberries
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- ½ cup unsalted butter softened
- 1 cup granulated sugar
- 3 large eggs
- ½ cup sour cream or buttermilk
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ¼ teaspoon salt
- Optional Add-Ins:
- 1 tablespoon poppy seeds
- ¼ teaspoon almond extract
- Lemon glaze 1 cup powdered sugar + 1–2 tbsp lemon juice
- Cream cheese frosting for a decadent touch
Instructions
- Prep Pan & Oven:
- Preheat oven to 350°F (175°C). Grease and flour a loaf or bundt pan. Zest and juice the lemons. Rinse and dry the blueberries.
- Cream Butter & Sugar:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time. Add vanilla extract.
- Mix Dry Ingredients:
- In another bowl, whisk together flour, baking powder, and salt.
- Build the Batter:
- Alternate adding the dry ingredients and sour cream to the wet mixture, beginning and ending with the flour. Stir in lemon zest and juice.
- Fold in Blueberries:
- Toss blueberries with 1 tsp flour and gently fold into the batter to prevent sinking.
- Bake:
- Pour batter into prepared pan. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
- Cool & Glaze (Optional):
- Let cool completely in the pan before transferring to a wire rack. Drizzle with lemon glaze if desired.
Notes
- Use room-temperature butter, eggs, and sour cream for the best texture.
- Toss blueberries in flour before mixing to keep them evenly distributed.
- Avoid overmixing to keep the cake light and tender.
- You can substitute frozen blueberries just don’t thaw before using.