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Best Moist Lemon Blueberry Pound Cake

A cozy slice of bright, buttery comfort with a dense, moist crumb and sweet blueberries.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings: 10 slices
Course: Brunch, Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Core Ingredients
  • 1.5 cups all-purpose flour
  • 1 cup fresh blueberries Toss in flour to prevent sinking.
  • 1 tablespoon lemon zest Use fresh lemons for brighter flavor.
  • 2 tablespoons fresh lemon juice
  • 0.5 cups unsalted butter (softened) Helps control salt.
  • 1 cup granulated sugar
  • 3 large eggs Room-temperature eggs blend more smoothly.
  • 0.5 cups sour cream or buttermilk Keeps the crumb tender.
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 0.25 teaspoon salt
Optional Add-Ins
  • 1 tablespoon poppy seeds
  • 0.25 teaspoon almond extract
  • 1 cup powdered sugar + 1–2 tbsp lemon juice For lemon glaze.
  • 1 batch cream cheese frosting For a decadent touch.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease and flour a loaf or bundt pan.
  2. Zest and juice the lemons, then rinse and dry the blueberries.
Mixing
  1. Cream the softened butter and sugar in a large bowl until light and fluffy, about 3–4 minutes.
  2. Beat in the eggs one at a time, scraping the bowl between additions, and stir in the vanilla.
  3. Whisk the flour, baking powder, and salt in another bowl until evenly combined.
  4. Build the batter by alternating dry ingredients with sour cream, beginning and ending with the flour. Mix just until combined.
  5. Stir in the lemon zest and fresh lemon juice.
  6. If desired, fold in poppy seeds or almond extract.
  7. Toss the blueberries with 1 teaspoon flour and gently fold them into the batter.
Baking
  1. Pour the batter into the prepared pan and smooth the top. Tap the pan to remove big air pockets.
  2. Bake for 55–65 minutes. When done, a toothpick inserted in the center should come out clean or with a few crumbs.
  3. Let the cake cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.
  4. Drizzle with lemon glaze or spread cream cheese frosting if desired.

Notes

Time-saver: Use room-temperature ingredients for faster mixing. Avoid overmixing to prevent a tough cake. A simple variation is to add grated ginger for extra flavor.