Lemon Blueberry Cake

This Lemon Blueberry Cake recipe and easy cake to put together and it is great when you want to bake something with blueberries and lemon - a truly delicious combination. 

This is a wonderful bread to celebrate the season and is best made with fresh blueberries! Be sure to check out my time-saving tips following this recipe to help you save time. 

I like to make this for a light dessert or brunch item. 

There is nothing like the sweet and tangy flavors of lemon and blueberry meshing together to make a tasty snack cake.

The blueberries will be nice and juicy when baked.

It is one of our favorite cakes to make this time of year. Perfect as a breakfast or brunch bread, as a dessert or as a potluck dessert.

You can make it with frozen blueberries, but since I can usually get fresh ones, it use them.

Blueberry Lemon Pound Cake Ingredients

• Sugar
• Flour - all purpose flour
• Butter - I use unsalted butter at room temperature
• Blueberries - I use fresh blueberries for the best flavor. 
• Lemon Zest
• flour
• sour cream
• vanilla extract

Equipment & Kitchen Tools

• large bowl
• 8 or 9 inch loaf pan
• electric mixer or stand mixer with paddle attachment
• wire rack

Pro Tips and Timesaver Shortcuts

• Use softened butter for easy blending. Leave butter at room temperature for at least 15 minutes or place in the microwave for a few seconds.
• Cake is done when a toothpick inserted into the center of the cake comes out clean.
• To Bake ahead: Bake cake as directed. Wrap the cake tightly in plastic wrap then wrap loosely in heavy-duty foil. Freeze up to 1 month. 

Variations, Notes, and Substitutions

• If not using fresh berries, you can use frozen blueberries, but be sure to thaw them first.
• You can substitute 1 teaspoon lemon extract for the vanilla extract. 

More Classic Dessert Recipes

Shortcut Lemon Poundcake Recipe - When you don't have a lot of time, this recipe works fabulously!

Also, don't forget to bookmark this post. 

Lemon Blueberry Cake Recipe

Print Pin

5 from 8 votes

Easy Lemon Blueberry Pound Cake

A delightful lemon and blueberry cake. Perfect for a breakfast or brunch or after-school snack

Course brunch or dessert

Cuisine American

Keyword blueberry lover favorites

Prep Time 10 minutes

Cook Time 1 hour

Total Time 1 hour 10 minutes

Servings 8

Calories 291kcal

Author Raquel Pineira

Ingredients

• 1 cup sugar
• ½ cup butter
• 2 eggs
• 1 cup blueberries fresh or frozen
• 2 tablespoons fresh lemon juice
• 1 zest from one lemon
• 2 cups flour
• ¾ cup sour cream
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 2 teaspoons vanilla

Instructions

• Preheat oven to 350°
• Grease a loaf pan or mini loaf pan with butter.
• Rinse and drain blueberries and set aside.

Combine Wet Ingredients

• In a large mixing bowl, Cream butter, eggs, sugar, sour craam and vanilla. Combine with mixer on low speed.

Combine Dry Ingredients

• Add flour, baking powder and baking soda to cake batter.
• Once flour mixture has been added, add lemon juice, lemon zest and fold in rinsed blueberries gently.
• Pour batter into prepared pan.
• Bake 55 - 60 minutes until toothpick comes out clean

Notes

• Use softened butter for easy blending. Leave butter at room temperature for at least 15 minutes or place in the microwave for a few seconds.
• Cake is done when a toothpick inserted into the center of the cake comes out clean.
• To Bake ahead: Bake cake as directed. Wrap the cake tightly in plastic wrap then wrap loosely in heavy-duty foil. Freeze up to 1 month. 

Nutrition

Calories: 291kcal | Carbohydrates: 54g | Protein: 6g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 229mg | Potassium: 112mg | Fiber: 1g | Sugar: 29g | Vitamin A: 228IU | Vitamin C: 2mg | Calcium: 81mg | Iron: 2mg

• You can bake this ahead of time. Just wrap the loaf (after cooling) tightly in plastic wrap and store at room temperature up to 4 days or refrigerate up to 10 days.
• No fresh blueberries? No problem, you can use frozen too!
• You can use bottled lemon juice, but I highly recommend using real lemons if you can get them.
• Store pound cake with aluminum foil and then plastic wrap. Seal in an airtight container.

We hope you enjoyed this easy lemon blueberry pound cake recipe.

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