Lemon Blueberry Cake
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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 and a few other simple ingredients!
As a productivity manager, I understand how precious your time is, especially when it comes to preparation and presentation and this is an simple and quick recipe!
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. Use ripe, juicy blueberries
- 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
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Pro Tips and Timesaver Shortcuts to make the best lemon-blueberry pound cake recipe
- 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!
- I don’t recommend using bottled lemon juice, but I highly recommend using real lemons if you can get them.
- 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.
- For best results, let cake cool before cutting. Use a sharp serrated knife.
- Store pound cake with aluminum foil and then plastic wrap. Seal in an airtight container.
- 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.
This cake is perfect for tea time too! If you love the lemon blueberry combination as much as I do, be sure to try this Lemon Blueberry Cornmeal Butter Cake or these Simple Blueberry Scones.
Easy Lemon Blueberry Pound Cake
Ingredients
- 1 cup sugar
- 1/2 cup butter
- 2 eggs
- 1 cup blueberries fresh or frozen
- 2 tablespoons fresh lemon juice
- 1 zest from one lemon
- 2 cups flour
- 3/4 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 cream and vanilla. Combine with mixer on medium speed. Be sure to scrape sides of the bowl often.
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
We hope you enjoyed this easy lemon blueberry pound cake recipe.
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This looks soooo yummy!! I love lemon anything! xx
Thank you Rose! Me too I love lemon!
Oh, that looks yummy! It would make a great gift… or breakfast 🙂
Yes, good idea – it would make a good gift too Ashley!
So fresh and reminds me of summer, which is a big plus. I really have gotten to love the tastes of blueberry and lemon together.
I’m afraid if I made this, I’d eat it all myself! This looks too delicious!
I know what you mean Christina! Happy Halloween!
This looks great Raquel!! This is exactly the kind of treat I like to enjoy when I get home from a day at work…. also a good morning bite 😉
Thanks Jamie! It does make a great after-work treat too!
Hi Raquel, I recently found your blog and love all the recipes I’ve seen so far. I DO HAVE A REQUEST though: The “print” function makes the recipe so tiny, I guess, for a recipe card; but many of us use full page recipes and it’s so much work to resize everything. Next time you do an upgrade, would you look into adding the printing widget that offer a full-page or 5×7 and 4×6 recipe card versions from which to choose? Thanks so much and cook on!
HI…. well, isn’t that embarrassing! I’m so sorry… I went back again to check settings and see if I did something wrong and the printer settings had been set to 60% scale, so my preview was skewing the results…. PLEASE REMOVE COMMENT! my apologies.
this recipe is so delicious and easy to make
This Lemon Blueberry Cake is soo mouthwatering!
Lemon and blueberry is one of my favorite summer flavor combinations! This cake is the absolute best way to enjoy it!