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Lemon blueberry cake recipe easy
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5 from 23 votes

Easy Lemon Blueberry Pound Cake

A delightful lemon and blueberry cake. Perfect for a breakfast or brunch or after-school snack
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: brunch or dessert
Cuisine: American
Servings: 8
Calories: 291kcal


  • 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


  • 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


  • 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. 


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