Sharing is caring!

I made my first lemon blueberry pound cake for a potluck at work three years ago. Showed up with this gorgeous golden loaf, sliced a piece, and watched in horror as purple juice ran down the sides like a crime scene. The berries had sunk straight to the bottom and turned into a soggy mess.

Took me about six more attempts to figure out what I was doing wrong. Turns out there’s a few tricks nobody tells you about when you’re working with fresh fruit in dense batters. Now this is one of my most requested recipes, and I want to save you those six failed attempts.

This cake sits right at the intersection of citrusy brightness and that buttery, tight crumb that makes pound cake so satisfying. The blueberries add pockets of jammy sweetness without turning the whole thing into a fruit bread. It’s honestly one of the most forgiving cakes you can make once you know the basics.

What You Use It For

This is a perfect dessert for casual entertaining. Brunch with friends, afternoon tea, bringing to someone’s house when you need to show up with something homemade but don’t want to stress. It looks impressive sliced on a platter but doesn’t require any decorating skills. The loaf shape makes it easy to transport, and it actually tastes better the next day once everything has had time to settle.

It’s also great for breakfast. A thick slice with coffee on a Saturday morning is basically a hug in food form.

How to Store It

Wrap the cooled loaf tightly in plastic wrap and keep it at room temperature for 3 to 4 days. The lemon glaze acts as a bit of a seal, which helps keep moisture in. For longer storage, skip the glaze, wrap in plastic and then foil, and freeze for up to 2 months. Thaw overnight in the fridge and add the glaze fresh before serving.

One thing I learned the hard way: don’t put this in an airtight container while it’s still warm. The trapped steam makes the crust go soft and slightly gummy.

Ingredients

For the Cake:

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 cup unsalted butter, softened
• 1 cup granulated sugar
• 3 large eggs, room temperature
• 2 tablespoons fresh lemon zest (about 2 lemons)
• 2 tablespoons fresh lemon juice
• 1/2 cup sour cream
• 1 teaspoon vanilla extract
• 1 cup fresh blueberries
• 1 tablespoon flour for coating berries

For the Glaze:

• 1 cup powdered sugar
• 2 tablespoons fresh lemon juice

Instructions

1. Heat your oven to 325°F and grease a 9×5 inch loaf pan. I use butter and a light dusting of flour, but nonstick spray works fine.
2. Whisk the flour, baking powder, and salt together in a bowl. Set aside.
3. Beat the softened butter with your stand mixer or hand mixer until creamy, about 1 minute. Add the sugar and beat on medium-high for 3 to 4 minutes until light and fluffy. This step matters more than you think. Properly creamed butter is pale yellow and almost doubled in volume.
4. Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl. Mix in the lemon zest, lemon juice, and vanilla.
5. Add half the flour mixture and mix on low until just combined. Add the sour cream and mix. Add the remaining flour and mix until you can’t see any dry streaks. Don’t overmix here.
6. Toss the blueberries with that tablespoon of flour in a small bowl. This coating helps them stay suspended in the batter instead of sinking. Gently fold them in by hand.
7. Pour the batter into your prepared pan and smooth the top. Bake for 60 to 70 minutes. The cake is done when a toothpick inserted in the center comes out clean or with just a few moist crumbs. If the top is browning too quickly, tent with foil after 45 minutes.
8. Let the cake cool in the pan for 15 minutes, then turn it out onto a wire rack to cool completely. This takes about an hour.
9. For the glaze, whisk the powdered sugar and lemon juice until smooth. Drizzle over the cooled cake. Let the glaze set for about 10 minutes before slicing.

Notes

Room temperature ingredients really do make a difference here. Cold eggs can cause the batter to curdle, and cold butter won’t cream properly. Set everything out about an hour before you start.

If your blueberries are particularly large or very juicy, consider cutting them in half before tossing with flour. Smaller pieces distribute better and are less likely to create those purple streaks. Frozen berries work in a pinch, just don’t thaw them first. Fold them in frozen and add 5 to 10 minutes to your baking time.