Best Moist Lemon Blueberry Pound Cake Recipe – a cozy, zesty loaf to brighten any day

Introduction

The kitchen filled with warm lemon and sweet berries as I pulled the loaf from the oven — that’s when I knew this Best Moist Lemon Blueberry Pound Cake would become a weekend staple. I make it when friends drop by, and yes, this always takes me back to Sunday dinners. For a similar sunny loaf, see my note on lemon blueberry bread if you want a quick alternative.

Why You’ll Love This

• Bright lemon flavor balances sweet blueberries perfectly.
• Dense, moist crumb holds up to slicing and spreading.
• Easy steps; great for baker beginners.
• Freezer-friendly, so you can bake ahead.

Quick Recipe Snapshot

• Servings: 8–10 slices
• Prep time: 20 minutes
• Cook time: 55–65 minutes
• Total time: 1 hour 20 minutes (including cooling)
• Skill level: Easy
• Taste: sweet + bright lemony

Warm confidence: follow the cues below and you’ll get a tender, reliably moist cake every time. Also, don’t rush the cooling — it matters.

Ingredients You’ll Need

• 1 ½ cups all-purpose flour
• 1 cup fresh blueberries
• 1 tablespoon lemon zest
• 2 tablespoons fresh lemon juice
• ½ cup unsalted butter (softened)
• 1 cup granulated sugar
• 3 large eggs
• ½ cup sour cream or buttermilk
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• ¼ teaspoon salt

Optional Add-Ins:

• 1 tablespoon poppy seeds
• ¼ teaspoon almond extract
• Lemon glaze (1 cup powdered sugar + 1–2 tbsp lemon juice)
• Cream cheese frosting for a decadent touch

Chef notes:

• Use room-temp eggs = smoother batter.
• Fresh blueberries = best texture and burst.
• Unsalted butter helps control salt.
• Sour cream keeps crumb tender.

(For a richer tang, compare textures in my blueberry sour cream coffee cake post.)

How to Make It

1. First, preheat the oven to 350°F (175°C). Grease and flour a loaf or bundt pan. Zest and juice the lemons. Rinse and dry the blueberries.
2. Then, in a large bowl, cream the softened butter and sugar until light and fluffy; it will take about 3–4 minutes. Beat in the eggs one at a time, scraping the bowl. Add vanilla extract and mix.
3. Meanwhile, whisk together the flour, baking powder, and salt in another bowl so it’s evenly mixed.
4. Next, add the dry ingredients and the sour cream to the wet mixture in three parts, alternating and beginning and ending with the flour. Stir in lemon zest and juice so the batter smells bright.
5. Meanwhile, toss the blueberries with 1 teaspoon flour; then gently fold them into the batter to prevent sinking. Also, stir in poppy seeds or almond extract if you like.
6. Pour the batter into the prepared pan. Smooth the top with a spatula. Tap the pan gently; you’ll see small bubbles settle.
7. Bake for 55–65 minutes, or until the top turns golden and a toothpick in the center comes out clean or with moist crumbs. The aroma will be lemony and warm.
8. Finally, let the cake cool completely in the pan before turning onto a wire rack. Drizzle lemon glaze or spread cream cheese frosting as desired.

For extra notes, I often check at 50 minutes; ovens vary, so watch for golden edges and a springy top. Also, avoid overmixing once the flour goes in.

(For a denser style, try methods from my blueberry bundt cake experiments.)

Kitchen Tips (From My Kitchen)

1. Time-saver: Use room-temp butter and eggs — they come together faster.
2. Common mistake + fix: If blueberries sink, chill the batter 10 minutes; then bake to help them stay suspended.
3. Simple variation: Add 1 tsp lemon poppy seed for texture and a nutty crunch.

Serving Ideas

• Weekend brunch: slice thick with mascarpone and fresh berries.
• Afternoon tea: serve with a small pot of Earl Grey and lemon slices.
• Holiday table: pair with whipped cream and a drizzle of warm berry sauce.
• Snack: toast a slice lightly and spread with softened butter.
  Garnish with extra lemon zest, a dusting of powdered sugar, or a few whole berries.

(Also see how carrot cake textures contrast in my best carrot cake write-up for party planning.)

Storing & Leftovers

• Fridge: Wrap airtight and keep 3–4 days.
• Freezer: Slice, wrap well, freeze up to 2 months.
• Reheat: Warm a slice 10–15 seconds in the microwave to retain moisture.
  Leftover idea: Make a cake sandwich with lemon curd and whipped cream.

FAQs

Q: Can I make this ahead?
A: Yes. Bake, cool fully, then wrap and refrigerate overnight or freeze for longer. The flavor often improves a day later.

Q: Any good substitutions?
A: You can swap buttermilk for sour cream 1:1; also try frozen blueberries, but toss them in flour first.

Q: How do I know it’s done?
A: The top should be golden and spring back lightly; a toothpick should come out clean or with moist crumbs.

Q: Can I freeze it?
A: Absolutely — freeze wrapped slices for quick breakfasts.

(One more taste note: this Best Moist Lemon Blueberry Pound Cake keeps its texture well when reheated.)

Conclusion

If you want more lemon-blueberry inspiration, I sometimes look to recipes like Sweet & Tart Lemon Blueberry Pound Cake Recipe – Grandbaby Cakes for ideas on glazes and Lemon Blueberry Pound Cake – I Am Baker for presentation tips. Try this recipe, tweak a little, and make it your own — you’ll be smiling with every slice of Best Moist Lemon Blueberry Pound Cake.

Lemon Blueberry Pound Cake

A cozy, zesty loaf filled with warm lemon flavor and sweet blueberries, perfect for any day.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Servings: 10 slices

Course: Baking, Dessert, Snack

Cuisine: American

Calories: 310

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1.5 cups all-purpose flour
• 1 cup fresh blueberries Best texture with fresh blueberries.
• 1 tablespoon lemon zest
• 2 tablespoons fresh lemon juice
• 0.5 cups unsalted butter (softened) Use room-temp for smoother batter.
• 1 cup granulated sugar
• 3 large eggs Use room-temp for better integration.
• 0.5 cups sour cream or buttermilk
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 0.25 teaspoon salt Unsalted butter helps control salt.

Optional Add-Ins

• 1 tablespoon poppy seeds For a nutty crunch.
• 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. Zest and juice the lemons. Rinse and dry the blueberries.
2. In a large bowl, cream the softened butter and sugar until light and fluffy, about 3–4 minutes. Beat in the eggs one at a time, scraping the bowl. Add vanilla extract and mix.
3. In another bowl, whisk together the flour, baking powder, and salt until evenly mixed.
4. Add the dry ingredients and the sour cream to the wet mixture in three parts, alternating starting and ending with the flour. Stir in lemon zest and juice.
5. Toss the blueberries with 1 teaspoon of flour; gently fold them into the batter to prevent sinking. Optionally stir in poppy seeds or almond extract.

Baking

1. Pour the batter into the prepared pan and smooth the top with a spatula. Tap the pan gently to release any air bubbles.
2. Bake for 55–65 minutes, or until the top is golden and a toothpick in the center comes out clean or with moist crumbs.
3. Let the cake cool completely in the pan before turning onto a wire rack. Drizzle with lemon glaze or spread with cream cheese frosting as desired.

Notes

For richer flavor, bake ahead and refrigerate overnight. Avoid overmixing once the flour is added. Substitute buttermilk for sour cream if desired.