Looking to bake a dessert that’s as stunning as it is delicious? This Lemon Blueberry Pound Cake with Sour Cream is the answer! Combining the bright, citrusy zing of lemons with sweet bursts of fresh blueberries, this cake is moist, tender, and packed with flavor. Whether you’re a seasoned baker or just starting out, this recipe is worth reading because it’s easy to follow, uses simple ingredients, and delivers bakery-quality results every time.
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What Makes This Lemon Blueberry Pound Cake Special?
This isn’t just any pound cake—it’s a celebration of the perfect pairing between lemon and blueberries. The tart lemon plays harmoniously with the sweet blueberries, creating a flavor profile that is balanced and indulgent. Plus, the cake itself is tender and moist, made even more delicious with the addition of sour cream. Whether served as an ‘anytime cake’ or a centerpiece dessert for special occasions, this recipe is guaranteed to delight. If you’re a fan of fruity desserts, you might also enjoy this The Ultimate Guide to Blueberry Dump Cake – Simple, Sweet, and Satisfying for another burst of berry goodness.
Pound cakes have long been loved for their rich, buttery texture, and this twist on the traditional pound cake elevates it to a new level. The burst of blueberry flavor in every bite and the bright lemon zest throughout the cake batter make it special. Topped with a simple yet elegant glaze made from sugar and lemon juice, it’s a dessert that’s not only flavorful but also beautiful.
Ingredients You’ll Need for This Recipe
To make this Lemon Blueberry Pound Cake, you’ll want to have the following ingredients ready:
- Lemon zest and juice for a bright, citrusy flavor.
- Fresh blueberries (or use frozen blueberries if fresh aren’t available).
- Sour cream for added richness and moisture.
- All-purpose flour, which creates the perfect structure for the cake.
- Butter, sugar, and eggs, the classic ingredients of any pound cake.
- A touch of vanilla extract to round out the flavors.
- Baking powder for the right lift and rise.
“These simple, pantry-friendly ingredients come together to create a showstopping dessert. Looking for another delicious way to enjoy blueberries? Try this Perfect Whole Wheat Pancakes with Fresh Fruit for a wholesome breakfast twist.”
How to Make Lemon Blueberry Pound Cake with Sour Cream
Making this pound cake recipe is simpler than you might think. Here’s a step-by-step guide:
- Cream the butter and sugar in the bowl of a stand mixer until light and fluffy. This step is key for a tender cake!
- Gradually beat in the eggs, one at a time, followed by the sour cream, lemon juice, and vanilla extract.
- Sift together the all-purpose flour, baking powder, and a pinch of salt to create a well-mixed flour mixture. Gradually fold it into the butter mixture.
- Toss the blueberries with 2 tablespoons of flour to prevent them from sinking to the bottom of the cake. Gently fold the coated blueberries into the batter.
- Pour the prepared batter into a greased and floured bundt pan or loaf pan to avoid the cake from sticking.
- Bake the cake until the center of the cake comes out clean and the edges are golden brown.
- Let the cake cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely.
Enjoy the aroma of lemon and blueberries filling your kitchen as the cake bakes!
Why Adding Sour Cream Makes a Difference
Using sour cream in this recipe elevates the texture from ordinary to extraordinary. Its rich, creamy consistency creates a dense yet moist crumb that melts in your mouth. Sour cream also enhances the fresh lemon flavor, making every bite a harmony of tanginess and sweetness. If you’ve been wondering how to amp up the lemon flavor in a pound cake, sour cream is the secret!
Can You Use Frozen Blueberries for This Lemon Blueberry Pound Cake?
Yes, you can absolutely use frozen blueberries for this pound cake recipe! If fresh blueberries are out of season, frozen ones work beautifully. Just make sure not to thaw them before adding them to the batter. Tossing them in flour helps prevent them from bleeding into the cake, ensuring that bright bursts of blueberry flavor remain scattered throughout the cake.
Tips to Prevent the Cake From Sticking
One of the challenges when baking a beautiful Bundt or loaf cake is preventing it from sticking to the pan. Here’s how to make sure your cake comes out clean every time:
- Always butter and flour your cake pan thoroughly—or use baking spray with flour included.
- Use a high-quality non-stick Bundt pan if possible.
- Once the cake bakes, allow it to cool slightly before attempting to remove it from the pan. A delicate balance ensures that the cake doesn’t stick or break.
By following these tips, you’ll avoid sticking and have a perfect cake every time.
How to Achieve the Perfect Lemon Flavor
The combination of lemon zest and fresh lemon juice is key to achieving a bold lemon flavor in this pound cake. Lemon zest captures the aromatic oils, while the juice provides the tartness. “If you’d like even more lemon flavor, you can add a touch of lemon extract to the batter or drizzle the glaze over the cooled cake for a sweet and tangy finish. For another citrus-filled delight, check out this Lemon Blueberry Pound Cake Recipe for an extra layer of lemon bliss.”
Mastering the Lemon Glaze for Extra Sweetness
A simple lemon glaze is the cherry on top of this dessert masterpiece. To make it, combine powdered sugar and fresh lemon juice until smooth. Drizzle the glaze over the cooled cake for a glossy, sweet, and tangy finish that amplifies the flavors already within.
The glaze not only adds a touch of sweetness but also elevates the visual appeal of the cake. It’s perfect for impressing guests or simply treating yourself to a gorgeous dessert.
Variations You Can Try with This Lemon Blueberry Pound Cake Recipe
This recipe is versatile enough to allow for creativity. Here are a few fun ideas to try:
- Make Muffins: Instead of using a bundt pan, divide the batter into a muffin tin to create individual servings.
- Add More Fruit: Mix in raspberries or blackberries with the blueberries for a mixed berry twist.
- Try a Loaf Cake: Bake the batter in two loaf pans instead of a bundt pan for easier slicing.
- Top with Whipped Cream: Serve each slice with a dollop of whipped cream for an extra indulgence.
These easy variations allow you to customize the recipe based on your preferences.
How to Store and Freeze Lemon Blueberry Cake Properly
To keep your cake fresh, store it in an airtight container at room temperature for up to three days. For extended storage, the cake can be frozen. Wrap it tightly in plastic wrap, then in aluminum foil, and freeze it for up to three months. “When you’re ready to enjoy it, simply thaw the cake overnight in the refrigerator. If you’re looking for another freezer-friendly dessert, don’t miss these Gooey Cake Mix Cookie Bars – Everyone Will Love, perfect for make-ahead treats.”
By following these steps, you can ensure that your pound cake stays moist and delicious, even days or weeks after baking.
Frequently asked questions About Lemon Blueberry Pound Cake
Does Lemon Pound Cake need to be refrigerated?
Lemon pound cake does not need to be refrigerated if you plan to consume it within 2-3 days. Store it in an airtight container at room temperature to keep it moist. However, if you need to store it longer or if it has a glaze made with dairy, refrigerate it for up to a week.
How do you keep blueberries from sinking in a pound cake?
To keep blueberries from sinking in a pound cake, toss them in a tablespoon of flour before folding them into the batter. This helps them stay suspended during baking by slightly thickening the batter around the berries.
Why did my pound cake fail?
Pound cake can fail for several reasons:
Overmixing the batter: This can create too much air and cause the cake to collapse.
Underbaking: If the cake is not fully baked, it can sink in the middle.
Incorrect measurements: Too much flour or not enough butter can affect the texture.
Oven temperature issues: Baking at too low a temperature can prevent proper rising, while too high can cause overbrowning before the center is done.
How do I keep my pound cake from being dense?
To prevent a dense pound cake:
Use room temperature ingredients: Butter, eggs, and milk blend better when not cold.
Cream butter and sugar properly: Beat them until light and fluffy to incorporate air.
Measure ingredients carefully: Too much flour can make the cake heavy.
Avoid overmixing: Once the flour is added, mix just until combined.
Ensure proper leavening: If your recipe calls for baking powder or soda, make sure they are fresh and measured correctly.
Key Takeaways for the Perfect Lemon Blueberry Pound Cake
- Start with high-quality ingredients like fresh lemon zest, juice, and blueberries for optimal flavor.
- Sour cream is the secret to creating a moist, tender crumb.
- Coating blueberries with flour prevents them from sinking to the bottom.
- Be mindful of properly greasing and flouring the pan to avoid sticking.
- A tangy lemon glaze makes the perfect finishing touch.
- The cake can be stored or frozen if needed, so it’s great to make ahead.
This Lemon Blueberry Pound Cake recipe is not only easy to make but delivers a deliciously moist, flavorful dessert that’s sure to impress anyone who tries it. Whether you whip it up for a special occasion or a quiet afternoon treat, it’s a recipe you’ll find yourself coming back to again and again.
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