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Blueberry Lemon Sour Cream Pound Cake

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Ridiculously moist and delicious, this Blueberry Lemon Sour Cream Pound Cake tastes like Spring in every bite!

partially sliced Blueberry Lemon Sour Cream Pound Cake on wire rack with lemon slices

If you are looking for an easy dessert that looks and tastes like a million bucks, you’ve come to the right place.

Sour cream gives this Blueberry Lemon Pound Cake a very moist and tender crumb, just like another family favorite, Orange Cranberry Pound Cake. Fresh lemon zest and juice infuse the cake and the lemony drizzle with a bright pop of flavor. Juicy, sweet blueberries are found in every bite!

Which dairy makes the best cake and why choose sour cream?

One of the reasons this pound cake has such a tender and moist crumb is the choice of dairy used in it. When I was contemplating how I wanted to create this pound cake, I already knew it definitely had to have one of my favorite combinations, the lemon and blueberries, and a lot of them! But I did a little research into which dairy I thought would taste best other then the addition of the traditional butter to make this both a fool proof recipe and ultra moist.

I absolutely love the slight tang and depth that buttermilk and sour cream adds to baked goods like these Double Chocolate Banana Muffins and Blueberry Sour Cream Muffins with Streusel, but the question came down to which would perform best. The answer I found was sour cream. Not light sour cream, but the standard full fat sour cream and it has to do with the amount of fat and acid in it. Here is a great comparison article with the same cake made with milk, buttermilk, and sour cream..

How to make Blueberry Lemon Sour Cream Pound Cake

Sift or whisk together flour, baking soda, and salt, and set to the side.

Next, cream together the butter and sugar until it is light and fluffy.

preparation shots of Blueberry Lemon Sour Cream Pound Cake. sugar and butter creamed and lemons juiced.

Add the eggs, one at a time until they are incorporated. Add the sour cream, lemon juice, and the lemon zest and mix until combined.

The amount of juice and zest is approximately that from one larger lemon. A microplane grater is one of my favorite kitchen tools and is what I use to zest citrus.

Add the flour mixture in batches and mix just until the ingredients are combined. Do not over mix the batter.

Sprinkle the blueberries with a little flour. This helps them not sink to the bottom of the cake. Gently fold in 1 cup of the blueberries into the batter, reserving the final 1/2 cup to sprinkle on the top of the batter.

Blueberry Lemon Sour Cream Pound Cake ready to go into the oven

Pour batter into a standard 9″x5″ buttered loaf pan and bake in a low temperature oven for about an hour. After the cake is done, let it cool in the pan for 15 minutes before removing to a cooling rack. When the cake has cooled, drizzle the lemon icing over the top. Garnish with fresh blueberries and lemon zest if desired.

Can I make this cake in a bundt pan?

Absolutely! Use 1.5 the cake batter recipe for a 12 cup bundt pan and cook an additional 15-30 minutes, until a tooth pick inserted in the center comes out clean. The drizzle can remain the same or be increased as desired.

sliced Blueberry Lemon Sour Cream Pound Cake on wire rack with fresh blueberries

Tips for making the perfect pound cake.

  • Make sure the butter and eggs are room temperature.
  • Cream the butter and sugar together until they are EXTREMELY light in color and fluffy.
  • Do not substitute with margarine or low-fat sour cream. Both will affect the taste and texture of the cake.
  • Thoroughly grease and flour every corner of the pan as pound cake can stick easily causing the crust to tear.
  • Tossing the cranberries in flour before adding to the batter helps them to not sink to the bottom of the cake.

If you love to bake and have a sweet tooth like mine, make sure to check out these Blueberry Sour Cream Muffins, Cranberry Orange Scones, Irish Cream Bread Pudding, and Buttermilk Texas Sheet Cake.

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partially sliced Blueberry Lemon Sour Cream Pound Cake on wire rack
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4.82 from 11 votes

Blueberry Lemon Sour Cream Pound Cake

Sour cream gives this Blueberry Lemon Pound Cake a very moist and tender crumb. Lemon zest and juice infuse the cake and the lemony drizzle for a bright pop of flavor and juicy, sweet blueberries are found in every bite.
Course Dessert
Cuisine American
Keyword Blueberry Lemon Sour Cream Pound Cake
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 8
Calories 492kcal
Author Jennifer Grissom

Ingredients

  • 1.5 cups all purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup butter – room temperature
  • 1.5 cups sugar
  • 3 eggs – room temperature
  • 1/4 cup lemon juice – fresh squeezed
  • 1.5 tablespoons lemon zest
  • 1/2 cup sour cream not light sour cream
  • 1.5 cups blueberries – divided
  • 1/2 tablespoon flour

Lemon Drizzle

  • 1.5 cups confectioners (powdered) sugar
  • 1.5 tablespoons lemon zest
  • 3 tablespoons lemon juice – fresh squeezed

Instructions

  • Preheat the oven to 325 degrees.  Butter the bottom and sides of a 9×5 loaf pan.
  • In a medium sized mixing bowl, whisk or sift together the flour, baking soda, baking powder, and salt.  Set aside when finished.
  • In a large mixing bowl, cream together the butter and sugar until EXTREMELY light and fluffy, 3-6 minutes.
  • Add the eggs, one at a time, mixing just until the yellow disapears.  Add the lemon juice, lemon zest, and sour cream and mix just until combined. 
  • Stir in the flour mixture in batches just until well incorporated in the wet ingredients.
  • Toss the blueberries in 1/2 tablespoon of flour.  This will help them to not sink to the bottom of the cake.
  • Gently fold 1 cup of blueberries into the batter, reserving the final 1/2 cup of berries to sprinkle on top of the cake after it is in the pan.
  • Pour batter into a buttered bread loaf pan and sprinkle remaining berries on the top.
  • Bake for 50 to 65 minutes until a toothpick inserted into the center of the cake comes out clean.
  • Cool in the pan for 15 minutes before removing to a wire rack to finish cooling down.

Lemon Drizzle

  • Stir together the confectioners sugar with the lemon juice and lemon zest.
  • Drizzle on the top of the cooled cake.  Garnish with fresh blueberries and lemon zest if desired.

Notes

Bundt Pan Directions:  Make 1.5 the cake batter recipe for a 12 cup bundt pan and cook an additional 15-30 minutes as needed, until a tooth pick inserted in the center comes out clean.
All loaf pan sizes are NOT the same! This recipe is for a 9″x5″ loaf pan. For an 8″x4″, adjust the servings above in the recipe to 6 for an easy calculation.
Nutrition facts are approximate.

Nutrition

Calories: 492kcal | Carbohydrates: 84g | Protein: 5g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 99mg | Sodium: 351mg | Potassium: 103mg | Fiber: 1g | Sugar: 63g | Vitamin A: 550IU | Vitamin C: 10.9mg | Calcium: 37mg | Iron: 1.5mg

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Jennifer Grissom

Mother, Gardener, Book Devourer, and Food Obsessor. I love being inspired with fresh, seasonal ingredients and relish every opportunity to elevate my home cooking. Join me!

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Reader Interactions

Comments

  1. Courtney | Love & Good Stuff

    April 4, 2019 at 10:53 am

    5 stars
    This pound cake is amazing!! Perfectly moist and full of fresh lemon and blueberry flavour!

    Reply
    • Jennifer Grissom

      April 4, 2019 at 10:55 am

      Thanks Courtney! I’m so glad you enjoyed it:)

      Reply
  2. Liz

    April 4, 2019 at 11:04 am

    5 stars
    This is such a perfect recipe for spring! I’m planning to make this for an Easter brunch 🙂 I Can’t wait!

    Reply
    • Jennifer Grissom

      April 5, 2019 at 9:31 am

      Let me know how you like it Liz!

      Reply
  3. Caitlin

    April 4, 2019 at 11:31 am

    5 stars
    Looks incredible! I’ve been curious how to use sour cream in baking, thanks for sharing!

    Reply
    • Jennifer Grissom

      April 5, 2019 at 9:30 am

      I hope you like it. Thanks Caitlin:)

      Reply
  4. Chris Collins

    April 4, 2019 at 11:40 am

    5 stars
    Blueberry and lemon is a match made in heaven so I’m totally sold on this delicious pound cake! Looks so delicious 🙂

    Reply
    • Jennifer Grissom

      April 5, 2019 at 9:30 am

      Thank you Chris!

      Reply
  5. Shashi at SavorySpin

    April 4, 2019 at 12:51 pm

    5 stars
    Forget a slice – I’ll take the WHOLE loaf! This looks wonderful!

    Reply
    • Jennifer Grissom

      April 5, 2019 at 9:29 am

      I’m totally with you on that!

      Reply
  6. kallee

    April 11, 2019 at 12:51 pm

    4 stars
    Love the blueberries in this recipe. We have lots of fresh blueberries in the summer and I am always looking for new ways to use them

    Reply
    • Jennifer Grissom

      April 12, 2019 at 6:25 pm

      Thanks kallee!

      Reply
  7. Shianna

    April 18, 2019 at 9:21 am

    I want to make this but only have frozen blueberries and we’re 60 miles from town… Can you use frozen blueberries?

    Reply
    • Jennifer Grissom

      April 18, 2019 at 11:26 am

      Absolutely! Mix them in while they are frozen if you don’t want you batter to be purple tinted. Let me know how it turns out!

      Reply
  8. Catherine Flett

    December 9, 2019 at 2:52 pm

    5 stars
    This is absolutely delicious! The most moist pound cake I have ever made. The sour cream is a great idea.

    Reply
    • Jennifer Grissom

      December 21, 2019 at 4:35 pm

      I’m so happy you enjoyed it and yes, the sour cream definitely makes a difference!

      Reply
  9. Allegre Nee

    January 15, 2020 at 4:22 pm

    4 stars
    I swapped out lemon juice and zest for mandarin orange and this was delicious.

    Reply
    • Jennifer Grissom

      January 23, 2020 at 2:40 pm

      With blueberries, I prefer lemon myself. I adore the flavor of mandarin orange, but might choose cranberries over blueberries with it.

      Reply
  10. Margaret

    May 8, 2020 at 11:11 pm

    5 stars
    Made this 3 times (first for me!). Quality frozen blueberries worked fine. Best results came from salted butter and a little extra sour cream. This recipe is a winner!

    Reply
    • Jennifer Grissom

      May 25, 2020 at 10:23 am

      Awesome! Thanks for the update on the frozen blueberries too!

      Reply
  11. Jackie

    May 24, 2020 at 10:02 am

    5 stars
    Love this cake. I’ve made it 4 times now and it always tastes great. I used a mix of fresh and frozen blueberries.
    For the lemon drizzle I wanted something less sweet, so reduced the icing sugar to 1/2 a cup and the juice of a small lemon, used a fork to put holes in top of cake and poured the lemon glaze over, delicious.

    Reply
    • Jennifer Grissom

      May 25, 2020 at 10:17 am

      Awwhh! Thanks, Jackie! I’m so happy that you have enjoyed it. And I like your tarter drizzle idea!

      Reply
  12. Lillian Palko

    December 17, 2020 at 11:41 am

    5 stars
    I’m going to make this for the third time. Can I do cupcakes with this recipe? From Napa California, Merry Christmas!!

    Reply
    • Jennifer Grissom

      January 13, 2021 at 11:54 am

      I have not tried as cupcakes, but I don’t see why not. Report back how they turn out!

      Reply

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Jennifer Grissom

Mother, Gardener, Book Devourer, and Food Obsessor. I love being inspired with fresh, seasonal ingredients and relish every opportunity to elevate my home cooking. Join me!

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