Ridiculously moist and delicious, this Blueberry Lemon Sour Cream Pound Cake tastes like Spring in every bite no matter what time of year it is!
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 than 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 my 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.
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 half of the blueberries into the batter, reserving the final half to sprinkle on the top of the batter.
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 10-15 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 2 times 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.
Tips for making the perfect pound cake.
- Use a 9″ x 5″ loaf pan. The batter will overflow smaller loaf pans.
- 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 blueberries 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:
- Easy Carrot Sheet Cake Recipe from Scratch
- Blueberry Sour Cream Muffins
- Cranberry Orange Scones
- Irish Cream Bread Pudding
- Buttermilk Texas Sheet Cake
If you’ve tried my Blueberry Lemon Sour Cream Pound Cake or any other recipe on this website, please don’t forget to rate the recipe and let me know how it came out in the comments below. I’d LOVE to hear from you!
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Blueberry Lemon Sour Cream Pound Cake
- 1 9×5 loaf pan
- 2 tablespoons butter, for greasing the loaf pan
- 1 1/3 cups all purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/3 cup butter – room temperature
- 1 1/4 cups sugar
- 2 eggs – room temperature
- 1/4 cup lemon juice – fresh squeezed
- 1.5 tablespoons lemon zest
- 1/3 cup sour cream not light sour cream
- 2 cups blueberries – divided
- 1/2 tablespoon flour
- 1.5 cups confectioners (powdered) sugar
- 1.5 tablespoons lemon zest
- 3 tablespoons lemon juice – fresh squeezed
- 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 berries to sprinkle on top of the cake after it is in the pan.
- Pour batter into the buttered bread loaf pan and sprinkle remaining berries on the top.
- Bake for 55 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.
- 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.
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