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+ servings
partially sliced Blueberry Lemon Sour Cream Pound Cake on wire rack
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4.85 from 13 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.
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Dessert
Cuisine: American
Keyword: Blueberry Lemon Sour Cream Pound Cake
Servings: 8
Calories: 492kcal


  • 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


  • Preheat the oven to 325 degrees.  Butter the bottom and sides of a 9x5 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.


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.


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