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4.8 from 10 votes
partially sliced Blueberry Lemon Sour Cream Pound Cake on wire rack
Blueberry Lemon Sour Cream Pound Cake
Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
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
Servings: 8
Calories: 492 kcal
  • 1.5 cups all purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup butter - room temperature
  • 1.5 cups sugar
  • 3 eggs
  • 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
  1. Preheat the oven to 325 degrees.  Butter the bottom and sides of a 9x5 loaf pan.

  2. In a medium sized mixing bowl, whisk or sift together the flour, baking soda, and salt.  Set aside when finished.

  3. In a large mixing bowl, cream together the butter and sugar until the light and fluffy.

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

  5. Add the flour mixture in batches just until well incorporated in the wet ingredients.

  6. Toss the blueberries in 1/2 tablespoon of flour.  This will help them to not sink to the bottom of the cake.

  7. 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 if is in the pan.

  8. Pour batter into a buttered bread loaf pan and sprinkle remaining berries on the top.

  9. Bake for 50 to 65 minutes until a toothpick inserted into the center of the cake comes out clean.

  10. Cool in the pan for 15 minutes before removing to a wire rack to finish cooling down.

Lemon Drizzle
  1. Stir together the confectioners sugar with the lemon juice and lemon zest.

  2. Drizzle on the top of the cooled cake.  Garnish with fresh blueberries and lemon zest if desired.

Recipe Notes

Bundt Pan Directions:  Double the cake batter recipe for a bundt pan and cook an additional 15-30 minutes as needed, until a tooth pick inserted in the center comes out clean.


Nutrition facts are approximate.

Nutrition Facts
Blueberry Lemon Sour Cream Pound Cake
Amount Per Serving
Calories 492 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 9g56%
Cholesterol 99mg33%
Sodium 351mg15%
Potassium 103mg3%
Carbohydrates 84g28%
Fiber 1g4%
Sugar 63g70%
Protein 5g10%
Vitamin A 550IU11%
Vitamin C 10.9mg13%
Calcium 37mg4%
Iron 1.5mg8%
* Percent Daily Values are based on a 2000 calorie diet.