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Lemon Blueberry Sour Cream Pound Cake Recipe


    Are you ready to indulge in a slice of heavenly goodness? Look no further than this delectable Lemon Blueberry Sour Cream Pound Cake recipe! Bursting with citrusy tang and juicy blueberries, this cake is a delightful treat for any occasion. Let’s dive into the steps to create this mouthwatering masterpiece.

    Ingredients You’ll Need:

    Gather these pantry staples and fresh ingredients to get started:

    For the Cake:
    • 1 cup unsalted butter (at room temperature)
    • 2 cups granulated sugar
    • 4 large eggs
    • 1 teaspoon vanilla extract
    • 2 cups all-purpose flour
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon salt
    • 1 cup sour cream
    • Zest of 2 lemons
    • 1 cup fresh blueberries


    Follow these simple steps to whip up a delightful Lemon Blueberry Sour Cream Pound Cake:

    Preheat the Oven

    Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan with butter or non-stick cooking spray.

    Cream the Butter and Sugar

    In a large mixing bowl, cream together the butter and sugar until light and fluffy using a hand mixer or stand mixer.

    Add Eggs and Vanilla

    Add the eggs, one at a time, beating well after each addition. Then, mix in the vanilla extract until well combined.

    Combine Dry Ingredients

    In a separate bowl, sift together the flour, baking soda, and salt.

    Alternate Adding Ingredients

    Gradually add the dry ingredients to the creamed mixture, alternating with the sour cream. Mix until just combined, being careful not to overmix.

    Add Lemon Zest and Blueberries

    Gently fold in the lemon zest and fresh blueberries until evenly distributed throughout the batter.

    Bake the Cake

    Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

    Cool and Serve

    Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Once cooled, slice and serve with a sprinkle of powdered sugar or a dollop of whipped cream, if desired.

    Tips for Success:

    • Ensure all ingredients are at room temperature for optimal mixing and baking results.
    • Do not overmix the batter once the dry ingredients are added to prevent a dense texture.
    • Fresh blueberries are recommended for the best flavor and texture, but you can use frozen blueberries if fresh ones are not available.

    Variations to Try:

    • Substitute lemon zest with orange or lime zest for a unique twist on flavor.
    • Add a lemon glaze drizzle on top for extra sweetness and tanginess.
    • Experiment with different types of berries such as raspberries or blackberries for a colorful twist.


    With its irresistible combination of zesty lemon flavor and juicy blueberries, this Lemon Blueberry Sour Cream Pound Cake is sure to become a favorite among family and friends. Whether enjoyed as a dessert, snack, or even breakfast treat, this moist and flavorful cake is bound to impress!

    FAQs (Frequently Asked Questions):

    1. Can I use frozen blueberries instead of fresh ones?

    Yes, you can use frozen blueberries in this recipe. However, keep in mind that frozen blueberries may bleed more into the batter and may slightly alter the texture of the cake.

    2. How should I store leftover cake?

    Store any leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. You can also freeze individual slices for longer storage.

    3. Can I omit the sour cream from the recipe?

    The sour cream adds moisture and richness to the cake, but if you don’t have any on hand, you can substitute it with an equal amount of Greek yogurt or buttermilk for similar results.

    4. Can I make this recipe gluten-free?

    Yes, you can make this recipe gluten-free by using a gluten-free all-purpose flour blend in place of regular flour. Just be sure to check that all other ingredients are also gluten-free.

    5. Can I double the recipe to make a larger cake?

    Absolutely! Simply double all the ingredients and use a larger baking pan, adjusting the baking time accordingly. Keep an eye on the cake as it bakes and test for doneness with a toothpick.

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