Blueberry Lemon Pound Cake

This Blueberry Lemon Pound Cake is like summer in a bundt pan.

Blueberry Lemon Pound Cake from Sifting Through Life

I would like to submit this Blueberry Lemon Pound Cake as reason #2,873 for why I love pound cake. It’s dense but moist. Works as a layered cake or in a bundt pan. Tastes amazing loaded with fruit or chocolate or both. 

If you don’t believe my love of pound cake, check out my classic pound cake and marble pound cake. Soon you’ll be in love too. 

Blueberry Lemon Pound Cake from Sifting Through Life

For reason #2,873, I wanted to go for something summery, so I double-downed with a blueberry and lemon combo. They add just as much flavor as they do moisture to the cake, and there’s nothing more pointless than dry pound cake. This cake practically melts in your mouth. 

Blueberry Lemon Pound Cake from Sifting Through Life

I have three rules when baking pound cake.

First of all, make sure all of your ingredients are the same temperature. When you take out your butter to warm it up to room temperature take out the eggs, cream, sour cream and fruit. When all the ingredients are the same temperature, they mix together more easily. You’ve got a lot of mixing to do in the recipe, so the easier the better. 

Blueberry Lemon Pound Cake from Sifting Through Life

This next one is hard for me to follow sometimes, but don’t preheat your oven at the beginning of the recipe. You want a cold oven. For me, it’s a reflex to set the oven before I start any recipe, but resist that urge. A cold oven ensures a slow rise and won’t over brown your soft cake. 

Lastly, and this one only applies to a Blueberry Lemon Pound Cake, lightly dust your blueberries with flour before folding them into the batter. It prevents the fruit from sinking down to the bottom of the pan. 

Now all you need to do is decide who you’re going to share your cake with. Choose wisely! It’ll go fast. 

Happy Sifting! 

Blueberry Lemon Pound Cake

Yield: Serves 12

Blueberry Lemon Pound Cake

  • 1 cup unsalted butter
  • 3 cups granulated sugar
  • 1 Tbs lemon zest, about 1 lemon
  • 6 large eggs
  • 1 ½ tsp vanilla extract
  • 3 cups all purpose flour
  • ½ tsp salt
  • ¾ tsp baking powder
  • ½ cup lemon juice, about three lemons
  • 1 cup heavy whipping cream
  • ½ cup sour cream
  • 1 heaping cup blueberries, lightly dusted in flour
  1. Butter and flour a 12-inch bundt pan. Set aside.
  2. In a medium sized bowl mix together flour, salt, and baking powder. Set aside.
  3. In the bowl of a stand mixer with a paddle attachment, cream together butter, sugar and lemon zest until fluffy and fragrant, about 3 minutes.
  4. Mix in eggs and vanilla, adding each one at a time. Scrape well and often.
  5. Stir together lemon juice, milk and sour cream.
  6. Alternate between flour mixture and milk mixture, starting with adding a third of the dry ingredients and half of the wet ingredients. You should start and end with the dry. Scrape well and often.
  7. Fold in blueberries by hand.
  8. Pour into prepared bundt pan and place in the center of a cold oven. Turn oven on and set to 325F. Bake for 1 hour 30 minutes or until a toothpick inserted into the center of the cake comes out clean.
  9. Allow to cool for about 15 minutes before flipping out on to a cooling rack. Allow to cool completely before digging in.

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