Jocelyn Delk Adams

Blueberry Lemon Pound Cake

Hi there, it’s Jocelyn of Grandbaby Cakes, and I am so excited to share some wonderful recipes with you on Delish Dish!

lemon blueberry

Pound cake is considered a delicacy in my family.  It appears on every Sunday dinner table and is the cornerstone of my family’s vintage recipes.  Pound cake was also the first thing I ever learned how to bake.  A classic and simple sour cream pound cake is a treat that I love to indulge in, and this recipe from BHG is the classic done oh so right.

lemon blueberry

What I love about cake recipes like this traditional sour cream pound cake is how easy it is to put your own spin on like I did with my blueberry lemon flavor combination.  This recipe was calling my name, and I definitely wanted to give it a beautiful twist for the summer.

lemon blueberry

With these simple changes, I created a delightful cake ready for any celebration you have during this gorgeous season:

  • First, I doubled the recipe to fill my beautiful bundt pan.  I wanted a showstopper cake like the ones I grew up on.  Doubling the recipe perfectly filled my 10 cup bundt pan.
  • Next, I added two cups of gorgeous fresh blueberries.
  • Then I added in the zest and juice of two lemons which really gave a lovely citrus compliment to the berries.
  • Lastly, I made a quick and easy lemon glaze of 1 cup of confectioner’s sugar and 2 tablespoons of lemon juice and drizzled on top.

Blueberries and lemon are one of my favorite baking combinations, and the pair ended up being absolutely perfect in this recipe.  Once baked, the berries create this gorgeous spotting all over the cake.

lemon blueberry

You definitely want to give this recipe a try!

For the original recipe, click HERE!

Happy Baking!

17 Responses to “ Blueberry Lemon Pound Cake ”

  1. I love this bundt cake!! blueberry and lemon go fabulously together. . love this flavor combo and can’t wait to try this!

  2. Just curious if I could do frozen blueberries instead?

  3. Hi Sara, you can use frozen blueberries for this. Because frozen berries carry more moisture, I tend to toss them in a bit of flour when thawed to absorb some of the moisture. But if you can get to your local grocery store or farmer’s market, you can get some beautiful berries that are in season now. Either way, you will have a great cake!

  4. Wow thank you so much Alice!

  5. After doubling original recipe, how long should the bundt cake bake?

  6. Same question regarding baking time…in doubling the recipe, how much extra time did you find optimal?

  7. I just put this cake together and realized that I have the same question on baking time. I found a recipe for a similar pound cake in a bundt pan on cooks.com, and it says to bake at 325 for one hour. If that doesn’t work, I’ll post again.

  8. Follow-up to my baking effort. It took an hour and a half at 325 degrees. I used a thermometer to check it, the touch test, and also the toothpick test. When it hit around 200, it felt right, and the toothpick came out clean. My house smells SOOOO good. Of course, after I made the pound cake batter, I licked the beater, laughing in the face of potential salmonella. It was delicious!

  9. Gosh! It would have been nice to have this article include the updated recipe instead of including three links to the original recipe…

  10. How did you “compensate” for the extra liquid from the juice of two lemons?

  11. I made this today…. smells so good while it was baking… It turned out perfect!!! so good!!

  12. I baked mine 75 minutes and it tested done yet it was kind of doughy. Did the fam chow down? Absolutely!

  13. I need to know EXACTLY how long to bake doubled recipe for blueberry/lemon variation. One place says 1 hour – one place says 75 minutes and one says 1 1/2 hour. Please be specific as this is BAKING and precise timing is critical.

  14. Loving the sound of it, though I am very new here and cannot find complete recipe. I understood it to be a pound cake with sour cream. Ok, How much of each. I cannot even drink water without the juice of at least 1 lemon, and I eat 1 quart blueberries daily. Can I please get breadcrumbs that I ay follow, Thank you

  15. Made this yesterday and everyone LOVED it, except for hubby! He’s not a lemon fan at all. Wondering if I could substitute orange for the lemon? Has anyone tried different variations?

  16. The cake was fabulous! Everyone loved it and asked for the recipe. I was proud to have created something so beautiful and delicious!

  17. What did you do to berries to keep them from sinking to the bottom . If u used flour , how much?