BHG Delish Dish

Stirring Up Ideas In The Kitchen

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. Toss the blueberries in 1 teaspoon of all-purpose flour to keep them for sinking to the bottom.
  • Then I added in the zest and juice of two lemons which really gave a lovely citrus compliment to the berries.
  • The baking time will range from 1 hour and 15 minutes to 1 hour and 25 minutes.
  • 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!

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32 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?

  18. This page was very poorly put together.
    The doubled recipe with baking time etc should have been put on THIS page….We should not have to hunt around for the original then double then figure out what goes with what.
    Printe the full doubled recipe along with directions and baking time and you would have had a much better outcome.

  19. OK Ladies, Here it is all converted for you so you don’t have to think or put any effort into figuring things out by reading the post. ;)
    Sour Cream Pound Cake
    Ingredients
    1 cup butter
    6 eggs
    1 cup sour cream
    3 cups all-purpose flour
    1/2 teaspoon baking powder
    1/4 teaspoon baking soda
    2 cup sugar
    1 teaspoon vanilla
    The zest and juice of two lemons
    2 cups of fresh blueberries. Toss the blueberries in 1 teaspoon of all-purpose flour to keep them for sinking to the bottom.
    Directions:
    Allow butter, eggs, and sour cream to stand at room temperature for 30 minutes. Meanwhile, preheat oven to 325 degrees F. Grease and lightly flour a 10 cup bundt pan; set aside. In a medium bowl stir together flour, baking powder, and baking soda; set aside.
    In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, beating on medium speed about 10 minutes or until light and fluffy. Add vanilla. Add eggs, one at a time, beating on low to medium speed for 1 minute after each addition and scraping side of bowl frequently. Add lemon juice and zest and mix to combine. Alternately add flour mixture and sour cream to butter mixture, beating on low speed after each addition just until combined. Fold in the lightly floured fresh blueberries.
    Pour batter into prepared pan, spreading evenly. Bake for 75 to 85 minutes or until a toothpick inserted near center of cake comes out clean. Cool in pan on a wire rack for 20 minutes. Remove from pan; cool completely on rack. Drizzle with Glaze While Warm.
    Glaze: 2 Tbs fresh lemon juice and 1 cup confectioners sugar.

  20. OK I saw I missed a couple of things so I’ve prettied it up so you can copy and paste it to a word doc and save it. :) Happy Baking!
    Blueberry Lemon Pound Cake
    Ingredients:
    1 cup butter
    6 eggs
    1 cup sour cream
    3 cups all-purpose flour
    1/2 teaspoon baking powder
    1/4 teaspoon baking soda
    2 cup sugar
    1 teaspoon vanilla
    The zest and juice of two lemons
    2 cups of fresh blueberries. Toss the blueberries in 1 teaspoon of all-purpose flour to keep them for sinking to the bottom.
    Glaze: 2 Tbs fresh lemon juice and 1 cup confectioners’ sugar.
    Directions:
    Allow butter, eggs, and sour cream to stand at room temperature for 30 minutes. Meanwhile, preheat oven to 325 degrees F. Grease and lightly flour a 10 cup bundt pan; set aside. In a medium bowl stir together flour, baking powder, and baking soda; set aside.
    In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, beating on medium speed about 10 minutes or until light and fluffy. Add vanilla. Add eggs, one at a time, beating on low to medium speed for 1 minute after each addition and scraping side of bowl frequently. Add lemon juice and zest and mix to combine. Alternately add flour mixture and sour cream to butter mixture, beating on low speed after each addition just until combined. Fold in the lightly floured fresh blueberries.
    Pour batter into prepared pan, spreading evenly. Bake for 75 to 85 minutes or until a toothpick inserted near center of cake comes out clean. Cool in pan on a wire rack for 20 minutes. Remove from pan, drizzle with glaze while warm, cool completely on rack.

  21. You said “OK Ladies, here it is all converted….. I’m a guy so does that mean I can not make this cake?

  22. Thank you, Willow. Saved us much time!

  23. Does the baking powder and baking soda replace the salt?

  24. My family has dietary restrictions. My husband is allergic to egg whites and I am a diabetic. I have modified the instructions for the doubled recipe to accommodate our restrictions and the results are as follows:

    Sour Cream Pound Cake

    Ingredients
    1 cup butter
    3 eggs + the equivalent of 3 eggs using an egg replacer
    1 cup sour cream
    3 cups all-purpose flour
    1/2 teaspoon baking powder
    1/4 teaspoon baking soda
    2 cup sugar substitute for baking
    1 teaspoon vanilla
    Zest and juice of two lemons (or limes or oranges)
    2 cups of fresh blueberries. Toss the blueberries in 1 teaspoon of all-purpose flour to keep them for sinking to the bottom.

    Directions:
    Allow butter, eggs, and sour cream to stand at room temperature for 30 minutes. Meanwhile, preheat oven to 325 degrees F. Grease and lightly flour a 10 cup bundt pan; set aside. In a medium bowl stir together flour, baking powder, and baking soda; set aside.
    In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, beating on medium speed about 10 minutes or until light and fluffy. Add vanilla. Add eggs, one at a time, beating on low to medium speed for 1 minute after each addition and scraping side of bowl frequently. Add lemon juice and zest and mix to combine. Alternately add flour mixture and sour cream to butter mixture, beating on low speed after each addition just until combined. Fold in the lightly floured fresh blueberries.
    Pour batter into prepared pan, spreading evenly. Bake for 75 to 85 minutes or until a toothpick inserted near center of cake comes out clean. Cool in pan on a wire rack for 20 minutes. Remove from pan; cool completely on rack. Drizzle with Glaze While Warm.

    Glaze: 2 Tbs fresh lemon juice (or lime or orange juice, depending upon the flavor used in the cake) and 1 cup confectioners sugar. To make the glaze diabetic friendly you can take 1 cup of sugar substitute for baking and 2 tablespoons of corn starch and process them in a food processor until it resembles powdered sugar.

  25. Made this per the directions and was NOT impressed. Not sweet enough, and the only flavor you got was if if you had a bite with blueberries in it along with the lemon glaze. Baked as directed and even though a pick testing doneness came out clean, along with a comment somewhere that temp was 200, it still had parts that were undercooked. Will definitely NOT waste 2 cups of sugar, 6 eggs and a cup of butter on this recipe again. Yuck.

  26. I love cooking and I saw this recipe on Yahoo. The picture really caught my eye and since I love lemon and blueberries I thought I’d give it a try. I followed the directions provided by willow and I made sure I had everything measured out before I got really started. I found greasing and flouring the bundt pan a bit tough. Getting the flour on the center tube was hard. After that it was quick and easy. I did use the wife’s Kitchen Aid stand mixer and I creamed the butter and sugar a little longer then I probably needed to. I ran it for about 8 minutes total pausing after every couple minutes to scrape the bowl down. Same with the eggs. I beat them in one at a time until they were incorporated about 30-45 seconds each. I baked my cake for 75 minutes and a toothpicks did come out clean. I had a little trouble de-panning the cake and I think I could have let it bake another 5-10 minutes. I let it cool for 20 minutes but I believe it could have set a little longer before turning it out. Everyone that has tried it so far has said it’s delicious. I’m definitely keeping this one in my recipe file.

  27. I’ve been baking for over 45 years…Baking powder and baking soda DO NOT replace the salt. In baking, you need to understand that all measurements must be EXACT, and each ingredient listed is there for a reason…baking powder, baking soda and salt are leavening agents, that is, to help make it rise..it doesn’t REPLACE SALT! Read up and learn my dears or nothing will ever come out right!

  28. I’m a bit confused. I’ve seen several comments here about the salt in this recipe. I don’t think I missed it but the recipe I copied and used doesn’t call for any salt. My cake came out delicious and I didn’t use any salt. Was I supposed to?

  29. If the butter is salted you do not need to add any extra salt to the recipe :)

  30. [...] Original recipe [...]

  31. I’m going to have to agree with the other commenter who said this recipe is poorly written.
    It is.
    And a snotty response that reposts the recipe for those of us who “don’t want to think” is unnecessary.
    It’s not unreasonable to want a well written recipe when you’re using pricey blueberries and 6 eggs.
    Coating the blueberries in flour to prevent them from sinking…
    Um this is a bundt cake. The bottom is the top. We want them to sink.
    I just put my cake in the oven. Let’s hope.

  32. Since when did it become so fashionable to trash people just because you can type and remain anonymous? My mother always said if you can’t say anything nice, don’t say anything at all. Civility is a beautiful thing. There are always kind ways to speak the truth. The world would be a much kinder place if we all remembered that.




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