This lemon blueberry pound cake is a buttery, tender Bundt cake filled with juicy blueberries and fresh lemon zest, then finished with a simple lemon glaze. Sour cream keeps the crumb moist, while a moderate oven and a well-greased pan help the cake bake evenly and release cleanly.
Ingredients
- 1 tablespoon (14 g) softened butter, for greasing the Bundt pan
- 2 tablespoons (16 g) all-purpose flour, for coating the pan
- 3 cups (375 g) all-purpose flour, plus 1 tablespoon (8 g) to coat the blueberries
- 1 teaspoon (4 g) baking powder
- 1/2 teaspoon (3 g) fine salt
- 1 cup (227 g) unsalted butter, softened but not oily
- 2 cups (400 g) granulated sugar
- 4 large eggs, at room temperature
- 2 tablespoons finely grated lemon zest, from about 2 large lemons
- 2 tablespoons (30 ml) fresh lemon juice
- 2 teaspoons (10 ml) vanilla extract
- 1 cup (240 g) sour cream, at room temperature
- 1 1/2 cups (225 g) fresh blueberries, or frozen blueberries used straight from the freezer
- 1 cup (120 g) powdered sugar, for the glaze
- 2 to 3 tablespoons (30 to 45 ml) fresh lemon juice, for the glaze
Instructions
- Prepare the pan and oven. Set a rack in the middle of the oven and heat it to 325°F (163°C). Use a 10- to 12-cup Bundt pan. Brush the softened butter over every part of the pan, including the center tube and the grooves, then dust it with the pan flour. Turn the pan over the sink and tap out excess flour. A thorough coating matters: missed patches can make the cake stick when you turn it out.
- Mix the dry ingredients. Whisk the 3 cups (375 g) flour with the baking powder and salt in a medium bowl. Measure the additional tablespoon of flour separately for the berries. This small amount helps distribute the fruit through the batter; it is not a guarantee that berries will never sink, so fold them in gently and avoid making the batter thinner than directed.
- Cream the butter and sugar. In a large bowl, beat the softened butter and granulated sugar with a hand mixer or stand mixer on medium speed for about 3 to 4 minutes, scraping the bowl once or twice. The mixture should look lighter and fluffy, with no large butter lumps. Properly creamed butter incorporates air that helps give this dense-style cake a fine, soft crumb.
- Add the eggs and flavorings. Beat in the eggs one at a time, mixing until each is incorporated before adding the next. Scrape the bowl, then mix in the lemon zest, 2 tablespoons (30 ml) lemon juice, and vanilla. If the mixture looks slightly curdled, continue with the recipe; it usually comes together once the flour is added. For the smoothest batter, use eggs and sour cream that are not refrigerator-cold.
- Alternate the flour and sour cream. With the mixer on low, add about one-third of the flour mixture, followed by half the sour cream. Repeat with another third of the flour, the remaining sour cream, and the remaining flour. Mix only until no dry streaks remain, scraping the bowl as needed. Overmixing after adding flour can make the cake tough, so finish with a few gentle strokes by hand if needed.
- Fold in the blueberries. Toss the blueberries with the reserved tablespoon (8 g) of flour. Add them to the batter and fold with a flexible spatula until just spread through it. Fresh berries can be added as they are. If using frozen berries, do not thaw or rinse them first; thawed berries release more juice and can streak the batter purple. The batter will be thick, which helps hold the fruit in place.
- Fill the pan and bake. Spoon the batter evenly into the prepared Bundt pan and smooth the top. Bake for about 60 to 70 minutes, rotating the pan only if your oven has a strong hot spot. Begin checking at 60 minutes: a long wooden skewer inserted into the thickest part should come out without wet batter, though a few moist crumbs or blueberry marks are normal. The center should be about 200–205°F (93–96°C); the USDA FSIS safe minimum for egg dishes is 160°F (71°C), and the fully baked cake should exceed it. If the top is browning too quickly, loosely tent it with foil for the remaining bake.
- Cool, turn out, and glaze. Set the pan on a rack for 15 minutes, then carefully invert it onto the rack. Let the cake cool completely, about 75 minutes, before glazing so the icing does not melt away. Whisk the powdered sugar with 2 tablespoons (30 ml) lemon juice; add more juice a teaspoon at a time if needed for a thick but pourable glaze. Drizzle over the cooled cake and let it set for about 20 minutes before slicing.
Tips
- Measure flour lightly. Spoon flour into the measuring cup and level it, or weigh it. Scooping directly from the bag can pack in too much flour, producing a dry, heavy cake. If the batter seems unusually stiff, check your measurements rather than adding extra liquid.
- Use a pan-release routine. Grease and flour the Bundt pan shortly before adding the batter, covering its detailed ridges carefully. Avoid relying on butter alone, which can leave a sticky coating as it bakes. Let the cake rest for 15 minutes before turning it out; much sooner and it may break, while a long wait can make it cling to the pan.
- Choose the right berries. Fresh blueberries give the clearest fruit pockets. Frozen berries are convenient and work well, but add them frozen and fold only until distributed to limit color bleeding. Very large berries can be cut in half, though smaller berries are less likely to create wet pockets.
- Keep the butter soft, not melted. Butter should yield to a finger press while still holding its shape. Melted butter will not cream properly with the sugar, and cold butter can leave lumps. If the cake sticks slightly, use a thin, flexible spatula to loosen the outer edge and center tube gently rather than pulling hard.
Serving Suggestions
For neat slices, use a long serrated knife and wipe the blade between cuts, especially once the glaze has set. Serve the cake at room temperature so the butter-rich crumb feels soft and the lemon aroma comes through. It is satisfying on its own with coffee or tea, and a small spoonful of lightly sweetened whipped cream makes it a simple dessert for a brunch table or an afternoon gathering.
For a fruit-forward plate, add a handful of fresh blueberries and a few thin lemon curls beside each slice. If you want a less sweet finish, skip the glaze and dust the cooled cake lightly with powdered sugar just before serving. The cake is rich, so modest slices are usually enough; its sturdy texture also makes it easy to pack for a picnic or share as a bake-sale treat, provided it is kept within safe storage times.
Variations
For a stronger citrus flavor, add another teaspoon of finely grated lemon zest to the batter rather than extra juice. Too much juice can change the batter’s moisture balance. You can replace the sour cream with an equal amount of full-fat plain Greek yogurt; the cake may taste a little tangier and the crumb can be slightly less rich. Avoid using thin, nonfat yogurt, which can make the batter looser.
To make a simple lemon-free vanilla-blueberry version, omit the lemon zest and juice from the batter and use 2 teaspoons (10 ml) milk in their place; make the glaze with milk instead of lemon juice. For a subtle almond note, replace half a teaspoon of the vanilla with almond extract, keeping the total extract modest so it does not cover the berries. A small pinch of cinnamon can also be whisked into the dry ingredients, though it shifts the flavor away from a bright, citrus-led cake.
You can bake the same batter in two greased 8 1/2-by-4 1/2-inch loaf pans, but start checking earlier, around 50 minutes, and expect the bake time to vary with the pans and oven. The Bundt shape is the recipe’s intended format, so loaf pans will have a different crust-to-crumb ratio and may need a different cooling and release approach. Do not fill any pan more than about two-thirds full; bake excess batter separately in a small, greased pan.
Storage and Reheating
Because the cake contains eggs and sour cream, refrigerate it within 2 hours of baking or serving. The cooling and glaze-setting times in this recipe total about 1 hour 50 minutes after it comes out of the oven, leaving a little time to wrap it and put it away. Store the cake in an airtight container or under a cake cover in the refrigerator for 3 to 4 days. A covered container helps keep the crumb from absorbing refrigerator odors and drying out.
For the best texture, let a refrigerated slice stand at room temperature for about 20 to 30 minutes before serving. To warm a slice, microwave it briefly in 10-second intervals until just pleasantly warm; avoid heating it until hot, which can make the crumb rubbery and melt the glaze. For longer storage, freeze individual slices or an unglazed, fully cooled cake, wrapped tightly and placed in a freezer-safe container, for up to 2 months. Thaw in the refrigerator overnight, then glaze after thawing if you froze the cake without icing.
Frequently Asked Questions
Can I use frozen blueberries in this Bundt cake?
Yes. Add them directly from the freezer without thawing, and fold them in gently at the end. Thawed berries release extra juice, which can color the batter and make damp streaks around the fruit. Frozen fruit may also lower the batter temperature slightly, so use the doneness checks rather than relying only on the clock.
Why did my cake stick to the Bundt pan?
The most common causes are an incompletely greased or floured groove, turning the cake out too soon, or letting it cool in the pan too long. Coat the whole pan carefully, including the center tube, and invert it after the specified 15-minute rest. If it does not release immediately, leave it upside down for a minute and gently loosen the edges instead of forcing it.
How do I know when the cake is done?
Check the thickest part with a long skewer; it should not carry wet batter, though a few moist crumbs are fine. A thermometer inserted into the center should read about 200–205°F (93–96°C) for this cake. Start checking at 60 minutes because Bundt pans, ovens, and the size of the berries can affect the bake time.
Can I make the cake ahead?
Yes. Bake and cool it completely, then store it covered in the refrigerator within 2 hours. You can glaze it after it has cooled or wait until shortly before serving. For a make-ahead event, freezing the cooled cake without glaze for up to 2 months works well; thaw it overnight in the refrigerator and add fresh glaze once it is no longer cold and damp on the surface.
Can I reduce the sugar or use a different pan?
Reducing the sugar substantially can change the cake’s tenderness, browning, and structure, so it is best to follow the listed amount for a dependable result. A loaf pan can work if you divide the batter between two standard pans and begin checking early, but bake time will differ. Do not use one small loaf pan for all the batter, since it may overflow before the center cooks through.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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