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5 from 2 votes

Lemon Blueberry Pound Cake

By Britney
Prep: 25 minutes
Cook: 1 hour 15 minutes
Total: 1 hour 40 minutes
Servings: 12 slices
a slice of lemon blueberry pound cake on a cake plate topped with blueberry lemon glaze and blueberry compote on top.
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Blueberry pound cake is a classic dessert that's moist, tender, and delicious! Every bite is infused with blueberries for a satisfying treat.

Equipment

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Ingredients 

  • 2 1/2 cups (313 g) All Purpose Flour
  • 1 tsp (5 g) Baking Powder
  • 1/2 tsp Kosher Salt
  • 1/8 tsp Nutmeg
  • 2 cups (400 g) Sugar
  • 2 tbsp Lemon Zest
  • 1 cup (227 g) Salted Butter, (room temperature)
  • 2 tbsp (28 g) Vegetable Oil
  • 4 large (200 g) Eggs, (room temperature)
  • 1 (18 g) Egg Yolk, (room temperature)
  • 1 cup (240 g) Sour Cream, (room temperature)
  • 1/4 cup (60 g) Whole Milk, (room temperature)
  • 1 tbsp (15 g) Vanilla Extract
  • 2 tsp (10 g) Lemon Emulsion
  • 1 1/2 cup (225 g) Fresh Blueberries

Blueberry Compote Topping

  • 2 cups (300 g) Fresh Blueberries, (softened)
  • 2 tbsp (30 g) Lemon Juice
  • 1/4 cup (50 g) Sugar

Lemon Blueberry Glaze

  • 2 cups (250 g) Powdered Sugar
  • 2 tbsp Salted Butter, (melted)
  • 1/4 cup (60 g) Lemon Juice, (room temperature)
  • 2 tbsp Blueberry Compote, (from above)

Instructions 

  • Preheat the oven to 325 degrees F. In a large bowl, whisk together all purpose flour, baking powder, kosher salt, and nutmeg. Add the blueberries to the flour mixture and toss together. Set aside. 2 1/2 cups All Purpose Flour 1 tsp Baking Powder 1/2 tsp Kosher Salt 1/8 tsp Nutmeg 1 1/2 cup Fresh Blueberries
  • In the bowl of a stand mixer, combine sugar and lemon zest. Rub the zest into the sugar for about 3-5 minutes, until it takes on a pale yellow color and becomes fragrant. This releases the oils from the lemon zest into the sugar and makes it super flavorful! 2 cups Sugar 2 tbsp Lemon Zest
  • Add room temperature butter and vegetable oil and attach the paddle attachment. Mix on medium speed for 5-6 minutes, scraping down the sides of the bowl with a rubber spatula about halfway through. 1 cup Salted Butter 2 tbsp Vegetable Oil
  • Begin adding eggs and egg yolk, one at a time, until egg each is fully incorporated. Scrape down the sides of the bowl once all of the eggs are added. Then add the vanilla extract and lemon emulsion. Mix until combined and smooth, about 20-30 seconds. 4 large Eggs 1 Egg Yolk 1 tbsp Vanilla Extract 2 tsp Lemon Emulsion
  • Add the sour cream and whole milk and continue to mix until smooth, about 20-30 seconds. Remove the bowl from the stand mixer and use a rubber spatula to fold in the dry ingredients with the blueberries and mix until smooth and combined. No patches of flour should exist, it should be nice and smooth when it's fully mixed together. 1 cup Sour Cream 1/4 cup Whole Milk
  • Spray a 10-cup bundt pan with nonstick baking spray or coat liberally with butter and dust with flour. Pour the cake batter into the pan and bake for 1 hour and 15-20 minutes. Allow the cake to cool in the pan for 10 minutes, then turn over onto a wire rack to cool completely.
  • While the cake is baking, make the blueberry compote. Add blueberries, lemon juice, and sugar to a small saucepan over medium heat. Mix together and bring to a boil. Reduce to a simmer and cook for 15-20 minutes, until it's syrupy/jammy. Remove from heat and allow it to cool and thicken. 2 cups Fresh Blueberries 2 tbsp Lemon Juice 1/4 cup Sugar
  • Next, make the lemon blueberry glaze. Combine melted butter, lemon juice, and blueberry compote in a medium mixing bowl. Whisk together, then mix in powdered sugar, one cup at a time, until smooth. 2 tbsp Salted Butter 1/4 cup Lemon Juice 2 tbsp Blueberry Compote 2 cups Powdered Sugar
  • Once the cake is fully cooled, pour the glaze on top then spoon the blueberry compote on top.

Notes

Tips for making Pound Cake
  • Use room temperature ingredients: Ensure that your butter, eggs, sour cream, and milk are at room temperature before starting. This allows for better mixing and incorporation of ingredients, resulting in a smoother batter.
  • Cream the butter and sugar properly: Creaming the butter and sugar together until light and fluffy is a crucial step in pound cake making. It helps to incorporate air into the batter, which contributes to a lighter texture. Cream the butter and sugar until the mixture is pale and fluffy.
  • Gradually add eggs: Add the eggs one at a time, ensuring each egg is fully incorporated before adding the next. This step helps prevent curdling and ensures a smooth batter.
  • If needed, sift dry ingredients: Sifting the dry ingredients (such as flour, baking powder, and salt) helps to remove any lumps and ensures even distribution. It also aids in creating a lighter texture in the final cake.
  • Don't overmix: Once you add the dry ingredients, mix until just combined. Overmixing can develop gluten, resulting in a denser texture. Mix until there are no streaks of flour visible, but avoid overworking the batter.
  • Allow proper cooling: Let the pound cake cool in the pan for about 10-15 minutes, then transfer it to a wire rack to cool completely. This helps the cake set and prevents it from sticking to the pan.
Storing Leftovers and Freezing
Allow the cake to cool completely to room temperature. This helps prevent moisture buildup and maintains the cake's texture. Then wrap tightly with plastic wrap or aluminum foil, or place it in an airtight container to protect it from air exposure and prevent it from drying out. Since this pound cake has a cream cheese glaze, you'll need to store it in the refrigerator. 
  • Store at room temperature: This pound cake can be stored at room temperature if you have not yet added the glaze on top. Find a cool, dry place away from direct sunlight and strong odors. If the weather is particularly hot or humid, it's best to refrigerate the cake to maintain freshness.
Freezing and Thawing: 
  1. Freeze for long-term storage: If you want to store the pound cake for an extended period, freezing is the best option. Double wrap the cake in plastic wrap and then place it in a freezer-safe bag or airtight container. Ensure it is tightly sealed to prevent freezer burn. Pound cake can be stored in the freezer for up to three months.
  2. Thawing: When you're ready to enjoy the frozen pound cake, transfer it to the refrigerator and let it thaw slowly overnight. This gradual thawing helps maintain the cake's texture. Once thawed, you can bring it to room temperature before serving or warm individual slices in the microwave or oven if desired.

Nutrition

Calories: 589kcal, Carbohydrates: 86g, Protein: 6g, Fat: 26g, Saturated Fat: 14g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 7g, Trans Fat: 1g, Cholesterol: 136mg, Sodium: 303mg, Potassium: 135mg, Fiber: 2g, Sugar: 63g, Vitamin A: 795IU, Vitamin C: 9mg, Calcium: 71mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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