Blueberry Lemon Pound Cake

Blueberry Lemon Pound Cake- Printable Version


1 cup butter
6 eggs
1 cup sour cream
3 cups all-purpose flour
1/2 tsp. baking powder
1/4 tsp. baking soda
2 cups sugar
1 tsp. vanilla
2 cups fresh blueberries
2 lemons (zest and juice)

1 cup confectioner’s sugar
2 tbsp. lemon juice


  1. Preheat oven to 325 degrees.
  2. Grease a Bundt pan and set aside
  3. Mix together flour, baking soda, and baking powder. Set aside.
  4. Beat butter and add sugar. Beat for about 10 minutes, or until light and fluffy.
  5. Add vanilla. Add eggs one at a time.
  6. Alternate adding flour mixture and sour cream to the butter mixture.
  7. Fold in blueberries, lemon zest, and lemon juice.
  8. Pour into the Bundt pan a bake for about 1 hour and 15 minutes.
  9. Cool completely and top with the glaze.


This cake is delicious! It is light and fresh. We thought it was better for breakfast!! Not too sweet.



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