Lemon Blueberry Sour Cream Cake

This Lemon Blueberry Sour Cream Pound Cake is what I reach for when I want something bright, velvety, and full of fresh flavor to share at gatherings or weekend brunch. The sour cream not only brings extra moisture but also balances the tangy lemon and sweet blueberries for a cake that feels both rich and refreshing. Topped with a punchy lemon glaze, this loaf never lasts long in my house.

When I first baked this on a rainy afternoon, my whole kitchen filled with the most amazing smell. Now it is my go to recipe when I want something special but not fussy. Everyone always asks for a second slice.

Ingredients

• Unsalted butter: brings moisture and a creamy base. Choose quality brand butter for the best flavor
• Granulated sugar: gives structure and sweetness. Make sure the sugar is fresh to help with smooth creaming
• Large eggs: bind the cake and add richness. Let them come to room temperature for even mixing
• All purpose flour: forms the body of the cake. Picking a trusted brand helps with consistent results
• Baking powder: a small amount helps lift the heavy batter and keeps it tender
• Salt: brings out all the flavors and cuts sweetness
• Sour cream: thickens and moistens the batter while lending a gentle tang. Use full fat for best results
• Lemon juice: adds brightness. Use fresh squeezed for more vibrant flavor
• Lemon zest: packs a punch of lemon flavor. Scrub and dry the lemon before zesting to avoid bitterness
• Vanilla extract: smooths sharp citrus notes
• Lemon extract: intensifies the lemony aroma
• Blueberries: juicy bursts of fruitiness. Use firm and plump fruit if fresh or toss frozen berries with a little flour before folding in to prevent sinking
• Powdered sugar: makes the glaze silky and sweet. Sift to avoid lumps
• Extra lemon juice for the glaze: brings a final fresh zing. Fresh lemon works best
• Lemon zest for the glaze: gives a pretty finish and extra flavor

Step-by-Step Instructions

Preheat and Prepare the Pan:

Preheat your oven to 325 degrees F. Generously grease and flour a bundt pan, making sure every crevice is coated so your cake releases perfectly

Mix the Dry Ingredients:

In a separate bowl mix the all purpose flour, baking powder, and salt using a whisk until well combined. Set this aside so it is ready when you need it

Cream the Butter and Sugar:

Place softened unsalted butter into your mixer with the paddle attachment. Beat on medium speed until creamy then gradually add sugar. Continue beating for about three to five minutes until the mixture is very light and fluffy. This step is crucial for that tender crumb

Add the Eggs:

Add eggs one at a time making sure each is blended in before adding the next. Let them fully incorporate to keep the batter from splitting

Mix the Wet Ingredients:

In another small bowl combine sour cream, lemon juice, lemon zest, vanilla extract, and lemon extract. Stir them together until smooth for a tangy and aromatic mix

Combine Mixtures:

Turn your mixer to low. Add the flour mixture and the sour cream mixture to the butter mixture in parts. Start and finish with flour Add flour in three batches and sour cream mix in two batches. Mix only until just combined so the cake stays tender

Fold in Blueberries:

Gently fold blueberries into the thick batter with a spatula taking care not to crush them. If using frozen berries you can toss lightly with a little flour before adding

Bake:

Pour the batter evenly into your prepared bundt pan. Smooth the top with a spatula. Bake in the preheated oven for sixty to seventy minutes if using fresh berries. Check for doneness at the one hour mark by inserting a toothpick in the center. It should come out clean or with only a few moist crumbs

Cool and Glaze:

Let the cake cool in the pan for about fifteen minutes then turn it onto a wire rack to finish cooling. For the glaze mix together powdered sugar with lemon juice and a pinch of salt until smooth. Drizzle over the cooled cake and finish with extra lemon zest on top

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The zingy lemon extract is what really wakes up the flavor in this cake for me. My favorite moments are when I bake this with my kids and they sneak blueberries one by one while helping to fold them in.

Storage tips

Wrap the cooled cake snugly in plastic wrap or foil and keep at room temperature for up to four days. If you want to keep it longer you can pop it in the fridge tightly covered for a full week. Slices freeze beautifully as long as you wrap them individually so you can grab one for a quick treat without thawing the entire cake.

Ingredient substitutions

If you do not have lemon extract just use extra fresh lemon zest for a gentle twist. You can swap sour cream for Greek yogurt for a slightly tangier but equally moist crumb. For a gluten free option use your favorite one to one baking flour instead of regular all purpose.

Serving suggestions

This cake is sturdy and pairs perfectly with afternoon tea or a cup of coffee. I love serving it with a dollop of whipped cream or a scoop of vanilla ice cream. For special occasions it looks lovely garnished with extra fresh blueberries and a sprinkle of powdered sugar.

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Cultural or historical context

Pound cake is a tried and true classic in American baking known for its dense texture and rich taste. The addition of sour cream adds an extra touch of Southern kitchen tradition while blueberries and lemon bring a burst of freshness that feels right for nearly any occasion.

Recipe FAQs

→ How do I prevent blueberries from sinking?

Toss blueberries in a light dusting of flour before folding them into the batter. This helps distribute them evenly.

→ Can I use frozen blueberries?

Yes, you can use frozen berries. Do not thaw before adding to the batter; adjust bake time as needed.

→ Why add sour cream to the cake?

Sour cream adds rich flavor and helps create a moist, tender crumb in the finished cake.

→ How do I know when the cake is baked?

The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs.

→ What’s the best way to glaze the cake?

Drizzle smooth lemon glaze over the cooled cake and finish with fresh lemon zest for a tangy touch.

→ Can I make this cake ahead?

Yes. Cool completely, store airtight at room temp up to 2 days, and glaze before serving.