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Lemon Blueberry Pound Cake


Prep Time:

20 minutes

Cooking Time:

1 hour 10 min


20 - 24 slices


  • 2 c. sugar
  • 1/2 c. butter, softened
  • 1 - 8 oz pkg. cream cheese, softened
  • 4 eggs, room temp
  • 3 c. flour
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1 c. sour cream
  • 2 tsp. vanilla
  • 1 lemon's zest
  • 2 c. fresh or frozen blueberries


Grease a 10 inch tube pan and preheat oven to 350.  In mixer, combine sugar, butter and cream cheese until well blended.  Add eggs, one at a time, beating well after each addition.  Combine 2 T. of the flour and toss with the blueberries.  Combine remaing flour, baking powder, baking soda and salt.  Add flour mixture alternately with sour cream beginning and ending with flour mixture.  Blend in the vanilla, lemon zest, and juice.  Gently fold in blueberry mixture.  Pour batter into prepared pan and bake for 1 hour and 10 minutes.  Cool cake in pan on wire rack for 10 min.  Remove from pan, prepare glaze and drizzle over warm cake.

Glaze:  1/2 c. powdered sugar and 3 - 4 tsp. lemon juice.

Combine to glaze consistency.