Lemon Blueberry Pound Cake
Indulge in the delightful harmony of zesty lemon and juicy blueberries with this easy pound cake recipe! Using a simple boxed cake mix as your base, this treat comes together effortlessly—just add fresh lemon juice and plump berries for a burst of flavor in every bite. Perfect for any occasion, this cake is sure to be the star of your dessert table!
Prep
15
min
Cook
60
min
Serves
8
people
Level
beginner
📝 Ingredients
Serves 8🥬Fresh Produce(1)
- the zest & juice of 1 lemon
🥛Dairy & Eggs(4)
- 1 cup melted @KerrygoldUSA unsalted butter (227 g)
- 1 & 1/2 cups buttermilk (340 g)
- 4 eggs (room temperature)
- 1/2 cup @Daisy Brand sour cream (120 ml)
🫙Pantry Staples(5)
- 1 cup @Pillsbury all purpose flour (125 g)
- 2 cups powdered sugar (400 g)
- 1 cup white sugar (200 g)
- 1 tbsp vanilla extract or bean paste (15 ml)optionalbean paste
- 1 vanilla packet @jello
🧂Spices & Seasonings(1)
- a pinch of salt
📦Other(2)
- 1 cup of floured blueberries or as many as you’d like (240 ml)optional
- 1 box @Betty Crocker yellow cake mix
Nutrition (per serving)
Calories
752
Protein
8g
Carbs
113g
Fat
32g
👨🍳 Instructions
- 1
Whisk all ingredients until smooth, then add blueberries, lemon zest, and lemon juice and fold into batter.
- 2
Spray Bundt cake pan with baking spray, add batter, and bake at 350 degrees for an hour, checking at the 1 hour mark.
- 3
If not finished, leave in for another 10-15 minutes.
- 4
Let the cake cool completely before flipping onto a wired rack.
- 5
For the glaze, whisk powdered sugar with lemon juice and zest until smooth and pour over cooled cake. Garnish with more lemon zest.
💡 Pro Tips
- ✓Fold blueberries in as the final step using a silicone spatula with an under-and-over motion (not stirring) to prevent bruising; damaged berries release anthocyanin pigments that bleed into the batter and create gray streaks instead of distinct pockets of flavor.techniqueFinal step, under-and-over folding motion
- ✓Toss fresh blueberries in 1 tablespoon of the measured flour before folding to coat them; this reduces sinking by creating friction against the batter and keeps them suspended throughout the cake's crumb structure.ingredient1 tbsp flour per cup blueberries
- ✓Add lemon zest with the dry ingredients (not folded in last) because citric acid in zest can curdle buttermilk and sour cream if added after they're fully incorporated; mixing with flour buffers the pH and prevents curdling.techniqueAdd with dry ingredients, not at folding stage
- ✓Use a toothpick inserted into the cake's deepest point (not the edges or blueberries) to test doneness; the center of a Bundt cake bakes 5-8 minutes slower than edges, and you want moist crumbs clinging to the pick, not wet batter.timing60-75 minutes at 350°F; test center point
- ✓Cool the cake in the pan for exactly 15 minutes before inverting; this allows the crumb structure to set enough to hold its shape (Maillard products harden), but the residual heat prevents the glaze from beading up on the surface when drizzled.timing15 minutes in-pan cooling before unmolding
Share this recipe
Prep
15
min
Cook
60
min
Serves
8
people
Level
beginner
Share this recipe
Lemon Blueberry Pound Cake
Indulge in the delightful harmony of zesty lemon and juicy blueberries with this easy pound cake recipe! Using a simple boxed cake mix as your base, this treat comes together effortlessly—just add fresh lemon juice and plump berries for a burst of flavor in every bite. Perfect for any occasion, this cake is sure to be the star of your dessert table!
📝 Ingredients
Serves 8🥬Fresh Produce(1)
- the zest & juice of 1 lemon
🥛Dairy & Eggs(4)
- 1 cup melted @KerrygoldUSA unsalted butter (227 g)
- 1 & 1/2 cups buttermilk (340 g)
- 4 eggs (room temperature)
- 1/2 cup @Daisy Brand sour cream (120 ml)
🫙Pantry Staples(5)
- 1 cup @Pillsbury all purpose flour (125 g)
- 2 cups powdered sugar (400 g)
- 1 cup white sugar (200 g)
- 1 tbsp vanilla extract or bean paste (15 ml)optionalbean paste
- 1 vanilla packet @jello
🧂Spices & Seasonings(1)
- a pinch of salt
📦Other(2)
- 1 cup of floured blueberries or as many as you’d like (240 ml)optional
- 1 box @Betty Crocker yellow cake mix
Nutrition (per serving)
Calories
752
Protein
8g
Carbs
113g
Fat
32g
👨🍳 Instructions
- 1
Whisk all ingredients until smooth, then add blueberries, lemon zest, and lemon juice and fold into batter.
- 2
Spray Bundt cake pan with baking spray, add batter, and bake at 350 degrees for an hour, checking at the 1 hour mark.
- 3
If not finished, leave in for another 10-15 minutes.
- 4
Let the cake cool completely before flipping onto a wired rack.
- 5
For the glaze, whisk powdered sugar with lemon juice and zest until smooth and pour over cooled cake. Garnish with more lemon zest.
💡 Pro Tips
- ✓Fold blueberries in as the final step using a silicone spatula with an under-and-over motion (not stirring) to prevent bruising; damaged berries release anthocyanin pigments that bleed into the batter and create gray streaks instead of distinct pockets of flavor.techniqueFinal step, under-and-over folding motion
- ✓Toss fresh blueberries in 1 tablespoon of the measured flour before folding to coat them; this reduces sinking by creating friction against the batter and keeps them suspended throughout the cake's crumb structure.ingredient1 tbsp flour per cup blueberries
- ✓Add lemon zest with the dry ingredients (not folded in last) because citric acid in zest can curdle buttermilk and sour cream if added after they're fully incorporated; mixing with flour buffers the pH and prevents curdling.techniqueAdd with dry ingredients, not at folding stage
- ✓Use a toothpick inserted into the cake's deepest point (not the edges or blueberries) to test doneness; the center of a Bundt cake bakes 5-8 minutes slower than edges, and you want moist crumbs clinging to the pick, not wet batter.timing60-75 minutes at 350°F; test center point
- ✓Cool the cake in the pan for exactly 15 minutes before inverting; this allows the crumb structure to set enough to hold its shape (Maillard products harden), but the residual heat prevents the glaze from beading up on the surface when drizzled.timing15 minutes in-pan cooling before unmolding