Blueberry Lemon Pound Cake

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Wake up to this delicious blueberry lemon pound cake!

Blueberry Lemon Pound Cake


    For the Cake:

  • 3 cups flour
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup unsalted butter at room temperature
  • 3 cups sugar
  • 6 large eggs at room temperature
  • 1 teaspoon vanilla
  • zest of two lemons
  • 1 cup sour cream
  • 1 cup California Giant blueberries
  • For the Lemon Glaze:

  • zest of one lemon
  • 1 cup fresh squeezed lemon juice
  • ¼ cup water
  • ⅔ cup sugar
  • For the Candied Lemons:

  • 2 lemons
  • 1 cup sugar
  • 2 tablespoons fresh squeezed lemon juice
  • ¾ cup water


  • For the Cake:

      • Preheat oven to 325 degrees. Butter and flour a Bundt pan.
      • Combine flour, baking powder, baking soda and salt. Set aside. Using a handheld electric mixer or stand mixer, beat together the butter and sugar until light and fluffy. Add the eggs, one at a time. Then add the vanilla and lemon zest. On low speed, add 1/3 of the flour mixture. Then add ½ cup sour cream. Add another 1/3 of the flour mixture. Add the remaining ½ cup of sour cream. Then add the remaining flour mixture. Finally, fold in the blueberries.
      • Spread the mixture evenly in the Bundt pan. Bake for about 1 hour and 15 minutes, or until a wood skewer comes out clean. Transfer to a wire rack and cool for ten minutes. Invert cake onto plate and drizzle cake with syrup.
  • For the Lemon Glaze:

      • Bring the zest, lemon juice, sugar and water to a boil over high heat.
      • Continue to cook and reduce, about 5 – 10 minutes, before mixture starts to brown. Cool slightly.
  • For the Candied Lemons:

      • Cut lemons into small slices, about 1/8”. Make sure to discard seeds.
      • In a large skillet over medium heat, stir together the sugar, lemon juice, and water. Stir until sugar dissolves. Add lemon slices and simmer, keeping slices in a single layer. Simmer for about 15 minutes, or until lemons are slightly translucent.
      • Using tongs lay slices on wax paper and cool completely. Decorate cake to your liking with the candied slices. Enjoy!

Follow your berries to the farm.

Locate the 16-Digit Trace code.​ Enter the trace back code from your berries to learn about where they were grown. Too bad we can’t deliver the fresh fragrance, too!