This sour cream lemon blueberry loaf cake has a rich butter base, delicious lemony flavour and juicy blueberries in every single bite! I spent weeks tweaking the ratio of lemon zest to sour cream to get the texture soft while keeping the crumb sturdy enough to support a full cup of fresh blueberries. If you want a loaf that stays moist for day, this is the recipe you need!
Looking for something softer and fluffier? Check out my Lemon Blueberry Loaf.
Why you’ll love this blueberry pound cake
- Lemony love: Infusing the granulated sugar with fresh lemon zest releases natural citrus oils throughout the whole batter!
- Tender crumb: Full-fat sour cream adds moisture and richness without making the batter too thin.
- Blueberry in every bite: A quick flour coating step ensures every slice has fruit throughout, not buried at the bottom. :)
Ingredients
- All purpose flour
- Salt
- Baking powder
- Baking soda
- Granulated sugar
- Fresh lemon zest
- Unsalted butter, room temperature
- Eggs, room temperature
- Vanilla extract
- Full-fat sour cream, room temperature
- Fresh blueberries
- Powdered sugar
*These are the main ingredients. The full list of ingredients and measurements can be found at the bottom of this post!*
Rubbing lemon zest into sugar
Do not skip the step where you rub the lemon zest into the granulated sugar with your fingertips! The friction tears open the oil glands in the outer lemon peel, releasing the citrus oils directly into the sugar crystals. Your sugar will feel like damp sand and turn a pale yellow colour, which distributes that yummy lemon flavour far better than just stirring zest into the batter later.
Why tossing blueberries in flour actually works
We have all cut into a loaf cake only to find every piece of fruit sitting at the very bottom in a soggy layer. Fresh berries are heavy, and as the batter warms up in the oven, they naturally try to sink.
Tossing your blueberries in a single tablespoon of all purpose flour before folding them into the batter creates surface friction! That light flour coating helps the batter cling to the outside of the berries, holding them in place while the cake structure sets in the oven. Pretty neat. :)
Equipment
- Kitchen scale (I like to weigh out most of my ingredients for accuracy, I also think it’s more efficient when measuring things out over measuring cups!)
- Large and small mixing bowls
- Measuring cups and spoons
- Whisk
- Rubber spatula
- 9×5-inch metal loaf pan
- Wire cooling rack
Tips for making the best blueberry pound cake
- Bring cold items to room temperature: Ensure your butter, eggs, and sour cream are all at room temperature before starting. Cold eggs will cause the creamed butter to curdle, ruining the emulsion.
- Alternate dry and wet ingredients: Mixing in half the flour mixture, then the sour cream, and then the remaining flour preserves the air whipped into the butter.
- Do not overmix the batter: Once the last streak of flour disappears, stop mixing! Overmixing produces gluten, resulting in a rubbery loaf.
- Bake at 325°F (165°C): Baking at a slightly lower temperature allows the dense loaf to bake evenly through to the centre without burning the top crust.
Blueberry Pound Cake FAQs
Can I use frozen blueberries instead of fresh ones?
You can use frozen blueberries without thawing them first. Toss them in the tablespoon of flour straight from the freezer and fold them in quickly at the very end so they do not discolour the batter.
How do I know when the centre of the loaf cake is fully baked?
Insert a long wooden skewer straight into the thickest part of the centre at the 60-minute mark. It should come out clean or with a few moist crumbs attached, but no wet batter.
Why did my loaf cake split down the middle?
A central split is completely expected for dense pound cakes baked in a deep loaf pan. As the exterior edges set, the middle continues to expand upward, breaking through the top layer to create a seam.
How should I store leftovers?
Wrap the completely cooled loaf tightly in plastic wrap and store it at room temperature for up to three days. You can also freeze individual slices wrapped in parchment and foil!
If you make this sour cream lemon blueberry loaf cake, please leave a rating and review below! Don’t forget to tag @theflournook on socials so I can see your bakes.
You can save this recipe for later by clicking the pin button on the recipe card or on any of the photos in this post.
Bake something good today! :)
Print
Blueberry Pound Cake
- Total Time: 1 hr 25 mins
- Yield: 1 loaf 1x
Description
This sour cream lemon blueberry loaf cake has a tender, rich crumb packed with fresh blueberries and bright citrus flavour! Made with full-fat sour cream and fresh lemon zest, this classic loaf bakes up with a golden crust and a simple powdered sugar dusting.
Ingredients
Cake Batter
- 1 1/2 cups 1 tbsp (188 g) all-purpose flour, divided, tablespoon used for blueberry coating
- 1/2 tsp (2.5 g) salt
- 1/2 tsp (2 g) baking powder
- 1/4 tsp (1.5 g) baking soda
- 1 cup (200 g) granulated sugar
- 1 1/2 tsp (3 g) freshly grated lemon zest
- 3/4 cup (170 g) unsalted butter, room temperature
- 3 large eggs, room temperature
- 1/2 tsp vanilla extract
- 1/3 cup (80 g) full fat sour cream, room temperature
- 1 cup (150 g) fresh blueberries
Garnish
- 1 tbsp (8 g) powdered sugar
Instructions
- Preheat the oven to 325°F (165°C). Grease a 9×5 inch metal loaf pan and line it with a parchment paper sling.
- Toss the blueberries with 1 tbsp of the all purpose flour in a small bowl. Set aside.
- Combine the granulated sugar and lemon zest in a separate bowl. Rub together with your fingertips for 1 to 2 minutes until fragrant and moist.
- Beat the softened butter and the lemon sugar in a large bowl on medium speed for 3 minutes until pale and lightened in texture.
- Add 3 large eggs one at a time, beating for 30 seconds after each addition. Mix in the vanilla extract.
- Whisk together the remaining all purpose flour, salt, baking powder, and baking soda in a bowl.
- Add half of the dry ingredients to the butter mixture, then the sour cream, then the remaining dry ingredients. Mix on low speed just until streaks disappear.
- Gently fold the floured blueberries into the batter with a rubber spatula. Pour into the loaf pan and smooth the top with your spatula.
- Bake at 325°F (165°C) for 65 minutes, until a tester inserted into the centre comes out clean.
- Cool in the pan on a wire rack for 20 minutes. Use the parchment sling to transfer the cake to the rack to cool completely before dusting with powdered sugar.
Notes
- Tossing the blueberries in flour before folding them into the batter prevents them from sinking to the bottom of the pan while baking.
- I rub the lemon zest directly into the sugar to release the citrus oils into the sugar crystals before creaming with butter.
- Ensure the butter, eggs, and sour cream are all at room temperature before starting so the emulsion does not split during mixing.
- Prep Time: 20 mins
- Cook Time: 65 mins
- Category: Loaf
- Method: Baking
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