Desserts

Costco Lemon Blueberry Pound Cake

Name: Costco Lemon Blueberry Pound Cake
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon salt; 1/2 cup unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 1/2 cup sour cream; 1 tablespoon lemon zest; 1/4 cup lemon juice; 1 cup fresh blueberries

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Bright, tender, and studded with juicy blueberries, this Costco Lemon Blueberry Pound Cake brings sunny citrus and sweet berry flavors to a simple loaf. The crumb is dense but soft, with a buttery lemon aroma and bright pops of blueberry in every slice. If you enjoy lemon-and-berry pairings, try pairing it with a lighter dessert like a lemon blueberry cheesecake tart for a dessert spread that balances richness and freshness.

Recipe Information

Prep Time: 15 minutes
Cook Time: 55 minutes (average)
Total Time: 1 hour 10 minutes
Servings: 10 slices
Difficulty Level: Easy

Nutrition Information

Approximate per serving (1 of 10 slices)

Calories per serving: 290 kcal
Protein: 3 g
Carbohydrates: 36 g
Fat: 13 g
Fiber: 1 g
Sugar: 22 g
Sodium: 180 mg

Why Make This Costco Lemon Blueberry Pound Cake

This pound cake is an easy, reliable loaf that tastes like a bakery find but comes together in one bowl. The lemon brightens the sweet, buttery batter and the blueberries add juicy bursts in every bite. It’s great for breakfast, brunch, afternoon tea, or an easy dessert. The simple ingredients are pantry staples, and the method needs no special tools—just a mixer or a strong spoon and a loaf pan.

How to Make Costco Lemon Blueberry Pound Cake

Follow straightforward steps: mix dry ingredients, cream butter and sugar, add the wet ingredients, fold in blueberries, and bake. Watch the crumb towards the end of baking so it stays moist. Cool briefly in the pan to hold shape, then finish on a rack so the crust stays soft.

Ingredients:

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
1 tablespoon lemon zest
1/4 cup lemon juice
1 cup fresh blueberries

Directions:

Step 1: Preparation

Preheat your oven to 350°F (175°C) and grease a loaf pan. In a bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined. This keeps the leavening and salt distributed so the loaf rises evenly.

Step 2: Mixing

In another bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy—about 2 to 3 minutes with a hand mixer or a little longer by hand. Add the eggs one at a time, mixing well after each. Stir in the vanilla extract, sour cream, lemon zest, and lemon juice, mixing until smooth and well combined.

Step 3: Baking

Gradually stir the dry ingredients into the wet mixture until just combined—do not overmix or the cake will be tough. Gently fold in the fresh blueberries to avoid crushing them. Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too fast, tent loosely with foil for the last 10–15 minutes.

Step 4: Finishing

Let the cake cool in the pan for 10 minutes to set, then carefully transfer it to a wire rack to cool completely. Cooling on a rack keeps the bottom from getting soggy and helps the loaf finish firming up. Slice once slightly cooled for clean slices.

How to Serve Costco Lemon Blueberry Pound Cake

Serve warm or at room temperature. A thin dusting of powdered sugar or a light lemon glaze (powdered sugar + lemon juice) brightens the surface. Pair slices with whipped cream, vanilla ice cream, or a spoonful of Greek yogurt for breakfast. For a party, arrange slices on a platter with fresh berries and mint for color and contrast.

How to Store Costco Lemon Blueberry Pound Cake

Room temperature: Wrap tightly in plastic wrap or keep in an airtight container for up to 2 days.
Refrigerator: Store in an airtight container for 4–5 days. Let cake come to room temperature before serving for the best texture.
Freezer: Wrap tightly in plastic and then in foil; freeze up to 3 months. Thaw overnight in the fridge, then bring to room temperature before serving.

Expert Tips for Perfect Costco Lemon Blueberry Pound Cake

Use room-temperature eggs and butter so they combine smoothly and trap air for a lighter crumb.
Toss blueberries in a teaspoon of flour before folding into batter to help them stay suspended and not sink.
Don’t overmix once the flour goes in—stir until just combined to keep the loaf tender.
For extra lemon punch, add a teaspoon of lemon extract or increase zest to 1 1/2 tablespoons.
If using frozen blueberries, do not thaw. Fold them in frozen and add a few extra minutes to baking time.
Check doneness early at 50 minutes—ovens vary. A clean toothpick or a few moist crumbs is perfect.

Delicious Variations

Lemon Glaze: Mix 1 cup powdered sugar with 2–3 tablespoons lemon juice to drizzle over cooled loaf.
Streusel Top: Add a crumb topping made from 1/3 cup flour, 1/4 cup sugar, and 3 tablespoons cold butter for a crunchy finish.
Blueberry-Lemon Swirl: Drop half the batter into the pan, sprinkle some blueberries, then add remaining batter and swirl with a knife.
Mixed Berries: Replace blueberries with raspberries or a mix of berries for varied tartness.
Yogurt Swap: Substitute Greek yogurt for sour cream for tang and added protein.

Frequently Asked Questions

Q: Can I make this in a bundt pan instead of a loaf pan?
A: Yes. A bundt pan will need a slightly longer bake time (10–20 minutes more). Grease thoroughly and check for doneness with a toothpick. Baking time varies with pan size and shape.

Q: How do I prevent the blueberries from sinking?
A: Toss fresh blueberries in about a teaspoon of flour before folding them into the batter. This gives them a light coating that helps suspend them during baking.

Q: Can I use frozen blueberries?
A: Yes. Use them frozen and fold directly into the batter to prevent color bleeding. Expect an extra 5–10 minutes of baking time and possibly a slightly moister crumb.

Q: My top browned before the center was done—what now?
A: Loosely tent a sheet of foil over the top for the remaining bake time. This prevents further browning while allowing the center to finish cooking.

Q: Can I reduce sugar or use a sugar substitute?
A: You can reduce sugar by up to 1/4 cup without major texture change, but the loaf will be less tender and less browned. If using a sugar substitute, follow the package guidance for baked goods; texture and moisture may change.

Q: Is there a dairy-free version?
A: Substitute plant-based yogurt for sour cream and use a vegan butter alternative. The texture will be slightly different but still tasty.

Conclusion

This Costco Lemon Blueberry Pound Cake is an easy, crowd-pleasing loaf with bright lemon flavor and juicy blueberries in every bite. It’s simple enough for a weekday treat and attractive enough for guests. For a ready-made option or to compare flavors, you can find the Kirkland lemon-blueberry loaf available for same-day delivery from Costco at Kirkland Signature Lemon Blueberry Loaf Same-Day Delivery | Costco. Give this homemade loaf a try—you’ll likely slice it again and again.