Costco Lemon Blueberry Pound Cake

This lemon blueberry pound cake from Costco hits the sweet spot between bright citrus and tender crumb. It smells of fresh lemon, tastes of buttery vanilla with bursts of juicy blueberries, and slices hold their shape while remaining soft and moist. It’s an easy loaf to make for breakfast, a tea-time treat, or a simple dessert.

Recipe Information

• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 10 minutes
• Servings: 8 slices
• Difficulty Level: Easy

In case you enjoy quick, crowd-pleasing breads, you might also like this savory option for a contrasting snack: crispy Korean tuna pancake.

Nutrition Information

Approximate per serving (1 slice, 1/8 loaf):

• Calories per serving: 340 kcal
• Protein: 4.5 g
• Carbohydrates: 46 g
• Fat: 16 g
• Fiber: 1.2 g
• Sugar: 27 g
• Sodium: 240 mg

Why Make This Costco Lemon Blueberry Pound Cake

This loaf blends bright lemon and sweet blueberries into a classic pound cake texture. It’s easy to mix, forgiving for bakers of all levels, and yields moist slices with a tender crumb. The lemon gives a fresh, aromatic lift while the blueberries add juicy pops. It works for quick breakfasts, potlucks, or an elegant afternoon treat.

How to Make Costco Lemon Blueberry Pound Cake

Follow simple steps: prepare the pan, mix dry and wet ingredients, fold in berries gently, and bake until golden. The batter is thick and silky. Keep mixing light once you add the flour and berries to avoid a dense cake. Let the loaf cool before slicing so crumbs don’t fall apart.

Ingredients:

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

Directions:

Step 1: Preparation

Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment. Bring the butter to room temperature so it creams easily. Rinse and pat the blueberries dry; toss them lightly in 1 teaspoon of flour to prevent sinking.

Step 2: Combine Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt until evenly mixed.

Step 3: Cream Butter and Sugar

In a large bowl, cream 1/2 cup softened unsalted butter with 1 cup granulated sugar until light and fluffy, about 2–3 minutes with a hand mixer. The mixture should look pale and slightly airy.

Step 4: Add Eggs and Flavor

Add the 2 large eggs one at a time, mixing well after each addition. Stir in 1 teaspoon vanilla extract, the zest of 1 lemon, and 1/4 cup lemon juice. Scrape down the bowl so everything is well combined.

Step 5: Alternate Flour and Sour Cream

Gradually add the flour mixture to the wet ingredients, alternating with 1/2 cup sour cream. Begin and end with the flour. Mix just until combined; avoid overmixing to keep the cake tender.

Step 6: Fold in Blueberries

Gently fold in the 1 cup fresh blueberries with a rubber spatula. Use soft, sweeping motions to keep the berries intact and distribute them evenly.

Step 7: Fill the Pan

Pour the batter into the prepared loaf pan and smooth the top with an offset spatula. Tap the pan gently on the counter to release large air bubbles.

Step 8: Bake Until Golden

Bake for 50–60 minutes, or until the top is golden and a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent loosely with foil for the last 10–15 minutes.

Step 9: Cool and Slice

Let the cake cool in the pan for 10 minutes so it firms up. Then transfer it to a wire rack to cool completely before slicing. Cooling preserves the cake’s moist texture and makes clean slices.

How to Serve Costco Lemon Blueberry Pound Cake

Serve slices at room temperature to let the lemon aroma shine. Add a dusting of powdered sugar, a spoonful of whipped cream, or a dollop of vanilla yogurt. For a dessert, warm a slice gently and top with vanilla ice cream and a drizzle of lemon syrup. For breakfast, pair with coffee or a citrusy tea.

How to Store Costco Lemon Blueberry Pound Cake

• Room temperature: Wrap cooled cake in plastic wrap or store in an airtight container for up to 2 days.
• Refrigerator: Keep in an airtight container for up to 5 days; bring to room temperature before serving to revive texture.
• Freezer: Wrap tightly in plastic and foil, or freeze slices in a sealed bag for up to 3 months. Thaw overnight in the fridge or at room temperature for a couple of hours.

Expert Tips for Perfect Costco Lemon Blueberry Pound Cake

• Use room-temperature eggs and butter for a smooth batter and even rise.
• Toss blueberries in a little flour to prevent them from sinking.
• Don’t overmix after adding flour; overworking develops gluten and makes the cake tough.
• If your oven runs hot, check the loaf at 45 minutes and tent with foil if browning too fast.
• For brighter lemon flavor, add 1 teaspoon lemon extract or increase zest by 1 teaspoon.
• Pat blueberries dry so they don’t add extra moisture that can weigh down the batter.

Delicious Variations

• Lemon-Glazed: Mix 1 cup powdered sugar with 2–3 tablespoons lemon juice and drizzle over the cooled loaf.
• Almond Blueberry: Replace 1/4 cup flour with 1/4 cup almond flour and add 1/2 teaspoon almond extract.
• Citrus Mix: Add 1 tablespoon orange zest along with the lemon zest for a more complex citrus note.
• Yogurt Swap: Use Greek yogurt instead of sour cream for tang and extra protein.
• Streusel Top: Sprinkle a cinnamon-sugar-oat streusel on top before baking for crunch.

Frequently Asked Questions

Q: Can I use frozen blueberries?
A: Yes. Keep them frozen and fold them into the batter straight from the freezer. Toss frozen berries in a little flour to reduce bleeding. Baking time may increase by 5–10 minutes.

Q: My loaf sinks in the middle. What went wrong?
A: Sinking often means the cake was underbaked or the oven temperature was too low. Also avoid opening the oven door during the first 30 minutes. Use an oven thermometer to ensure accurate temperature.

Q: How do I prevent blueberries from turning the cake purple?
A: Toss berries in flour before folding them in. Use firm, ripe berries (not overripe), and pat them dry to reduce juice. Adding a bit more flour or baking a touch longer can also help.

Q: Can I make this recipe in a bundt pan?
A: Yes. For a bundt, bake at the same temperature but increase time to 60–75 minutes depending on pan depth. Check by inserting a toothpick in several places.

Q: Is there a dairy-free version?
A: Replace butter with a dairy-free spread and use dairy-free yogurt or a plant-based sour cream alternative. Note that texture and flavor will change slightly; add 1–2 tablespoons of oil if the batter seems too stiff.

Q: Can I double the recipe?
A: Yes, double for two loaves or a larger pan. Bake each loaf in its own pan to keep bake times consistent. Ensure you don’t overfill pans; fill to about two-thirds full.

Conclusion

This Costco Lemon Blueberry Pound Cake is an easy, bright loaf that pairs buttery richness with zesty lemon and sweet blueberries. It yields moist, fragrant slices that work for breakfast, dessert, or a friendly snack. If you’d like to compare with the ready-made version from the store, check the product page for Costco’s offering: Kirkland Signature Lemon Blueberry Loaf Same-Day Delivery | Costco. Give this recipe a try — the lemon aroma and soft crumb will almost certainly win over your kitchen guests.

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