Blueberry Lemon Pound Cake with Lemon Glaze

Update : April 16, 2026

Why Make This Recipe

Blueberry Lemon Pound Cake with Lemon Glaze is a delightful treat that perfectly combines the tartness of fresh lemons with the sweetness of juicy blueberries. This cake is not only delicious but also easy to make. It’s perfect for special occasions, gatherings, or a simple afternoon snack. The bright flavors and moist texture make each bite a joy, and the lemon glaze adds a refreshing finish.

How to Make Blueberry Lemon Pound Cake

Ingredients:

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

Directions:

Preheat the oven to 350°F (175°C). Grease and flour a bundt pan.
In a large bowl, cream together the butter and sugar until light and fluffy.
Add the eggs, one at a time, beating well after each addition.
In another bowl, mix together the flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the creamed mixture, alternating with sour cream. Mix until just combined.
Stir in lemon zest, vanilla extract, and gently fold in the blueberries.
Pour the batter into the prepared bundt pan and smooth the top.
Bake for 60-70 minutes or until a toothpick inserted comes out clean.
Allow to cool in the pan for 10 minutes, then turn out onto a wire rack.
For the glaze, mix powdered sugar with lemon juice until smooth, then drizzle over the cooled cake.

How to Serve Blueberry Lemon Pound Cake

Serve this delicious cake warm or at room temperature. It’s perfect on its own for breakfast or dessert. You can also serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat.

How to Store Blueberry Lemon Pound Cake

Store any leftover cake in an airtight container at room temperature for up to three days. If you want the cake to last longer, refrigerate it for up to a week. You can also freeze the cake for up to three months. Wrap it tightly in plastic wrap and then in aluminum foil before placing it in the freezer.

Tips to Make Blueberry Lemon Pound Cake

Make sure your butter is softened at room temperature for easier mixing.
Use fresh blueberries for the best flavor, but you can use frozen blueberries if necessary. Just make sure to thaw and pat them dry before adding to the batter.
Do not overmix the batter once you add the flour. This will keep the cake moist and fluffy.

Variation

You can add a pinch of cinnamon to the batter for a warm, spicy note. Alternatively, consider adding nuts like walnuts or pecans for extra texture.

FAQs

Can I use frozen blueberries instead of fresh?
Yes, you can use frozen blueberries. Just make sure to thaw them first and drain any excess moisture.

How do I know when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs.

Can I skip the glaze?
Yes, the glaze is optional. The cake is delicious on its own, but the glaze adds a nice lemony touch.

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