Blueberry Lemon Pound Cake with Lemon Glaze

Update : April 16, 2026

Blueberry lemon pound cake topped with lemon glaze, a delightful dessert treat.

Why Make This Recipe

Blueberry Lemon Pound Cake with Lemon Glaze is a delightful treat that combines the sweet and tart flavors of blueberries and lemon. This cake is perfect for any occasion, whether you want a sweet snack with your afternoon tea or a dessert to impress your guests. The moist texture of the pound cake pairs wonderfully with the bright, zesty glaze, making every bite a refreshing experience.

How to Make Blueberry Lemon Pound Cake with Lemon Glaze

Ingredients:

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

Directions:

Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
Beat in the eggs one at a time, then stir in the vanilla extract.
In another bowl, whisk together the flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the creamed mixture, alternating with the sour cream, starting and ending with the flour mixture.
Gently fold in the blueberries and lemon zest.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
To make the glaze, mix the powdered sugar and lemon juice until smooth. Drizzle over the cooled cake before serving.

How to Serve Blueberry Lemon Pound Cake

Serve the Blueberry Lemon Pound Cake at room temperature. You can cut it into slices and enjoy it plain or with a dollop of whipped cream. It’s also great with a cup of tea or coffee.

How to Store Blueberry Lemon Pound Cake

To store the Blueberry Lemon Pound Cake, wrap it in plastic wrap or keep it in an airtight container. It will last for about 3-4 days at room temperature. For longer storage, you can freeze the cake. Just make sure to wrap it tightly and it can last up to 3 months in the freezer.

Tips to Make Blueberry Lemon Pound Cake

Make sure your butter is softened to room temperature for easy mixing.
Gently fold in the blueberries to avoid breaking them up.
Experiment with the glaze by adding more lemon juice for a tarter flavor if you prefer.
You can substitute Greek yogurt for sour cream for a lighter option.

Variation

You can switch out the blueberries for other fruits like raspberries or strawberries for a different flavor. Adding a teaspoon of almond extract can also add a nice twist to the taste of the cake.

FAQs

1. Can I use frozen blueberries instead of fresh ones?
Yes, you can use frozen blueberries. Just be sure to do not thaw them before adding to the batter to prevent them from bleeding.

2. How do I know when the cake is done baking?
Insert a toothpick into the center of the cake. If it comes out clean or with a few crumbs, the cake is done.

3. Can I make this cake ahead of time?
Absolutely! This cake stays moist and tastes great even after a few days, making it perfect for meal prep or a special occasion.