Lemon Blueberry Pound Cake with Glaze

If you don’t know by now, I am your go-to dessert girly for amazing dessert recipes! I won 2 different contests for my lemon pound cake and it’s definitely one of my favorite recipes! My Lemon Blueberry Pound Cake with Glaze is just as popular and delicious!

I learned how to make this cake with my mom growing up so to be able to continue a culinary legacy and make her cake as well as have it sold in several different local Piggly Wiggly grocery stores is truly a special addition to my baking passion!

As a 2024 Sweet Grown Alabama ambassador, I have the opportunity to visit different local U-Pick farms and I absolutely love the fresh produce and experience! I picked fresh blueberries and just had to try a Lemon Blueberry Pound Cake. Let me tell you, it didn’t disappoint!

I created this recipe from my mother’s original lemon pound cake recipe and it the perfect twist on the original lemon pound cake! You will want to keep this in your recipe collection and share it with your family and friends!

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Blueberry Lemon Pound Cake Recipe Summary

Prep and Cooking Techniques: Mixing and Baking

Course: Dessert, Brunch, or Easy Breakfast

Star Ingredients: Blueberries, Sour Cream, and Lemon Juice

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The Magic Behind My Lemon Blueberry Pound Cake

This easy-to-follow blueberry lemon pound cake recipe uses simple ingredients that are easily available in grocery stores (if not already present in your pantry).

The juicy blueberries and citrusy lemons combine with sour cream and cake flour to give us a deliciously soft, melt-in-the-mouth cake that’s perfect for any occasion. It’s a great addition to your dessert table, brunch spread, or even a quick and easy breakfast option.

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Ingredients for Blueberry Lemon Pound Cake

For the Cake

Eggs: These are what will give our cake its fluffy and soft crumb. If you want your batter to be smooth, use eggs at room temperature. They are so much easier to blend that way.

Granulated Sugar: Although I used regular white granulated sugar for my cake, a combination of white and brown sugar will work wonderfully, too. It’ll add more depth and you’ll also get a nice tint to your delicious blueberry lemon cake.

Butter: The secret behind the creamy batter. Use unsalted, melted butter for best results.

Cake Flour: The cake’s light and soft sponge is everything, and we owe it to cake flour! Don’t have any on hand? No worries, you can make your version at home. It’s easy and only requires two basic ingredients: all-purpose flour and cornstarch. Make sure you measure both ingredients to get it right.

Baking Powder: Here for the fluff! Use fresh baking powder to ensure your cake doesn’t turn out dense.

Lemon Extract: It’s a lemon cake, after all! If you want to add more lemon flavor, add some freshly grated lemon zest as well.

Lemon Juice: Freshly squeezed only, please! Here’s a fun tip: dip your lemons in warm water for an easy peasy juicing process.

Sour Cream: This is our secret ingredient. It adds a tangy flavor to the cake and makes it super moist. You can easily sub it with plain Greek yogurt.

Blueberries: We can’t have a blueberry lemon pound cake without some juicy blueberries. Fresh blueberries are my favorite, but frozen will work fine as well.

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For the Glaze

Confectioners’ Sugar: A velvety, sweet glaze will give our lemon blueberry pound cake a mouthwatering finish. To balance the zest, we’ll need the confectioner’s sugar. Sift it first to get rid of any lumps.

Heavy Whipping Cream: This will make our glaze creamier and smoother, just how we want it.

Lemon Juice: To keep the lemon flavor strong, we’ll add some freshly squeezed lemon juice to our glaze.

Lemon Zest: It’s optional but I wouldn’t leave it out. If you want to amp the flavor, rub the lemon in confectioner’s sugar and add that to your glaze.

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The Don’ts of Making Blueberry Lemon Pound Cake

If there’s one thing that I explicitly want to warn all my fellow bakers about when it comes to baking pound cakes, it’s that overmixing the batter or adding too much flour can ruin things in that tin.

So, the best way to ensure your cake turns out moist and soft is to measure all the ingredients and only mix them gently until everything is fully incorporated.

Next, always thoroughly grease and flour your cake pan or use a baking spray. This prevents the cake from sticking and ensures a smooth release, preserving the cake’s shape and texture.

Finally, resist the urge to frequently open the oven door while the cake is baking. Each time you open the door, heat escapes and can cause the cake to fall or bake unevenly. If you need to check for doneness, do so toward the end of the baking time.

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Tips and Hacks for a Better Lemon Blueberry Pound Cake

• Make sure all your ingredients, especially dairy ones, are at room temperature. It’ll be easier to blend them into a smooth batter and they’ll give you a fluffier cake.

• If you forget to take your eggs out in advance to get them to room temperature, you can always dip them in warm water for a few minutes before using them.

• Dust your blueberries with some flour before throwing them in the batter. They won’t sink to the bottom of the pan this way.

• Be very gentle while folding the blueberries into the batter. You don’t want their color to seep into the batter and give us a blue cake.

• For an extra depth of flavor, consider infusing the melted butter with lemon zest. Simply add the zest to the melted butter and let it sit for a few minutes before straining it out. This will impart a subtle yet rich lemon flavor throughout the cake.

• After baking, brush the pound cake with a lemon simple syrup made from equal parts sugar and lemon juice. This not only adds extra moisture but also intensifies the lemon flavor and gives the cake a delightful glaze.

• After baking, let the pound cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. This helps to set the cake and makes it easier to handle, ensuring a beautiful finish.

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How to Store Blueberry Lemon Pound Cake

This yummy and pretty blueberry lemon pound cake will stay perfectly fine at room temperature for three days. To make sure it remains moist and fresh, cover it with plastic wrap or keep it an airtight container. For longer shelf life of five days, keep the cake in the fridge.

You can freeze them for later, too. Wrap them up nice and tight in plastic wrap, cover them with aluminum foil for more protection, and they’ll stay perfectly fine in the freezer for about three months. When you’re ready for that sweet treat again, thaw it at room temperature, slice it, and dig in!

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Frequently Asked Questions

Can I Use a Different Pan?

Absolutely! I like to use two loaf pans, but you can always go with a Bundt pan if that’s what you have. Just keep an eye on the baking time, as it may vary. Since there’s a chance your blueberries might stick to the bottom or sides of the Bundt tin, I recommend greasing it generously with a nonstick cooking spray first.

What’s the Right Way to Glaze This Pound Cake?

This one’s important. Remember to let your cake cool completely before adding the glaze. As tempting as it may be, don’t add the glaze while the cake is still hot or even warm. It’ll melt and turn into a puddle. We want a thick, creamy layer of lemony goodness on top of our perfectly baked blueberry lemon pound cake!

So, once your cake is cooled down, go ahead and pour that glaze over it. If you’re in a hurry and can’t wait for your cake to cool down, poke holes in it with a toothpick so the glaze can seep inside.

Do Pound Cakes Continue to Cook Even When Cooling?

Yes, they do! But that doesn’t mean you have to underbake them. Unless an inserted toothpick comes out clean (or with a few wet crumbs on it) your cake isn’t fully cooked. So, don’t rush it. But also, don’t let it bake for too long. I often start checking a few minutes before the minimum baking time to be safe.

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Other Yummy Desserts to Try:

• Hershey’s “Perfectly Chocolate” Chocolate Cake
• No Bake Banana Pudding Cheesecake
• How to Make Pro Cream Cheese Icing
• Easy Chocolate Pound Cake
• Easy Cream Cheese Pound Cake