This Lemon Blueberry Pound Cake is moist, buttery, and bursting with fresh blueberries and bright lemon flavor. Finished with a sweet homemade lemon glaze, this easy pound cake is perfect for spring gatherings, brunch, holidays, or anytime you're craving a delicious homemade dessert.
Why You'll Love This Lemon Blueberry Pound Cake
- Soft, moist, and buttery texture
- Packed with juicy blueberries
- Fresh lemon flavor in every bite
- Easy homemade lemon glaze
- Perfect for brunch, dessert, or special occasions
- Beautiful Bundt cake presentation
Ingredients
For the Lemon Blueberry Pound Cake
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons lemon zest
- ¼ cup fresh lemon juice
- ½ cup sour cream
- 2½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup fresh or frozen blueberries, tossed with 1 tablespoon flour
For the Lemon Glaze
- 1 cup powdered sugar
- 2–3 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
Instructions
Step 1: Prepare the Cake Batter
Preheat your oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition.
Mix in the vanilla extract, lemon zest, and fresh lemon juice.
Add the sour cream and mix until smooth.
Step 2: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
Gently fold in the blueberries.
Step 3: Bake the Pound Cake
Pour the batter into the prepared Bundt pan and smooth the top evenly.
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 before transferring it to a wire rack to cool completely.
Step 4: Make the Lemon Glaze
In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth.
Add additional lemon juice if needed to achieve a pourable consistency.
Step 5: Glaze and Serve
Once the cake has cooled completely, drizzle the lemon glaze over the top.
Allow the glaze to set for a few minutes before slicing.
Serve and enjoy!
Storage Tips
Store covered at room temperature for up to 3 days or refrigerate for up to 1 week.
Frequently Asked Questions
Can I use frozen blueberries?
Yes. Frozen blueberries work perfectly. Do not thaw before adding to the batter.
Why toss blueberries in flour?
Coating blueberries in flour helps prevent them from sinking to the bottom of the cake.
Can I freeze lemon blueberry pound cake?
Absolutely. Wrap tightly and freeze for up to 3 months.
Recipe Notes
For even more lemon flavor, add extra lemon zest to the glaze or garnish with fresh lemon slices and blueberries before serving.