Lemon Blueberry Poundcake with Lemon Glaze
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This Lemon Blueberry Pound Cake with Lemon Glaze is a bright, bakery-style dessert that’s bursting with fresh flavor. Juicy blueberries and zesty lemon come together in a moist, tender loaf that’s easy to make and perfect for any occasion—from brunch to afternoon coffee to a sweet summer celebration.
What I love most about this recipe is its simplicity: mix, bake, cool, and drizzle with a tangy lemon glaze that takes it over the top. The glaze adds the perfect pop of citrusy sweetness, soaking slightly into the cake and creating a glossy finish that makes each slice feel special without any extra fuss.
If you’re craving something fruity, fresh, and just sweet enough, this blueberry lemon loaf delivers. It’s the kind of easy, crowd-pleasing recipe you’ll want to make again and again.
Why You’ll Love Lemon Blueberry Poundcake with Lemon Glaze
- Fresh, Bright Flavor: Bursting with juicy blueberries and fresh lemon zest, this cake is packed with refreshing, vibrant flavor—perfect for spring, summer, or anytime you’re craving something fruity.
- Simple Yet Bakery-Worthy: Made with pantry staples and just a few steps, this loaf looks and tastes like something you’d find in a bakery—no complicated techniques required.
- Tangy Lemon Glaze Finish: Instead of a heavy frosting, this cake is topped with a glossy lemon glaze that soaks slightly into the loaf for a bright, citrusy finish in every bite.
- Moist and Buttery Texture: Thanks to sour cream and real butter, the crumb is rich, tender, and melt-in-your-mouth soft—everything you want in a classic pound cake.
- Perfect for Any Occasion: Whether you’re serving it at brunch, gifting it, or enjoying a slice with coffee, this lemon blueberry loaf is a crowd-pleasing favorite year-round.
Ingredients Needed To Make Lemon Blueberry Poundcake with Lemon Glaze
Make sure you scroll down to the recipe card to see the full list of ingredients needed for this recipe.
- All-purpose flour or 1.1 gluten-free flour
- Butter (room temperature)
- Granulated sugar
- Baking powder
- Lemon zest
- Vanilla extract
- Lemon juice
- Eggs (room temperature)
- Sour cream
- Fresh blueberries
- Powdered sugar
Oven Temperatures
Oven temperatures can vary significantly from one oven to another. To achieve consistent results, it’s crucial to know the exact temperature inside your oven. The safest and most accurate way to determine this is by using an oven thermometer. This simple tool can help you avoid underbaking or overbaking your treats.
How To Make Lemon Blueberry Poundcake with Meringue
- Preheat oven to 350°F (175°C). Grease an 8×4-inch loaf pan with nonstick baking spray or butter.
- In a mixing bowl, add the granulated sugar, lemon zest, and butter. Beat on high for 3–5 minutes until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Mix in the lemon juice, vanilla extract, and sour cream until combined.
- In a separate bowl, whisk together the flour and baking powder.
- Gradually mix the dry ingredients into the wet mixture until fully incorporated.
- Gently fold in the blueberries with a spatula.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.
- Cool completely in the pan before removing and glazing.
Commonly Asked Questions
How do I know when the pound cake is fully baked?
The pound cake is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs. The top should be golden brown and gently spring back when pressed in the center.
Can I use frozen blueberries instead of fresh?
Yes! Frozen blueberries can be used, but it’s best to thaw and drain them first. Pat them dry to reduce extra moisture and fold them in gently to minimize bleeding into the batter.
How should I store leftover lemon blueberry pound cake?
Store leftovers in an airtight container at room temperature for up to 3 days. For longer storage, wrap the loaf tightly in plastic wrap and freeze for up to 1 month.
What’s the best way to reheat the cake?
Let the cake come to room temperature before serving. If frozen, thaw in the fridge overnight, then bring to room temp or warm individual slices in the microwave for 10–15 seconds.
Can I make the glaze ahead of time?
Yes, the lemon glaze can be made ahead and stored in the fridge for up to 3 days. Just give it a good stir before drizzling it over the cooled cake.
Lemon Blueberry Pound Cake with Lemon Glaze
Equipment
- Double boiler
Ingredients
For the Lemon Blueberry Poundcake:
- 3/4 cup granulated sugar
- 2 teaspoon lemon zest
- 16 tablespoons butter (room temperature)
- 3 large eggs (room temperature)
- 1/4 cup lemon juice
- 1 1/2 teaspoons pure vanilla extract
- 1/4 cup sour cream
- 1 1/3 cups all-purpose flour (or 1:1 gluten-free flour)
- 1 1/2 teaspoons baking powder
- 1 1/2 cups fresh blueberries
For the Lemon Glaze:
- 2 1/2 cups powdered sugar
- 3 – 4 tablespoons lemon juice
Instructions
Make the Lemon Blueberry Pound Cake:
- Preheat oven to 350°F (175°C). Grease an 8×4-inch loaf pan with nonstick baking spray or butter.
- In a mixing bowl, add the granulated sugar, lemon zest, and butter. Beat on high for 3–5 minutes until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Mix in the lemon juice, vanilla extract, and sour cream until combined.
- In a separate bowl, whisk together the flour and baking powder.
- Gradually mix the dry ingredients into the wet mixture until fully incorporated.
- Gently fold in the blueberries with a spatula.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.
- Cool completely in the pan before removing and glazing.
Make the Lemon Glaze and Serve:
- In a small bowl, combine powdered sugar and 3 tablespoons of lemon juice.
- Whisk until smooth. Add additional lemon juice if needed to reach a pourable consistency.
- Drizzle glaze over the cooled pound cake. Enjoy!
Notes
- Leftover pound cake can be stored at room temp in an airtight container for up to 3 days.
- The unglazed pound cake can also be frozen for up to 1 month when tightly wrapped in plastic wrap and placed in a freezer-safe container. Thaw before adding the glaze
Nutrition
This Lemon Blueberry Pound Cake is just as satisfying to bake as it is to enjoy. The bright tang of fresh lemon combined with juicy blueberries creates a refreshing, flavorful cake that feels special without any fuss. Topped with a simple, zesty lemon glaze, it’s perfect for celebrations or a cozy weekend treat. It’s a wonderful way to enjoy fresh fruit in a cake that’s both light and indulgent.
