Oh, you know those days when all you want is a hug in cake form? That’s totally me right now! And when I need that perfect comfort, it’s always my Lemon Blueberry Pound Cake with Glaze that hits the spot. It just has this amazing way of being super tender and moist, with these bright pops of blueberry and a zingy lemon flavor that cuts through all the richness. Honestly, my Grandma used to make something similar, and the smell of it baking always made our little house feel so warm and happy. It’s the kind of cake that just makes any day feel special, you know?

Why You’ll Love This Lemon Blueberry Pound Cake with Glaze

Honestly, this cake is a winner for so many reasons! It’s:

Super Easy to Make: Seriously, even if you’re new to baking, you’ll whip this up in no time.
Bursting with Flavor: That perfect combo of zesty lemon and sweet, juicy blueberries is just divine.
Incredibly Moist and Tender: The secret is in the technique (and don’t worry, I’ll show you exactly how!). No dry cake here!
Perfect for Any Occasion: Whether it’s a casual afternoon treat, a fancy brunch, or a special celebration, this cake always impresses.

Gather Your Ingredients for the Perfect Lemon Blueberry Pound Cake

Alright, let’s get our mise en place ready! To bake the most wonderful Lemon Blueberry Pound Cake, you’ll want to gather these goodies. Trust me, having everything prepped makes the whole baking process so much smoother!

For the Pound Cake:

1 cup (that’s 2 sticks!) of good quality unsalted butter, make sure it’s softened but not melty.
3 cups of granulated sugar.
5 large eggs – room temperature is your friend here!
1 teaspoon of vanilla extract for that cozy flavor.
3 cups all-purpose flour, all ready to go.
1 teaspoon baking powder to give it just a little lift.
1/2 teaspoon of salt to balance all that sweetness.
1 cup of buttermilk – it makes the cake so tender!
1 cup of fresh, plump blueberries. Wash ’em and pat ’em dry!
1 tablespoon of lemon zest, so that bright citrus flavor really shines through.

And for that Dreamy Glaze:

1 1/2 cups of powdered sugar.
2 to 3 tablespoons of fresh lemon juice – start with 2 and add more if you like it thinner or tangier.

Step-by-Step Guide to Making Your Lemon Blueberry Pound Cake

Alright, let’s get baking! Following these steps will make sure your Lemon Blueberry Pound Cake turns out absolutely perfect. It really isn’t complicated, just follow along and you’ll see!

First things first, get that oven preheating to 325°F (that’s 160°C). While it’s warming up, grease and flour your trusty 10-cup Bundt pan. A light coating of butter and flour is all you need to make sure it pops out like a dream.
Now, grab your big mixing bowl. I like to use my stand mixer for this part, but a good old hand mixer works too! Cream together that softened butter and the granulated sugar until it’s super light and looks like fluffy clouds. This can take a few minutes, but it’s so worth it for that lovely texture – don’t rush this bit!
Beat in those eggs, but do it one at a time. Let each egg get all incorporated before you add the next one. Then, stir in the vanilla extract. I swear, the smell at this stage is already amazing!
In a separate bowl, whisk together your flour, baking powder, and salt. This just makes sure everything is evenly mixed before it goes into the wet ingredients.
In a little bowl or a measuring cup, whisk together the buttermilk and that lovely lemon zest. Oh, yes! That zest is where all the bright, sunny flavor comes from.
Okay, here’s where we build the batter. You’ll add the dry ingredients to the wet ingredients, alternating with the buttermilk mixture. Start with the dry stuff, then add some buttermilk, then dry, then buttermilk, and finish with the dry ingredients. Mix it all until it’s *just* combined. Seriously, don’t overmix at this stage! A few little streaks of flour are okay.
Now for the stars of the show – those gorgeous blueberries! Gently fold them into the batter. Be nice and gentle so you don’t mash them up too much, we want them to stay whole and plump in the cake. Looking for more lemon and berry inspiration? You might love these Lemon Curd Thumbprint Cookies too!
Pour all that beautiful batter into your prepared Bundt pan. Spread it out evenly so it bakes up nice and smooth.
Time to bake! Pop it into the oven for about 60 to 75 minutes. The best way to know it’s done? Stick a wooden skewer right into the center – if it comes out clean, your cake is ready for its close-up!
Once it’s baked, let the cake cool in the pan for about 15 minutes. This is important! It lets the cake set up a bit before you try to flip it. Then, carefully invert it onto a wire rack to cool completely before we even think about glazing.
While the cake cools, let’s whip up that glaze! In a small bowl, whisk together the powdered sugar and your fresh lemon juice. Start with 2 tablespoons of juice and add more, a little at a time, until it’s the perfect drizzling consistency. You want it thick enough to coat the cake but thin enough to flow nicely.
Once your Lemon Blueberry Pound Cake is totally cool, drizzle that yummy glaze all over the top. Let it drip down the sides – it looks so pretty!

Preparing the Pound Cake Batter: The Foundation of Your Lemon Blueberry Pound Cake

Getting the batter right is the absolute key here. We start by creaming that softened butter and sugar together until they’re super light and fluffy – this is where the magic starts, creating all those tiny air pockets that make the cake tender. Then, we add the eggs one by one, whisking well after each addition to ensure they’re fully incorporated. Next, it’s time to alternate adding our dry ingredients (flour, baking powder, salt) and the wet ingredients (buttermilk mixed with that fragrant lemon zest). Remember, just mix until combined; overmixing makes for a tough cake!

Incorporating Blueberries and Baking Your Lemon Blueberry Pound Cake

Once your batter is just right, it’s time for those beautiful blueberries! Gently fold them in – you don’t want to mush them up, just get them evenly distributed. Pour this deliciousness into your prepared Bundt pan and get it into that preheated oven. It’ll bake for about 60-75 minutes. The best test is a skewer that comes out clean, meaning your cake is perfectly baked and ready to cool down.

Creating the Perfect Lemon Glaze for Your Pound Cake

This glaze is so simple, it’s almost silly! Just whisk together the powdered sugar and fresh lemon juice. You’re aiming for a consistency that’s thick enough to coat but thin enough to drizzle nicely. Add the lemon juice a tablespoon at a time until you get it just right. Drizzle it over your completely cooled cake for that final, tangy sweetness. It’s the perfect finishing touch!

Tips for Baking the Ultimate Lemon Blueberry Pound Cake

Trust me, a little bit of attention to detail goes a loooong way with pound cakes, especially this Lemon Blueberry Pound Cake. First off, make sure your butter and eggs are *really* at room temperature. It makes a huge difference in how well they cream together, which means a lighter, more tender cake. Also, ovens can be tricky! If you’re not sure about yours, an oven thermometer is a lifesaver to ensure you’re baking at the right temperature – too hot and the outside can burn before the inside is done. And resist that urge to peek too early or open the oven door often; it can make your beautiful cake sink in the middle! Oh, and if you’re ever out of buttermilk? My little trick is to make your own using milk and a splash of lemon juice or vinegar – works like a charm, just like [making heavy cream at home] can save the day for other recipes!

Ingredient Notes and Substitutions for Your Lemon Blueberry Pound Cake

Okay, let’s chat about some of the superstars in this Lemon Blueberry Pound Cake recipe and what to do if you need a little tweak! That buttermilk? It’s key for tenderness, but no worries if you don’t have any. Just stir 1 cup of regular milk with 1 tablespoon of lemon juice or white vinegar and let it sit for about 5 minutes – presto! Instant buttermilk. If you need to go gluten-free, a good 1-to-1 baking flour blend usually works wonders, just make sure it has xanthan gum in it. And about the blueberries, if fresh aren’t available, frozen work great too! Just toss them with a tablespoon of flour before adding them to the batter to help prevent them from sinking.

Serving and Storing Your Delicious Lemon Blueberry Pound Cake

This Lemon Blueberry Pound Cake is just divine on its own, but oh, how lovely it is with a warm cup of coffee or tea! Sometimes I even add a little dollop of whipped cream or a small scoop of vanilla ice cream on the side – pure bliss! If you happen to have any leftovers (which is rare in my house!), just wrap it up tightly in plastic wrap or pop it into an airtight container. It’ll stay perfectly delicious at room temperature for a good 2-3 days. If you need it to last a bit longer, the fridge is a good spot too, just let it come back to room temp before serving.

Frequently Asked Questions About Lemon Blueberry Pound Cake

Got questions about whipping up this amazing Lemon Blueberry Pound Cake? I’ve got answers! And hey, if you ever need a quick marinade recipe, check out this easy chicken marinade – it’s surprisingly versatile!

Can I use frozen blueberries in my Lemon Blueberry Pound Cake?

Absolutely! If you don’t have fresh blueberries, frozen work just fine. A little tip though: toss them with about a tablespoon of flour before adding them to the batter. This helps prevent them from bleeding too much color and keeps them from all sinking to the bottom of the cake. Easy peasy!

How do I prevent my pound cake from sinking?

Oh, the dreaded sunken cake! It usually happens for a few reasons. Make sure you’re not overmixing the batter after the flour goes in – we want tender, not tough! Also, try not to open the oven door too much while it’s baking, especially in the first 45 minutes. Make sure your oven temperature is accurate too; an oven thermometer can be a lifesaver! Sometimes underbaking can cause it too, so always test with that skewer.

What is the best way to store leftover Lemon Blueberry Pound Cake with Glaze?

If you actually have any leftovers (lucky you!), just wrap the cake tightly in plastic wrap or store it in an airtight container. It’s perfect at room temperature for about 2-3 days. If you live somewhere super warm or want it to last a bit longer, popping it in the fridge is totally fine, just be sure to let it come back to room temperature before serving so it’s nice and moist again.

Can I make this Lemon Blueberry Pound Cake dairy-free?

You can definitely adapt it! For the buttermilk, use the milk-and-vinegar trick I mentioned earlier with a dairy-free milk alternative like almond or soy milk. You’ll also want to use a good quality vegan butter substitute for the main butter in the cake. The glaze is already pretty dairy-free since it’s just powdered sugar and lemon juice!

Estimated Nutritional Information for Lemon Blueberry Pound Cake

Just a little heads-up, the nutritional info below is an estimate for one slice. It can totally change depending on the exact ingredients you use and how big you cut your slices, so take it as a general guide!

Per Serving (approx. 1 slice):

Calories: 350
Fat: 18g
Saturated Fat: 11g
Unsaturated Fat: 7g
Trans Fat: 0g
Protein: 4g
Carbohydrates: 50g
Fiber: 2g
Sugar: 45g
Cholesterol: 90mg
Sodium: 150mg

Lemon Blueberry Pound Cake with Glaze

Author: memorecipes.com
Total Time: 95 min
Yield: 12 servings 1x
Diet: Vegetarian

Print Recipe

Description

A moist and tender pound cake bursting with blueberries and bright lemon flavor, finished with a simple lemon glaze.

Ingredients

Scale

1 cup (2 sticks) unsalted butter, softened
3 cups granulated sugar
5 large eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup buttermilk
1 cup fresh blueberries
1 tablespoon lemon zest
For the Glaze:
1 1/2 cups powdered sugar
2–3 tablespoons fresh lemon juice

Instructions

Preheat your oven to 325°F (160°C). Grease and flour a 10-cup Bundt 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 a separate bowl, whisk together the flour, baking powder, and salt.
In a small bowl, whisk together the buttermilk and lemon zest.
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Mix until just combined.
Gently fold in the fresh blueberries.
Pour the batter into the prepared Bundt pan and spread evenly.
Bake for 60-75 minutes, or until a wooden skewer inserted into the center comes out clean.
Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
For the glaze, whisk together the powdered sugar and lemon juice until smooth. Add more lemon juice if needed to reach desired consistency.
Drizzle the glaze over the cooled cake.

Notes

Ensure your butter and eggs are at room temperature for best results.
Do not overmix the batter once the flour is added.
The glaze can be adjusted to your sweetness preference.

Prep Time: 20 min
Cook Time: 75 min
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 45g
Sodium: 150mg
Fat: 18g
Saturated Fat: 11g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 2g
Protein: 4g
Cholesterol: 90mg

Keywords: pound cake, blueberry, lemon, glaze, dessert, baking, cake recipe