Blueberry Lemon Pound Cake with Glaze is a moist, buttery, and zesty cake bursting with fresh blueberries and the bright aroma of lemon. The golden pound cake has a tender crumb, while the sweet lemon glaze on top adds a glossy finish and an extra punch of flavor. Perfect for brunch, tea time, or dessert, this cake strikes a delightful balance between fruity, citrusy, and buttery richness.

Why I Love This Recipe

I love this recipe because it delivers a soft, buttery texture with bursts of blueberries and a refreshing lemon flavor in every bite. It is easy to make yet looks and tastes like an artisanal bakery cake. The glaze adds a finishing touch that enhances the overall flavor and gives it a professional look.

Why This Is a Must-Try Dish

This is a must-try dish because it combines simple ingredients to create a show-stopping cake. It is versatile enough for casual family meals or special occasions. The balance of tart lemon, sweet blueberries, and buttery pound cake makes it universally loved and highly shareable.

Preparation Time, Cooking Time, Servings, and Nutrition

Preparation Time: 20 minutes
Cooking Time: 60–70 minutes
Total Time: 80–90 minutes

Servings: 10–12 slices
Calories: Approximately 380–420 calories per slice

Course: Dessert / Tea Time Treat
Cuisine: American

Ingredients

For the Cake:

• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 4 large eggs, at room temperature
• 1 teaspoon vanilla extract
• Zest of 2 lemons
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup buttermilk
• 1 1/2 cups fresh or frozen blueberries (if frozen, do not thaw)

For the Glaze:

• 1 cup powdered sugar
• 2–3 tablespoons fresh lemon juice
• 1 teaspoon lemon zest

Cooking Directions

Cream the butter and sugar, mix in eggs and lemon zest, fold in dry ingredients alternately with buttermilk, gently fold in blueberries, bake until golden and toothpick comes out clean, then drizzle with lemon glaze.

Step-by-Step Preparation Method

Step 1: Preheat the oven to 175°C (350°F). Grease and flour a 10-inch bundt or loaf pan, or line with parchment paper.

Step 2: In a large bowl, cream the softened butter and granulated sugar together using a hand or stand mixer until light and fluffy, about 3–4 minutes.

Step 3: Add eggs one at a time, beating well after each addition. Mix in vanilla extract and lemon zest.

Step 4: In a separate bowl, whisk together flour, baking powder, baking soda, and salt.

Step 5: Add the dry ingredients to the butter mixture in three parts, alternating with buttermilk, beginning and ending with the flour mixture. Mix until just combined.

Step 6: Gently fold in the blueberries to avoid breaking them.

Step 7: Pour the batter into the prepared pan and smooth the top with a spatula.

Step 8: Bake in the preheated oven for 60–70 minutes, or until a toothpick inserted into the center comes out clean.

Step 9: Allow the cake to cool in the pan for 10–15 minutes, then remove it and place it on a wire rack to cool completely.

Step 10: Prepare the glaze by whisking together powdered sugar, lemon juice, and lemon zest until smooth. Adjust the consistency by adding more sugar or juice if needed.

Step 11: Drizzle the glaze over the cooled cake and allow it to set before slicing.

How to Serve This Recipe

Serve the cake at room temperature. It pairs beautifully with a cup of tea or coffee. For a special touch, top each slice with fresh blueberries or a dollop of whipped cream.

Recipe Tips

• Coat blueberries lightly with flour before folding into the batter to prevent them from sinking to the bottom.
• Use fresh lemon zest for a brighter, more aromatic flavor.
• Avoid overmixing the batter to keep the cake light and tender.
• Let the cake cool completely before glazing to prevent the glaze from melting and running off excessively.

Variations in Detail

• Berry Mix: Use a combination of raspberries, blackberries, and blueberries instead of just blueberries.
• Citrus Twist: Add orange zest along with lemon zest for a more complex citrus flavor.
• Gluten-Free: Substitute all-purpose flour with a 1:1 gluten-free baking flour blend.
• Nutty Version: Fold in 1/2 cup chopped almonds or pecans for added texture.

Freezing and Storage

Store the cake in an airtight container at room temperature for up to 3 days. Refrigerate for up to 5 days. This cake freezes well: wrap tightly in plastic wrap and then foil, freeze for up to 2 months. Thaw overnight at room temperature before glazing or serving.

Special Equipment Needed

• 10-inch bundt or loaf pan
• Mixing bowls
• Hand or stand mixer
• Spatula
• Wire rack
• Whisk for glaze

Frequently Asked Questions

Can I use frozen blueberries?
Yes, use them straight from the freezer without thawing to prevent bleeding.

Can I make mini pound cakes?
Yes, use mini loaf pans or muffin tins. Adjust baking time to 25–35 minutes for muffins or 40–50 minutes for mini loaves.

Can I omit the glaze?
Yes, the cake will still be flavorful, but the glaze adds a sweet-tart finishing touch.

Can I substitute buttermilk?
Yes, use 1 cup milk plus 1 tablespoon lemon juice or vinegar as a buttermilk substitute.

Conclusion

Blueberry Lemon Pound Cake with Glaze is a classic dessert that balances buttery richness with fresh, fruity brightness. Easy to make yet elegant, it is perfect for everyday treats, special occasions, or gifting. The tender cake, bursting blueberries, and zesty lemon glaze create a memorable dessert experience that will delight family and friends with every slice.