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Lemon Blueberry Pound Cake

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This easy, moist lemon blueberry pound cake is bursting with fresh citrus flavor and juicy blueberries, finished with a luscious lemon glaze. It’s a comforting dessert perfect for brunch, gatherings, or a sweet treat any time.

Ingredients

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  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs, room temperature
  • 1 cup sour cream (or plain Greek yogurt)
  • 2 3/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • Zest from 2 large lemons
  • 2 tablespoons fresh lemon juice
  • 1 1/2 cups fresh blueberries (or frozen, tossed in flour)
  • 2 teaspoons vanilla extract
  • For the Lemon Glaze:
  • 1 1/4 cups powdered sugar
  • 2–3 tablespoons fresh lemon juice
  • Lemon zest (optional, for garnish)
  • 1–2 tablespoons milk or cream (optional, for thinner glaze)

Instructions

  1. Grease a 9×5-inch loaf pan (or bundt pan) with butter and line with parchment paper. Preheat oven to 350°F (175°C).
  2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  3. In a large mixing bowl, beat softened butter and granulated sugar until light and fluffy, about 3-5 minutes.
  4. Beat in eggs one at a time, scraping down the sides after each addition.
  5. Mix in vanilla extract, lemon zest, and lemon juice.
  6. Add sour cream and mix until smooth.
  7. Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  8. Toss blueberries with a tablespoon of flour, then gently fold them into the batter with a rubber spatula.
  9. Pour batter into prepared pan and smooth the top. Sprinkle extra berries on top if desired.
  10. Bake for 60-75 minutes, checking at 60 minutes. Cake should be golden and a toothpick inserted in the center comes out clean or with a few moist crumbs. Tent with foil if browning too quickly.
  11. Let cake cool in the pan for 15 minutes, then lift out and cool completely on a wire rack.
  12. For the glaze: In a small bowl, whisk together powdered sugar and lemon juice. Add milk or cream for a thinner glaze, and stir in lemon zest if desired.
  13. Drizzle glaze over cooled cake and let set for 10 minutes.
  14. Slice and serve.

Notes

Use room temperature ingredients for best texture. Toss blueberries in flour to prevent sinking. For gluten-free, use a 1:1 baking blend. If using frozen blueberries, add them straight from the freezer. Tent with foil if cake browns too quickly. Let cake cool before glazing for best results.

Nutrition

Keywords: lemon blueberry pound cake, lemon glaze, easy pound cake, blueberry dessert, spring cake, brunch cake, moist pound cake, homemade cake, lemon dessert, blueberry cake

Find it online: https://chrisfeasts.com/lemon-blueberry-pound-cake-recipe-easy-moist-dessert-with-lemon-glaze/