Lemon Blueberry Pound Cake with Glaze Recipe – A sunlit loaf for cozy afternoons

Introduction

The house fills with bright lemon and warm butter, and you know something good is coming. Right away I think of my mom’s kitchen, the clink of a wooden spoon, and this Lemon Blueberry Pound Cake with Glaze cooling on the rack. This always takes me back to Sunday dinners. For a slightly lighter loaf with the same sunny notes, I like this lemon blueberry bread for weekday mornings.

Why You’ll Love This

• Dense, tender crumb that stays moist for days.
• Bright lemon flavor with bursts of fresh blueberry.
• Easy to pull together with pantry staples.
• Kid-approved and great for gifting.
• Pairs well with coffee or a simple tea.

Also, if you love classic loaf cakes, try this lemon pound cake for another take.

Quick Recipe Snapshot

• Servings: 10–12 slices
• Prep time: 20 minutes
• Cook time: 60–70 minutes
• Total time: 1 hour 30 minutes (including cooling)
• Skill level: Easy
• Taste: Bright lemon + sweet blueberry

Warm and steady: follow the steps and you’ll feel confident pulling this loaf from the oven.

Ingredients You’ll Need

• 1 cup (225 g) unsalted butter, softened
• 2 cups (400 g) granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon lemon extract
• 3 cups (360 g) all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup (240 ml) sour cream
• Zest of 2 lemons
• 1 1/2 cups (225 g) fresh blueberries

For the glaze:

• 1 cup (120 g) powdered sugar
• 2 tablespoons lemon juice
• 1 teaspoon lemon zest

Chef notes:

• Unsalted butter helps control salt.
• Fresh blueberries give the best texture.
• Sour cream keeps the crumb tender.

How to Make It

1. First, preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line it with parchment for easy lift-out.
2. Then, in a large bowl, cream the softened butter and sugar with an electric mixer until light and fluffy, about 3–5 minutes. You’ll see the mixture turn pale and airy.
3. Next, add the eggs one at a time, beating after each addition. Stir in the vanilla and lemon extracts so the batter smells bright and clear.
4. Meanwhile, whisk the flour, baking powder, baking soda, and salt in a separate bowl until even.
5. Now, alternate adding the dry mix and sour cream to the butter mixture, starting and ending with the dry ingredients; mix until just combined. Fold in the lemon zest and blueberries gently so they don’t break.
6. Pour the batter into the prepared pan, smoothing the top with a spatula. Tap the pan once to settle the batter.
7. Bake for 60–70 minutes, or until the top turns golden and a toothpick comes out with a few moist crumbs. The edges will pull slightly from the pan.
8. Cool in the pan for 10 minutes, then turn the loaf onto a wire rack to cool completely. For a clean look, wait until cool before glazing.
9. Finally, whisk powdered sugar, lemon juice, and zest to a pourable glaze. Drizzle over the cooled loaf and let set before slicing. This finishing touch makes the Lemon Blueberry Pound Cake with Glaze sing.

For a quick refresher on zesting and butter finishes, I sometimes reference techniques like those in Ruth’s Chris crab cakes with lemon butter sauce.

Kitchen Tips (From My Kitchen)

1. Time-saver: Use room-temperature eggs and butter so batter comes together faster.
2. Common mistake + fix: If blueberries sink, toss them in a tablespoon of flour first to suspend them.
3. Variation: Fold in 1 teaspoon of poppy seeds for texture and a nutty note.

Serving Ideas

• Slice for brunch with a dollop of Greek yogurt and extra berries.
• Offer at a coffee morning with small butter pats and tea.
• Bring to a holiday potluck; garnish with extra lemon zest and powdered sugar.
• For dessert, serve with a scoop of vanilla ice cream.
• Pair with a simple fruit salad or this apple cake with cream cheese frosting if you’re hosting a spread.

Storing & Leftovers

• Fridge: Store wrapped tightly for up to 4 days.
• Freezer: Freeze whole or sliced for up to 3 months; thaw in the fridge.
• Reheat: Briefly warm a slice in the microwave (10–15 seconds) to revive texture.
  Leftover idea: Make a dessert toast—warm slice, smear cream cheese, top with extra berries.

FAQs

Q: Can I make this ahead?
A: Yes — bake the loaf, cool completely, then wrap and refrigerate. Glaze the morning you serve for best texture.

Q: Can I use frozen blueberries?
A: You can. Thaw and pat dry, then toss with a little flour to prevent sinking.

Q: How do I know it’s done?
A: Look for golden edges and a toothpick with a few moist crumbs. If the center still jiggles, give it 5–10 more minutes.

Q: Can I freeze the cake?
A: Absolutely — freeze slices or the whole loaf. When ready, thaw and warm gently so the glaze softens. This works great for make-ahead treats like Lemon Blueberry Pound Cake with Glaze.

Final Thoughts

I love this loaf because it’s simple, forgiving, and always brings people together. So bake it, tweak it, and make it your own — then tell me how it went. Lemon Blueberry Pound Cake with Glaze

Conclusion

If you want another glazed lemon-blueberry take, see this version for a different finish: Glazed Lemon Blueberry Pound Cake – Through Her Looking Glass. For an alternate classic technique and presentation, I also recommend this recipe: Lemon Blueberry Pound Cake – I Am Baker.

Lemon Blueberry Pound Cake with Glaze

A delightful lemon blueberry pound cake that is moist, flavorful, and perfect for any occasion, topped with a sweet glaze.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 30 minutes mins

Servings: 12 slices

Course: Brunch, Dessert

Cuisine: American

Calories: 320

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 cup unsalted butter, softened Helps control salt.
• 2 cups granulated sugar
• 4 large eggs Use room temperature for best results.
• 1 teaspoon vanilla extract
• 1 teaspoon lemon extract
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup sour cream Keeps the crumb tender.
• 2 zest lemons
• 1 1/2 cups fresh blueberries Give the best texture.

For the Glaze

• 1 cup powdered sugar
• 2 tablespoons lemon juice
• 1 teaspoon lemon zest

Method

 

Preparation

1. Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan, or line it with parchment for easy lift-out.
2. In a large bowl, cream the softened butter and sugar with an electric mixer until light and fluffy, about 3-5 minutes.
3. Add the eggs one at a time, beating after each addition. Stir in the vanilla and lemon extracts.
4. In a separate bowl, whisk the flour, baking powder, baking soda, and salt until even.
5. Alternate adding the dry mix and sour cream to the butter mixture, starting and ending with the dry ingredients; mix until just combined.
6. Fold in the lemon zest and blueberries gently.
7. Pour the batter into the prepared pan, smoothing the top with a spatula. Tap the pan once to settle the batter.

Baking

1. Bake for 60-70 minutes or until the top turns golden and a toothpick comes out with a few moist crumbs. Cool in the pan for 10 minutes.
2. Turn the loaf onto a wire rack to cool completely.

Glazing

1. Whisk powdered sugar, lemon juice, and zest to a pourable glaze. Drizzle over the cooled loaf and let set before slicing.

Notes

Store in the fridge wrapped tightly for up to 4 days. You can freeze for up to 3 months. Reheat gently to revive texture.