Delish Lemon Blueberry Pound Cake

There are cakes you politely nibble, and then there’s this situation: a lemon-splashed, blueberry-studded pound cake that tastes like sunshine did a cannonball into butter. It’s dense in the best way—like, holds-up-to-slicing-without-crumb-avalanche dense—and gets a glossy lemon glaze that makes it look far more virtuous than the amount of sugar would suggest. If you need a dessert that screams “I tried” while you whisper “I winged it,” this is your loaf.

Last time I made it, my husband decided to “quality control” the glaze by sticking his finger straight into the cooling rack drip zone like a toddler with a 401k. I also used a pan that was debatably too small, and by “debatably” I mean it crowned like a soufflé and took one dramatic blueberry dive onto the oven floor. The smoke alarm chimed in, the dog drafted me into a cardio workout, and I fanned the detector with a sheet pan like I was auditioning for a very sweaty cooking show. Did we still demolish it? Absolutely. Did anyone learn a lesson? Not a chance.

Time-Saving Hacks

– Microwave the butter in 5-second bursts until it’s “soft” and a tiny bit melty. Yes, we’re living on the edge.
– Forgot room-temp eggs? Park them in warm water for 5 minutes. Spa day, but for omelets.
– Use frozen blueberries straight from the bag. Don’t thaw unless you enjoy purple batter tie-dye.
– Zest lemons right over the bowl to save a dish. Will it snow zest onto your counter? Obviously.
– Mix the glaze in a liquid measuring cup so you can pour it like a pro and pretend you planned that.
– Line the pan with a parchment sling. Is it extra? Yes. Is dishwashing canceled? Also yes.
– No time for a full loaf? Scoop into a muffin tin and reduce bake time. Mini cakes, maximum delusion that you’ll eat just one.
– Boxed pound cake mix plus fresh zest and juice if you’re truly sprinting. Your secret is safe with me and my crumbs.

Serving Ideas

– Coffee so strong it writes emails for you. Or tea if you’re classy (I am not).
– A scoop of vanilla ice cream because we’re adults and deserve treaties.
– Lemon curd drizzle if you like your citrus to slap back.
– Greek yogurt and extra blueberries if you’re calling this “breakfast” and we’re all playing along.
– Serve with wine if the kids drove you nuts. Bubbles if they hid the remote.

What to Serve It With

– Brunch spread: scrambled eggs, salty bacon, and fruit salad you mostly made for color.
– Afternoon pick-me-up: iced coffee, a sunny porch, and the illusion of productivity.
– Dessert plate: warm slices with a spoon of lemon curd or blueberry compote and a cloud of whipped cream.
– Picnic vibes: paper plates, plastic forks, and zero napkins because you forgot. Again.
– Fancy-ish dinner ending: thin slices with macerated berries and a micro-mint leaf you’ll pretend you can taste.

✔Tips & Mistakes

– Use room-temp butter, eggs, and dairy so the batter emulsifies. Cold ingredients = weirdly dense and tunnel-y.
– Don’t overmix once flour goes in; we want cake, not a gluten gym membership.
– Toss blueberries with a teaspoon of flour before folding in. Keeps them from diving to the basement.
– Grease, then parchment. Your future self will blow you a kiss at release time.
– Oven peek at 45–55 minutes, but don’t open the door early unless you like sunken middles.
– Toothpick test: a few moist crumbs = yes. Wet batter = back in. Bone dry = phone a friend and make glaze extra.
– If edges brown too fast, tent with foil and keep baking. The cake is dramatic; you are not.

✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.
– Room temp: Wrapped, it’s happy for 2–3 days on the counter.
– Fridge: 4–6 days, tightly wrapped. Warm a slice in the microwave for 10–15 seconds if you like soft glaze chaos.
– Freeze: Slice, wrap each piece, then bag. Good for up to 3 months. Thaw on the counter or toast lightly for crispy edges and a smug smile.

✔Variations and Substitutions

Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts.
– Citrus swap: Meyer lemon for softer floral vibes; half lemon, half lime if you’re spicy.
– Berry flip: Raspberries, blackberries, or chopped strawberries. Keep total fruit about the same.
– Add-ins: Poppy seeds for crunch; a whisper of lavender if you’re feeling cottagecore; a handful of white chocolate chips if you’re chaotic.
– Dairy-free: Use a neutral oil or plant butter and a thick dairy-free yogurt. Flavor still sings.
– Gluten-free: A good 1:1 baking blend works; give it an extra 5 minutes if needed.
– Extra lemony: Brush the warm cake with lemon syrup before glazing. Double zing, double bragging rights.
– Shape-shift: Bake as mini loaves or muffins; reduce time and start checking early.

Frequently Asked Questions

Delish Lemon Blueberry Pound Cake

A bright, buttery lemon pound cake bursting with juicy blueberries and finished with a tangy lemon glaze. Moist, tender, and perfect for brunch, dessert, or gifting.

No ratings yet

Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook Print

Prep Time: 20 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 20 minutes minutes

Servings: 10

Calories: 120kcal

Ingredients

 

1x2x3x

Main Ingredients

• ▢ 1 cup unsalted butter softened, room temperature
• ▢ 1.5 cup granulated sugar
• ▢ 2 tablespoon lemon zest from about 2 lemons
• ▢ 4 large egg eggs room temperature
• ▢ 2 cup all-purpose flour for batter
• ▢ 1 teaspoon baking powder
• ▢ 0.5 teaspoon fine sea salt
• ▢ 0.5 cup sour cream full-fat recommended
• ▢ 0.25 cup whole milk
• ▢ 1 teaspoon vanilla extract
• ▢ 2 tablespoon fresh lemon juice
• ▢ 1.5 cup fresh blueberries patted dry
• ▢ 1 tablespoon all-purpose flour for tossing blueberries
• ▢ 1 cup powdered sugar for glaze
• ▢ 2 tablespoon fresh lemon juice for glaze
• ▢ 0.5 tablespoon milk for glaze
• ▢ 0.5 tablespoon lemon zest for glaze

Instructions

Preparation Steps

• Preheat oven to 350°F. Grease a 9 x 5 inch loaf pan and line it with a parchment sling for easy removal.
• Toss the blueberries with 1.0 tablespoon flour to lightly coat; set aside.
• In a large bowl, beat the softened butter, granulated sugar, and 2.0 tablespoon lemon zest on medium-high until pale and fluffy, about 3 minutes.
• Beat in the eggs one at a time, mixing well and scraping the bowl after each addition.
• In a separate bowl, whisk the 2.0 cup flour, baking powder, and salt until combined.
• In a measuring cup, whisk sour cream, milk, vanilla, and lemon juice.
• Add the dry ingredients to the butter mixture in 3 additions, alternating with the sour cream mixture, beginning and ending with dry. Mix on low just until combined; do not overmix.
• Gently fold in the floured blueberries with a spatula.
• Spread batter into the prepared pan and smooth the top. Bake 55 to 65 minutes, or until a toothpick inserted near the center comes out clean or with a few moist crumbs.
• Cool in the pan for 15 minutes, then lift out and cool completely on a wire rack.
• For the glaze, whisk powdered sugar with lemon juice, milk, and lemon zest until smooth and pourable. Adjust with a few drops of milk if needed.
• Drizzle glaze over the cooled cake. Let set 10 minutes, slice, and serve.

Notes

For extra lift, ensure butter and eggs are truly at room temperature. Coating blueberries with a little flour helps prevent them from sinking. The cake tastes even better the next day—store covered at room temperature for up to 3 days.