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.

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.

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Prep Time: 20 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 20 minutes minutes

Servings: 10

Calories: 120kcal

Ingredients

 

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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.