Homemade Lemon Blueberry Pound Cake Recipe with Tangy Glaze

If you’ve been searching for a dessert that’s equal parts sweet, tangy, and bursting with flavor, this Homemade Lemon Blueberry Pound Cake with a tangy lemon glaze is about to be your new favorite. Imagine the bright citrusy zing of fresh lemons paired with the juicy pop of blueberries, all wrapped up in a rich, buttery pound cake. This cake is perfect for brunches, birthdays, or just because you need something amazing to brighten your day!

What I love most about this recipe is its versatility—it’s fancy enough to impress guests at a dinner party but easy enough to whip up on a lazy Sunday afternoon. Plus, the lemon glaze? Oh, it’s a game-changer. It adds the perfect tangy-sweet finish that keeps you coming back for just one more slice (or two). Trust me, you’ll want to bookmark this recipe!

The Story Behind Lemon Blueberry Pound Cake

Pound cake has been a beloved dessert for centuries, with its origins tracing back to 18th-century Europe. Traditionally, it got its name from the equal “pound” of ingredients—flour, butter, sugar, and eggs. While delicious, the original recipe was dense, which is why modern variations, like this lemon blueberry pound cake, have taken things to the next level.

Adding lemon and blueberries to the classic pound cake brings a fresh, vibrant twist that feels perfect for spring and summer. I first made this cake on a whim during blueberry season when I had a surplus of fresh berries from a local farmer’s market. The combination of tart lemons and sweet blueberries was so good that it quickly became a family favorite.

This cake also has a personal connection for me. Growing up, my grandmother always made lemon desserts, so the smell of lemons in the kitchen instantly brings me back to her cozy kitchen. This recipe feels like a modern nod to her classics, with the blueberries adding a juicy, colorful upgrade.

Let’s Talk Ingredients

The beauty of this lemon blueberry pound cake lies in its simplicity. Each ingredient plays a vital role, so let’s break them down:

• All-Purpose Flour: This gives the cake its structure. Be sure to measure it correctly (spoon and level) to avoid a dense cake.
• Fresh Blueberries: These little bursts of sweetness are the star of the show. If fresh blueberries aren’t in season, frozen ones work too—just don’t thaw them before adding to the batter.
• Fresh Lemons: You’ll need both the zest and juice. The zest adds a concentrated lemon flavor, while the juice brightens everything up.
• Unsalted Butter: Room temperature butter is key for that rich, buttery flavor. If you only have salted butter, reduce the added salt by half.
• Sugar: Classic granulated sugar adds the perfect sweetness. You could experiment with coconut sugar for a slightly caramelized flavor.
• Eggs: These bind everything together. Use large eggs at room temperature for the best results.
• Buttermilk: Adds moisture and a subtle tanginess. If you don’t have buttermilk, you can make your own by adding a tablespoon of lemon juice to a cup of milk.
• Vanilla Extract: A splash of vanilla complements the lemon and blueberry flavors beautifully.
• Powdered Sugar: This is for the glaze. When mixed with lemon juice, it creates that irresistible drizzle.

Pro tip: Toss your blueberries in a bit of flour before folding them into the batter. This keeps them from sinking to the bottom of the cake!

Equipment You’ll Need

To make this lemon blueberry pound cake, you’ll need a few basic kitchen tools:

• 9×5-Inch Loaf Pan: A standard loaf pan works perfectly. If you don’t have one, you could use a bundt pan or even mini loaf pans—just adjust the baking time.
• Mixing Bowls: You’ll need separate bowls for wet and dry ingredients.
• Electric Mixer: While you can mix by hand, a hand mixer or stand mixer makes creaming the butter and sugar much easier.
• Microplane Zester: This makes zesting lemons a breeze.
• Wire Rack: For cooling the cake evenly.

No fancy tools? No problem! A whisk, spoon, and some elbow grease will get the job done too.

How to Make Lemon Blueberry Pound Cake

1. Preheat and Prep: Preheat your oven to 350°F (175°C). Grease and flour your loaf pan or line it with parchment paper for easy removal.
2. Mix Dry Ingredients: In a bowl, whisk together 2 cups (240g) of all-purpose flour, 1 tsp baking powder, and 1/2 tsp salt. Set aside.
3. Cream Butter and Sugar: In a large bowl, beat 1 cup (226g) of unsalted butter and 1 1/4 cups (250g) sugar until light and fluffy, about 3-4 minutes.
4. Add Eggs: Beat in 4 large eggs, one at a time, followed by 2 tsp vanilla extract and the zest of 2 lemons.
5. Alternate Wet and Dry: Gradually mix in the dry ingredients, alternating with 1/2 cup (120ml) buttermilk. Start and end with the dry ingredients.
6. Add Blueberries: Toss 1 1/2 cups (225g) blueberries with 1 tbsp flour, then gently fold them into the batter.
7. Bake: Pour the batter into the prepared pan and bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack.
8. Make the Glaze: Whisk together 1 cup (120g) powdered sugar and 2-3 tbsp fresh lemon juice until smooth. Drizzle over the cooled cake.

Let the glaze set for a few minutes before slicing. Trust me, it’s worth the wait!

Cooking Tips & Techniques

Here are a few tips to make sure your lemon blueberry pound cake turns out perfect every single time:

• Room Temperature Ingredients: Butter, eggs, and buttermilk at room temperature mix more evenly, resulting in a smoother batter.
• Don’t Overmix: Once you add the dry ingredients, mix just until combined. Overmixing can make the cake dense.
• Check for Doneness: Every oven is different, so start checking your cake at the 55-minute mark. Look for a golden top and a clean toothpick.
• Cool Completely: Letting the cake cool ensures the glaze sticks and doesn’t slide off.

Variations & Adaptations

Want to make this cake your own? Here are a few ideas:

• Gluten-Free: Swap the all-purpose flour for a 1:1 gluten-free baking blend.
• Dairy-Free: Use dairy-free butter and substitute buttermilk with almond milk plus a tablespoon of lemon juice.
• Add Spices: A pinch of cinnamon or cardamom complements the lemon and blueberries beautifully.
• Make It a Layer Cake: Double the recipe and bake in round cake pans for a stunning layered dessert.

I once added a handful of raspberries along with the blueberries, and it was a hit!

Serving & Storage Suggestions

This lemon blueberry pound cake is best served at room temperature. Pair it with a cup of coffee, tea, or even a glass of chilled lemonade for a refreshing treat. It’s also fantastic with a scoop of vanilla ice cream or a dollop of whipped cream.

To store, wrap the cake tightly in plastic wrap and keep it at room temperature for up to 3 days. For longer storage, freeze it (unglazed) for up to 3 months. Just thaw and add the glaze before serving.

Nutritional Information & Benefits

While this cake is definitely an indulgence, there are a few perks to its ingredients. Blueberries are packed with antioxidants, and lemons provide a good dose of vitamin C. Here’s a rough estimate for one slice (based on 10 servings):

• Calories: 320
• Fat: 14g
• Sugar: 28g
• Protein: 4g

If you’re watching your sugar intake, you could reduce the glaze or skip it altogether—but honestly, it’s worth every sweet drizzle!

Conclusion

This Homemade Lemon Blueberry Pound Cake is a must-try recipe for anyone who loves a bright, fruity dessert with a hint of tanginess. It’s easy to make, endlessly adaptable, and downright delicious. Whether you’re baking it for a special occasion or just to treat yourself, this cake is bound to become a go-to in your recipe collection.

I’d love to hear how your pound cake turns out! Leave a comment below with your thoughts, or share your variations. And don’t forget to snap a picture—this cake is practically made for Instagram!

Happy baking!

FAQs

Can I use frozen blueberries?

Yes! Just toss them in a bit of flour and add them straight to the batter without thawing.

What can I use if I don’t have buttermilk?

Mix 1 tablespoon of lemon juice or vinegar with 1 cup of milk. Let it sit for 5 minutes, and you’re good to go!

Can I make this cake ahead of time?

Absolutely. You can bake the cake a day in advance and glaze it just before serving.

Why did my blueberries sink to the bottom?

Make sure to toss them in flour before adding them to the batter. This helps them stay suspended during baking.

How do I store leftovers?

Wrap the cake tightly in plastic wrap and store it at room temperature for up to 3 days or freeze for longer storage.

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