Homemade Lemon Blueberry Pound Cake with Lemon Glaze

This homemade Lemon Blueberry Pound Cake is a buttery, tender dessert bursting with juicy blueberries and fresh lemon flavor. Finished with a sweet, tangy lemon glaze, every slice delivers a delicious balance of rich vanilla cake and bright citrus.

Made with sour cream, real lemon zest, and simple baking ingredients, this lemon blueberry loaf stays wonderfully moist. It's perfect for spring gatherings, weekend baking, afternoon coffee, or a homemade dessert to share with family.

Why You'll Love This Recipe

• Fresh lemon flavor: Lemon zest and juice give the cake a bright, refreshing taste.
• Juicy blueberries: Sweet berries add beautiful color and natural fruit flavor.
• Moist, buttery crumb: Sour cream helps create a soft, rich texture.
• Easy lemon glaze: Just powdered sugar and fresh lemon juice.
• Make-ahead friendly: The cake tastes delicious the following day.
• Beautiful presentation: Perfect for brunch, holidays, and dessert tables.

Recipe Information

• Prep Time: 20 minutes
• Bake Time: 60–75 minutes
• Cooling and Glazing: 60 minutes
• Total Time: Approximately 2 hours 20 minutes to 2 hours 35 minutes
• Servings: 10 slices
• Course: Dessert
• Cuisine: American
• Method: Oven Baking

Ingredients

For the Lemon Blueberry Pound Cake

• 1 3/4 cups all-purpose flour, plus 1 tablespoon for the blueberries
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon fine salt
• 3/4 cup unsalted butter, softened
• 1 cup granulated sugar
• 3 large eggs, room temperature
• 3/4 cup full-fat sour cream, room temperature
• 2 tablespoons fresh lemon juice
• 2 tablespoons finely grated lemon zest
• 1 teaspoon pure vanilla extract
• 1 1/4 cups fresh blueberries

For the Lemon Glaze

• 1 cup powdered sugar, sifted
• 2–3 tablespoons fresh lemon juice
• 1/2 teaspoon finely grated lemon zest, optional

How to Make Lemon Blueberry Pound Cake

Step 1: Prepare the Oven and Pan

Preheat your oven to 350°F (175°C). Grease a 9-by-5-inch loaf pan and line it with parchment paper, leaving a little overhang along the sides for easy removal.

Step 2: Combine the Dry Ingredients

In a medium bowl, whisk together 1 3/4 cups flour, baking powder, baking soda, and salt. Set aside.

Step 3: Cream the Butter and Sugar

In a large mixing bowl, beat the softened butter and granulated sugar with an electric mixer for approximately 3 minutes, until light and fluffy.

Step 4: Add the Eggs

Add the eggs one at a time, beating briefly after each addition. Scrape down the sides of the bowl to ensure everything is evenly combined.

Step 5: Add the Lemon and Vanilla

Mix in the fresh lemon zest, lemon juice, and vanilla extract. The mixture may look slightly curdled at this stage, which is normal.

Step 6: Finish the Batter

Add the dry ingredients in three additions, alternating with the sour cream. Begin and end with the flour mixture.

Mix on low speed just until combined. Avoid overmixing, which can make the cake tough.

Step 7: Prepare the Blueberries

Wash and thoroughly dry the blueberries. Toss them gently with the remaining tablespoon of flour.

Fold the blueberries into the cake batter using a spatula, taking care not to crush them.

Step 8: Fill the Loaf Pan

Transfer the batter to the prepared loaf pan and spread it evenly. Smooth the top with a spatula.

Step 9: Bake Until Golden

Bake for approximately 60–75 minutes, until the top is golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.

If the top begins browning too quickly, loosely cover it with aluminum foil during the final 15–20 minutes.

Step 10: Cool the Cake

Allow the cake to cool in the pan for 15 minutes. Carefully lift it out using the parchment paper and transfer it to a wire rack.

Let the cake cool completely before glazing.

Step 11: Make the Lemon Glaze

In a small bowl, whisk together the powdered sugar and 2 tablespoons lemon juice until smooth.

Add additional lemon juice, a few drops at a time, until the glaze reaches a thick but pourable consistency. Stir in optional lemon zest.

Step 12: Glaze and Serve

Drizzle the lemon glaze generously over the cooled pound cake, allowing it to run naturally down the sides.

Let the glaze set for approximately 15 minutes before slicing and serving.

Helpful Tips for the Best Lemon Blueberry Cake

• Use fresh lemons: Fresh zest provides much stronger flavor than bottled lemon juice alone.
• Bring ingredients to room temperature: This helps create a smooth batter.
• Dry blueberries thoroughly: Excess water can affect the cake texture.
• Fold berries gently: This helps prevent purple streaks throughout the batter.
• Don't overmix: Mix only until the flour disappears.
• Check the center: Loaf cakes can appear golden before the middle is fully baked.
• Cool before glazing: Warm cake can cause the glaze to melt and disappear.

Delicious Recipe Variations

Lemon Raspberry Pound Cake

Replace the blueberries with fresh raspberries. Fold them gently into the batter to prevent breaking.

Lemon Poppy Seed Cake

Replace the blueberries with 2 tablespoons poppy seeds for a classic citrus variation.

Orange Blueberry Pound Cake

Replace the lemon zest and juice with fresh orange zest and orange juice for a sweeter citrus flavor.

Blueberry Cream Cheese Pound Cake

Replace 1/4 cup of the sour cream with softened cream cheese for a slightly richer texture.

What to Serve with Lemon Blueberry Pound Cake

This bright, buttery cake is delicious on its own and pairs beautifully with simple accompaniments.

• Fresh blueberries and strawberries
• Lightly sweetened whipped cream
• Vanilla ice cream
• Hot coffee
• Earl Grey tea
• Cold milk

Storage and Freezing Instructions

Room Temperature

Store the glazed cake in an airtight container at a cool room temperature for up to 2 days.

Refrigerator

For longer storage, refrigerate the cake in an airtight container for up to 5 days. Allow slices to come to room temperature before serving for the softest texture.

Freezer

For best results, freeze the cake without glaze. Wrap individual slices tightly and store in a freezer-safe container for up to 3 months.

Thaw overnight in the refrigerator and add fresh lemon glaze before serving.

Frequently Asked Questions

Can I use frozen blueberries?

Yes. Add frozen blueberries directly to the batter without thawing. Toss them with flour first and expect the baking time to increase slightly.

Why did my blueberries sink to the bottom?

Very wet berries or a thin batter can cause sinking. Dry the berries thoroughly, toss them lightly in flour, and fold them gently into the batter.

Can I replace sour cream with Greek yogurt?

Yes. Plain full-fat Greek yogurt can replace sour cream in equal amounts, although the finished texture may vary slightly.

How do I know when pound cake is fully baked?

Insert a toothpick into the center. It should come out clean or with a few moist crumbs, not wet batter. The top should also feel set.

Can I make this cake ahead of time?

Absolutely. Bake the loaf one day ahead and store it covered. Add the lemon glaze shortly before serving for the freshest appearance.

Final Thoughts

Homemade Lemon Blueberry Pound Cake with Lemon Glaze combines a moist buttery crumb, juicy blueberries, and refreshing lemon flavor in one beautiful homemade dessert.

Whether you're baking for a family gathering, holiday brunch, or simple afternoon treat, this easy lemon blueberry loaf is a delicious recipe worth making again.