Blueberry Lemon Poundcake with Lemon Glaze

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This moist and delicious Blueberry Lemon Pound Cake with bright lemon glaze is the perfect mid-afternoon snack! Moist Lemon poundcake with bright flavor from the blueberries covered in a delicious lemon glaze. 

Sliced poundcake with tea on a table

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Spring is one of my favorite times of the year. I love the change from the stillness of winter to the bursting with life that springtime brings. Spring baking is fun because it is a time when you bring the brightness of the changing weather inside. The freshness that lemons and blueberries have is a perfect way to do this! 

Recipe Ingredients

One of the reasons I love this recipe so much is that you only need a few ingredients. The batter is easy to whip up, then it’s off to the oven! 

Lemon pound cake ingredients on a table

Softened butter – Softened butter is the key to any great pound cake recipe. I usually let mine set out on the counter 30 minutes – 1 hour before I am ready to start baking. 

I use unsalted butter for all of my baking because that way I can control how much salt I’m putting in my baked goods. 

Lemon – I love lemon desserts and they are the star of this pound cake. This recipe calls for the zest of a whole lemon. I love to use a Microplane for this because it grates the zest very small so that you are not biting into large chunks of lemon zest.

Buttermilk – Buttermilk makes this pound cake very moist. I don’t buy buttermilk at the store, so I usually add a few tablespoons of lemon juice to whatever amount of the buttermilk the recipe calls for. In this recipe, I used ½ cup of whole milk and the juice of half a lemon or 2 tablespoons of lemon juice. 

Blueberries -Pairs excellently with lemon. I almost always use frozen blueberries. They are convenient and I love the color they give the finished pound cake. 

Glazed lemon pound cake on a plate

Recommended Tools

Large mixing bowl

Microplane, to grate the lemon zest.

Loaf pan, mine is 9.5 x 5 inches.

Parchment paper, for easy cleanup.

Whisk or sift, to remove lumps in the powdered sugar.

How to Make Lemon Blueberry Poundcake

All ingredients, measurements, and instructions are in the recipe card at the bottom of this post.

Step one. Preheat the oven to 350 degrees. Line a loaf pan with parchment paper. 

Step two. In a large mixing bowl, cream together the butter and sugar until light and fluffy, 2 – 3 minutes. 

Step three. Add in the zest of a whole lemon, vanilla extract, and eggs. Stir until well incorporated.

Poundcake ingredients in a bowl with eggs

Step four. Next, add the juice of half a lemon to the whole milk, then set aside. 

Step five. In a medium-sized bowl, combine the all-purpose flour, baking powder, and salt. 

Flour mixture, egg mixture, and frozen blueberries on a table.

Step six. Fold in half of the flour mixture into the butter/ sugar/ egg mixture. Fold until the flour is almost gone, then add in half of the buttermilk. Repeat with remaining flour and buttermilk. Don’t overmix!

Step seven. Next, fold in the frozen blueberries, the batter will be stiff, that’s ok!

Pound cake batter in a loaf pan on the table.

Step eight. Spoon the batter into a parchment paper-lined loaf pan. Spread the batter evenly, and bake for 50 – 60 minutes, or until the top of the poundcake is golden brown and a toothpick when inserted in the middle comes out clean. Allow it to cool for 1 hour.

Baked poundcake on a table

How to Make the Lemon Glaze:

Step one. In a medium-sized mixing bowl, sift or whisk the powdered sugar to remove any lumps. Next add the vanilla extract, lemon juice, and a pinch of salt. Slowly add in the milk until the glaze has reached your desired consistency. 

Step two. Once the pound cake is cooled, drizzle the glaze over top. Allow it to harden. Enjoy a slice of the Lemon Blueberry poundcake with your favorite hot drink!

Sliced poundcake with tea on a table

Storing Instructions

Store. Place glazed pound cake into the fridge uncovered to allow the glaze to harden then wrap in plastic wrap. Lemon blueberry poundcake can be stored in the refrigerator for up to 5 days.

Freeze. Slice pound cake into individual slices then wrap in plastic wrap. Store in the freezer in a freezer-safe bag for several weeks. When ready to serve allow the pound cake to thaw on the counter until it’s no longer icy.

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Lemon Blueberry Poundcake

This moist and delicious Lemon Blueberry Pound Cake with bright lemon glaze is the perfect mid-afternoon snack! Moist Lemon poundcake with bright flavor from the blueberries covered in a delicious lemon glaze. 
5 from 3 votes
Print Pin Save Rate
Course: Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 1 hour
Servings: 7
Author: Tonya | The Midwest Kitchen Blog

Ingredients

Poundcake

  • ½ cup softened unsalted butter one stick
  • ¾ cup of sugar
  • Zest of a lemon 1 teaspoon
  • 1 teaspoon vanilla extract
  • 2 large eggs room temperature
  • ½ cup + 2 tablespoons buttermilk or ½ cup milk + juice of half a lemon, 2 tablespoons
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ cups of frozen blueberries

Lemon glaze

  • 1 cup powdered sugar
  • ¼ teaspoon vanilla extract
  • 1 teaspoon lemon juice
  • 1 pinch of salt
  • 1 - 2 tablespoons milk

Instructions 

  • Preheat oven to 350 degrees Fahrenheit and line a 9.5 x 5-inch loaf pan with parchment paper, set aside.
  • In a large mixing bowl, cream together softened butter and sugar. 
  • Stir in the lemon zest and vanilla extract. Then whisk in the eggs.
  • Combine the milk and the lemon juice together, set aside.
  • In a separate bowl, combine the all-purpose flour, baking powder, and salt.
  • Fold in half of the flour mixture into the butter/ sugar/ egg mixture. Fold until the flour disappears.
  • Next fold in half of the buttermilk, until incorporated. Repeat with remaining flour and buttermilk. Don’t over mix.
  • Fold the frozen blueberries into the batter. The batter will be stiff.
  • Spoon the batter into the parchment paper-lined loaf pan and bake for 50 - 60 minutes or until golden brown on the top and when a toothpick inserted in the middle of the pound cake comes out clean.
  • Once done, allow the pound cake to cool for at least 1 hour. 
  •  

How to Make the Lemon Glaze

  • In a medium-sized mixing bowl, sift the powdered sugar to remove any lumps. Then add the vanilla extract, lemon juice, and a pinch of salt.
  • Slowly add the milk until your desired consistency is reached.
  • Drizzle the lemon glaze over the top of your pound cake. Enjoy!

Notes

Store. Place glazed pound cake into the fridge uncovered to allow the glaze to harden then wrap in plastic wrap. Lemon blueberry poundcake can be stored in the refrigerator for up to 5 days.
Freeze. Slice pound cake into individual slices then wrap in plastic wrap. Store in the freezer in a freezer-safe bag for several weeks. When ready to serve allow the pound cake to thaw on the counter until it's no longer icy.

All nutrition information is automatically generated and should be only used as a rough estimate. This recipe card may contain affiliate links.

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12 Comments

  1. 5 stars
    I tried this and it came out absolutely delicious! The recipe was simple to follow and I didn’t have to make a single alteration. Definitely my new go to cake.

  2. 5 stars
    This looks like the most delicious treat ever! Perfect for summer. There’s really nothing better than lemon and blueberry!! Thank you for sharing this great recipe!

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