Blueberry Lemon Poundcake with Lemon Glaze

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. 

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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! 

• 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. 

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.

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. 

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!

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.

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!

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.

Looking for More Recipes?

• Raspberry Lemon Pound Cake with Raspberry Glaze
• Banana Bread Bundt Cake
• Carrot Cake Cupcakes with Brown Sugar Cream Cheese Frosting

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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

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Course: Dessert

Cuisine: American

Prep Time: 20 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 20 minutes minutes

Servings: 10 slices

Calories: 289kcal

Author: Tonya Fowler

Cost: $10

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

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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.

Nutrition

Calories: 289kcal | Carbohydrates: 45g | Protein: 4g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 59mg | Sodium: 262mg | Potassium: 72mg | Fiber: 1g | Sugar: 30g | Vitamin A: 365IU | Vitamin C: 2mg | Calcium: 51mg | Iron: 1mg

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