Blueberry Lemon Pound Cake with Powdered Sugar Glaze

Fresh blueberries and lemon are a perfect combination in this easy, delicious, perfectly moist Blueberry Lemon Pound Cake with Powdered Sugar Glaze. 

I love when blueberries are in season. There are so many things you can do with juicy blueberries – cakes, pies, ice cream, drinks – you name it. If you happen to have some fresh blueberries in your house, this blueberry lemon pound cake should be on your bake list!

I have a number of pound cake recipes and all of them are variations of my Classic Old Fashioned Pound Cake. You start with this buttery pound cake with a really tender crumb and just let your imagination go wild. It hasn’t let me down yet.

Fresh Blueberries and Lemons

I really love fresh berries – especially fresh blueberries. I like trying them in different types of recipes including things like a blueberry crisp or even a blueberry ice tea.

As for lemons, they are so versatile. Whether it is using fresh lemon juice, fresh lemon zest, or lemon extract, I love cooking with lemons.

Give me large lemons and I will whip up a dip, a sauce, or a delicious dessert. A fresh lemon flavor adds so much to almost any dish.

How the Blueberry Lemon Pound Cake was Born

I had been thinking about developing some new pound cake recipes and happened to have some fresh blueberries on hand. Looking around, I noticed I also had a couple of large lemons. As I already had experimented with a Glazed Lemon Pound Cake, I thought a combination of blueberries and lemons would be delicious.

Thus, the blueberry lemon pound cake was born. This combination of fresh blueberries and lemon zest is really delicious. Just the thought of those juicy blueberries makes my mouth water!

As I said, the cake batter I start with is my classic buttery poundcake. You simply add in the fresh blueberries and the fresh lemon zest and that is really what turns it into the blueberry lemon pound cake.

Add in those couple of ingredients, pour batter into the bundt pan (preferably a prepared pan that has been pre-coated with all purpose flour and butter), put in a non preheated oven and bake for an hour. You now have taken a classic easy recipe and made something new and interesting!

Enjoy the Fruits of Your Labor!

And don’t be afraid to take that large bowl that had the cake batter in it, scrape the sides of the bowl and have yourself a little treat while the blueberry lemon pound cake is baking. Make sure you have plenty of spoons for the cake batter to go around!

Once the cake is done, you can make the powdered sugar glaze while the cake is cooling. Make sure you let the pound cake cool in the bundt pan for about 15 minutes before putting it on a wire rack or cake plate. It will be tough looking at that golden brown cake with that tender crumb, but the end result will be very worth it.

If you’re serving this to guests, garnish it with some fresh blueberries, mint and maybe even a generous dollop of fresh whipped cream. Your guests will love it and they’ll never have to know how easy it actually is to make.

Tips and Tricks

• Sometimes room temperature ingredients are better than hot or cold ingredients. In this case, allow your butter to come to room temperature before you start. This will make it much easier to cream the butter and sugar together to make your final butter mixture.
• It’s important that the eggs are well beaten into the butter mixture. There should be no lumps.
• Sifting the dry ingredients together will insure that they’re uniformly mixed into the cake batter.
• It’s important to fold the blueberries into the cake batter very gently so that they don’t break. I also recommend using fresh blueberries rather than frozen for this recipe. Fresh blueberries will hold up better.
• Even if your pan is non-stick, you’re still going to want to butter and flour your pan. This will insure that the cake batter won’t stick.
• While you can mix this cake by hand, I wouldn’t recommend that. You’ll end up with a more consistent cake batter using a hand mixer or a stand-up electric mixer.
• The cake turns out perfectly by starting it in a cold oven and letting it heat up gradually to 325 degrees.
• Cool the pound cake in the bundt pan for 15 minutes to insure that it comes out of the bundt pan in one piece. If the cake is too hot, you risk it breaking apart when you invert it onto a cake plate or wire rack.
• It’s important to stir the milk just a little at a time into the powdered sugar to make the glaze. It can quickly go from the right consistency to being too runny.
• The cake freezes very well if you want to make it ahead of time.

How to Freeze Blueberry Lemon Pound Cake For Later

• Make sure cake is cooled completely. Putting it on a wire rack will help move this process along.
• Do not put the powdered sugar glaze on the cooled cake before freezing. You’ll want to add that after the cake has been defrosted.
• You can freeze the entire pound cake or individual slices.
• For best results, wrap tightly first with plastic wrap and then with aluminum foil.
• Freeze for up to 3 months.

Ingredients Needed For This Blueberry Lemon Pound Cake Recipe

Full instructions for making this recipe can be found below in the recipe card

• Softened butter
• Sugar
• Eggs
• All purpose flour
• Baking powder
• Salt
• Half and half
• Vanilla extract
• Fresh lemon (for lemon zest)
• Fresh blueberries
• Powdered sugar
• Milk

How to Make Blueberry Lemon Pound Cake

• You do not want to use a preheated oven, so no need to touch the oven until you are ready to bake the pound cake batter.
• Grease and flour a bundt pan.
• Using an electric mixer, cream the butter and sugar together until fluffy.
• Beat in eggs, one at a time, until well incorporated.
• In a separate large bowl, add the dry ingredients of flour, baking powder and salt and sift together.
• Add flour mixture and half and half alternately to butter mixture, making sure to start and end with the flour mixture.
• Take the wet ingredients of vanilla extract, lemon juice and lemon zest and mix that into the dry ingredients mixture.
• Gently fold the fresh blueberries into the cake batter.
• Pour cake batter into a bundt pan that’s been buttered and floured.
• Place pan in a cold oven and set temperature to 325 degrees.
• Bake for one hour without opening the door.
• Remove cake from oven and cool in the pan for 15 minutes.
• Gently run a knife around the bundt pan (or loaf pans), invert cake onto a cake plate or wire rack and cool completely.
• While cake is cooling, make the glaze.
• Put powdered sugar in a separate small bowl and stir in milk one tablespoon at a time, until a thin glaze has formed.
• Drizzle over cake.
• If you’re not planning on serving the cake right away, wrap tightly in plastic wrap and freeze.

More Delicious Cake Recipes

• Dairy Free Blackberry Coffee Cake
• Easy Chocolate Creme de Menthe Cake
• Cranberry Orange Pound Cake
• Lemon Cream Cheese Bundt Cake
• Pumpkin Spice Buttermilk Cake
• Easy Cherry Dump Cake
• Chocolate Chip Irish Cream Cake

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Yield: 12

Blueberry Lemon Pound Cake with Powdered Sugar Glaze

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Blueberries and lemon are a perfect combination in this easy, delicious, perfectly moist pound cake.

Prep Time 30 minutes

Cook Time 1 hour

Additional Time 15 minutes

Total Time 1 hour 45 minutes

Ingredients

For Pound Cake:

• 1 cup butter, softened
• 2 cups sugar
• 4 eggs
• 3 cups all purpose flour
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 cup half and half
• 1 tsp vanilla extract
• Zest and juice of one fresh lemon
• 1 pint fresh blueberries

For Glaze:

• 1 cup powdered sugar
• 1-2 tbsp milk

Instructions

1. You do not want to use a preheated oven, so no need to touch the oven until you are ready to bake the pound cake batter.
2. Grease and flour a bundt pan or two loaf pans.
3. Using an electric mixer, cream the butter and sugar together until fluffy.
4. Beat in eggs, one at a time, until well incorporated.
5. In a separate large bowl, add the dry ingredients of flour, baking powder and salt and sift together.
6. Add flour mixture and half and half alternately to butter mixture, making sure to start and end with the flour mixture.
7. Take the remaining wet ingredients of vanilla extract, lemon juice and lemon zest and mix that into the dry ingredients mixture.
8. Gently fold the fresh blueberries into the cake batter.
9. Pour cake batter into a bundt pan (or loaf pans) that's been buttered and floured.
10. Place pan in a cold oven and set temperature to 325 degrees.
11. Bake for one hour without opening the door.
12. Remove cake from oven and cool in the pan for 15 minutes.
13. Gently run a knife around the bundt pan (or loaf pans), invert cake onto a cake plate or wire rack and cool completely.
14. While cake is cooling, make the glaze.
15. Put powdered sugar in a separate small bowl and stir in milk one tablespoon at a time, until a thin glaze has formed.
16. Drizzle over cake.
17. If you're not planning on serving the cake right away, wrap tightly in plastic wrap and freeze

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 479Total Fat: 19gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 110mgSodium: 277mgCarbohydrates: 71gFiber: 1gSugar: 46gProtein: 6g