Delightful Lemon Glazed Blueberry Pound Cake: A Moist Bundt Perfection

Indulge in the vibrant flavors of summer with this exquisite Lemon Glazed Blueberry Pound Cake. This recipe delivers a perfectly moist, tender, and rich bundt cake, studded with juicy, real blueberries in every bite, and crowned with a bright, tangy lemon glaze. It’s a harmonious blend of sweet and tart that truly awakens the senses and makes for an unforgettable dessert, breakfast treat, or afternoon snack.

For those who appreciate the simple elegance of a classic pound cake but crave a burst of fresh fruit and zesty citrus, this recipe is a dream come true. The tender crumb of the cake combined with the pockets of sweet, cooked blueberries and the bright, lemony kick from both the batter and the glaze creates a truly irresistible experience. It’s a comforting yet sophisticated bake that always impresses, whether it’s for a special gathering or a quiet moment of self-indulgence.

Why This Lemon Glazed Blueberry Pound Cake Will Be Your New Favorite

There’s something truly magical about the combination of lemon and blueberry, and in this pound cake, they truly shine. Here’s why this recipe stands out and is sure to become a staple in your baking repertoire:

Perfect Flavor Balance: The tanginess of fresh lemon perfectly complements the sweet burst of blueberries, creating a dynamic and incredibly fresh taste profile.
Unbelievably Moist and Tender: Thanks to the generous amount of butter, eggs, and heavy cream, this pound cake boasts an incredibly moist and tender crumb that practically melts in your mouth.
Aesthetic Appeal: Baked in a beautiful bundt pan and drizzled with a glistening glaze, this cake is as delightful to look at as it is to eat, making it perfect for entertaining.
Versatile for Any Occasion: Whether it’s a brunch centerpiece, a delightful afternoon tea accompaniment, or a satisfying after-dinner dessert, this cake fits seamlessly into any occasion.
Fresh Ingredients, Real Flavor: Using fresh lemon juice and zest, along with real blueberries, ensures an authentic and robust flavor that artificial additives simply can’t replicate.

Essential Ingredients for Your Homemade Pound Cake

Crafting the perfect pound cake starts with high-quality ingredients. Here’s what you’ll need for this delightful Lemon Glazed Blueberry Pound Cake, along with a few tips:

For the Pound Cake:

3 sticks of softened unsalted butter: Butter is key to the rich flavor and tender texture of a pound cake. Ensure it’s truly softened to room temperature for optimal creaming.
3 cups of granulated sugar: Provides sweetness and helps create a fine crumb.
6 large eggs: Add structure, richness, and moisture. Make sure they are at room temperature to emulsify properly with the butter and sugar.
1 teaspoon of salt: Balances the sweetness and enhances all the flavors.
3 cups of all-purpose flour: The backbone of the cake’s structure. Measure correctly, preferably by weight, or spoon and level into measuring cups.
1 cup of heavy whipping cream: Contributes to the cake’s exceptional moisture and richness. Room temperature is best.
1 tablespoon of vanilla extract: A classic flavor enhancer that complements both lemon and blueberry.
Juice and zest of 1 large lemon (about 1/4 cup of juice): Provides that crucial tangy, fresh lemon flavor and aromatic zest. Don’t skip the zest – it holds most of the lemon oil and flavor!
1 tablespoon of lemon extract: Boosts the lemon flavor, making it truly stand out.
2 cups of fresh blueberries: The star fruit! Fresh blueberries are preferred, but frozen can be used (see tips below).

For the Lemony Glaze:

2 cups of powdered sugar: Forms the base of the glaze, giving it a smooth, pourable consistency.
4 tablespoons of melted unsalted butter: Adds richness and helps the glaze set beautifully.
3-4 tablespoons of fresh lemon juice: The key to a tangy, bright glaze. Adjust quantity for desired consistency.
Lemon zest (optional, to garnish): Adds a beautiful pop of color and an extra fragrant lemon kick.

Step-by-Step Guide to Baking Your Blueberry Pound Cake

Follow these detailed instructions to ensure your lemon blueberry pound cake turns out perfectly moist and flavorful every time.

Preparing the Cake Batter:

Cream Butter and Sugar: In a stand mixer fitted with a paddle attachment (or a large mixing bowl with an electric hand mixer), combine the softened unsalted butter and granulated sugar. Beat on medium-high speed for 5-7 minutes, or until the mixture is light, pale, and incredibly fluffy. This step is crucial for incorporating air and creating a tender cake.

Creamed butter and sugar in a stand mixer, light and fluffy.

Add Eggs Gradually: With the mixer on low speed, add the eggs one by one, allowing each egg to be fully incorporated into the batter before adding the next. Scrape down the sides of the bowl as needed to ensure everything is well combined.

Cake batter after eggs have been mixed in, appearing smooth and cohesive.

Incorporate Dry and Wet Ingredients: In a separate bowl, whisk together the all-purpose flour and salt. With the mixer on low, gradually add the flour mixture to the wet ingredients, alternating with the heavy whipping cream. Begin and end with the flour (e.g., 1/3 flour, 1/2 cream, 1/3 flour, 1/2 cream, 1/3 flour). Mix only until just combined to avoid overmixing, which can lead to a dry, tough cake.

Cake batter after heavy whipping cream and flour have been added, showing a thicker consistency.

Add Lemon and Vanilla Flavorings: Stir in the vanilla extract, lemon extract, and the fresh lemon juice and zest. Mix until just incorporated.

Cake batter after vanilla, lemon extract, juice, and zest have been mixed in, adding a vibrant aroma.

Fold in Blueberries: Gently fold the fresh blueberries into the batter using a spatula. Be careful not to crush them. Lightly dusting the blueberries with a tablespoon of flour before adding them can help prevent them from sinking to the bottom of the cake during baking.

Cake batter with fresh blueberries gently folded in, ready for baking.

Baking the Bundt Cake:

Prepare and Bake: Generously grease a 10-inch bundt pan with butter or baking spray. Pour the prepared batter evenly into the greased pan. Place the bundt pan into a cold oven, then turn the oven on to 325 degrees Fahrenheit (160°C). This “cold oven” method allows the cake to gradually heat up, resulting in a more even bake and a less domed top. Bake for 1 hour and 20 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean.

Cake batter poured into a greased bundt pan, ready for the oven.

Cooling Process: Once baked, remove the cake from the oven and let it cool in the bundt pan for 15 to 20 minutes. This allows the cake to firm up slightly, making it easier to remove without breaking. After this initial cooling, carefully invert the cake onto a wire cooling rack to finish cooling completely before glazing.

Lemon Blueberry Pound Cake cooling in the bundt pan after baking.

Crafting the Zesty Lemon Glaze:

Prepare the Glaze: While the cake cools, prepare the lemony glaze. In a medium bowl, melt the unsalted butter. Gradually whisk in the powdered sugar, one cup at a time, until smooth. Then, slowly add the fresh lemon juice, starting with 3 tablespoons and adding more if needed, until you reach your desired pouring consistency. You want it thick enough to coat, but thin enough to drip enticingly down the sides.
Glaze the Cake: Once the cake has cooled completely, place it on a serving platter or a wire rack set over parchment paper (to catch drips). Pour the lemon glaze evenly over the top of the cake, allowing it to drip down the sides. For an extra touch of brightness and visual appeal, garnish with fresh lemon zest.

A fully glazed Lemon Blueberry Pound Cake on a serving plate, glistening with lemon glaze.

Your stunning Lemon Glazed Blueberry Pound Cake is now ready to be sliced and served! Prepare for smiles and happy, full stomachs all around.

Tips for the Best Lemon Glazed Blueberry Pound Cake

Room Temperature Ingredients: This is crucial for a smooth, emulsified batter. Cold butter and eggs won’t cream properly, leading to a denser cake. Take them out at least an hour before baking.
Don’t Overmix: Once you add the flour, mix only until just combined. Overmixing develops the gluten, resulting in a tough, dry cake.
Grease Your Bundt Pan Thoroughly: Bundt pans can be tricky! Use a baking spray with flour (like Baker’s Joy) or brush melted butter into all crevices, then dust with flour, tapping out the excess.
Prevent Blueberries from Sinking: Toss fresh or frozen blueberries with 1-2 tablespoons of flour before folding them into the batter. This helps them stay suspended throughout the cake.
Fresh vs. Frozen Blueberries: While fresh are preferred, frozen blueberries can be used! Do not thaw them. Toss them directly from frozen with flour, then fold into the batter. They may bleed a bit more color into the cake, but the flavor will still be fantastic.
Adjust Glaze Consistency: If your glaze is too thick, add more lemon juice (1 teaspoon at a time). If it’s too thin, whisk in a little more powdered sugar.

Variations and Substitutions

This homemade pound cake recipe is versatile! Feel free to experiment with these delicious variations:

Other Berries: Swap blueberries for raspberries, blackberries, or a mix of your favorite berries.
Add Nuts: Fold in ½ cup of chopped pecans or walnuts for a delightful crunch.
Different Citrus: Replace lemon with orange or lime for a unique citrus twist. Adjust zest and juice accordingly.
Cream Cheese Glaze: For an extra rich topping, whisk together 4 oz softened cream cheese, ½ cup powdered sugar, 1 tbsp milk, and ½ tsp vanilla extract.
Spices: A pinch of cardamom or a touch of ginger can add a warm, aromatic note that complements the lemon and blueberry beautifully.

Serving and Storage Suggestions

This Lemon Glazed Blueberry Pound Cake is a delight on its own, but here are some ideas to elevate your experience:

With a Glass of Milk: As a personal favorite, a cold glass of milk pairs wonderfully with a slice of this rich cake – just like dipping cookies!
Coffee or Tea: It’s the perfect companion for your morning coffee or an afternoon tea break.
Dessert Upgrade: Serve warm slices with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream.
Storage: Store leftover pound cake tightly wrapped at room temperature for up to 3-4 days, or in the refrigerator for up to a week. For longer storage, slices can be individually wrapped and frozen for up to 2-3 months. Thaw at room temperature.

Frequently Asked Questions (FAQ)

Can I use frozen blueberries in this pound cake recipe?

Yes, absolutely! Do not thaw them before adding to the batter. Toss them lightly with a tablespoon of flour to prevent them from sinking and to absorb any excess moisture. They might bleed a bit of color into the batter, but the taste will still be incredible.

Why is my pound cake dry?

A dry pound cake is often due to overmixing the batter after the flour has been added, which develops the gluten too much. It can also be caused by overbaking, so make sure to check for doneness with a toothpick and remove it promptly when it comes out clean.

How do I prevent the blueberries from sinking to the bottom?

Tossing your blueberries (fresh or frozen) with a tablespoon or two of all-purpose flour before folding them into the batter helps to coat them and create friction, preventing them from sinking during baking.

Can I bake this in a loaf pan instead of a bundt pan?

Yes, you can! You would likely need two standard loaf pans for this amount of batter. The baking time will vary, likely around 60-75 minutes, so keep an eye on it and test for doneness with a toothpick.

Ready to bake a masterpiece? This Lemon Glazed Blueberry Pound Cake is a timeless treat that combines simplicity with sensational flavor. Enjoy every single tangy, sweet, and moist bite!

Lemon Glazed Blueberry Pound Cake

Prep Time
15 minutes

Cook Time
1 hour 20 minutes

Additional Time
20 minutes

Total Time
1 hour 55 minutes

Ingredients

Lemon Blueberry Pound Cake batter

3 sticks softened unsalted butter
3 cups granulated sugar
6 eggs
1 tsp salt
3 cups all purpose flour
1 cup heavy whipping cream
1 tbsp vanilla extract
1 tbsp lemon extract
Juice of one lemon (about a 1/4 cup) and its zest
2 cups blueberries

Lemony Glaze

2 cups powdered sugar
4 tbsps melted unsalted butter
3-4 tbsps lemon juice
lemon zest (to garnish)

Instructions

In a stand mixer (or large mixing bowl), cream butter and sugar together until fluffy. Add one egg at a time. Take turns adding flour and heavy whipping cream. Add in vanilla and lemon extracts and lemon juice and zest. Fold in blueberries.
Pour into a greased 10-inch bundt pan and place in a cold oven. Set oven to 325 degrees and bake for 325 degrees. Once finished, let cool for 15-20 minutes before transferring to a cooling rack to finish cooling.
For the glaze, combine the melted butter, powdered sugar, and lemon juice. Pour on top of the cake.

Nutrition Information:

Yield:

Serving Size:

1

Amount Per Serving:
Calories: 602Total Fat: 29gSaturated Fat: 18gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 149mgSodium: 205mgCarbohydrates: 80gFiber: 1gSugar: 59gProtein: 6g