Glazed Blueberry Lemon Pound Cake

Blueberry Lemon Pound Cake

A moist blueberry lemon pound cake made with a homemade white cake base, infused with fresh blueberries and lemon. This pound cake boasts a superior moistness that will be enjoyed time and again. Blueberries and lemon make the perfect combination. If you’re looking to elevate your taste buds, you will love this pound cake!

Why You’ll Love This Recipe

Pound cake is a classic dessert that pairs wonderfully with fruit. Simply add a scoop of vanilla ice cream or a dollop of whipped cream to make this an extra special treat. Nothing beats making fresh pound cake from scratch. This Blueberry Lemon Pound Cake is perfect for breakfast, dessert, or an afternoon snack to satisfy your sweet tooth.

Flavor Profile

This cake has the perfect amount of sweetness with delicate hints of lemon. Each bite is bursting with delicious blueberries and subtle lemon flavoring. This light and lovely combination is easy to bake and will feed a crowd of family and friends.

Tips for Success

This recipe calls for buttermilk but if you don’t have any in the kitchen it is easy to make your own for this recipe.

This recipe calls for buttermilk, but if you don’t have any on hand, it’s easy to make your own substitute. For the past few years, I’ve been using this shortcut to make delicious tasting buttermilk for baking and cooking. Adding fresh lemon juice or white vinegar to milk will create a nice buttermilk substitute. Simply pour milk into a bowl and add a tablespoon of lemon juice or white vinegar. Allow the mixture to sit for at least 5 minutes before using it in a recipe. To read more about this, you can follow this link to get the full directions here.

Recipe Ingredients

• Flour: The base for our pound cake, providing structure.
• Sugar: Adds sweetness to balance the tartness of the lemon.
• Butter: For rich flavor and moisture.
• Eggs: Essential for binding and adding richness.
• Buttermilk: Adds moisture and a slight tang to the cake.
• Lemon Zest and Juice: Provides fresh, vibrant lemon flavor.
• Blueberries: Bursts of juicy sweetness in every bite.

How to Make Blueberry Lemon Pound Cake

• Preheat Oven: Set your oven to 350°F (175°C). Grease and flour a loaf pan.
• Prepare Batter: Cream together butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Mix in lemon zest and juice.
• Combine Dry Ingredients: In a separate bowl, whisk together flour, baking powder, and salt.
• Alternate Adding Buttermilk and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with buttermilk, beginning and ending with the dry ingredients.
• Fold in Blueberries: Gently fold in fresh blueberries.
• Bake: Pour the batter into the prepared loaf pan and bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
• Cool and Glaze: Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Drizzle with a lemon glaze made of powdered sugar and lemon juice.

Serving Suggestions

• Serve with a scoop of vanilla ice cream.
• Top with freshly whipped cream.
• Enjoy with a cup of tea or coffee.

Other Recipes You’ll Love

• Blueberry Pie Fluff Salad
• Blueberry Muffin Overnight Oats
• Best Banana Bread
• Blueberry Lemon Poke Cake
• Cheesy Hash Brown and Egg Breakfast Muffins

Glazed Blueberry Lemon Pound Cake

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Prep Time 10 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Dessert

Servings 2

Ingredients

  

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• ▢ For the Cake
• ▢ 1 cup butter
• ▢ 13/4 cups sugar
• ▢ zest of one lemon
• ▢ 3 eggs
• ▢ 1/2 teaspoon vanilla extract
• ▢ 3/4 cup buttermilk OR 3/4 milk + 1 tablespoon lemon juice or white vinegar SEE NOTES BELOW
• ▢ 2 cups fresh blueberries
• ▢ 21/2 cups flour
• ▢ 2 teaspoon baking powder
• ▢ 1 teaspoon salt
• ▢ Lemon Glaze
• ▢ 2 cup powdered sugar
• ▢ 3 tablespoons water , more if needed to make it easier to spread
• ▢ 1/4 teaspoon vanilla , optional

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Instructions

 

• Preheat oven to 350 degrees F. In a medium bowl, combine flour, salt and baking powder and whisk together; set aside. *To make buttermilk for this recipe, simply pour milk into bowl and add 1 tablespoon fresh lemon juice and allow it to sit for 5 minutes.
• In a large bowl fit with a mixer, cream together butter and sugar. Zest one lemon and chop zest finely. Add to mixture and cream together for 5 minutes. Add eggs, one at a time and beat for a few minutes until combined well. Alternate adding dry ingredients to mixing bowl and buttermilk and continue mixing until well combined. Fold in blueberries.
• Grease a loaf pan with butter and flour and pour batter into pan. Bake for about 55 minutes. Allow to cool a little before adding glaze to the top.
• To make the glaze, in a medium bowl, combine powdered sugar, water and vanilla extract. Using a fork or whisk, whisk ingredients until it is smooth. Pour over the top of the pound cake.

Notes

**To make BUTTERMILK – see this easy recipe with directions here https://www.swankyrecipes.com/how-to-make-buttermilk-and-buttermilk-substitute.html

Nutritional information is only an estimate and it’s accuracy is not guaranteed to be exact.

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