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Glazed Blueberry Lemon Pound Cake

Course Dessert
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings 2


  • 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


  • 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.


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