Lemon Blueberry Pound Cake Recipe: Easy Homemade Dessert with Vanilla Glaze

The first time I pulled this lemon blueberry pound cake out of the oven, the kitchen was filled with bright citrus and sweet blueberry scents—honestly, it smelled like summer vacation in a loaf pan. As I drizzled the vanilla glaze over the crackly top, I couldn’t help but sneak a taste (okay, maybe two). This cake is tender and rich, with bursts of juicy blueberries and a tangy lemon kick that keeps every bite exciting.

I stumbled onto this recipe during a family brunch planning spree, searching for something a little more special than muffins but not so fancy it would stress me out. Pound cakes are my go-to for their sturdy texture and buttery flavor, but adding lemon and blueberries? Game-changer. Over the years, I’ve tweaked proportions, experimented with fresh vs. frozen fruit, and even played with flour types. The result? This irresistible lemon blueberry pound cake with vanilla glaze—my most requested dessert, hands down.

Whether you’re baking for a weekend treat, planning for a holiday table, or just want something lovely for your Pinterest board, this pound cake delivers. It’s easy enough for beginners (promise!) and sophisticated enough to impress. You get that old-fashioned, buttery crumb, juicy fruit pockets, and a sweet glaze that sets up with a pretty sheen. If you love lemon desserts, blueberry recipes, or anything that looks gorgeous sliced on a platter, you’re in for a treat. I’ve made this dozens of times—testing, tweaking, and, yes, devouring every test slice. Let’s get into why you’ll love this lemon blueberry pound cake as much as I do.

Why You’ll Love This Lemon Blueberry Pound Cake Recipe

• Quick & Easy: This recipe comes together in about 20 minutes of prep—perfect for busy days when you want homemade dessert without spending hours.
• Simple Ingredients: Nothing fancy here! You probably have everything you need in your pantry and fridge right now. (No weird specialty items, promise.)
• Perfect for Any Occasion: I make this lemon blueberry pound cake for brunches, potlucks, birthdays, and even last-minute get-togethers. It travels well and looks stunning sliced on a cake stand.
• Crowd-Pleaser: The combo of tangy lemon and sweet blueberries gets rave reviews every single time. Kids love the burst of fruit, adults appreciate the not-too-sweet balance.
• Unbelievably Delicious: The moist, buttery crumb is pure comfort food, and the vanilla glaze adds a sweet, creamy finish that’s downright addictive.

What sets this pound cake apart? For starters, I blend lemon zest right into the sugar, so every bite has that fresh citrus flavor. Tossing the blueberries with flour keeps them from sinking (learned the hard way after a few soggy-bottom cakes). And the vanilla glaze—oh wow—it’s just thick enough to drip beautifully without making a mess. If you’ve ever had pound cake that’s too dense or dry, this version fixes all those problems.

When I first tested this recipe, I wanted something that felt classic but with a twist. The lemon brightens the buttery base, and blueberries add pops of color and flavor. It’s a dessert that makes you pause after the first bite and maybe sigh a little (I do every time). Whether you want to impress guests or treat yourself, this lemon blueberry pound cake with vanilla glaze is your ticket to dessert happiness. Trust me, it’s the pound cake you’ll keep making—and sharing!

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver a bold lemony flavor and satisfying texture. Most are pantry staples, and you can swap a few if needed without losing that classic pound cake vibe. Here’s what you’ll need:

• For the Pound Cake:
• 1 cup (226g) unsalted butter, softened (adds richness and tenderness)
• 2 cups (400g) granulated sugar (for sweet crumb and lemon zest infusion)
• 4 large eggs, room temperature (binds and adds lift)
• 2 3/4 cups (345g) all-purpose flour (I use King Arthur for best texture)
• 1/2 tsp baking powder (ensures a gentle rise, not too airy)
• 1/2 tsp fine sea salt (balances flavors)
• 1/2 cup (120ml) whole milk, room temperature (for moistness—sub with almond milk if needed)
• 2 tbsp fresh lemon zest (about 2 large lemons, for that citrus punch)
• 1/4 cup (60ml) fresh lemon juice (about 1 large lemon, for flavor and tenderness)
• 2 tsp pure vanilla extract (rounds out the flavors)
• 1 1/2 cups (225g) blueberries, fresh or frozen (I prefer fresh when in season; frozen works, just don’t thaw)
• 1 tbsp all-purpose flour (for tossing blueberries—prevents sinking)
• For the Vanilla Glaze:
• 1 cup (120g) powdered sugar (sifted for smooth glaze)
• 2 tbsp whole milk (or plant-based milk for dairy-free)
• 1 tsp pure vanilla extract (for classic flavor)
• Pinch of salt (just a touch, makes the glaze pop)

If you’re gluten-free, swap the flour for a 1-to-1 gluten-free blend—I’ve tested it with Bob’s Red Mill and it works. Want more lemon? Up the zest or add a squeeze to the glaze. No blueberries? Try raspberries or blackberries instead. This recipe is flexible, and honestly, you can use whatever you have on hand as long as you keep the basic ratios.

My biggest tip: use real lemons, not bottled juice. The zest is where all the flavor hides! If fresh blueberries are out of season, frozen work well (just toss them straight from the freezer in flour). I’ve tried this with Meyer lemons for a slightly sweeter touch—delicious. You don’t need anything fancy, and even off-brand ingredients turn out a great cake. If you want a little extra richness, substitute some of the milk for sour cream or Greek yogurt. Let’s face it, pound cake is forgiving!

Equipment Needed

• 9×5-inch loaf pan (standard size for pound cakes; nonstick works best)
• Mixing bowls (one large for batter, one small for tossing blueberries)
• Hand mixer or stand mixer (either works—if you’ve got strong arms, a whisk and some elbow grease will do)
• Microplane or fine grater (for lemon zest—if you don’t have one, use a vegetable peeler and chop finely)
• Measuring cups and spoons (for accuracy—don’t eyeball flour!)
• Rubber spatula (for folding and scraping batter)
• Wire rack (for cooling; if you don’t have one, a clean kitchen towel works in a pinch)
• Small whisk or fork (for mixing glaze)

If you’re just starting out, you don’t need anything fancy—a sturdy loaf pan and a decent hand mixer are my basics. I’ve baked this in glass, ceramic, and metal loaf pans. Metal gives the best rise and browning. Nonstick pans make cleanup easier, but a good parchment paper lining is foolproof. For zesting lemons, a microplane is worth the investment (trust me, I went years without one and always regretted it). Wash and dry your tools right after—especially the mixer beaters, as the cake batter can get sticky if left too long. If you’re on a budget, thrift stores usually have mixing bowls and loaf pans for just a couple bucks.

Preparation Method

1. Preheat and Prep:
   
   Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or nonstick spray. Line with parchment paper, leaving some overhang for easy removal—trust me, this saves cakes from sticking!
2. Mix the Lemon Sugar:
   
   In a large bowl, combine 2 cups (400g) granulated sugar and 2 tbsp lemon zest. Rub together with your fingers until fragrant; this releases the oils and makes the cake extra lemony.
3. Cream Butter and Sugar:
   
   Add 1 cup (226g) softened unsalted butter to the lemon sugar. Beat with your mixer on medium speed for 3-4 minutes, until light and fluffy. This step is key—don’t rush it!
4. Add Eggs:
   
   Beat in 4 large eggs, one at a time, mixing well after each. Scrape down the sides of the bowl so everything blends evenly. The batter might look a little curdled after the last egg—don’t worry, it’ll smooth out.
5. Combine Dry Ingredients:
   
   In a separate bowl, whisk together 2 3/4 cups (345g) all-purpose flour, 1/2 tsp baking powder, and 1/2 tsp salt.
6. Mix Wet Ingredients:
   
   In another bowl or measuring cup, combine 1/2 cup (120ml) milk, 1/4 cup (60ml) lemon juice, and 2 tsp vanilla extract.
7. Alternate Dry and Wet:
   
   Add dry ingredients to the butter mixture in three parts, alternating with the milk mixture. Start and finish with flour. Mix gently—overmixing can make the cake tough. The batter will be thick and creamy.
8. Toss Blueberries:
   
   In a small bowl, toss 1 1/2 cups (225g) blueberries with 1 tbsp flour. This keeps them suspended in the batter (learned this after too many sunken blueberries!).
9. Fold in Blueberries:
   
   Gently fold the floured blueberries into the batter with a spatula. Don’t use the mixer here or the berries will burst and turn the cake purple.
10. Fill the Pan:
    
    Scrape the batter into your prepared loaf pan. Smooth the top—if you want a more rustic look, leave it a little uneven.
11. Bake:
    
    Bake at 350°F (175°C) for 60-75 minutes. Check after 60 minutes; a toothpick inserted in the center should come out clean or with a few moist crumbs. If the cake browns too quickly, tent it with foil after 40 minutes.
12. Cool:
    
    Let the cake cool in the pan for 15 minutes, then lift out using the parchment overhang. Cool completely on a wire rack before glazing. (This helps the glaze set and keeps it from melting off.)
13. Make the Vanilla Glaze:
    
    In a small bowl, whisk together 1 cup (120g) powdered sugar, 2 tbsp milk, 1 tsp vanilla extract, and a pinch of salt. The glaze should be thick but pourable—add more milk if needed, a teaspoon at a time.
14. Glaze and Serve:
    
    Drizzle glaze over the cooled pound cake. Let it set for 10-15 minutes. Slice and enjoy!

Preparation notes: If blueberries are extra juicy, pat dry before tossing in flour. Don’t overmix or the cake will be dense. Room temperature ingredients blend better—if you forget, microwave milk for 10 seconds and let eggs sit in warm water for five minutes. Your batter should be pale, fluffy, and streaked with lemon zest. If the cake cracks on top, that’s normal (and makes it look homemade!).

Cooking Tips & Techniques

• Room Temperature Everything: Butter, eggs, and milk should be room temp. Cold ingredients can cause the batter to separate, leading to uneven texture.
• Don’t Overmix: After adding flour, mix gently. Overworking the batter toughens the cake—been there, regretted that.
• Blueberry Trick: Tossing blueberries in flour keeps them from sinking. If you use frozen, add them to the batter straight from the freezer. Thawed berries bleed and stain the cake.
• Bake Time Varies: Every oven’s a little different. Check for doneness with a toothpick; if it’s sticky, bake for another 5 minutes and check again.
• Glaze Consistency: For a thicker glaze, use less milk. If it’s runny, add more powdered sugar. Whisk until smooth—small lumps disappear after a minute or two.
• Parchment Lifesaver: Lining the loaf pan makes removal easy and keeps the crust intact. I used to skip this step and always lost bits of cake to the pan.
• Personal Failures: Once, I forgot to toss the blueberries in flour—ended up with a soggy bottom and streaks of blue. Another time, I used cold butter, and the cake was dense. Learn from my mistakes!

Multitasking tip: While the cake bakes, clean your prep bowls and prep the glaze. You’ll thank yourself later. For consistency, measure flour by spooning it into the cup and leveling—scooping packs it down and you’ll end up with a dry cake. If you want extra lemon flavor, rub the zest into sugar for a minute longer. Trust your senses: the batter should smell bright and buttery, and the glaze should taste sweet with a hint of vanilla.

Variations & Adaptations

• Gluten-Free: Swap the all-purpose flour for a 1-to-1 gluten-free blend. I’ve tested this with Bob’s Red Mill—no gritty texture, just moist crumb.
• Dairy-Free: Use plant-based butter and milk. Earth Balance sticks and oat milk work well. The flavor stays rich, and the texture doesn’t suffer.
• Berry Swap: Out of blueberries? Raspberries, blackberries, or even diced strawberries are delicious. Just keep the berry ratio the same.
• Flavor Boost: For extra lemon zing, add 1/2 tsp lemon extract to the batter or the glaze. Or, mix in a handful of white chocolate chips for a sweet twist.
• Seasonal Touch: Try orange zest and juice instead of lemon for a wintery feel. It’s such a cozy change!

If you need a lower sugar version, cut the sugar in the cake to 1 1/2 cups (300g)—it’s still sweet enough. Want a more rustic look? Skip the glaze and sprinkle with coarse sugar before baking. For nut lovers, add 1/2 cup chopped pecans or walnuts to the batter. I once made this cake with Meyer lemons and blackberries for a friend’s birthday—everyone raved about the twist!

Serving & Storage Suggestions

Serve this lemon blueberry pound cake at room temperature for best flavor and texture. Slice thick for dessert, or thin for afternoon tea. I love it with coffee, but it’s just as good with a glass of cold milk. For parties, plate slices with extra blueberries and a lemon wedge for color (your Pinterest board will love it!).

Store leftovers in an airtight container at room temperature for up to 3 days. The flavor actually deepens overnight—the lemon comes forward, and the glaze sets perfectly. For longer storage, wrap tightly and refrigerate for up to a week. You can freeze slices for up to 2 months; just defrost in the fridge, then bring to room temp before serving.

To reheat, pop a slice in the microwave for 10 seconds (no more, or the glaze melts away). If you want a fresh-from-the-oven vibe, warm in a low oven for 5 minutes. Pro tip: Add a scoop of vanilla ice cream or a dollop of whipped cream for an easy, elegant dessert.

Nutritional Information & Benefits

Each slice (1/10th of the cake) is approximately 320 calories, with 14g fat, 45g carbs, and 4g protein. Blueberries add antioxidants and vitamin C, while lemon juice provides a bit of potassium and a zesty flavor. Using whole milk and real butter gives richness, but you can lighten it up with plant-based options if needed.

This lemon blueberry pound cake is naturally nut-free (unless you add nuts) and can be adapted for gluten-free or dairy-free diets. Watch for common allergens: wheat, dairy, and eggs. From a wellness perspective, I love this recipe because it’s satisfying—one slice with fruit and glaze feels indulgent, but it’s made with real, recognizable ingredients. Enjoy in moderation (but let’s be real, sometimes two slices happen).

Conclusion

This lemon blueberry pound cake recipe is worth every minute in the kitchen. It’s the kind of homemade dessert you’ll crave for brunch, birthdays, or just because. The sweet-tart combo of lemon and blueberries, that buttery crumb, and the creamy vanilla glaze—wow, it checks every box for comfort and flavor.

Customize it to your heart’s content: swap berries, adjust the glaze, use gluten-free flour, or add nuts. I make this cake regularly, and it never gets old. It’s easy, reliable, and always impresses. If you try it, let me know how you adapt it—leave a comment, share on Pinterest, or tag me in your photos!

Honestly, there’s nothing better than sharing a treat you love. Hope you enjoy every slice of this lemon blueberry pound cake as much as I do. Happy baking!

Frequently Asked Questions

Can I use frozen blueberries in lemon blueberry pound cake?

Absolutely! Use them straight from the freezer and toss in flour before adding to the batter. Don’t thaw—they’ll bleed into the cake and turn it blue.

How do I keep blueberries from sinking in pound cake?

Toss berries in a tablespoon of flour before folding into the batter. This helps suspend them so you get juicy bursts in every slice.

Can I bake this recipe in a bundt pan?

Yes, you can use a 6-cup bundt pan. Watch the bake time—it may need an extra 10-15 minutes. Check with a toothpick for doneness.

What’s the best way to zest lemons for this cake?

A microplane grater gives fine, fragrant zest without the bitter white pith. If you don’t have one, peel thin strips and chop finely.

How do I make the vanilla glaze thicker or thinner?

For a thicker glaze, use less milk. For a thinner, more drippy glaze, add milk a teaspoon at a time until you reach your desired consistency.

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