Moist Lemon Blueberry Pound Cake Recipe with Easy Zesty Lemon Glaze

Let me tell you, the scent of fresh lemons mingling with sweet, juicy blueberries wafting from my oven is enough to make anyone’s mouth water. The first time I baked this moist lemon blueberry pound cake with zesty lemon glaze, I was instantly hooked. It was one of those rare baking moments where you pause, take a deep breath, and just smile because you know you’re onto something truly special. Honestly, it felt like a warm hug on a plate.

This recipe has roots in my grandma’s kitchen—years ago, when I was knee-high to a grasshopper, she’d whip up a simple pound cake that everyone adored. One rainy weekend, I decided to brighten things up with a fresh twist: adding lemon zest and bursting blueberries, topped with a tangy lemon glaze. My family couldn’t stop sneaking slices off the cooling rack (and I can’t really blame them!).

You know what? This moist lemon blueberry pound cake with zesty lemon glaze has become a staple for family gatherings and lazy Sunday brunches. It’s dangerously easy to make, packed with pure, nostalgic comfort, and perfect for brightening up your Pinterest cookie board or impressing guests without breaking a sweat. After testing this recipe multiple times (in the name of research, of course), I’m excited to share it with you—because you’re going to want to bookmark this one for all your special occasions.

Why You’ll Love This Recipe

From countless kitchen trials and happy taste testers, this moist lemon blueberry pound cake with zesty lemon glaze stands out for so many reasons. Here’s why it’s earned a permanent spot in my recipe box:

• Quick & Easy: Comes together in under an hour, perfect for busy weeknights or last-minute sweet cravings.
• Simple Ingredients: No fancy grocery trips needed; you likely already have everything in your pantry and fridge.
• Perfect for Brunch & Potlucks: Bright, fresh, and just the right amount of sweet—ideal for any gathering.
• Crowd-Pleaser: Kids and adults alike rave about the moist crumb and burst of blueberry goodness.
• Unbelievably Delicious: The combination of tangy lemon and juicy blueberries with a smooth, buttery texture is comfort food that feels fresh and uplifting.

What truly sets this pound cake apart is the zesty lemon glaze—it’s not just a drizzle but a flavor bomb that ties everything together. Plus, I’ve perfected a technique for folding in the blueberries so they don’t sink to the bottom, keeping every slice packed with fruit. This isn’t your average pound cake; it’s the best version you’ll find that balances tart and sweet, moist and crumbly.

Honestly, this recipe makes you close your eyes after the first bite, savoring that perfect harmony of flavors. It’s like comfort food reimagined—fresh, fast, and full of soul. Whether you’re impressing guests or just craving a little afternoon pick-me-up, this pound cake fits the bill every time.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and a satisfying texture without the fuss. Most are pantry staples, with fresh lemons and blueberries bringing the star shine.

• For the Cake Batter:
  • 1 cup (226g) unsalted butter, softened (I recommend Land O’Lakes for best creaminess)
  • 1 ¾ cups (350g) granulated sugar
  • 4 large eggs, room temperature
  • 3 cups (375g) all-purpose flour
  • 1 tsp baking powder
  • ½ tsp salt
  • 1 cup (240ml) whole milk, room temperature (can swap with almond milk for dairy-free)
  • 2 tbsp lemon zest (from about 2 medium lemons)
  • 2 tbsp fresh lemon juice
  • 1 ½ cups (225g) fresh blueberries (in summer, swap in fresh; frozen works but don’t thaw)
• For the Zesty Lemon Glaze:
  • 1 cup (120g) powdered sugar, sifted
  • 2-3 tbsp fresh lemon juice (adjust for desired consistency)
  • 1 tsp lemon zest (optional, for extra zing)
  • Pinch of salt

Note: For best results, use firm, plump blueberries and fresh lemons for zesting and juice. If you want a gluten-free version, sub the all-purpose flour with a trusted gluten-free blend like Bob’s Red Mill 1-to-1.

Equipment Needed

• 9×5-inch loaf pan (non-stick recommended; I like using a silicone-lined pan for easy release)
• Electric mixer or stand mixer (a hand mixer works fine too)
• Mixing bowls (medium and large)
• Measuring cups and spoons (for precision)
• Microplane or zester (for lemon zest)
• Rubber spatula (for folding blueberries gently)
• Cooling rack (important to cool the cake properly)

If you don’t have a stand mixer, no worries—just be sure to cream the butter and sugar thoroughly for that light, fluffy texture. For budget-friendly options, silicone loaf pans are affordable and make cleanup a breeze.

Preparation Method

1. Preheat and Prep: Preheat your oven to 350°F (175°C). Grease and flour your 9×5-inch loaf pan or line it with parchment paper. This helps the cake release easily.
2. Cream Butter and Sugar: In a large bowl, beat 1 cup (226g) softened unsalted butter with 1 ¾ cups (350g) granulated sugar until light and fluffy, about 4-5 minutes. This step is key for a moist cake.
3. Add Eggs: Crack in 4 large eggs one at a time, beating well after each addition. Make sure eggs are room temperature to prevent curdling.
4. Mix Dry Ingredients: In a separate bowl, sift together 3 cups (375g) all-purpose flour, 1 tsp baking powder, and ½ tsp salt. Set aside.
5. Combine Wet Ingredients: In a small bowl or measuring cup, mix 1 cup (240ml) whole milk, 2 tbsp lemon zest, and 2 tbsp fresh lemon juice.
6. Alternate Adding Dry and Wet: With mixer on low speed, add dry ingredients in thirds alternating with the milk mixture, starting and ending with dry. Mix just until combined—don’t overmix or the cake will be dense.
7. Fold in Blueberries: Gently fold in 1 ½ cups (225g) fresh blueberries using a rubber spatula. This gentle folding keeps blueberries intact and evenly distributed.
8. Pour Batter and Bake: Pour the batter into the prepared loaf pan, smoothing the top. Bake for 60-70 minutes, or until a toothpick inserted near the center comes out clean. If the top browns too fast, tent with foil.
9. Cool Completely: Let the cake cool in the pan on a wire rack for 15 minutes, then remove from the pan and cool completely. This prevents sogginess under the glaze.
10. Prepare Lemon Glaze: Whisk together 1 cup (120g) powdered sugar, 2-3 tbsp fresh lemon juice, 1 tsp lemon zest, and a pinch of salt until smooth. Adjust consistency by adding more lemon juice or powdered sugar.
11. Glaze the Cake: Drizzle the lemon glaze evenly over the cooled cake. Let it set for about 20 minutes before slicing and serving.

Tip: If your blueberries start sinking during baking, try tossing them in a tablespoon of flour before folding in. Keeps them suspended beautifully!

Cooking Tips & Techniques

One trick I learned the hard way is to always use room temperature ingredients. Cold butter or eggs can cause the batter to curdle, leading to a dense cake. Patience during the creaming step makes a world of difference—beat the butter and sugar until you see it lighten and fluff up.

When folding in blueberries, be gentle—too much stirring breaks the berries and turns your batter purple. Tossing them in a bit of flour before folding helps keep them suspended evenly. Also, don’t skip sifting the dry ingredients; it keeps the flour light and makes mixing easier.

Keep an eye on the cake during the last 15 minutes of baking. Ovens vary, and you don’t want a dry cake. If the top starts browning too much, use foil to shield it. For the glaze, start with less lemon juice and add more gradually—too runny glaze won’t set properly.

Lastly, multitasking tip: While the cake bakes, prep the glaze and clean up. When the cake cools, you’re ready to glaze immediately without any downtime.

Variations & Adaptations

• Gluten-Free: Swap all-purpose flour for a high-quality gluten-free blend like King Arthur’s Measure for Measure. It bakes beautifully without compromising texture.
• Vegan Version: Use dairy-free butter and almond or oat milk instead of cow’s milk. Replace eggs with flax eggs (1 tbsp ground flax + 3 tbsp water per egg) and add a bit of extra baking powder for lift.
• Fruit Swaps: Try raspberries or blackberries in place of blueberries for a different berry burst. In summer, fresh fruit shines best; frozen works in a pinch but keep them frozen until folding in to avoid color bleed.
• Glaze Alternatives: For a sweeter touch, mix in a teaspoon of honey or maple syrup to the lemon glaze. Or swap lemon juice for orange juice for a milder citrus flavor.
• Personal Twist: I once added a teaspoon of vanilla bean paste to the batter for a richer aroma—highly recommend if you love that warm vanilla note.

Serving & Storage Suggestions

This moist lemon blueberry pound cake with zesty lemon glaze is best served at room temperature so the crumb is tender and the glaze has a slight set but still silky. Pair it with a cup of Earl Grey or a light, fruity white wine for brunch or dessert.

Leftovers store beautifully in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge, then bring to room temperature before serving.

Reheat slices gently in a microwave for 10-15 seconds for a fresh-baked feel. The lemon glaze flavor actually deepens a bit after a day or two, making it even more irresistible if you can wait (but honestly, who does?).

Nutritional Information & Benefits

Each slice of this pound cake (based on 12 servings) contains roughly 320 calories, 15g fat, 40g carbohydrates, and 3g protein. The fresh blueberries add an antioxidant boost, rich in vitamin C and fiber. Lemons contribute vitamin C and a refreshing zing.

This recipe can be adapted for dietary needs—gluten-free flours make it accessible for those with sensitivities, and swapping dairy keeps it vegan-friendly. While it’s an indulgent treat, the fresh fruit and real lemon juice give it a lighter feel than typical pound cakes loaded with artificial flavors.

From a wellness perspective, I appreciate how it balances indulgence with fresh ingredients, making it a satisfying yet not overly heavy dessert option.

Conclusion

If you’re looking for a dessert that’s moist, bursting with fresh lemon and blueberry flavors, and topped with an easy zesty lemon glaze, this pound cake is your new best friend. It’s straightforward enough for a weeknight bake but special enough for company. You can customize it to your taste or dietary needs, making it truly your own.

I love this recipe because it brings back warm memories and creates new ones every time I bake it. The way the glaze melts into the crumb, the pop of blueberries, and the bright lemon aroma—it all feels like sunshine on a plate.

Give it a try, leave a comment about your favorite twists, or share your baking success stories. Trust me, once you try this moist lemon blueberry pound cake with zesty lemon glaze, you’ll be reaching for it again and again. Happy baking!

FAQs

Can I use frozen blueberries for this pound cake?

Yes, you can! Use them frozen and fold them into the batter without thawing to prevent color bleed. Keep in mind it might add a touch more moisture.

How do I prevent blueberries from sinking to the bottom?

Toss the blueberries in a tablespoon of flour before folding them into the batter. This helps them stay suspended evenly throughout the cake.

Can I make this cake ahead of time?

Absolutely! Bake it a day ahead, store it wrapped tightly at room temperature, and glaze just before serving for the freshest taste.

What’s the best way to store leftover cake?

Keep leftovers in an airtight container at room temperature for up to 3 days or freeze wrapped tightly for up to 2 months.

Can I substitute the lemon glaze for something else?

Yes, a simple dusting of powdered sugar or a cream cheese frosting would also pair nicely with the lemon blueberry flavors.

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