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Moist Blueberry Lemon Pound Cake Recipe with Easy Glaze Perfect for Summer

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A moist and tender pound cake bursting with fresh blueberries and bright lemon zest, topped with a simple lemon glaze. Perfect for summer gatherings, potlucks, or an afternoon treat.

Ingredients

Scale
  • 2 ½ cups (320g) all-purpose flour
  • 2 tsp baking powder
  • ½ tsp salt
  • 1 cup (226g) unsalted butter, softened
  • 1 ¾ cups (350g) granulated sugar
  • 4 large eggs, room temperature
  • ½ cup (120ml) sour cream
  • Zest of 2 lemons
  • 2 tbsp fresh lemon juice
  • 1 ½ cups (225g) fresh blueberries
  • For the glaze:
  • 1 cup (120g) powdered sugar
  • 2 tbsp fresh lemon juice
  • 1–2 tsp milk (optional)

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan well with butter or non-stick spray. Line with parchment paper if desired.
  2. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
  3. In a mixing bowl, cream the softened butter and granulated sugar on medium speed for 3-5 minutes until light and fluffy.
  4. Add the eggs one at a time, beating well after each addition until fully incorporated.
  5. Mix in the sour cream, lemon zest, and lemon juice until combined.
  6. Slowly add the dry ingredients to the wet mixture on low speed just until combined. Do not overmix.
  7. Gently fold in the fresh blueberries using a spatula, spreading them evenly without breaking the berries.
  8. Pour the batter into the prepared loaf pan and smooth the top with an offset spatula. Tap the pan lightly on the counter to release air bubbles.
  9. Bake for 60-70 minutes, checking doneness by inserting a toothpick near the center; it should come out clean or with a few moist crumbs. Tent with foil if the top browns too quickly.
  10. Cool the cake in the pan for 15 minutes, then turn out onto a cooling rack to cool completely.
  11. While the cake cools, whisk together powdered sugar and lemon juice for the glaze, adding milk 1 teaspoon at a time if needed to reach drizzling consistency.
  12. Drizzle the glaze over the cooled cake and let it set for 10-15 minutes before slicing.

Notes

Use room temperature butter and eggs for best texture. Do not overmix after adding flour to avoid toughness. Toss frozen blueberries in flour before folding in to prevent color bleed. Let the cake cool completely before glazing. For dairy-free version, substitute butter with plant-based margarine and sour cream with coconut yogurt.

Nutrition

Keywords: blueberry pound cake, lemon pound cake, summer dessert, easy glaze, moist cake, blueberry lemon cake, pound cake recipe

Find it online: https://goldensimmer.com/moist-blueberry-lemon-pound-cake-recipe-with-easy-glaze-perfect-for-summer/