Lemon Blueberry Pound Cake Recipe with Zesty Glaze

Lemon Blueberry Pound Cake

I’ve had this recipe on my “must make” list for a long time. Lately I’ve been craving bright lemon flavors, and when I found blueberries on sale I knew exactly what to bake. Lemon and blueberry are a perfect pairing—zesty, sweet and refreshing.

I liked the cake so much I made it twice. If you love blueberries and lemon as much as I do, you’ll understand why. Near the end of this post I also share a group collection called Berrylicious, featuring delicious berry recipes from several talented bloggers—plenty of inspiration if you want more berry ideas.

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Lemon Blueberry Pound Cake

Ingredients

1 3/4 cups sugar
1/2 cup butter, softened
1/2 cup (4 ounces) cream cheese, softened
3 large eggs
2 teaspoons vanilla
1/4 cup lemon juice
3 cups all-purpose flour, divided
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
2 cups fresh blueberries (or blackberries or raspberries)

For the lemon glaze

1/2 cup powdered sugar
3–4 tablespoons lemon juice

Instructions

Preheat the oven to 350°F (175°C). Grease and flour a bundt pan—avoid nonstick spray, which can cause sticking.
Cream the butter and cream cheese together until smooth. Add the sugar and beat well. Add the eggs one at a time, blending after each addition. Mix in the lemon juice and vanilla and beat for 2–3 minutes until fully combined.
In a small bowl, toss the blueberries with 2 tablespoons of the flour. This helps prevent them from sinking while the cake bakes.
Combine the remaining flour with the baking powder, baking soda and salt; stir briefly to mix.
Alternating, add the flour mixture and the sour cream to the batter, beginning and ending with the flour. Mix well after each addition. The batter will be thick.
Gently fold the coated berries into the batter, just enough to distribute them evenly.
Spoon the batter into the prepared bundt pan and smooth the top.
Bake at 350°F for 1 hour to 1 hour 15 minutes. Test for doneness with a toothpick—when it comes out clean, the cake is done. Cool on a wire rack for 10 minutes, then invert onto a plate.
Let the cake cool completely before glazing.
For the glaze, whisk the powdered sugar with 3–4 tablespoons lemon juice until smooth. Drizzle the glaze over the cooled cake.