Glazed Lemon Blueberry Pound Cake

Okay, friend — I have a deep, dark secret that I need to get off my chest. Do you promise not to judge me?

For a very, very long time, I absolutely hated lemon pastries. Wait a sec, what?! I know, I know — I totally understand if you’re judging me right now. I don’t know what it was, but the idea of tangy citrus combined with a sweet treat just wasn’t appealing to me.

Lemon cheesecake, tarts, scones, danishes… you name it, and I would pass it right up. But what I didn’t know? Just how much I was missing out on!



Enter glazed lemon blueberry pound cake. THIS is the recipe that finally changed my mind. Something about the sweetness of the blueberries helped to finally compliment the zesty lemon flavor in the best possible way.

It’s become both one of my favorites to make and my husband’s favorite to enjoy 😉

Glazed Lemon Blueberry Pound Cake

A delicious poundcake filled with zesty lemon and blueberry goodness. The perfect treat for both breakfast and dessert!

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour

Ingredients

For the Pound Cake

  • 1/2 cup softened, unsalted butter
  • 1/3 cup buttermilk
  • 3 eggs
  • 1 1/2 cups all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup granulated sugar
  • 3 tbsp lemon juice
  • Zest of 1 lemon
  • 1 cup fresh blueberries

For the Glaze

  • 2-3 tbsp lemon juice, added to taste
  • 2 cups confectioners sugar

Instructions

  1. Preheat your oven to 350 degrees.

  2. Use cooking spray to coat the inside of a 9" by 5" loaf pan. Then, line the pan with parchment paper, hanging over the edges.

  3. Combine lemon juice, lemon zest, and buttermilk in a small bowl. Set aside for later.

  4. In a separate bowl, sift together flour, salt, and baking powder.

  5. In a third bowl, beat together the softened butter and sugar. Then, add each egg separately while continuing to mix the batter.

  6. Keeping your mixer on low speed, slowly add in the dry ingredients. Then, add in the buttermilk mixture. Beat together until the batter is smooth, but be careful not to overmix.

  7. Toss the blueberries together with a few tablespoons of flour. Coating them with the flour keeps them from sinking to the bottom of the pan while baking.

  8. Gently stir the coated blueberries into the batter.

  9. Pour the batter into the lined loaf pan. Be sure to spread the mixture evenly.

  10. Bake at 350 degrees for 40-50 minutes. Keep an eye on your pound cake, as some ovens may take more or less time to fully bake. Once done, completely cool.

  11. Whisk together the lemon juice and confectioners sugar with a fork to create the glaze. Pour over the cake as desired.

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