Lemon Blueberry Pound Cake with Glaze Recipe – A sunlit loaf for cozy afternoons

Introduction

The house fills with bright lemon and warm butter, and you know something good is coming. Right away I think of my mom’s kitchen, the clink of a wooden spoon, and this Lemon Blueberry Pound Cake with Glaze cooling on the rack. This always takes me back to Sunday dinners. For a slightly lighter loaf with the same sunny notes, I like this lemon blueberry bread for weekday mornings.

Why You’ll Love This

Dense, tender crumb that stays moist for days.
Bright lemon flavor with bursts of fresh blueberry.
Easy to pull together with pantry staples.
Kid-approved and great for gifting.
Pairs well with coffee or a simple tea.

Also, if you love classic loaf cakes, try this lemon pound cake for another take.

Quick Recipe Snapshot

Servings: 10–12 slices
Prep time: 20 minutes
Cook time: 60–70 minutes
Total time: 1 hour 30 minutes (including cooling)
Skill level: Easy
Taste: Bright lemon + sweet blueberry

Warm and steady: follow the steps and you’ll feel confident pulling this loaf from the oven.

Ingredients You’ll Need

1 cup (225 g) unsalted butter, softened
2 cups (400 g) granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 teaspoon lemon extract
3 cups (360 g) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (240 ml) sour cream
Zest of 2 lemons
1 1/2 cups (225 g) fresh blueberries

For the glaze:

1 cup (120 g) powdered sugar
2 tablespoons lemon juice
1 teaspoon lemon zest

Chef notes:

Unsalted butter helps control salt.
Fresh blueberries give the best texture.
Sour cream keeps the crumb tender.

How to Make It

First, preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line it with parchment for easy lift-out.
Then, in a large bowl, cream the softened butter and sugar with an electric mixer until light and fluffy, about 3–5 minutes. You’ll see the mixture turn pale and airy.
Next, add the eggs one at a time, beating after each addition. Stir in the vanilla and lemon extracts so the batter smells bright and clear.
Meanwhile, whisk the flour, baking powder, baking soda, and salt in a separate bowl until even.
Now, alternate adding the dry mix and sour cream to the butter mixture, starting and ending with the dry ingredients; mix until just combined. Fold in the lemon zest and blueberries gently so they don’t break.
Pour the batter into the prepared pan, smoothing the top with a spatula. Tap the pan once to settle the batter.
Bake for 60–70 minutes, or until the top turns golden and a toothpick comes out with a few moist crumbs. The edges will pull slightly from the pan.
Cool in the pan for 10 minutes, then turn the loaf onto a wire rack to cool completely. For a clean look, wait until cool before glazing.
Finally, whisk powdered sugar, lemon juice, and zest to a pourable glaze. Drizzle over the cooled loaf and let set before slicing. This finishing touch makes the Lemon Blueberry Pound Cake with Glaze sing.

For a quick refresher on zesting and butter finishes, I sometimes reference techniques like those in Ruth’s Chris crab cakes with lemon butter sauce.