- Time-saver: Use room-temperature eggs and butter so batter comes together faster.
- Common mistake + fix: If blueberries sink, toss them in a tablespoon of flour first to suspend them.
- Variation: Fold in 1 teaspoon of poppy seeds for texture and a nutty note.
Serving Ideas
- Slice for brunch with a dollop of Greek yogurt and extra berries.
- Offer at a coffee morning with small butter pats and tea.
- Bring to a holiday potluck; garnish with extra lemon zest and powdered sugar.
- For dessert, serve with a scoop of vanilla ice cream.
- Pair with a simple fruit salad or this apple cake with cream cheese frosting if you’re hosting a spread.
Storing & Leftovers
- Fridge: Store wrapped tightly for up to 4 days.
- Freezer: Freeze whole or sliced for up to 3 months; thaw in the fridge.
- Reheat: Briefly warm a slice in the microwave (10–15 seconds) to revive texture.
Leftover idea: Make a dessert toast—warm slice, smear cream cheese, top with extra berries.
FAQs
Q: Can I make this ahead?
A: Yes — bake the loaf, cool completely, then wrap and refrigerate. Glaze the morning you serve for best texture.
Q: Can I use frozen blueberries?
A: You can. Thaw and pat dry, then toss with a little flour to prevent sinking.
Q: How do I know it’s done?
A: Look for golden edges and a toothpick with a few moist crumbs. If the center still jiggles, give it 5–10 more minutes.
Q: Can I freeze the cake?
A: Absolutely — freeze slices or the whole loaf. When ready, thaw and warm gently so the glaze softens. This works great for make-ahead treats like Lemon Blueberry Pound Cake with Glaze.
Final Thoughts
I love this loaf because it’s simple, forgiving, and always brings people together. So bake it, tweak it, and make it your own — then tell me how it went. Lemon Blueberry Pound Cake with Glaze
Conclusion
If you want another glazed lemon-blueberry take, see this version for a different finish: Glazed Lemon Blueberry Pound Cake – Through Her Looking Glass. For an alternate classic technique and presentation, I also recommend this recipe: Lemon Blueberry Pound Cake – I Am Baker.
