Glazed Lemon Blueberry Pound Cake
A moist pound cake bursting with fresh blueberries and topped with a tangy lemon glaze that adds brightness to every bite. This american-inspired desserts ready in about 90 minutes layers all-purpose flour, baking powder, salt into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 10, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup (2 sticks), softened unsalted butter
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1/2 cup whole milk
- 1 cup fresh blueberries
- 2 tsp lemon zest
- 1 cup powdered sugar
- 2 tbsp fresh lemon juice
Instructions
- Step 1: Preheat oven to 350°F and grease a 9x5-inch loaf pan. In a medium bowl, whisk together 2 1/2 cups all-purpose flour, 1 1/2 tsp baking powder, and 1/2 tsp salt.
- Step 2: In a large bowl, beat 1 cup softened unsalted butter and 1 3/4 cups granulated sugar with an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
- Step 3: Add 4 large eggs one at a time, beating well after each addition, then mix in 1 tsp vanilla extract and 2 tsp lemon zest.
- Step 4: Alternately add the flour mixture and 1/2 cup whole milk to the butter mixture in three additions, beginning and ending with flour, mixing on low speed just until combined.
- Step 5: Gently fold in 1 cup fresh blueberries to the batter, being careful not to crush them.
- Step 6: Pour batter into prepared loaf pan and bake for 60-70 minutes until a toothpick inserted in the center comes out clean.
- Step 7: While the cake cools, whisk 1 cup powdered sugar with 2 tbsp fresh lemon juice until smooth to make the glaze.
- Step 8: Once the cake is slightly cooled (about 15 minutes), drizzle the lemon glaze over the top and allow it to set before slicing.
Frequently asked questions
How long does Glazed Lemon Blueberry Pound Cake take to make?
Total time is about 90 minutes (20 min prep + 70 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Glazed Lemon Blueberry Pound Cake?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Glazed Lemon Blueberry Pound Cake?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Glazed Lemon Blueberry Pound Cake for a different number of people?
The recipe is written for 10 servings. Multiply each ingredient by (your serving target / 10). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Glazed Lemon Blueberry Pound Cake?
American desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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