Blueberry Pound Cake With Lemon Glaze

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A simple classic pound cake loaded with delightful sweet blueberries and topped with a tangy lemon glaze.

I found this lovely, simple blueberry dessert recipe in my mom’s WMU Alabama Seasoned With Grace cookbook. It made a refreshing summer cake that I just had to share.

Easy Blueberry Pound Cake


Just like my Easy Strawberry Swirl Pound Cake, this blueberry cake with lemon glaze just screams summer. It’s an elegant pound cake that just begs to be served at a summer brunch or dessert party.

I can just imagine 12 of my favorite girl friends over for an outdoor summer brunch. We’re all dressed to the 9’s in our sun dresses, white Audrey Hepburn gloves, fashionable summer hats and shades.

Blueberry Pound Cake With Lemon Glaze

But, none of us are the star of the brunch. This lemon glazed blueberry pound cake, sitting in the center of the table on a regal cake stand, is the star.

The guests love the combo of the lemon and blueberry. The way the zesty, tangy lemon glaze enhances the scrumptious blueberry flavor of the pound cake.

In fact, these ladies love this blueberry cake so much they risk their figure and reputation and go back for seconds. There’s no more higher praise than that!


Ingredients in easy blueberry pound cake

  • Butter 
  • Sugar
  • Eggs
  • Vanilla
  • All purpose flour
  • Baking powder
  • Salt
  • Fresh or frozen blueberries

Ingredients in simple lemon glaze

  • Lemon rind
  • Fresh squeezed lemon juice
  • Powdered sugar
Yummy Blueberry Pound Cake

Instructions for easy blueberry pound cake

  • Grease and flour 10” tube or bundt pan.
  • Cream 1 cup butter and add 2 cups sugar.
  • Add eggs and vanilla.
  • Combine 2 ¾ cups flour, baking powder and salt.
  • Add flour to creamed mixture, beating well until well blended.
  • Add blueberries
  • Bake at 325 for 1 hour and 10 minutes or until done.
  • Cool in pan 10 minutes.
  • Remove from pan and let cool.
  • Cover with lemon glaze.

Instructions for simple lemon glaze

  • Combine all 3 ingredients until smooth.
  • Pour or spoon on cake.
Easy Blueberry Pound Cake With Lemon Glaze


Have you ever made a blueberry cake or quick bread and the blueberries all sank to the bottom? You made blueberry upside down cake without trying. How disappointing.

To prevent these unintentional blueberry upside down cakes you can take one simple step. You can simply toss or dredge your blueberries in a tablespoon to 1/4 cup (depends on how many blueberries you’re using) of flour.

According to this post from Food Network, the flour helps to absorb some of the fruit’s liquid making them less likely to sink. This also works well with other add-ins such as Strawberries, chocolate chips, nuts, peaches, etc.

Blueberry Cake With Lemon Glaze


The first time I made this cake I used regular grocery store GMO, pesticide filled blueberries and they were rather large. Even though I tossed them in flour they sank to the bottom of my cake and I had a blueberry upside down cake.

When I made it again a couple of weeks later, I used a bag of Trader Joe’s small wild organic blueberries. This time the blueberries were disbursed evenly throughout the cake. My experience says use smaller blueberries.


This cake is a wonderful blend of blueberries and old fashioned pound cake that’s made even better topped with a tangy lemon glaze. It is one of the best cakes to serve up for summer.

In case you have any queries regarding the recipe feel free to reach out via the comment section or the contact page. Also, if you have tried this recipe, I would love to hear about your experiences.

I have linked to our related recipes below and I’m sure you will love them.

Blueberry Pound Cake With Lemon Glaze
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Easy Blueberry Cake With Lemon Glaze

Scrumptious old school pound cake loaded with blueberries and topped with tangy lemon glaze.
Course Breakfast, Brunch, Dessert, Snack
Cuisine American
Keyword Blueberry Dessert, Blueberry Pound Cake, Blueberry Pound Cake With Lemon Glaze
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Cooling Time 10 minutes
Total Time 1 hour 40 minutes
Servings 18 slices
Calories 330kcal
Cost $6


  • Stand or Hand Mixer
  • Tube or Bundt Pan
  • Long Spatula


Ingredients For Easy Blueberry Cake

  • 1 c butter room temperature
  • 2 c sugar
  • 4 eggs room temperature
  • 1 tsp vanilla
  • 2 ¾ c flour all purpose
  • 1 tsp baking powder
  • 1 tsp. Salt
  • 2 c fresh or frozen blueberries make sure there's very little moisture on them.
  • ¼ c flour for dredging blueberries

Ingredients For Easy Lemon Glaze

  • 1 tsp lemon rind
  • 3 Tbsp lemon juice fresh squeezed from the lemon, not the bottle
  • 2 cups powdered sugar sifted


Instructions For Easy Blueberry Cake

  • Grease and flour 10” tube or bundt pan.
  • Cream 1 cup butter.
  • Gradually add 2 cups sugar, beating well.
  • Add eggs one at a time, beating well after each addition.
  • Add vanilla and mix well.
  • Combine 2 ¾ cups flour, baking powder and salt.
  • Gradually add to creamed mixture, beating well until well blended.
  • Dredge blueberries in ¼ cup flour. Stir to coat well. (This will help blueberries not sink to the bottom.)
  • Fold blueberries into batter.
  • Pour batter into prepared pan.
  • Bake at 325 for 1 hour and 10 minutes or until done.
  • Cool in pan 10 minutes.
  • Remove from pan and let cool.

Instructions For Easy Lemon Glaze

  • Combine all 3 ingredients until smooth.
  • Pour or spoon on cake.


Please make sure you dredge your blueberries with flour before folding them in the batter.  This helps them not sink to the bottom of the pan.
I suggest using small organic blueberries.  My cake turned out perfect with these.  When I used regular blueberries they sank, even though I dredged them with flour.  They were just to big. 


Calories: 330kcal


    1. This cake is really good, especially topped with the tangy lemon glaze. Please leave me a comment if you try it. I’d love to know what you think.

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