Go Back

Lemon Blueberry Pound Cake Loaf with Lemon Glaze

This delightful Lemon Blueberry Pound Cake Loaf is a perfect balance of zesty lemon and juicy blueberries, creating a moist and flavorful experience with every bite.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Course Dessert, Snack
Cuisine American
Servings 10 servings
Calories 350 kcal

Ingredients
  

For the Cake

  • 1 cup unsalted butter, softened Use room temperature butter for best results.
  • 2 cups granulated sugar
  • 4 large eggs Room temperature.
  • 3 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup sour cream Use room temperature.
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon lemon zest
  • 1 1/2 cups fresh blueberries Use fresh blueberries for best flavor.

For the Lemon Glaze

  • 1 cup powdered sugar
  • 2 tablespoons fresh lemon juice

Instructions
 

Preparation

  • Preheat your oven to 350°F (175°C) and grease a loaf pan with butter or non-stick spray.
  • In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  • Beat in the eggs one at a time, mixing well after each addition.
  • In another bowl, whisk together the flour, baking powder, baking soda, and salt.
  • Gradually add the dry ingredients to the creamed mixture, alternating with the sour cream, lemon juice, and lemon zest. Stir until just combined.
  • Gently fold in the blueberries, being careful not to overmix.

Baking

  • Pour the batter into the prepared loaf pan and smooth the top.
  • Bake in the preheated oven for 60–70 minutes or until a toothpick inserted into the center comes out clean.
  • Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Glazing

  • Whisk together the powdered sugar and lemon juice until smooth.
  • Drizzle over the cooled cake before slicing and serving.

Notes

Use fresh blueberries for the best flavor. Room temperature ingredients help create a smoother batter and ensure even baking. Don’t overmix; once you add the flour, mix just until combined. Store in an airtight container at room temperature for up to three days, or refrigerate for up to a week. Cake freezes well for up to three months.
Keyword Blueberry Dessert, Cake Loaf, Dessert, Lemon Blueberry Pound Cake, lemon glaze