This Glazed Lemon Blueberry Pound Cake is a moist, luscious, buttery, lemon pound cake made with beautiful fresh blueberries throughout and glazed with a sweet, tangy lemon icing. It is similar to the Iced Lemon Pound Cake found at Starbucks but with the addition of fresh blueberries.
If you love this cake, you HAVE to try this Glazed Lemon Pound Cake. It tastes amazing! I probably use that word too much, but it is the first word that comes to mind when I take a bite of this cake.
After a long winter this year, I was looking for a cheerful recipe for spring. When I saw Marion’s Starbucks Lemon Loaf recipe on her blog, Life Tastes Good, it inspired me to make this recipe. What goes with lemon pound cake? Blueberries of course.
Since this was similar to a Starbucks recipe, I knew Mr. Flavor Mosaic would like it. After all, he loves Starbucks so much his main criteria when looking for a home was its proximity to Starbucks. Seriously.
Grab some coffee and a slice of this gorgeous Glazed Lemon Blueberry Pound Cake and have yourself a rich, relaxing, delicious breakfast. This will get you out of bed in the morning.
What are you waiting for? Go ahead. Make this Glazed Lemon Blueberry Cake for a cheery, yummy breakfast or dessert.
Thank you for visiting. Don’t forget to Subscribe to Flavor Mosaic to have recipes delivered to your inbox. Follow Flavor Mosaic on Pinterest, Facebook, and Twitter to stay up to date with the latest happenings!
- ⅓ cup buttermilk
- 3 tablespoons of lemon juice
- Zest of 1 lemon, finely grated
- 1-1/2 cups all-purpose flour
- ½ teaspoons salt
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ cup (1 stick) unsalted butter, softened
- 1 cup sugar
- 3 large eggs
- 1 cup blueberries with 2 tablespoons flour
- 2 cups powdered sugar
- 2 to 3 tablespoons of lemon juice
- Preheat oven to 350 degrees F.
- Spray a 9" x 5" loaf pan with cooking spray. Line with parchment paper with the paper hanging over the sides.
- In a small bowl, pour in buttermilk, lemon juice, and lemon zest. Set aside.
- In a medium bowl, sift together flour, salt, baking powder, and baking soda. Set aside.
- In a large bowl, using a mixer, beat the butter and sugar.
- Add 1 egg at a time, mixing well in between each egg.
- While mixing the batter on low speed, add the flour mixture and then the buttermilk mixture until batter is smooth. Do not over mix.
- In a small bowl toss the blueberries with about 2 tablespoons of flour to coat them. (This prevents the blueberries from sinking to the bottom of the cake.)
- Stir in the flour-covered blueberries.
- Pour the batter into the prepared loaf pan. Using a spatula spread the batter so it is spread out evenly in the pan.
- Bake in a preheated oven for 45 to 55 minutes. Let cool completely.
- Prepare the glaze by mixing 2 cups powdered sugar with 2 to 3 tablespoons of lemon juice. Pour over the top and sides of the cooled cake.
For more recipes with lemon and blueberries, try my Blueberry Crumb Bars (with Lemon Juice).
Or you may prefer these Cakey Lemon Blueberry Brownies.
For a pure lemon recipe, try this Lemon Spoon Cake (made in the slow cooker). Top with a blueberry sauce.
For breakfast try these Easy Blueberry Muffins (with Lemon Juice).
For a variation on my Glazed Lemon Blueberry Blueberry Poundcake, try Lemon Strawberry Pound Cake.
For another lemon cake recipe, try this Starbucks Lemon Loaf by Life Tastes Good.
This post may be included in one of these fantastic link parties.
If you like this recipe, subscribe via email and have them delivered directly to your inbox.