Lemon Blueberry Pound Cake with Vanilla Glaze: A Nostalgic Delight

Apr 8, 2024 | Desserts




Difficulty Value: moderate
Prep Time in Minutes: 20
Cooking Time in Minutes: 50-60

As a food critic who has traveled far and wide to taste the most delightful offerings from kitchens around the globe, there’s one dish that always brings me back to my humble beginnings in a cozy countryside kitchen – the Lemon Blueberry Pound Cake with Vanilla Glaze. This classic combination of zesty lemon, juicy blueberries, and a sweet vanilla glaze never fails to evoke feelings of warmth and nostalgia within me.

Lemon Blueberry Pound Cake Ingredients


For the cake:

  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 4 large eggs
  • 2 tsp vanilla extract
  • Zest of 1 lemon
  • 1/4 cup fresh lemon juice
  • 1 cup fresh blueberries, tossed in 1 tbsp flour

For the vanilla glaze:

  • 1 cup powdered sugar
  • 2-3 tbsp milk
  • 1/2 tsp vanilla extract

Lemon Blueberry Pound Cake Cooking Instructions


1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.

2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

3. In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.

4. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, lemon zest, and lemon juice.

5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.

6. Gently fold the flour-coated blueberries into the batter.

7. Pour the batter into the prepared loaf pan and smooth the top with a spatula.

8. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

9. While the cake is baking, prepare the vanilla glaze by whisking together the powdered sugar, milk, and vanilla extract until smooth.

10. Once the cake is done, allow it to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

11. Drizzle the vanilla glaze over the cooled cake and allow it to set before slicing and serving.

This Lemon Blueberry Pound Cake with Vanilla Glaze is best enjoyed with a cup of hot tea or freshly brewed coffee. The burst of citrus from the lemon, the pop of sweetness from the blueberries, and the creamy vanilla glaze come together to create a symphony of flavors that will enchant your taste buds.


  • For a gluten-free version, you can use a gluten-free all-purpose flour blend.
  • Feel free to add a handful of chopped nuts or a sprinkle of cinnamon to the batter for an extra layer of flavor.
  • Experiment with different types of berries or citrus fruits to create your own unique twist on this classic recipe.

May this recipe bring you as much joy as it has brought me over the years. Happy baking!

Lemon Blueberry Pound Cake Image

Desserts > Lemon Blueberry Pound Cake with Vanilla Glaze: A Nostalgic Delight

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