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A moist, bakery-style lemon blueberry bundt cake with fresh citrus zest and a sweet lemon glaze. Perfect for brunch, holidays, or summer gatherings.

Lemon Blueberry Pound Cake with Lemon Glaze

A moist, bakery-style lemon blueberry bundt cake with fresh citrus zest and a sweet lemon glaze. Perfect for brunch, holidays, or summer gatherings.
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Ingredients Equipment Method Notes

Ingredients
  

Cake
  • 1 cup butter
  • 2 cups sugar
  • 4 eggs
  • 3 cups flour
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 cup sour cream
  • 2 tbsp lemon zest
  • ¼ cup lemon juice
  • 1 tsp vanilla
  • 1 ½ cups blueberries
Glaze
  • 1 ½ cups powdered sugar
  • 3 tbsp lemon juice
  • 1 tbsp milk

Equipment

  • Bundt pan
  • Stand mixer or hand mixer
  • cooling rack
  • Ingredients

Method
 

  1. Preheat oven to 325°F. Grease and flour bundt pan.
  2. Cream butter and sugar until fluffy.
  3. Add eggs one at a time.
  4. Whisk dry ingredients separately.
  5. Alternate dry ingredients and sour cream.
  6. Stir in lemon zest, juice, and vanilla.
  7. Fold in blueberries.
  8. Bake 60–70 minutes.
  9. Cool 15 minutes, invert, cool completely.
  10. Drizzle with glaze and serve.

Notes

For best results, use fresh lemon juice and high-quality butter. This lemon blueberry pound cake is ideal for brunch desserts, holiday baking, and make-ahead entertaining. Store airtight for freshness.