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Lemon Glazed Lemon Blueberry Pound Cake

Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes



  • 1 pint fresh blueberries washed and drained
  • 3 cups all purpose flour divided
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 sticks unsalted butter at room temperature
  • 2 cups white granulated sugar
  • 4 large eggs at room temperature
  • 2 tablespoons lemon extract
  • optional: 1 tablespoon sparkling white sugar or turbinado sugar


  • 1 cup powdered sugar
  • 2 tablespoons fresh squeezed lemon juice



  • Preheat oven to 325°.
  • Toss washed, drained blueberries with 1/4 cup of flour and set aside.
  • In a small mixing bowl, sift remaining 2 3/4 cups flour with baking powder and salt and set aside.
  • Separately in large mixing bowl, cream butter and sugar together with an electric hand or stand mixer.
  • Add eggs, one at a time, beating well after each addition.
  • Add lemon extract and beat until fluffy.
  • Fold flour mixture (by hand) into batter until well blended.
  • Gently stir in blueberries, being careful not to smash berries.
  • The batter will be very thick.
  • Spoon batter into greased and floured 10" tube cake pan.
  • Optional: Sprinkle with 1 tablespoon sparkling white or turbinado sugar.
  • Bake one hour and 15 minutes at 325° or longer, until cake is golden brown and tests done with a cake tester or toothpick.
  • Cool cake in tube pan for 10 minutes.
  • Use a sharp knife to carefully separate cake from the edges of the pan and around the tube in the middle.
  • (If it's a 2-piece tube pan you're using - also use the knife to separate the cake from the bottom of the pan.)
  • Carefully remove the cake from pan and cool on a baking rack.


  • In a small mixing bowl, whisk together powdered sugar and lemon juice. Add more lemon juice if you want a thinner glaze.
  • Drizzle glaze over cooled cake with a small spoon.


If using frozen blueberries, thaw and drain first.