Happy Spring! A moist, tender pound cake, infused with the bright and sunny flavor of lemon, bursting with sweet juicy blueberries, and topped with two (2!) glazes – one vibrant and tangy, one creamy and sweet – this Double Glazed Blueberry Lemon Pound Cake is the perfect way to welcome spring!
“in Just- spring when the world is mud-luscious…when the world is puddle-wonderful” – E.E. Cummings
I’ve used two glazes on this Blueberry Lemon Pound Cake. One is a lemon wash – a syrup made of lemon juice and sugar that is brushed all over the top and sides of the cake when it is still warm from the oven. The lemon wash soaks into the cake giving it a lovely, tangy-sweet, lemon flavor and making it extra moist. The second glaze is creamy and sweet, more like a pourable frosting with flecks of lemon zest. Together, they give this Blueberry Lemon Pound Cake amazing lemon flavor!
This Blueberry Lemon Pound Cake is tender and moist, flavored with fresh lemon juice and flecks of lemon zest. Sour cream in the batter not only makes the cake rich and keeps it moist, it also allows the lemon flavor to really shine through. You can use fresh or frozen blueberries. If using frozen berries, don’t thaw them out, use them straight from the freezer.
Fresh, vibrant, and full of flavor but not overly sweet, this Blueberry Lemon Pound Cake is perfect for breakfast, snacking, or dessert. Enjoy!
Double Glazed Blueberry Lemon Pound Cake
Ingredients
- Butter and flour for preparing pan
For the cake batter:
- 1 1/2 cups all-purpose flour (213g)
- 1/2 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1/2 teaspoon salt
- 8 tablespoons butter (113g)
- 1 1/2 cups granulated sugar (298g)
- 3 large eggs
- 1/2 cup sour cream (128g)
- 1 teaspoon vanilla
- 1 tablespoon freshly squeezed lemon juice
- finely grated zest from 2 lemons ( about 1 1/2 tablespoons)
- 1 1/2 cups blueberries (8oz, 227g)
- 1/2 tablespoon all-purpose flour, for tossing
For the Lemon Wash Glaze:
- 1/2 cup sugar (99g)
- 1/4 cup freshly squeezed lemon juice
For the Creamy Lemon Glaze:
- 1 cup confectioners’ sugar (113g), sifted
- Finely grated zest from 1 lemon
- 1 tablespoon lemon juice
- 1 tablespoon heavy cream
Instructions
- Preheat oven to 350 degrees F
Prepare the baking pan:
- Rub the inside of a 9in by 5in loaf pan with butter. Cut a piece of baking parchment to fit the bottom of pan and place inside. Grease paper. Dust the inside of pan with flour, tapping out any excess.
For the cake batter:
- Sift the flour, baking powder, baking soda, and salt into a bowl.
- In the bowl of a standing mixer using the paddle attachment, cream butter for 2 minutes on medium-low speed. Scrape down bowl.
- Slowly add sugar and continue mixing for 5 minutes, scraping down the bowl twice.
- Add eggs, one at a time, mixing for 1 minute between each addition and scraping bowl between each addition.
- On low speed, alternately add sifted ingredients in 3 additions and sour cream in 2 additions, beginning and ending with the dry ingredients. Mix until combined, scraping down bowl frequently.
- Add vanilla, lemon juice, and lemon zest. Mix to combine.
- Pour 1/3 of batter into prepared pan.
- Toss berries with 1/2 tablespoon flour to coat. Gently stir into batter with a rubber spatula.
- Pour rest of batter into prepared pan.
- Bake until golden brown and done. A toothpick inserted into the middle should come out clean. About 1 hour 15 minutes.
- Remove cake from oven and let cool on a rack for 10 minutes.
- Carefully invert cake onto a cooling rack. Remove baking paper. Invert cake onto another cooling rack, right side up.
- Using a toothpick, poke holes all over top and sides of cake.
- Gently brush Lemon Wash Glaze over top and sides until all is absorbed.
- Let cake cool completely.
- Top with Creamy Lemon Glaze.
For the Lemon Wash Glaze:
- Combine sugar and lemon in a small saucepan. Bring to a boil, stirring to dissolve sugar. Turn off heat and set aside.
For the Creamy Lemon Glaze:
- Prepare just before using
- Combine the confectioners’ sugar, lemon zest, lemon juice, and cream in a mixing bowl. Whisk until smooth.
Notes
* I use a light colored baking pan so the sides don’t get too brown.
* If the top of the cake is getting too brown before the cake is done, lightly lay a piece of aluminum foil on top of cake.
* Fresh or frozen blueberries can be used.
Looks amazing! Can I freeze it?
Hi Heidi! Yes, it will freeze very well. Thanks so much!
I made this the other day and it was sooo delicious! My friends and family complimented on how tasty it was and asked me to make more next time.
So happy you liked it, Annie! Thanks so much!