Lemon Blueberry Pound Cake is a quick and delightful dessert that combines zesty lemon and juicy blueberries in a moist, flavorful loaf. Starting with a cake mix makes this recipe fast, fuss‑free, and perfect for busy bakers. The simple technique of poking holes in the cooled cake allows a vibrant blueberry‑lemon glaze to soak in deeply, boosting moisture and flavor. In just about one hour from start to finish, you get a cake that tastes like you spent all day in the kitchen—ideal for family gatherings, tea time, or a sweet treat any night of the week.
Why You’ll Love This Lemon Blueberry Pound Cake
The beauty of this Lemon Blueberry Pound Cake lies in its simplicity and flavor contrast. Using cake mix makes prep a breeze, yet the homemade glaze brings freshness. The tender crumb soaked with lemon‑blueberry syrup is juicy and aromatic. Blueberries add bursts of fruity sweetness and vibrant color, while lemon zest and juice lift the profile with citrus brightness. It looks elegant but takes minutes to make—perfect for impressing guests without the stress.
Ingredients
Here’s what you’ll need for this bright and easy loaf:
- 1 box Lemon Supreme cake mix
- 1 cup water
- ½ cup vegetable oil
- 3 large eggs
- 1 cup fresh or frozen blueberries
- 2 tablespoons flour (for coating blueberries)
For the Blueberry‑Lemon Glaze:
- 1½ cups powdered (confectioners’) sugar
- 2 tablespoons fresh lemon juice (+ optional zest)
- ¼ cup blueberries, mashed
Step‑by‑Step: How to Make Lemon Blueberry Pound Cake
- Preheat your oven to 350 °F (175 °C). Grease and flour a standard loaf pan.
- In a large mixing bowl, combine the cake mix, water, and oil. Mix until smooth.
- Add eggs one at a time, beating well after each addition for even texture.
- In a separate small bowl, toss the blueberries with flour—this keeps them suspended in the batter.
- Gently fold the floured blueberries into the batter.
- Pour the prepared batter into the greased loaf pan, spreading it evenly across the top.
- Bake for 45 to 60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Allow the cake to cool in the pan for about 10 minutes, then carefully transfer it to a wire rack to cool completely.
- Once the loaf has cooled, use a skewer or toothpick to poke holes across the surface to help the glaze soak in.
- In a mixing bowl, combine the powdered sugar and lemon juice (and lemon zest if using), whisking until smooth and well blended. Stir in mashed blueberries until smooth.
- Spoon the glaze evenly over the cake, allowing it to seep into the holes.
Helpful Tips
- Use fresh or frozen blueberries—no need to thaw if frozen. Just toss with flour extra carefully.
- Do not overmix the batter after adding blueberries to avoid streaks in the crumb.
- Baking times can vary—start checking at 45 minutes. A clean toothpick is the best test.
- Let the cake cool completely before poking holes, so it holds together and absorbs glaze evenly.
- For a smoother glaze, run the mashed blueberries through a fine sieve to remove seeds.
Substitutions And Variations
- Swap lemon cake mix for plain vanilla or almond for a different base.
- Use raspberries or thawed frozen berries if blueberries aren’t available. Just coat with flour first.
- For extra zest, add 1 teaspoon grated lemon zest to the batter.
- Add ½ teaspoon vanilla extract or almond extract to the batter for complementary flavor.
- To make mini loaves or muffins, adjust bake time: muffins bake about 20–25 minutes, mini loaves ~30–40 minutes.
Storage Instructions
- Wrap the fully cooled cake in plastic wrap or place it in an airtight container to store.
- It can be kept at room temperature for up to 3 days or refrigerated for up to 5 days.
- To enjoy later, thaw the cake overnight in the fridge or for a few hours at room temperature.
Nutritional Information
(Approximate per serving: 1 slice, yields 10–12 slices per loaf)
- Calories: ~300–350
- Total Fat: 12–15 g
- Saturated Fat: 2–3 g
- Cholesterol: ~50 mg
- Carbohydrates: ~45–50 g (including sugars ~30 g)
- Protein: ~4–5 g
- Fiber: ~1–2 g
Natural variation depends on ingredients used; using low‑fat milk or egg substitutes may reduce fat and cholesterol.
Serving Suggestions
- Serve with a generous dollop of whipped cream or a scoop of vanilla ice cream for a delightful treat.
- For brunch, it pairs wonderfully with coffee, tea, or a glass of sparkling lemonade.
- Ideal as a light dessert, or afternoon snack with a cold glass of milk or hot tea.
Frequently Asked Questions About Lemon Blueberry Pound Cake
Can I use frozen blueberries?
Yes! Frozen blueberries work well and don’t need thawing. Toss them with flour before folding in. This prevents sinking and distributes them evenly in your loaf.
Is it okay to substitute lemon zest instead of juice in the glaze?
You can, though lemon juice provides the liquid needed to dissolve the sugar. If you omit juice, add 1–2 tablespoons of milk or water plus the zest to create proper consistency.
Can I halve the recipe?
Absolutely. Use a small loaf pan, and bake for roughly 35–45 minutes—check for doneness early.
How can I make this gluten‑free?
Use a gluten‑free lemon cake mix and gluten‑free self‑rising flour (or blend of GF flour plus xanthan gum) for the blueberry coating. The rest of the recipe stays the same.
Can I prepare this ahead?
Yes — bake the loaf a day ahead, let cool, wrap tightly, and store. Add the glaze shortly before serving to keep the texture fresh and the glaze vibrant.
Conclusion
Thank you for baking this Lemon Blueberry Pound Cake with me! I adore how easy it is and how wonderfully moist and flavorful each slice turns out thanks to the blueberry‑lemon glaze. It’s one of those recipes that looks like you spent hours but really only takes a bit of prep and some simple ingredients. I hope you enjoy every delicious bite and feel inspired to share it with friends and family. Happy baking—and thank you for being part of our food‑loving community!
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Lemon and Blueberry Pound Cake with Blueberry Glaze
- Total Time: 1 hour 20 minutes
- Yield: 10–12 slices 1x
- Diet: Vegetarian
Description
Lemon Blueberry Pound Cake is a quick, moist, and vibrant loaf made with cake mix and a fresh blueberry-lemon glaze. Perfect for brunch, gatherings, or anytime you need a sweet treat. Try this shortcut recipe and wow your crowd—ready in just about an hour!
Ingredients
1 box Lemon Supreme cake mix
1 cup water
½ cup vegetable oil
3 large eggs
1 cup fresh or frozen blueberries
2 tablespoons flour (for coating blueberries)
For the Glaze:
1½ cups powdered sugar
2 tablespoons fresh lemon juice
Optional: 1 tsp lemon zest
¼ cup blueberries, mashed
Instructions
- Preheat your oven to 350 °F (175 °C). Grease and flour a standard loaf pan.
- In a large mixing bowl, combine the cake mix, water, and oil. Mix until smooth.
- Add eggs one at a time, beating well after each addition for even texture.
- In a separate small bowl, toss the blueberries with flour—this keeps them suspended in the batter.
- Gently fold the floured blueberries into the batter.
- Pour the prepared batter into the greased loaf pan, spreading it evenly across the top.
- Bake for 45 to 60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Allow the cake to cool in the pan for about 10 minutes, then carefully transfer it to a wire rack to cool completely.
- Once the loaf has cooled, use a skewer or toothpick to poke holes across the surface to help the glaze soak in.
- In a mixing bowl, combine the powdered sugar and lemon juice (and lemon zest if using), whisking until smooth and well blended. Stir in mashed blueberries until smooth.
- Spoon the glaze evenly over the cake, allowing it to seep into the holes.
Notes
No need to thaw frozen blueberries—just coat in flour first.
For smoother glaze, strain mashed berries before mixing.
Wrap tightly to keep it fresh or freeze for up to 3 months.
- Prep Time: 10 minutes + Time (cooling & glazing): 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 325
- Sugar: 30 g
- Carbohydrates: 48g
- Protein: 4g