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
Scale
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