How do I make the glaze opaque?

Use fewer drops of cream and lemon juice than you may think. Add a few drops of cream and lemon juice at a time to powdered sugar to make a thick glaze that you can drizzle. More powdered sugar than liquid will yield an opaque white glaze.

How do I release the Bundt cake?

Grease the fluted indentations and other areas of a Bundt pan, including areas close to the center tube, with a flour-based baking spray. I bake cakes in a 10- to 12-cup fluted Bundt pan. Let the cake cool in the Bundt pan on a wire rack for 10 to 15 minutes to prevent crumbling of the cake's outer layer as you remove it from the pan and sticking of the cake to the pan. Take the Bundt pan off the cake after inverting the pan.

Why did my blueberries sink?

Add 1 tablespoon of flour to the berries before mixing them into the batter. The extra flour will help the berries disperse evenly throughout the cake as it bakes.

Why is my pound cake dry?

Measure flour by spooning it into a measuring cup until full and leveling. Do not spoon flour directly from the bag. Start checking the cake after 55 minutes. Bake until a skewer inserted in the center of the cake comes out clean and the cake is deep golden-brown.

How long does it keep?

Leveraged cake can be kept for up to 3 days at room temperature in an airtight container. For longer storage, refrigerate for up to 1 week and let slices of cake warm to room temperature for 20 minutes before serving.

Can I freeze the cake?

Freeze unfrosted cake slices. Wrap each slice tightly in plastic wrap and foil. Freeze for up to 3 months. Remove from freezer to thaw overnight in the refrigerator. Frost thawed slices with fresh lemon glaze before serving. Make the glaze when the cake is thawed.

Lemon Blueberry Pound Cake with Thick Lemon Glaze

By Emma CollinsNov 10, 2026

Prep

20 min

Cook

60 min

Total

80 min

Servings

Level

Easy

Jump to recipe

A Bundt pan and 80 minutes are what you need to make a lemon blueberry pound cake for brunch or other events. The pound cake has a dense yellow cake texture with blueberries that are cooked. It's drizzled with a lemon glaze that soaks into the cake (I like this aspect). Using a Bundt pan makes the cake attractive.

Lemon Blueberry Pound Cake with Thick Lemon Glaze

With butter, eggs, and buttermilk at room temperature, the batter is easier to prepare, and I use an electric mixer to beat the butter and sugar until fluffy. Turn off the electric mixer after adding flour to the batter when no dry streaks of flour are visible. I use an oven thermometer for Bundt cakes because they are deep and take a long time to bake. I like a dark crust on Bundt cakes.

Coat the berries and add them to the batter. Gently fold the berries into the batter using a spatula to avoid crushing them. Do not thaw frozen berries before adding them to the batter, as thawed berries can turn the yellow batter green. Let the cake cool in the pan completely before removing it. Put on the glaze after it has cooled completely.

For brunch, I serve slices of bread alongside potato dishes cooked in a skillet. I occasionally include a serving of homemade lemon jam and an additional slice of bread with these dishes. Fresh blueberries on a white circular platter make a good side dish.

Why this recipe works

One Bundt pan provides texture and a desirable appearance to baked cake.
Common baking ingredients and items such as lemons and blueberries are included, and the dessert does not have layers or other distinct features.
A stand mixer or hand mixer handles the longest mixing time. Other tools needed include a bowl and rubber spatula.
One cake feeds 12 people at brunch or other events with a dessert course.
Mix glaze ingredients in a bowl and drizzle over a cake that has completely cooled. No piping bag needed.
Fresh berries coated with flour are left in the cake. Berries may not be present on the bottom of some slices of cake.

Instructions

Preheat the oven to 350°F (175°C). Generously coat a 10 to 12-cup fluted Bundt pan with baking spray containing flour, getting into every crevice, then set it aside.

Toss 2 cups (300g) of fresh blueberries with 1 tablespoon (8g) of all-purpose flour in a small bowl until every berry is coated.

Beat 1 cup (226g) softened unsalted butter and 2 cups (400g) granulated sugar in a stand mixer on medium-high speed for about 3 to 4 minutes, until pale and fluffy. Add 4 large eggs (200g) one at a time, mixing well after each. Mix in the vanilla extract, lemon juice, and lemon zest.

Whisk the remaining 3 cups (360g) all-purpose flour, baking powder, and salt in a separate medium bowl. With the mixer on low, add the dry mixture in three parts, alternating with the buttermilk in two parts, beginning and ending with the flour mixture. Mix only until combined.

Remove the bowl from the mixer and gently fold in the flour-coated blueberries with a rubber spatula. Pour the batter into the prepared Bundt pan and smooth the top. Bake for 55 to 65 minutes, until a center skewer comes out clean and the crust is deep golden-brown.

Cool the cake in the pan on a wire rack for exactly 15 minutes. Invert the pan onto a round white ceramic serving platter, lift the pan away, and let the cake cool completely.

Whisk the powdered sugar, heavy cream, and enough leftover lemon juice in a medium bowl to make a thick, opaque white glaze that is pourable. Spoon it over the cooled cake, letting it run down the sides and into the center ring. Garnish immediately with whole blueberries and curled lemon zest strips.

FAQ

You can use frozen blueberries. Do not defrost them. Combine flour and frozen blueberries. Fold the combined mixture into the batter. If you defrost blueberries before combining them with other ingredients, the liquid from the blueberries will color the yellow batter green.

1 / 2

Desserts American Baking

Lemon Blueberry Pound Cake with Thick Lemon Glaze

Name: Lemon Blueberry Pound Cake with Thick Lemon Glaze
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 12 slices
Ingredients: 1 cup unsalted butter (softened to room temperature); 2 cups granulated sugar; 4 large eggs (room temperature); 3 tablespoons fresh lemon juice (use leftover juice for the glaze); 2 tablespoons lemon zest (plus extra for curled garnish strips); 2 teaspoons vanilla extract; 3 cups all-purpose flour (plus 1 tablespoon for tossing the blueberries); 2 teaspoons baking powder; 1/2 teaspoon kosher salt; 1 cup buttermilk (room temperature); 2 cups fresh blueberries (plus 1/2 cup for garnish); 2 cups powdered sugar (sifted); 1 tablespoon heavy cream (use 1 to 2 tablespoons, adjusting for glaze thickness); baking spray containing flour (for greasing the pan)

By Emma CollinsNov 10, 2026

Prep

20 min

Cook

60 min

Total

80 min

Servings

Level

Easy

Jump to recipe

Why this recipe works

One Bundt pan provides texture and a desirable appearance to baked cake.
Common baking ingredients and items such as lemons and blueberries are included, and the dessert does not have layers or other distinct features.
A stand mixer or hand mixer handles the longest mixing time. Other tools needed include a bowl and rubber spatula.
One cake feeds 12 people at brunch or other events with a dessert course.
Mix glaze ingredients in a bowl and drizzle over a cake that has completely cooled. No piping bag needed.
Fresh berries coated with flour are left in the cake. Berries may not be present on the bottom of some slices of cake.

Ingredients

Servings12

•1 cup unsalted butter (softened to room temperature)
•2 cups granulated sugar
•4 large eggs (room temperature)
•3 tablespoons fresh lemon juice (use leftover juice for the glaze)
•2 tablespoons lemon zest (plus extra for curled garnish strips)
•2 teaspoons vanilla extract
•3 cups all-purpose flour (plus 1 tablespoon for tossing the blueberries)
•2 teaspoons baking powder
•½ teaspoon kosher salt
•1 cup buttermilk (room temperature)
•2 cups fresh blueberries (plus 1/2 cup for garnish)
•2 cups powdered sugar (sifted)
•1 tablespoon heavy cream (use 1 to 2 tablespoons, adjusting for glaze thickness)
•baking spray containing flour (for greasing the pan)

Instructions

1
Preheat the oven to 350°F (175°C). Generously coat a 10 to 12-cup fluted Bundt pan with baking spray containing flour, getting into every crevice, then set it aside.
2
Toss 2 cups (300g) of fresh blueberries with 1 tablespoon (8g) of all-purpose flour in a small bowl until every berry is coated.
3
Beat 1 cup (226g) softened unsalted butter and 2 cups (400g) granulated sugar in a stand mixer on medium-high speed for about 3 to 4 minutes, until pale and fluffy. Add 4 large eggs (200g) one at a time, mixing well after each. Mix in the vanilla extract, lemon juice, and lemon zest.
4
Whisk the remaining 3 cups (360g) all-purpose flour, baking powder, and salt in a separate medium bowl. With the mixer on low, add the dry mixture in three parts, alternating with the buttermilk in two parts, beginning and ending with the flour mixture. Mix only until combined.
5
Remove the bowl from the mixer and gently fold in the flour-coated blueberries with a rubber spatula. Pour the batter into the prepared Bundt pan and smooth the top. Bake for 55 to 65 minutes, until a center skewer comes out clean and the crust is deep golden-brown.
6
Cool the cake in the pan on a wire rack for exactly 15 minutes. Invert the pan onto a round white ceramic serving platter, lift the pan away, and let the cake cool completely.
7
Whisk the powdered sugar, heavy cream, and enough leftover lemon juice in a medium bowl to make a thick, opaque white glaze that is pourable. Spoon it over the cooled cake, letting it run down the sides and into the center ring. Garnish immediately with whole blueberries and curled lemon zest strips.