Our Lemon Glazed Blueberry Pound Cake starts with a cake mix. Sour cream makes this pound cake moist and a citrus lemon glaze is the crowning glory.
Blueberry Pound Cake
Don’t let National Blueberry Month, or any month for that matter, go by without indulging in this amazing Lemon Glazed Blueberry Pound Cake!
Start with a pound cake mix studded with fresh blueberries for a pop of summer berry flavor, enhanced with sour cream for extra moistness.
After baking, this pound cake is drenched in a Meyer lemon syrup and finished off with a citrus lemon glaze.
Candied lemon slices complement the berry flavor, and every bite is a taste of heaven!
Meyer lemons are sweeter and milder than standard lemons and have palate-pleasing light herbal flavor notes. They are a delightful addition to this pound cake with sour cream recipe!
However, the standard lemon that is available year round will also be delicious addition to this pound cake.
Love anything blueberry? Then our blueberry chicken salad and blueberry orzo need to be on your menu too!
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Swirls of Flavor Recipe Tips
- This pound cake will tase just as delicious with standard lemons when Meyer lemons aren’t in season
- Substitute plain Greek yogurt for the sour cream
- Limes and lime juice will taste delicious in place of lemon
- Make with raspberries or a combination of blueberries and raspberries
Ingredients you will need to make this recipe
- pound cake mix – makes this recipe so easy to make
- eggs – helps the cake to rise
- sour cream – gives the pound cake lots of moisture
- butter – adds dairy notes
- water – makes a simple syrup
- fresh blueberries – adds fruits notes
- granulated sugar – makes a simple syrup
- Meyer lemons – adds citrus flavor to the syrup and glaze
- confectioners’ sugar – provides sweetness to the glaze
Related Recipes
For the blueberry lovers out there, be sure to check out these blueberry recipes too!
Lemon Glazed Blueberry Pound Cake
Equipment
- loaf pan
Ingredients
Cake:
- 1 box (16 oz.) pound cake mix
- 2 eggs
- 1/2 cup sour cream
- 1/4 cup butter , at room temperature
- 1/4 cup water
- 1 1/2 cups fresh blueberries , from 1 pint
Meyer Lemon Syrup:
- 1/2 cup granulated sugar
- 1/3 cup Meyer lemon juice
- 3 Meyer lemon slices
Glaze:
- 2 cups confectioners’ sugar
- 2-3 Tbs. water
- 1 tsp. Meyer lemon zest
Instructions
Cake:
- Preheat oven to 350F. Coat 9″x5″ loaf pan with cooking spray.
- With mixer on medium speed combine cake mix, eggs, sour cream, butter and 1/4 cup water; beat until a thick batter forms, scraping sides of mixing bowl occasionally, about 2 minutes. Stir in blueberries.
- Transfer batter to prepared loaf pan. Bake 1 hour 15 minutes or until toothpick comes out clean. Cool cake in pan 30 minutes. Transfer to wire rack, flat side down.
Meyer Lemon Syrup:
- While cake is baking and/or cooling in pan, prepare syrup: In small saucepot combine granulated sugar, lemon juice and lemon slices. Simmer over medium heat until mixture reduces to 1/3 cup and becomes a thick syrup, 25-30 minutes. Transfer lemon slices to wax paper.
- Using wooden skewer, poke many holes in top of pound cake, as in photo. Brush syrup over top of warm cake. Cool completely.
Meyer Lemon Glaze:
- In small bowl combine confectioners’ sugar, and 2 Tbs. water. Add additional water, if necessary, 1 tsp. at a time, until thick glaze forms. Stir in lemon zest.
- Drizzle glaze over top of cooled pound cake. Garnish with candied lemon slices.
Notes
- This pound cake will tase just as delicious with standard lemons when Meyer lemons aren’t in season
- Substitute plain Greek yogurt for the sour cream
- Limes and lime juice will taste delicious in place of lemon
- Make with raspberries or a combination of blueberries and raspberries
Nutrition
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