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–+ servings
Meyer lemon Pound Cake is an easy recipe that starts with a mix. add fresh blueberries and a lemon glaze for a fresh and fruity summertime dessert!
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4.97 from 26 votes

Lemon Glazed Blueberry Pound Cake

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.
Prep Time20 minutes
Cook Time1 hour 15 minutes
Cooling Time30 minutes
Total Time2 hours 5 minutes
Course: Dessert
Cuisine: American
Keyword: blueberry pound cake, lemon blueberry pound cake recipe, pound cake recipe
Servings: 8
Calories: 290kcal
Author: Gwynn Galvin

Equipment

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:

Glaze:

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

Makes 8 servings.
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

Nutrition

Calories: 290kcal | Carbohydrates: 52g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 64mg | Sodium: 81mg | Potassium: 127mg | Fiber: 2g | Sugar: 46g | Vitamin A: 351IU | Vitamin C: 29mg | Calcium: 38mg | Iron: 1mg