Lemon Glazed Blueberry Pound Cake

4.97 from 26 votes

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

Cook Time1 15

Cooling Time30

Total Time2 5

Course: Dessert

Cuisine: American

Keyword: blueberry pound cake, lemon blueberry pound cake recipe, pound cake recipe

Servings:

Calories: 290kcal

Get Recipe Ingredients

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.

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.

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.

Makes 8 servings.

Swirls of Flavor Recipe Tips

This pound cake will taste 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