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Blueberries and lemon are a perfect combination in this easy, delicious, perfectly moist pound cake. 

I think that cake is such a delicious dessert.  As far as what kind of cake is best, my opinion is that pound cake is always a great choice.

It’s easy to make and can be customized in so many different ways. 

This amazing cake starts with my tried and true pound cake recipe, which is then customized with blueberries, lemon juice and zest.

Once it comes out of the oven and has cooled, it gets a generous drizzle of an easy 2 ingredient glaze.

 

One of the things I love about pound cake is that it freezes beautifully.

That means that you can make this well in advance and then just pop it in the freezer until you’re ready to serve it. See below for tips on freezing.

You can also freeze any leftover pound cake so that it doesn’t go to waste. Plus, it’s great to know that you have a sweet treat tucked away in the freezer when those sugar cravings kick in.

This pound cake is great served all on it’s own, but you can also dress it up a little bit to make it a little more special.

If you’re serving this to guests, garnish it with some fresh blueberries, mint and maybe even a generous dollop of fresh whipped cream.

Your guests will love it and they’ll never have to know how easy it actually is to make. 

More delicious cake recipes to try:

• Dairy Free Blackberry Coffee Cake
• Easy Chocolate Creme de Menthe Cake
• Cranberry Orange Pound Cake
• Lemon Cream Cheese Bundt Cake
• Pumpkin Spice Buttermilk Cake
• Easy Cherry Dump Cake
• Chocolate Chip Irish Cream Cake

Tips to Make the Perfect Blueberry Lemon Pound Cake:

• Make sure that your butter is well softened before you start. That will make creaming the sugar into it much easier.
• It’s important that the eggs are well beaten into the butter/sugar mixture. There should be no lumps.
• Sifting the dry ingredients together will insure that they’re uniformly mixed into the batter.
• It’s important to fold the blueberries into the batter very gently so that they don’t break. I also recommend using fresh blueberries rather than frozen for this recipe. Fresh will hold up better.
• Even if your pan is non-stick, you’re still going to want to butter and flour you pan. This will insure that the cake won’t stick.
• The cake turns out perfectly by starting it in a cold oven and letting it heat up gradually to 325 degrees.
• Cooling the finished cake for 15 minutes in the pan insures that it will come out of the pan in one piece. If it’s too hot, you risk it break apart when you invert it onto a plate.
• It’s important to stir the milk just a little at a time into the powdered sugar to make the glaze. It can quickly go from the right consistency to being too runny. 
• The cake freezes very well if you want to make it ahead of time.

How to freeze pound cake for later:

• Cool cake completely.
• Do not glaze before freezing.
• Wrap tightly with plastic wrap and then with aluminum foil.
• Freeze for up to 3 months.