Blueberry Lemon Pound Cake

Nothing says spring like a lemon pound cake. This luscious Meyer lemon cake is adorned with fresh blueberries for a classic spring and summer dessert perfect for entertaining. 


Prep Time: 10 minutes

Total Time: 55 minutes

Yield: 6-8 servings



  • Lemon glaze mix (included in package)
  • 1-2 tablespoons water 


  • Heat oven to 350°F. Lightly grease a small (6-cup) Bundt cake pan or an 8 x 4-inch loaf pan.
  • In a large mixing bowl, stir together cake mix, water and melted butter until blended. 
  • In a separate small bowl, toss the blueberries with flour to coat them. Gently fold the blueberries into the cake batter. Spoon the batter into prepared pan. 
  • Bake 40-45 minutes or until toothpick inserted into center comes out clean. Transfer to a cooling rack and cool 5 minutes in pan. 
  • Gently loosen and remove from pan. Cool cake completely before drizzling with glaze.
  • For Glaze: Whisk together lemon glaze mix from package and water until glaze is desired consistency. Drizzle over cooled pound cake. Allow glaze to set before serving.

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