There’s something magical about the combination of lemon and blueberry that simply sings of summer, even in the depths of winter. This Lemon Blueberry Pound Cake with Lavender Glaze is my secret weapon for bringing a burst of sunshine to any gathering. The bright citrus notes dance with sweet-tart blueberries in a buttery, dense cake that somehow manages to be both sophisticated and comforting. But it’s the lavender glaze that transforms this from a merely delicious cake to an unforgettable sensory experience – adding just a whisper of floral elegance that will have everyone asking for your recipe.
I first created this recipe for my daughter’s garden-themed bridal shower, where it stole the show from the more elaborate desserts. The beauty of this pound cake lies not just in its gorgeous flavor profile but in its versatility. It’s equally at home at an elegant afternoon tea as it is packed for a picnic or served as a weeknight dessert with a scoop of vanilla ice cream. The crumb is perfectly dense yet tender, the blueberries burst with flavor, and that lavender glaze? It’s the conversation starter that elevates this cake from homemade to seemingly professional. Let me show you how simple it is to create this showstopper in your own kitchen.
This recipe has been a labor of love, perfected over countless iterations to achieve the perfect balance between the bright lemon, sweet blueberries, and subtle lavender notes. What makes this pound cake special is the technique of creaming the butter and sugar until truly light and fluffy – a full 5 minutes of mixing that creates the foundation for the cake’s irresistible texture.
Ingredients
For the Cake:
- 1 cup (226g) unsalted butter, at room temperature
- 2 cups (400g) granulated sugar
- 4 large eggs, at room temperature
- 3 cups (360g) all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (240ml) buttermilk, at room temperature
- Zest of 2 lemons (about 2 tablespoons)
- 1/4 cup fresh lemon juice
- 1 teaspoon pure vanilla extract
- 2 cups fresh blueberries (or frozen, not thawed)
- 1 tablespoon all-purpose flour (for coating blueberries)
For the Lavender Glaze:
- 2 cups (240g) powdered sugar, sifted
- 3 tablespoons milk
- 1 tablespoon dried culinary lavender
- 1 teaspoon lemon juice
- 1/2 teaspoon vanilla extract
Instructions
For the Cake:
- Preheat your oven to 325°F (165°C). Thoroughly grease and flour a 10-inch bundt pan, making sure to get into all the crevices.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a small bowl, toss the blueberries with 1 tablespoon of flour until they’re lightly coated. This helps prevent them from sinking to the bottom of the cake during baking.
- In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), cream the butter and sugar together on medium-high speed until light and fluffy, about 5 minutes. This step is crucial for the texture of your cake, so don’t rush it!
- Add the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl as needed.
- Add the lemon zest and vanilla extract, mixing until incorporated.
- Reduce the mixer speed to low. Add 1/3 of the flour mixture, followed by 1/2 of the buttermilk. Continue alternating, ending with the flour mixture, mixing just until combined after each addition.
- Stir in the fresh lemon juice by hand, being careful not to overmix.
- Gently fold in the flour-coated blueberries using a rubber spatula.
- Pour the batter into the prepared bundt pan, smoothing the top with a spatula.
- Bake for 60-75 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Allow the cake to cool in the pan for 15 minutes, then carefully invert onto a wire rack to cool completely before glazing.
For the Lavender Glaze:
- In a small saucepan, warm the milk over low heat until just warm to the touch (do not boil).
- Remove from heat, add the dried lavender, and let steep for 15-20 minutes.
- Strain the milk through a fine-mesh sieve, pressing on the lavender buds to extract all the flavor.
- In a medium bowl, whisk together the sifted powdered sugar, lavender-infused milk, lemon juice, and vanilla extract until smooth. If the glaze is too thick, add a little more milk; if too thin, add more powdered sugar.
- Place the cooled cake on a wire rack set over a baking sheet (to catch drips). Pour the glaze evenly over the cake, allowing it to drip down the sides.
- Let the glaze set for at least 30 minutes before serving.
The secret to this pound cake’s exceptional texture lies in properly preparing your ingredients. Room temperature butter, eggs, and buttermilk are non-negotiable here – cold ingredients simply won’t incorporate properly, resulting in a dense, uneven crumb. I like to set everything out at least an hour before I plan to bake. If you’re short on time, you can place the eggs in a bowl of warm water for 5 minutes and cut the butter into small cubes to speed up the warming process.
When it comes to the blueberries, both fresh and frozen work beautifully in this recipe. If using frozen, don’t thaw them first – add them straight from the freezer after coating with flour. This prevents their juices from bleeding too much into the batter and turning your cake purple (though a marbled effect can be quite pretty too!). The flour coating is a classic baker’s trick that helps suspend the berries throughout the batter rather than having them sink to the bottom during baking.
The lavender glaze is what truly sets this pound cake apart. Be sure to use culinary-grade lavender, which is specifically grown for cooking and has a cleaner, more delicate flavor than decorative lavender. The infusion process might seem fussy, but it creates a subtle floral note that perfectly complements the bright lemon and sweet blueberries without overwhelming the palate. If you’re concerned about the lavender flavor being too strong, start by steeping for just 10 minutes and taste before deciding whether to let it infuse longer.
Storage and Make-Ahead Tips
This Lemon Blueberry Pound Cake with Lavender Glaze actually improves with time as the flavors meld together. You can store it at room temperature in an airtight container for up to 3 days, or in the refrigerator for up to a week. For longer storage, you can freeze the unglazed cake tightly wrapped for up to 3 months – simply thaw overnight at room temperature and add the fresh glaze before serving.
Serving Suggestions
While this cake is absolutely delicious on its own, there are several ways to elevate it for different occasions. For a summer dessert, serve slices with additional fresh blueberries and a dollop of lightly whipped cream. For a more decadent treat, add a scoop of vanilla bean ice cream. At brunch, pair it with a sparkling wine cocktail like a mimosa or French 75. The cake’s flavors also complement herbal teas beautifully, making it perfect for afternoon tea service.
Variations
This versatile recipe can be adapted in numerous ways. Try substituting raspberries or blackberries for the blueberries, or use a mix of berries for a celebration cake. The lavender glaze can be replaced with a simple lemon glaze if you prefer a more traditional flavor profile. For a holiday version, add cranberries instead of blueberries and incorporate orange zest rather than lemon. You can even transform this into muffins or mini bundts – just adjust the baking time accordingly (start checking at 20-25 minutes for standard muffins).
Whether you’re celebrating a special occasion or simply treating yourself to something extraordinary, this Lemon Blueberry Pound Cake with Lavender Glaze delivers both impressive presentation and incredible flavor. The bright citrus, bursting berries, and delicate floral notes create a dessert that feels both familiar and unique. Give it a try, and I guarantee it will become one of your signature recipes – the one friends and family request again and again.
Happy baking, and may your kitchen be filled with the intoxicating aromas of lemon, blueberry, and lavender!
