Citrus-Forward Pound Cake That Starts with a Shortcut
This Lemon Blueberry Pound Cake delivers bakery-level flavor and texture using a smart boxed cake mix upgrade. It’s rich, buttery, dense yet tender, and bursting with juicy blueberries in every slice. Fresh lemon zest and juice bring brightness that balances the sweetness, while sour cream, buttermilk, and butter ensure a moist, melt-in-your-mouth crumb.
Perfect for brunch, celebrations, or anytime you want an impressive dessert without starting from scratch, this cake proves that shortcuts can still taste homemade—especially when finished with a tangy lemon glaze.
Ingredients
Lemon Blueberry Pound Cake
- 1 box Betty Crocker yellow cake mix
- 1 cup all-purpose flour
- 1 vanilla instant pudding mix packet
- 1 cup granulated sugar
- 1 cup unsalted butter, melted
- 1½ cups buttermilk
- ½ cup sour cream
- 4 large eggs, room temperature
- 1 tablespoon vanilla extract or vanilla bean paste
- Pinch of salt
- 1 cup blueberries, floured (or more if desired)
- Zest of 1 lemon
- Juice of 1 lemon
Lemon Glaze
- 2 cups powdered sugar
- Juice of 1 lemon
- Zest of 1 lemon
Step-By-Step Instructions
1. Preheat & Prep
- Preheat oven to 350°F.
- Spray a Bundt cake pan generously with baking spray.
2. Make the Batter
- In a large bowl, add the cake mix, flour, vanilla pudding mix, sugar, melted butter, buttermilk, sour cream, eggs, vanilla, and salt.
- Whisk until smooth and fully combined.
3. Add Fruit & Citrus
- Toss blueberries lightly in flour, then gently fold into the batter along with lemon zest and lemon juice.
4. Bake
- Pour batter into the prepared pan and smooth the top.
- Bake for 60 minutes, checking doneness at the 1-hour mark.
- If needed, bake an additional 10–15 minutes until a toothpick comes out clean.
5. Cool
- Allow the cake to cool completely in the pan.
- Carefully invert onto a wire rack.
Make the Lemon Glaze
- In a bowl, whisk together powdered sugar, lemon juice, and lemon zest until smooth.
- Drizzle over the cooled cake.
- Garnish with extra lemon zest if desired.
Pro Tips & Serving Suggestions
- Room-temperature eggs create a smoother batter.
- Flour the blueberries to prevent sinking.
- Let the cake cool fully before glazing to avoid melting.
- Serve with tea, coffee, or fresh berries.
- Store covered at room temperature for up to 3 days.
About the Creator
This recipe comes from Janelle, the creator behind @jaaliyahs, known for sharing approachable, elevated desserts with big flavor and beautiful presentation. Her recipes make baking feel fun, accessible, and rewarding—especially for home bakers.
Janelle | @jaaliyahs