Easy Lemon Blueberry Mini Pound Cakes with Vanilla Glaze
These little lemon-blueberry mini pound cakes are pure sunshine in loaf form. They bake up with a tight, buttery crumb that’s studded with bursts of juicy blueberry and bright lemon zest—then get a simple vanilla glaze for a glossy, sweet finish. They’re small enough to nibble and pretty enough to bring to a potluck or serve with afternoon tea.
I love how reliably comforting pound cake is, and making them in mini pans speeds up baking and gives everyone their own perfect portion. The batter is straightforward—cream butter and sugar, fold in sour cream for tenderness, then gently fold in blueberries. You’ll want to bake a batch and share them warm.
Nutrition (per serving)
Directions
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1
Preheat oven to 350°F. Grease 12 mini loaf pans or line them with paper liners and lightly flour the pans.
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2
Whisk together flour, baking powder, and salt in a medium bowl; set aside.
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3
In a large bowl, beat softened butter and granulated sugar until light and fluffy, about 3–4 minutes.
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4
Add eggs one at a time, beating briefly after each addition, then mix in lemon zest, lemon juice, and vanilla.
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5
Fold in half of the dry ingredients, then add sour cream and milk, and fold in the remaining dry ingredients until just combined—do not overmix.
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6
Toss blueberries with a tablespoon of flour to prevent sinking, then gently fold them into the batter.
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7
Spoon batter evenly into the prepared mini pans, filling each about 3/4 full. Smooth the tops.
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8
Bake for 18–24 minutes, rotating the pan halfway, until tops are golden and a toothpick inserted in the center comes out clean.
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9
Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
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10
Whisk powdered sugar, heavy cream, melted butter, and a splash of vanilla until smooth. Drizzle glaze over cooled cakes and let set before serving.
Ingredients
- All-purpose flour:2 1/2 cups
- Baking powder:1 tsp
- Salt:1/2 tsp
- Unsalted butter (softened):1 cup
- Granulated sugar:1 1/2 cups
- Eggs:3 pieces
- Sour cream:1/2 cup
- Whole milk:1/4 cup
- Lemon zest:1 tbsp
- Lemon juice:2 tbsp
- Vanilla extract:2 tsp
- Fresh blueberries:1 cup
- Powdered sugar:1 1/2 cups
- Heavy cream:3 tbsp
- Unsalted butter (melted, for glaze):1 tbsp
Tips & Notes
- Room-temperature ingredients create a smoother batter and more even rise—take eggs and butter out 30 minutes before baking.
- Tossing blueberries in flour keeps them suspended so they don’t all sink to the bottom of the mini loaves.
- If your glaze is too thick, add cream 1 tsp at a time; if too thin, add a little more powdered sugar.
- These mini cakes freeze well. Wrap individually and freeze up to 1 month; thaw at room temperature and refresh glaze before serving.
