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Moist Lemon Blueberry Pound Cake with Glaze

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A moist and tender lemon blueberry pound cake topped with a tangy lemon glaze, perfect for any occasion. This recipe balances bright citrus flavors with juicy blueberries for a comforting homemade dessert.

Ingredients

Scale
  • 2 ½ cups (315 g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup (227 g) unsalted butter, softened
  • 1 ½ cups (300 g) granulated sugar
  • 4 large eggs, room temperature
  • Zest from 2 medium lemons
  • ¼ cup (60 ml) freshly squeezed lemon juice
  • 1 teaspoon vanilla extract
  • 1 ½ cups (225 g) fresh blueberries (frozen can be used, do not thaw)
  • For the glaze:
  • 1 cup (120 g) powdered sugar
  • 2 tablespoons (30 ml) fresh lemon juice
  • 1 teaspoon milk or cream (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray and lightly flour it. Optionally, line the bottom with parchment paper.
  2. In a medium bowl, sift or whisk together the flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 4 minutes.
  4. Add eggs one at a time, beating well after each addition and scraping down the sides of the bowl.
  5. Mix in lemon zest, lemon juice, and vanilla extract until just combined.
  6. Gradually add the dry ingredients to the wet ingredients, mixing on low speed or folding gently until just combined. Avoid overmixing.
  7. Gently fold in the blueberries, tossing them in a teaspoon of flour first if desired to prevent sinking.
  8. Pour the batter into the prepared loaf pan and smooth the top. Tap the pan lightly on the counter to release air bubbles.
  9. Bake for 55-65 minutes, starting to check doneness at 55 minutes by inserting a toothpick into the center. It should come out clean or with a few moist crumbs.
  10. Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before glazing.
  11. To prepare the glaze, whisk powdered sugar and lemon juice together until smooth. Add milk or cream if a thinner consistency is desired.
  12. Drizzle the glaze evenly over the cooled cake and let it set for at least 20 minutes before slicing.

Notes

Use room temperature butter and eggs for best results. Fold blueberries gently to avoid breaking them and discoloring the batter. Toss blueberries in flour to prevent sinking. Let cake cool completely before glazing to prevent glaze from melting off. For gluten-free, substitute flour with a 1:1 gluten-free blend. For dairy-free, use vegan butter or coconut oil and plant-based milk in the glaze.

Nutrition

Keywords: lemon blueberry pound cake, lemon cake, blueberry cake, pound cake recipe, lemon glaze, easy dessert, moist cake

Find it online: https://tempotaste.com/moist-lemon-blueberry-pound-cake-recipe-5-easy-steps-for-perfect-glaze/