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Moist Lemon Blueberry Pound Cake with Cream Cheese Glaze

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A moist and tangy lemon blueberry pound cake with a rich cream cheese glaze, perfect for gatherings or a comforting weekend treat.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 2 cups (400g) granulated sugar
  • 4 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons freshly grated lemon zest (about 2 lemons)
  • 3 cups (375g) all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (240ml) sour cream
  • 1 1/2 cups (225g) fresh blueberries
  • 4 oz (115g) cream cheese, softened
  • 1 cup (120g) powdered sugar, sifted
  • 2 tablespoons unsalted butter, softened
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
  2. Cream the softened butter and granulated sugar together using an electric mixer on medium speed until pale and fluffy, about 4-5 minutes.
  3. Add eggs one at a time, beating well after each addition and scraping down the sides as needed.
  4. Stir in vanilla extract and freshly grated lemon zest.
  5. In a separate bowl, whisk together all-purpose flour, baking powder, baking soda, and salt.
  6. Gradually add the flour mixture into the wet ingredients in three parts, alternating with the sour cream (start and end with flour). Mix on low speed just until combined.
  7. Toss the fresh blueberries with a tablespoon of flour to coat lightly.
  8. Gently fold the blueberries into the batter using a rubber spatula.
  9. Pour the batter into the prepared loaf pan and smooth the top.
  10. Bake for 60-70 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  11. Let the cake cool in the pan for about 15 minutes, then transfer to a wire rack to cool completely.
  12. While the cake cools, beat the softened cream cheese and butter until smooth. Gradually add powdered sugar, mixing well, then stir in lemon juice and vanilla extract to make the glaze.
  13. Drizzle the cream cheese glaze evenly over the cooled cake and let it set for 15-20 minutes before slicing.

Notes

Use fresh lemons for zest and juice for best flavor. Toss blueberries in flour before folding to prevent sinking. If using frozen blueberries, do not thaw before mixing. Avoid overmixing batter to keep cake tender. Let cake cool completely before glazing to prevent glaze from melting. Tent cake with foil if browning too fast.

Nutrition

Keywords: lemon blueberry pound cake, cream cheese glaze, moist pound cake, easy lemon cake, blueberry dessert, homemade pound cake, lemon dessert

Find it online: https://oracooks.com/moist-lemon-blueberry-pound-cake-recipe-easy-homemade-cream-cheese-glaze-2/