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Moist Lemon Blueberry Pound Cake with Cream Cheese Glaze

moist lemon blueberry pound cake - featured image
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A moist and tender lemon blueberry pound cake bursting with fresh lemon brightness and juicy blueberries, finished with a luscious cream cheese glaze. Perfect for brunch, tea time, or any comforting occasion.

Ingredients

Scale
  • 1 cup (225g) unsalted butter, softened
  • 1 ½ cups (300g) granulated sugar
  • 4 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 2 tablespoons fresh lemon zest (about 2 lemons)
  • 3 tablespoons fresh lemon juice (about 1 lemon)
  • 3 cups (375g) all-purpose flour, sifted
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup (240ml) buttermilk, room temperature (or dairy-free milk + 1 tablespoon lemon juice)
  • 1 ½ cups (225g) fresh or frozen blueberries
  • For the Cream Cheese Glaze:
  • 4 ounces (115g) cream cheese, softened
  • ½ cup (60g) powdered sugar, sifted
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla extract
  • 2–3 tablespoons milk or cream

Instructions

  1. Preheat your oven to 350°F (175°C) and grease your 9×5 inch loaf pan thoroughly or line it with parchment paper.
  2. In a large bowl, beat 1 cup softened unsalted butter with 1 ½ cups granulated sugar using an electric mixer on medium speed for about 4-5 minutes until light and fluffy.
  3. Add 4 large eggs one at a time, beating well after each addition. Mix in 2 teaspoons vanilla extract, 2 tablespoons lemon zest, and 3 tablespoons fresh lemon juice until combined.
  4. In another bowl, whisk together 3 cups sifted all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon salt.
  5. Gradually add the dry ingredients to the wet mixture in three parts, alternating with 1 cup buttermilk, starting and ending with the dry ingredients. Mix on low speed or fold gently to combine without overmixing.
  6. Fold in 1 ½ cups fresh or frozen blueberries gently using a rubber spatula.
  7. Pour batter into the prepared pan and smooth the top. Bake for 60-70 minutes or until a toothpick inserted in the center comes out clean. Start checking at 55 minutes.
  8. Let the cake rest in the pan for 15 minutes, then transfer to a wire rack to cool completely.
  9. To make the glaze, beat 4 ounces softened cream cheese with ½ cup powdered sugar, 1 tablespoon lemon juice, and 1 teaspoon vanilla extract. Add 2-3 tablespoons milk to reach desired drizzle consistency.
  10. Drizzle the cream cheese glaze evenly over the cooled cake.

Notes

Use room temperature ingredients for best texture. Toss blueberries in flour before folding to prevent sinking. Avoid overmixing after adding flour to keep cake tender. Let cake cool completely before glazing to prevent glaze from melting. Tent cake with foil if browning too fast. For gluten-free, substitute with gluten-free baking blend and add extra baking powder. For dairy-free, use coconut oil and dairy-free milk and cream cheese alternatives.

Nutrition

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

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