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Moist Lemon Blueberry Pound Cake with Glaze

Moist Lemon Blueberry Pound Cake - featured image
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A moist and flavorful lemon blueberry pound cake with a sweet homemade glaze, perfect for any occasion. This easy recipe uses simple ingredients and delivers a tender crumb with bursts of juicy blueberries and bright lemon zest.

Ingredients

Scale
  • 2 ½ cups (310g) all-purpose flour, sifted
  • 1 ½ tsp (6g) baking powder
  • ½ tsp (3g) salt
  • 1 cup (227g) unsalted butter, softened to room temperature
  • 1 ¾ cups (350g) granulated sugar
  • 4 large eggs, room temperature
  • ½ cup (120ml) whole milk (or almond milk for dairy-free)
  • ¼ cup (60ml) fresh lemon juice
  • Zest of 2 medium lemons
  • 1 ½ cups (225g) fresh blueberries, washed and patted dry
  • 1 tsp (5ml) vanilla extract
  • 1 cup (120g) powdered sugar (for glaze)
  • 1–2 tbsp (15-30ml) milk or lemon juice (for glaze)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or nonstick spray and line with parchment paper.
  2. In a medium bowl, whisk together sifted flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat softened butter and granulated sugar until pale and fluffy, about 4-5 minutes.
  4. Add eggs one at a time, beating well after each addition and scraping down the sides occasionally.
  5. Stir in lemon zest, fresh lemon juice, and vanilla extract.
  6. Add dry ingredients in three parts, alternating with milk, starting and ending with flour. Mix gently after each addition.
  7. Fold in blueberries gently using a rubber spatula to avoid breaking them.
  8. Pour batter evenly into prepared loaf pan and smooth the top. Tap pan gently to release air bubbles.
  9. Bake for 55-65 minutes, checking at 55 minutes with a toothpick; it should come out clean or with a few moist crumbs.
  10. Cool cake in pan for 15 minutes, then transfer to a cooling rack.
  11. While cake cools, whisk powdered sugar with milk or lemon juice until smooth for glaze.
  12. Once cake is completely cool, drizzle glaze over the top and let set for 10-15 minutes before slicing.

Notes

Toss blueberries in a tablespoon of flour before folding in to prevent sinking. Tent cake with foil if browning too fast. Use room temperature ingredients for best texture. Let glaze set on fully cooled cake to avoid melting.

Nutrition

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

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