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Tender Lemon Blueberry Pound Cake

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A tender and moist lemon blueberry pound cake with a zesty lemon glaze, perfect for brunch or afternoon tea. This easy homemade recipe uses simple ingredients and offers tips for a perfect bake every time.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 1 ½ cups (300g) granulated sugar
  • 4 large eggs, room temperature
  • 2 cups (240g) all-purpose flour (or gluten-free almond flour for GF option)
  • 1 tsp baking powder
  • ½ tsp salt
  • 1 tbsp lemon zest (freshly grated from 1 large lemon)
  • ¼ cup (60ml) fresh lemon juice (about 2 lemons)
  • ½ cup (120ml) whole milk or buttermilk (can substitute oat milk for dairy-free)
  • 1 cup (150g) blueberries, fresh or frozen (do not thaw if frozen)
  • For the glaze:
  • 1 cup (120g) powdered sugar, sifted
  • 2–3 tbsp fresh lemon juice
  • 1 tsp lemon zest (optional)

Instructions

  1. Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line with parchment paper.
  2. In a large bowl, beat softened butter and granulated sugar with an electric mixer on medium speed until pale, fluffy, and smooth, about 4-5 minutes.
  3. Add eggs one at a time, beating well after each addition.
  4. In a separate bowl, whisk together flour, baking powder, salt, and lemon zest.
  5. Gradually add dry ingredients to the butter mixture in three parts, alternating with milk and lemon juice in two parts, starting and ending with dry ingredients. Mix gently on low speed to combine.
  6. Toss blueberries lightly in a bit of flour, then gently fold them into the batter with a rubber spatula.
  7. Pour batter into prepared loaf pan and smooth the top.
  8. Bake for 55-65 minutes, checking doneness with a toothpick starting at 50 minutes. Tent with foil if browning too quickly.
  9. Cool cake in pan for 15 minutes, then transfer to a wire rack to cool completely.
  10. Whisk powdered sugar, lemon juice, and lemon zest until smooth to make glaze. Adjust consistency as needed.
  11. Drizzle glaze over cooled cake and let set for about 20 minutes before serving.

Notes

Use softened but not melted butter for best texture. Toss blueberries in flour before folding to prevent sinking. Do not thaw frozen blueberries to avoid color bleed. Let cake cool completely before glazing to prevent glaze from melting. Adjust glaze consistency with more lemon juice or powdered sugar as needed.

Nutrition

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

Find it online: https://oracooks.com/tender-lemon-blueberry-pound-cake-recipe-easy-homemade-zesty-glaze-tips/