Print

Moist Blueberry Lemon Pound Cake Recipe Easy Homemade Glaze Included

moist blueberry lemon pound cake - featured image
Print Recipe

A dense yet tender pound cake bursting with fresh blueberries and bright lemon zest, finished with a luscious lemon glaze that adds a sweet-tart zing. Perfect for any occasion and easy to make with simple pantry ingredients.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 1 ½ cups (300g) granulated sugar
  • 4 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 tablespoons lemon zest (from about 2 medium lemons)
  • 3 cups (375g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup (240ml) buttermilk, room temperature
  • 1 ½ cups (225g) fresh blueberries
  • 1 cup (120g) powdered sugar, sifted
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest (optional)
  • 1–2 tablespoons milk or water (to adjust glaze consistency)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper with an overhang on two sides.
  2. In a large bowl, beat 1 cup softened butter with 1 ½ cups sugar on medium speed until light and fluffy, about 3–4 minutes.
  3. Add eggs one at a time, mixing well after each addition.
  4. Stir in 2 teaspoons vanilla extract and 2 tablespoons lemon zest until evenly distributed.
  5. In a separate bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon salt.
  6. With mixer on low, add dry ingredients in three parts alternating with 1 cup buttermilk, starting and ending with flour mixture. Mix just until combined.
  7. Gently fold in 1 ½ cups fresh blueberries using a rubber spatula.
  8. Pour batter into prepared loaf pan and smooth the top.
  9. Bake for 60–70 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Tent with foil if top browns too quickly.
  10. Cool cake in pan for 15 minutes, then lift out using parchment overhang and cool completely on a wire rack.
  11. Whisk together 1 cup powdered sugar, 2 tablespoons fresh lemon juice, 1 teaspoon lemon zest, and 1–2 tablespoons milk until smooth but pourable.
  12. Drizzle glaze evenly over cooled cake and let set for at least 20 minutes before slicing.

Notes

Use room temperature ingredients for best mixing and rise. Toss blueberries lightly in flour before folding to prevent sinking. Tent cake with foil if browning too fast. Cool completely before glazing to avoid glaze melting. Frozen blueberries can be used without thawing. For gluten-free, substitute flour with a gluten-free blend containing xanthan gum. Vegan adaptations include flax eggs, vegan butter, and dairy-free milk substitutes.

Nutrition

Keywords: blueberry pound cake, lemon pound cake, blueberry lemon cake, pound cake with glaze, easy pound cake, homemade glaze, moist pound cake

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