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Moist Lemon Blueberry Pound Cake Loaf with Zesty Glaze

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A moist and tender lemon blueberry pound cake loaf with bursts of juicy blueberries and a bright lemon glaze that balances buttery richness with citrus zing. Perfect for brunch, dessert, or a sweet pick-me-up.

Ingredients

Scale
  • 2 cups (240 g) all-purpose flour, sifted
  • 1 ½ tsp baking powder
  • ½ tsp salt
  • ½ cup (113 g) unsalted butter, softened
  • 1 cup (200 g) granulated sugar
  • 3 large eggs, room temperature
  • ½ cup (120 ml) sour cream
  • Zest of 2 medium lemons
  • 2 tbsp fresh lemon juice
  • 1 tsp vanilla extract
  • 1 cup (150 g) fresh or frozen blueberries, tossed in 1 tsp flour
  • For the glaze:
  • 1 cup (120 g) powdered sugar
  • 2–3 tbsp fresh lemon juice
  • Optional: lemon zest for extra zing

Instructions

  1. Preheat oven to 350°F (175°C). Grease and lightly flour a 9×5-inch loaf pan or line with parchment paper.
  2. Sift together flour, baking powder, and salt in a large bowl.
  3. In a separate bowl, cream butter and sugar with an electric mixer on medium speed until pale and fluffy, about 3-4 minutes.
  4. Add eggs one at a time, beating well after each addition and scraping down the bowl sides.
  5. Mix in sour cream, lemon zest, lemon juice, and vanilla extract until just combined.
  6. Fold the dry ingredients into the wet mixture gently until no flour is visible; avoid overmixing.
  7. Toss blueberries with a teaspoon of flour and fold them gently into the batter.
  8. Pour batter into the prepared loaf pan and smooth the top with a spatula.
  9. Bake for 50 to 60 minutes, checking at 50 minutes with a toothpick; it should come out clean or with a few moist crumbs.
  10. Cool the loaf in the pan on a wire rack for 15 minutes, then remove and cool completely.
  11. Prepare the glaze by whisking powdered sugar with lemon juice until smooth and pourable; adjust consistency as needed.
  12. Drizzle glaze over the cooled loaf and let set for at least 15 minutes before slicing.

Notes

Do not overmix the batter after adding flour to avoid toughness. Use room temperature eggs and butter for a smoother batter. Toss blueberries in flour before folding to prevent sinking. Ensure the loaf is completely cool before glazing to prevent the glaze from melting off. Use fresh lemon zest for best flavor. Oven temperatures may vary; use an oven thermometer if possible.

Nutrition

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

Find it online: https://prismtaste.com/moist-lemon-blueberry-pound-cake-loaf-easy-homemade-recipe-with-zesty-glaze/