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Moist Lemon Blueberry Pound Cake Recipe with Easy Zesty Glaze

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A moist and tender lemon blueberry pound cake with a zesty lemon glaze, perfect for brunch, tea, or celebrations. This recipe combines fresh lemons and juicy blueberries for a bright, flavorful dessert.

Ingredients

Scale
  • 1 cup (227 g) unsalted butter, softened
  • 2 cups (400 g) granulated sugar
  • 4 large eggs, room temperature
  • 3 cups (375 g) all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup (240 ml) buttermilk, room temperature
  • 2 tablespoons freshly grated lemon zest (about 2 medium lemons)
  • 1/4 cup (60 ml) freshly squeezed lemon juice
  • 1 1/2 cups (225 g) fresh or thawed and drained blueberries
  • For the Zesty Glaze:
  • 1 cup (120 g) powdered sugar, sifted
  • 2 tablespoons freshly squeezed lemon juice
  • 1 teaspoon lemon zest
  • 1 tablespoon milk or cream (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan or line it with parchment paper.
  2. Cream the butter and sugar in a large bowl using a mixer until light and fluffy, about 3-4 minutes.
  3. Add eggs one at a time, mixing well after each addition.
  4. In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
  5. Add dry ingredients to the butter mixture in three parts, alternating with buttermilk, beginning and ending with flour. Mix gently until just combined.
  6. Fold in lemon zest and lemon juice.
  7. Toss blueberries in a tablespoon of flour and fold gently into the batter.
  8. Pour batter into the 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.
  10. Cool the cake in the pan for 15 minutes, then transfer to a cooling rack to cool completely.
  11. Whisk together powdered sugar, lemon juice, lemon zest, and milk or cream until smooth for the glaze.
  12. Drizzle glaze over the cooled cake and let set for 10-15 minutes before slicing.

Notes

Use room temperature ingredients for best results. Toss blueberries in flour to prevent sinking. Do not overmix batter to avoid a dense cake. Use an oven thermometer to ensure accurate baking temperature. Let cake cool completely before glazing to prevent glaze from melting.

Nutrition

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

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