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Moist Lemon Blueberry Pound Cake with Cream Cheese Glaze

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A moist and flavorful lemon blueberry pound cake topped with a tangy cream cheese glaze. Perfect for any occasion, this easy homemade dessert balances tart lemon and sweet blueberries with a luscious glaze.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, softened
  • 2 cups (400g) granulated sugar
  • 4 large eggs, room temperature
  • 1 tablespoon lemon zest (about 2 medium lemons)
  • 3 cups (375g) all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (240ml) sour cream
  • 2 tablespoons fresh lemon juice
  • 1 1/2 cups (225g) fresh blueberries
  • 4 ounces (115g) cream cheese, softened
  • 1 cup (120g) powdered sugar, sifted
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla extract
  • 2–3 tablespoons milk or heavy cream

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter and lightly dust with flour, or line it with parchment paper.
  2. In a large bowl, cream 1 cup softened butter with 2 cups sugar using an electric mixer on medium speed until light and fluffy, about 4–5 minutes.
  3. Beat in the eggs one at a time, mixing well after each addition. Add lemon zest and 2 tablespoons lemon juice and mix for about 3 minutes.
  4. In a separate bowl, whisk together 3 cups flour, ½ teaspoon baking soda, and ½ teaspoon salt.
  5. Alternately add the flour mixture and 1 cup sour cream to the butter mixture, starting and ending with flour. Mix on low speed just until combined, about 2–3 minutes.
  6. Toss blueberries with a tablespoon of flour and gently fold them into the batter with a rubber spatula.
  7. Pour the batter into the prepared pan and smooth the top. Bake for 60–70 minutes or until a toothpick inserted in the center comes out clean. Tent with foil if top browns too quickly.
  8. Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
  9. For the glaze, beat 4 ounces softened cream cheese with 1 cup powdered sugar, 1 tablespoon lemon juice, and 1 teaspoon vanilla extract until smooth. Add milk or cream 1 teaspoon at a time until pourable consistency is reached.
  10. Drizzle the glaze over the cooled cake and let it set for 10–15 minutes before slicing and serving.

Notes

[‘Use softened butter that is slightly yielding but not greasy or melted for best creaming results.’, ‘Eggs should be at room temperature to help the cake rise better.’, ‘Do not overmix after adding flour to avoid a tough cake.’, ‘Toss blueberries in flour before folding to prevent sinking.’, ‘If the cake browns too quickly, tent with foil halfway through baking.’, ‘Adjust glaze consistency with milk or powdered sugar as needed.’, ‘The cake tastes better after resting a day and can be stored in the fridge for up to 4 days or frozen in slices.’]

Nutrition

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

Find it online: https://dahliadishes.com/moist-lemon-blueberry-pound-cake-recipe-easy-homemade-dessert-with-cream-cheese-glaze/