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Moist Lemon Blueberry Pound Cake with Zesty Lemon Glaze

lemon blueberry pound cake - featured image
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A moist and tender lemon blueberry pound cake balanced perfectly with a zesty lemon glaze. This easy recipe uses simple ingredients and a gentle folding technique to keep blueberries intact and deliver a fresh, comforting dessert.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, softened
  • 1 ½ cups (300g) granulated sugar
  • 4 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons fresh lemon zest (about 2 medium lemons)
  • 3 cups (375g) all-purpose flour (for gluten-free, swap with almond flour but reduce to 2 ½ cups)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (240ml) buttermilk, room temperature (or use milk + 1 tablespoon lemon juice as a substitute)
  • 1 ½ cups (225g) fresh or frozen blueberries (if frozen, do not thaw to avoid bleeding)
  • For the Zesty Lemon Glaze:
  • 1 cup (120g) powdered sugar, sifted
  • 2–3 tablespoons fresh lemon juice (start with 2 and add more if you want it thinner)
  • 1 teaspoon lemon zest for garnish (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour your 9×5 inch loaf pan thoroughly or line it with parchment paper for easy removal.
  2. In a large bowl, cream the butter and sugar together using an electric mixer on medium speed for 3-4 minutes until light and fluffy.
  3. Add eggs one at a time, beating well after each addition. Stir in the vanilla extract and fresh lemon zest.
  4. In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
  5. Alternate adding the dry ingredients and buttermilk to the creamed mixture, beginning and ending with the dry ingredients. Mix on low speed until just combined.
  6. Gently fold in the blueberries using a rubber spatula to keep them intact.
  7. Pour the batter into the prepared pan and smooth the top. Tap the pan lightly to release air bubbles.
  8. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Start checking at 55 minutes.
  9. While the cake cools in the pan for 10 minutes, whisk powdered sugar and lemon juice together until smooth to make the glaze. Adjust thickness as desired.
  10. Invert the cake onto a cooling rack and drizzle the lemon glaze over the warm cake.
  11. Let the cake cool completely before slicing.

Notes

Use frozen blueberries straight from the freezer to prevent color bleed. Tent the cake with foil if browning too quickly. Use room temperature eggs and buttermilk for best texture. Fold blueberries gently to keep them intact. Glaze while the cake is warm for best absorption.

Nutrition

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

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