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Moist Blueberry Lemon Pound Cake Recipe Easy Homemade Glaze

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A moist and tender pound cake bursting with fresh blueberries and bright lemon zest, topped with a tangy lemon glaze. Perfect for any occasion, this easy recipe delivers a comforting yet refreshing dessert.

Ingredients

Scale
  • 2 ½ cups all-purpose flour (315g)
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup unsalted butter, softened (227g)
  • 1 ¾ cups granulated sugar (350g)
  • 4 large eggs, room temperature
  • ½ cup sour cream (120ml)
  • Zest from 2 large lemons
  • 2 tablespoons fresh lemon juice
  • 1 ½ cups fresh or frozen blueberries (225g)
  • 1 teaspoon vanilla extract
  • For the glaze:
  • 1 cup powdered sugar (120g)
  • 2–3 tablespoons fresh lemon juice
  • Optional: a pinch of lemon zest

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray and lightly flour it, tapping out the excess.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. Using an electric mixer, beat the softened butter and granulated sugar on medium speed until light and fluffy, about 4-5 minutes.
  4. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
  5. Mix in the sour cream, lemon zest, lemon juice, and vanilla extract.
  6. Gradually add the dry ingredients to the wet mixture in three parts, mixing on low speed just until combined after each addition.
  7. Gently fold in the blueberries using a rubber spatula, being careful not to burst them.
  8. Pour the batter evenly into the prepared loaf pan and smooth the top.
  9. Bake for 60-70 minutes, checking for doneness at 60 minutes by inserting a toothpick into the center. If it comes out clean or with a few moist crumbs, the cake is done. Tent with foil after 40 minutes if the top browns too fast.
  10. Let the cake cool in the pan for 15 minutes before transferring to a wire rack.
  11. Whisk together powdered sugar and lemon juice until smooth to make the glaze. Adjust consistency as needed.
  12. Drizzle the glaze over the cooled cake and let it set for about 10 minutes before slicing.

Notes

Do not thaw frozen blueberries before folding into the batter to prevent color bleed. Cream butter and sugar thoroughly to trap air for a tender crumb. Avoid overmixing the flour to prevent toughness. Tent cake with foil if browning too quickly. The glaze locks in moisture and adds a tangy finish. For gluten-free, use a 1-to-1 gluten-free flour blend. For dairy-free, substitute butter with vegan butter and sour cream with coconut yogurt.

Nutrition

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

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