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Moist Fresh Blueberry Lemon Pound Cake Recipe with Easy Glaze

moist fresh blueberry lemon pound cake - featured image
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A tender, moist pound cake bursting with fresh blueberries and bright lemon flavor, topped with a subtle, shiny lemon glaze. Perfect for any occasion and easy to make with simple ingredients.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, softened
  • 1 ½ cups (300g) granulated sugar
  • 4 large eggs, room temperature
  • 2 cups (240g) all-purpose flour (or 1:1 gluten-free baking flour for gluten-free)
  • 1 tsp (4g) baking powder
  • ½ tsp (3g) salt
  • 2 tbsp fresh lemon zest (from about 2 medium lemons)
  • 2 tbsp (30ml) fresh lemon juice
  • ½ cup (120ml) whole milk, room temperature (or almond/oat milk for dairy-free)
  • 1 cup (150g) fresh blueberries, tossed in 1 tsp flour
  • For the glaze:
  • 1 cup (120g) powdered sugar
  • 2 tbsp (30ml) fresh lemon juice
  • 1 tbsp (15ml) milk or cream (optional for thinning)

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper, leaving an overhang for easy lifting.
  2. In a large bowl, cream the softened butter and granulated sugar together on medium speed for 3-4 minutes until pale and fluffy.
  3. Add the eggs one at a time, beating thoroughly after each addition to keep the batter smooth.
  4. Stir in the fresh lemon zest and lemon juice until just combined.
  5. In a separate bowl, whisk together the flour, baking powder, and salt.
  6. Add the flour mixture to the wet ingredients in three parts, alternating with the milk, starting and ending with the flour. Mix gently after each addition until just combined.
  7. Toss the blueberries in 1 teaspoon of flour and fold them gently into the batter with a rubber spatula, taking care not to break the berries.
  8. Pour the batter into the prepared loaf pan and smooth the top.
  9. Bake for 55-65 minutes, or until a toothpick inserted near the center comes out clean or with a few moist crumbs. Start checking at 55 minutes.
  10. Let the cake cool in the pan for 15 minutes, then lift it out using the parchment overhang and transfer to a wire rack.
  11. While the cake cools, whisk together powdered sugar and lemon juice for the glaze. Add milk or cream if needed to thin.
  12. Drizzle the glaze over the warm (not hot) cake, letting it drip down the sides.
  13. Allow the glaze to set for at least 30 minutes before slicing.

Notes

Use room temperature ingredients for best results. Toss blueberries in flour to prevent sinking and bleeding. If the cake browns too quickly, tent with foil halfway through baking. Drizzle glaze while cake is warm but not hot to allow absorption without melting it away. For gluten-free, use a 1:1 gluten-free baking flour blend with xanthan gum. For dairy-free, substitute butter and milk with dairy-free alternatives.

Nutrition

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

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