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Moist Lemon Blueberry Pound Cake Recipe with Easy Vanilla Bean Glaze

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A bright, tender lemon blueberry pound cake with a silky vanilla bean glaze that is moist, flavorful, and perfect for any occasion.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 2 cups (400g) granulated sugar
  • 4 large eggs, room temperature
  • 3 cups (375g) all-purpose flour, sifted
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (240ml) buttermilk, room temperature
  • 2 tablespoons freshly grated lemon zest
  • 1/4 cup (60ml) fresh lemon juice
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups (225g) fresh blueberries
  • 1 cup (120g) powdered sugar, sifted (for glaze)
  • 2 tablespoons heavy cream (for glaze)
  • 1 teaspoon vanilla bean paste (for glaze)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour your 9×5-inch loaf pan or line it with parchment paper.
  2. In a large bowl, beat 1 cup softened unsalted butter with 2 cups granulated sugar on medium-high speed for 4–5 minutes until pale and fluffy.
  3. Add 4 large eggs one at a time, beating well after each addition.
  4. In a separate bowl, whisk together 3 cups all-purpose flour, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.
  5. Add the dry ingredients to the butter mixture in three parts, alternating with 1 cup buttermilk, beginning and ending with the dry ingredients. Beat on low speed just until combined each time.
  6. Stir in 2 tablespoons fresh lemon zest, 1/4 cup lemon juice, and 1 teaspoon vanilla extract.
  7. Toss 1 1/2 cups fresh blueberries with 1 tablespoon flour to prevent sinking, then gently fold them into the batter.
  8. Pour the 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. The top should be golden brown and slightly cracked.
  10. Let the cake cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
  11. Whisk together 1 cup powdered sugar, 2 tablespoons heavy cream, and 1 teaspoon vanilla bean paste until smooth and pourable.
  12. Drizzle the vanilla bean glaze evenly over the cooled cake and let it set for about 10 minutes before slicing.

Notes

Beat butter and sugar until pale and fluffy to trap air for a tender crumb. Toss blueberries in flour before folding to prevent sinking and color streaks. Tent cake with foil if browning too quickly. Use vanilla bean paste for richer glaze flavor and pretty flecks. Let glaze set before slicing. Store wrapped at room temp up to 2 days or refrigerate up to 5 days. Freeze up to 3 months.

Nutrition

Keywords: lemon blueberry pound cake, vanilla bean glaze, moist pound cake, easy lemon cake, blueberry dessert, pound cake recipe

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