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Moist Lemon Blueberry Pound Cake Recipe with Easy Zesty Lemon Glaze

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A moist and flavorful lemon blueberry pound cake topped with a tangy zesty lemon glaze, perfect for brunch, potlucks, or any special occasion.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 1 ¾ cups (350g) granulated sugar
  • 4 large eggs, room temperature
  • 3 cups (375g) all-purpose flour
  • 1 tsp baking powder
  • ½ tsp salt
  • 1 cup (240ml) whole milk, room temperature (can swap with almond milk for dairy-free)
  • 2 tbsp lemon zest (from about 2 medium lemons)
  • 2 tbsp fresh lemon juice
  • 1 ½ cups (225g) fresh blueberries
  • 1 cup (120g) powdered sugar, sifted
  • 2–3 tbsp fresh lemon juice (for glaze)
  • 1 tsp lemon zest (optional, for glaze)
  • Pinch of salt (for glaze)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
  2. In a large bowl, beat 1 cup softened unsalted butter with 1 ¾ cups granulated sugar until light and fluffy, about 4-5 minutes.
  3. Add 4 large eggs one at a time, beating well after each addition.
  4. In a separate bowl, sift together 3 cups all-purpose flour, 1 tsp baking powder, and ½ tsp salt.
  5. In a small bowl or measuring cup, mix 1 cup whole milk, 2 tbsp lemon zest, and 2 tbsp fresh lemon juice.
  6. With mixer on low speed, add dry ingredients in thirds alternating with the milk mixture, starting and ending with dry. Mix just until combined.
  7. Gently fold in 1 ½ cups fresh blueberries using a rubber spatula.
  8. Pour the batter into the prepared loaf pan, smoothing the top.
  9. Bake for 60-70 minutes, or until a toothpick inserted near the center comes out clean. Tent with foil if top browns too fast.
  10. Let the cake cool in the pan on a wire rack for 15 minutes, then remove from the pan and cool completely.
  11. Whisk together 1 cup powdered sugar, 2-3 tbsp fresh lemon juice, 1 tsp lemon zest, and a pinch of salt until smooth for the glaze.
  12. Drizzle the lemon glaze evenly over the cooled cake and let it set for about 20 minutes before slicing and serving.

Notes

Use room temperature ingredients for best results. Toss blueberries in a tablespoon of flour before folding to prevent sinking. Tent cake with foil if browning too fast. Adjust glaze consistency by adding more lemon juice or powdered sugar. For gluten-free, substitute flour with a gluten-free blend. For vegan, use dairy-free butter, almond or oat milk, and flax eggs.

Nutrition

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

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