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Moist Blueberry Lemon Pound Cake Recipe with Easy Cream Cheese Frosting

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A moist and tender blueberry lemon pound cake with a tangy-sweet cream cheese frosting, perfect for brunch or afternoon tea. This recipe balances bright citrus flavors with juicy blueberries and a creamy frosting for a delightful treat.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, softened
  • 2 cups (400g) granulated sugar
  • 4 large eggs, room temperature
  • 3 cups (375g) all-purpose flour, sifted
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 cup (240ml) buttermilk, room temperature
  • 2 tbsp fresh lemon juice
  • 2 tsp lemon zest
  • 1 ½ cups (225g) fresh blueberries (can use frozen, do not thaw)
  • 8 oz (225g) cream cheese, softened
  • ½ cup (113g) unsalted butter, softened
  • 3 cups (360g) powdered sugar, sifted
  • 1 tsp vanilla extract
  • 1 tbsp fresh lemon juice (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan; set aside.
  2. In a large bowl, beat 1 cup softened unsalted butter with 2 cups granulated sugar using an electric mixer on medium speed until light and fluffy (about 4-5 minutes).
  3. Add eggs one at a time, mixing well after each addition.
  4. In another bowl, whisk together 3 cups sifted flour, 1 tsp baking powder, ½ tsp baking soda, and ½ tsp salt.
  5. Alternate adding dry ingredients and buttermilk: add 1/3 of the dry mix to the butter mixture, then ½ cup buttermilk and 1 tbsp lemon juice. Repeat twice more, ending with dry ingredients. Mix gently to combine but do not overbeat.
  6. Fold in 2 tsp lemon zest and 1 ½ cups fresh blueberries gently using a spatula.
  7. Pour batter into the loaf pan and smooth the top. Tap the pan lightly on the counter to release air bubbles.
  8. Bake for 60-70 minutes, checking at 60 minutes with a toothpick. Cake is done when toothpick comes out clean or with a few moist crumbs and the top is golden and springy.
  9. Cool cake in pan for 15 minutes, then turn onto a wire rack to cool completely.
  10. Prepare the cream cheese frosting by beating 8 oz softened cream cheese and ½ cup butter until smooth. Gradually add 3 cups powdered sugar, 1 tsp vanilla extract, and 1 tbsp lemon juice if desired. Mix until creamy and spreadable.
  11. Frost the cooled cake evenly with the cream cheese frosting.

Notes

Use room temperature ingredients for best texture. Fold blueberries gently to keep them whole and prevent blue streaks. If blueberries sink, toss them lightly in flour before folding in. Avoid opening the oven door frequently during baking. Keep cream cheese and butter softened but not too warm to prevent runny frosting. Frozen blueberries can be used but do not thaw before folding in. For gluten-free or dairy-free versions, substitute ingredients accordingly.

Nutrition

Keywords: blueberry pound cake, lemon pound cake, cream cheese frosting, moist pound cake, blueberry lemon cake, easy pound cake recipe, brunch dessert

Find it online: https://realityeats.com/moist-blueberry-lemon-pound-cake-recipe-with-easy-cream-cheese-frosting/