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Moist Lemon Blueberry Pound Cake Recipe with Easy Zesty Lemon Glaze

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A moist and vibrant lemon blueberry pound cake with a zesty lemon glaze that balances sweetness with a citrus punch. Perfect for any occasion and easy to make with simple pantry ingredients.

Ingredients

Scale
  • 2 cups (240 g) all-purpose flour, sifted
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup (227 g) unsalted butter, softened
  • 1 ½ cups (300 g) granulated sugar
  • 4 large eggs, room temperature
  • ½ cup (120 g) sour cream
  • Zest and juice of 2 fresh lemons
  • 1 ½ cups (225 g) fresh blueberries
  • 1 teaspoon vanilla extract
  • For the glaze:
  • 1 cup (120 g) powdered sugar, sifted
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  • 1 to 2 tablespoons milk (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan thoroughly.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large bowl, cream the softened butter and granulated sugar until light and fluffy, about 3 to 5 minutes.
  4. Add eggs one at a time, mixing well after each addition.
  5. Mix in lemon zest, lemon juice, and vanilla extract.
  6. Fold in sour cream gently using a spatula.
  7. Gradually add the dry ingredients to the wet mixture in three additions, mixing on low speed just until combined.
  8. Toss blueberries in a teaspoon of flour, then carefully fold them into the batter.
  9. Pour the batter evenly into the prepared loaf pan and smooth the top. Tap the pan gently to release air bubbles.
  10. Bake for 60 to 70 minutes, checking doneness with a toothpick inserted in the center.
  11. Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
  12. For the glaze, whisk together powdered sugar, lemon juice, and lemon zest. Add milk if needed to reach desired consistency.
  13. Drizzle the glaze evenly over the cooled cake and let it set for about 20 minutes before slicing.

Notes

Use room temperature eggs and butter for better mixing. Toss blueberries in flour before folding to prevent sinking. Tent cake with foil if browning too fast. Let cake cool completely before glazing to prevent glaze from running. Fresh or thawed and drained frozen blueberries recommended.

Nutrition

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

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