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Moist Lemon Blueberry Pound Cake with Zesty Glaze

moist lemon blueberry pound cake - featured image
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A bright and cheerful lemon blueberry pound cake with a moist, tender crumb and a tangy zesty glaze. Perfect for any occasion, this cake combines fresh lemon zest and blueberries for a flavorful treat.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 1 ¾ cups (350g) granulated sugar
  • 4 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 2 tablespoons freshly grated lemon zest (about 2 lemons)
  • 3 cups (375g) all-purpose flour, sifted
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup (240ml) whole milk, room temperature (can swap for almond milk for dairy-free)
  • 1 ½ cups (225g) fresh blueberries (or frozen, unthawed)
  • For the Zesty Glaze:
  • 1 cup (120g) powdered sugar, sifted
  • 2 tablespoons freshly squeezed lemon juice
  • 1 teaspoon lemon zest
  • 1 tablespoon milk or cream (optional, for thinning)

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 for easy removal.
  2. In a large bowl, beat 1 cup softened unsalted butter and 1 ¾ cups granulated sugar on medium-high speed until light and fluffy, about 4-5 minutes.
  3. Add 4 large eggs one at a time, beating well between each addition. Stir in 2 teaspoons vanilla extract and 2 tablespoons lemon zest.
  4. In a separate bowl, sift together 3 cups all-purpose flour, ½ teaspoon baking powder, and ½ teaspoon salt.
  5. Gradually add the dry mixture to the butter mixture in three additions, alternating with 1 cup whole milk, beginning and ending with dry ingredients. Mix on low speed just until combined.
  6. Gently fold 1 ½ cups fresh blueberries into the batter using a spatula.
  7. Pour batter into the prepared loaf pan and smooth the top. Tap the pan lightly on the counter to release air bubbles.
  8. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Tent with foil halfway through if top browns too fast.
  9. Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
  10. While the cake cools, whisk together 1 cup powdered sugar, 2 tablespoons fresh lemon juice, 1 teaspoon lemon zest, and 1 tablespoon milk or cream if needed to thin the glaze.
  11. Drizzle the glaze evenly over the cooled cake and let it set for at least 15 minutes before slicing.

Notes

Use room temperature ingredients for a smooth batter and tender crumb. Fold blueberries gently to avoid bursting. Tent cake with foil if browning too fast. Cool completely before glazing to prevent melting glaze. Frozen blueberries can be used straight from freezer without thawing.

Nutrition

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

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