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Moist Blueberry Lemon Pound Cake with Zesty Glaze

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A quick and easy moist pound cake bursting with juicy blueberries and bright lemon zest, topped with a zesty lemon glaze. Perfect for any occasion and crowd-pleasing with a tender crumb and fresh citrus flavor.

Ingredients

Scale
  • 1 cup (225g) unsalted butter, softened
  • 1 ½ cups (300g) granulated sugar
  • 4 large eggs, room temperature
  • 1 tsp pure vanilla extract
  • 2 tbsp lemon zest (from about 2 medium lemons)
  • 3 cups (375g) all-purpose flour
  • 1 tsp baking powder
  • ½ tsp salt
  • 1 cup (240ml) sour cream
  • 1 cup (150g) fresh or frozen blueberries
  • For the Zesty Lemon Glaze:
  • 1 cup (120g) powdered sugar
  • 2 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 1 tbsp milk or cream (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5 inch loaf pan with butter and lightly dust with flour or line with parchment paper.
  2. In a large bowl, beat 1 cup softened unsalted butter with 1 ½ cups granulated sugar using an electric mixer on medium speed until pale and fluffy, about 4-5 minutes.
  3. Beat in 4 large eggs one at a time, mixing well after each addition. Stir in 1 tsp vanilla extract and 2 tbsp lemon zest until fragrant.
  4. In a separate bowl, whisk together 3 cups all-purpose flour, 1 tsp baking powder, and ½ tsp salt.
  5. With the mixer on low, add the dry ingredients in three parts, alternating with 1 cup sour cream, starting and ending with the dry mix. Mix just until combined.
  6. Gently fold in 1 cup fresh or frozen blueberries using a rubber spatula, being careful not to crush them.
  7. Pour the batter into the prepared loaf pan and smooth the top evenly with an offset spatula.
  8. Bake for 60-70 minutes or until a toothpick inserted near the center comes out clean with a few moist crumbs. Tent with foil after 45 minutes if the top browns too quickly.
  9. Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
  10. Whisk together 1 cup powdered sugar, 2 tbsp fresh lemon juice, 1 tsp lemon zest, and 1 tbsp milk or cream (optional) to make the glaze. Adjust consistency as needed.
  11. Drizzle the glaze over the cooled cake and let it set for 15-20 minutes before slicing.

Notes

Do not overmix once flour is added to avoid a dense cake. Fold blueberries gently to prevent crushing and blue streaks. Use room temperature eggs and butter for a smoother batter. Tent with foil if the cake browns too fast. Cool completely before glazing to prevent glaze from running off. For more lemon flavor, add 1 tsp lemon extract to batter. Chilling batter before baking helps blueberries stay suspended.

Nutrition

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

Find it online: https://pokirecipes.com/moist-blueberry-lemon-pound-cake-recipe-easy-homemade-zesty-glaze-guide/