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Moist Lemon Blueberry Pound Cake Recipe Easy Homemade with Glaze

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A moist and tender lemon blueberry pound cake with a bright citrus glaze, perfect for any occasion and easy to make with simple ingredients.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 1 ½ cups (300g) granulated sugar
  • 4 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 2 tablespoons lemon zest (from about 2 medium lemons)
  • 3 cups (375g) all-purpose flour, sifted
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon fine sea salt
  • 1 cup (240ml) buttermilk, room temperature
  • 1 ½ cups (225g) fresh blueberries
  • 1 ½ cups (180g) powdered sugar, sifted (for glaze)
  • 2–3 tablespoons fresh lemon juice (for glaze)
  • 1 teaspoon lemon zest (optional, for glaze)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper, leaving overhang for easy removal.
  2. Beat 1 cup softened unsalted butter with 1 ½ cups granulated sugar using an electric mixer until pale and fluffy, about 4-5 minutes.
  3. Add 4 large eggs one at a time, beating well after each addition. Stir in 2 teaspoons vanilla extract and 2 tablespoons lemon zest.
  4. In a separate bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt.
  5. With mixer on low, alternately add dry ingredients and 1 cup buttermilk to the butter mixture, starting and ending with dry ingredients. Mix 2-3 minutes, scraping sides occasionally.
  6. Gently fold in 1 ½ cups fresh blueberries with a rubber spatula, being careful not to overmix.
  7. Pour batter into prepared loaf pan and smooth the top. Bake for 60-70 minutes or until a toothpick inserted near the center comes out clean or with a few moist crumbs. Tent with foil if top browns too fast.
  8. Cool cake in pan for 15 minutes, then lift out using parchment overhang and cool completely on a wire rack before glazing.
  9. Whisk 1 ½ cups powdered sugar with 2-3 tablespoons fresh lemon juice until smooth and pourable. Adjust lemon juice for desired thickness.
  10. Drizzle glaze evenly over cooled cake, letting it drip down the sides. Optionally, sprinkle extra lemon zest on top.

Notes

Use room temperature ingredients for better mixing and lighter texture. Fold blueberries gently to avoid color bleed. Tent cake with foil if browning too fast. Cool completely before glazing to prevent glaze from melting off. For dairy-free, substitute butter with vegan margarine and buttermilk with almond milk plus lemon juice.

Nutrition

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

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