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Moist Lemon Blueberry Pound Cake with Glaze

moist lemon blueberry pound cake - featured image
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A velvety, moist lemon pound cake bursting with juicy blueberries and topped with a glossy homemade lemon glaze. Perfectly balanced between light and indulgent, this cake is ideal for brunch or tea time.

Ingredients

Scale
  • 2 ½ cups (312 g) all-purpose flour, sifted
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • 1 cup (226 g) unsalted butter, softened
  • 1 ¾ cups (350 g) granulated sugar
  • 4 large eggs, room temperature
  • ½ cup (120 ml) whole milk
  • Zest of 2 medium lemons
  • ¼ cup (60 ml) fresh lemon juice
  • 1 ½ cups (225 g) fresh blueberries, rinsed and patted dry
  • 1 cup (120 g) powdered sugar (for glaze)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan thoroughly and line it with parchment paper.
  2. In a medium bowl, sift together the flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat the softened butter and granulated sugar on medium-high speed until light and fluffy, about 4-5 minutes.
  4. Beat in the eggs one at a time, mixing well after each addition.
  5. Stir in the lemon zest and fresh lemon juice.
  6. Add the dry ingredients in three parts, alternating with the milk, beginning and ending with the flour. Mix gently until just combined.
  7. Gently fold in the blueberries using a rubber spatula, being careful not to crush them.
  8. Pour the batter into the prepared loaf pan and smooth the top.
  9. Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Tent with foil after 40 minutes if the top browns too quickly.
  10. Cool the cake in the pan for 15 minutes, then transfer to a cooling rack to cool completely.
  11. Whisk together powdered sugar and 2-3 tablespoons fresh lemon juice until smooth to make the glaze.
  12. Drizzle the glaze evenly over the cooled cake and let it set for 10-15 minutes before slicing.

Notes

Beat butter and sugar until fluffy for a tender crumb. Avoid overmixing after adding flour to prevent toughness. Fold blueberries gently to keep them intact. Tent cake with foil if browning too fast. Cool completely before glazing to prevent glaze from melting off. Toss blueberries in flour before folding to prevent sinking. For gluten-free, substitute flour with gluten-free blend and let batter rest 10 minutes. Vegan adaptations include flax eggs and plant-based butter and milk.

Nutrition

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

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