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Moist Lemon Blueberry Pound Cake Recipe Easy Homemade Glaze Twist

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A moist and tender lemon blueberry pound cake with a bright homemade lemon glaze, perfect for any occasion. This easy recipe balances tart lemon zest and juicy blueberries for a refreshing and comforting dessert.

Ingredients

Scale
  • 2 ½ cups (312 g) all-purpose flour
  • 2 tsp baking powder
  • ½ tsp salt
  • 1 cup (226 g) unsalted butter, softened
  • 1 ¾ cups (350 g) granulated sugar
  • 4 large eggs, room temperature
  • Zest of 2 lemons
  • ¼ cup (60 ml) fresh lemon juice
  • 1 tsp vanilla extract
  • 1 ½ cups (225 g) fresh blueberries
  • 1 cup (120 g) powdered sugar

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed for 3-4 minutes until light and fluffy.
  4. Add eggs one at a time, beating well after each addition until fully incorporated.
  5. Mix in the lemon zest and vanilla extract.
  6. With the mixer on low speed, add the flour mixture in three batches, alternating with the lemon juice, starting and ending with the flour mixture.
  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. Tap the pan lightly to release air bubbles.
  9. Bake for 55-65 minutes, checking at 55 minutes with a toothpick; it should come out clean or with a few crumbs. Tent with foil if the top browns too quickly.
  10. Cool the cake in the pan for 15 minutes, then transfer to a wire rack to cool completely.
  11. While cooling, whisk powdered sugar with 2-3 tablespoons fresh lemon juice until smooth and pourable.
  12. Drizzle the glaze over the cooled cake and let it set for at least 20 minutes before slicing.

Notes

Use room temperature butter and eggs for best results. Fold blueberries gently to avoid bleeding color. If using frozen blueberries, toss them in flour before adding to batter. Check doneness early with a toothpick to avoid overbaking. The glaze should be thick enough to cling but not runny. For dairy-free, substitute butter with refined coconut oil or vegan butter. For gluten-free, use a 1:1 gluten-free baking mix.

Nutrition

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

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