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Moist Lemon Blueberry Pound Cake Recipe with Easy Cream Cheese Glaze

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A tender, buttery pound cake bursting with tart frozen blueberries and bright lemon zest, finished with a silky cream cheese glaze. Perfect for any occasion, easy to make, and irresistibly delicious.

Ingredients

Scale
  • 2 ½ cups (310g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup (226g) unsalted butter, softened
  • 1 ¾ cups (350g) granulated sugar
  • 4 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • Zest of 2 large lemons (about 2 tablespoons)
  • ¾ cup (180ml) whole milk, room temperature
  • 2 cups (300g) frozen blueberries
  • For the Cream Cheese Glaze:
  • 4 oz (115g) cream cheese, softened
  • ½ cup (60g) powdered sugar, sifted
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon vanilla extract
  • 1–2 tablespoons whole milk (to thin if needed)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter and lightly dust with flour, or line it with parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a mixer bowl, beat the softened butter and granulated sugar on medium speed for 3-4 minutes until fluffy and pale, scraping down the sides halfway through.
  4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and lemon zest.
  5. Reduce mixer speed to low. Add the dry ingredients in three additions, alternating with the milk, starting and ending with flour. Mix just until combined after each addition.
  6. Toss frozen blueberries with a tablespoon of flour, then gently fold them into the batter using a spatula.
  7. Pour the 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 in the center comes out clean or with a few moist crumbs. Tent with foil if the top browns too quickly.
  9. Remove the cake from the oven and let it cool in the pan for 15 minutes. Transfer to a wire rack to cool completely.
  10. For the glaze, beat cream cheese, powdered sugar, lemon juice, and vanilla extract until smooth. Add milk a little at a time until pourable.
  11. Drizzle the glaze over the cooled cake and let it set for about 15 minutes before slicing and serving.

Notes

Use softened butter (not melted) for a tender crumb. Toss frozen blueberries in flour to prevent sinking. Let cake cool completely before glazing to avoid glaze melting. If top browns too fast, tent with foil. Room temperature eggs and milk help batter mix evenly.

Nutrition

Keywords: lemon blueberry pound cake, cream cheese glaze, moist pound cake, easy dessert, blueberry cake, lemon zest cake, baking recipe

Find it online: https://yumbelle.com/moist-lemon-blueberry-pound-cake-recipe-with-easy-cream-cheese-glaze/