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Moist Blueberry Lemon Pound Cake with Glaze

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A tender, moist pound cake bursting with fresh blueberries and bright lemon flavor, topped with a tangy-sweet lemon glaze that perfectly complements the cake’s rich crumb.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 4 large eggs, room temperature
  • 2 cups (240g) all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (120ml) buttermilk, room temperature
  • 1/4 cup (60ml) vegetable oil
  • Zest of 2 lemons
  • 1/4 cup (60ml) fresh lemon juice
  • 1 1/2 cups (225g) fresh blueberries
  • 1 cup (120g) powdered sugar, sifted (for glaze)
  • 2–3 tablespoons fresh lemon juice (for glaze)
  • 1 teaspoon lemon zest (for glaze)

Instructions

  1. Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan thoroughly with butter or non-stick spray, then lightly dust with flour.
  2. In a large bowl, beat the softened butter and granulated sugar together for 3-4 minutes until pale and fluffy.
  3. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
  4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
  5. In a small bowl, mix the buttermilk, vegetable oil, lemon zest, and lemon juice.
  6. With the mixer on low, alternately add one-third of the dry ingredients and half of the wet ingredients to the butter-egg mixture, repeating until combined. Avoid overmixing.
  7. Gently fold in the fresh 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 55-65 minutes, or until a toothpick inserted in the center comes out clean. If the top browns too fast, tent loosely with foil after 40 minutes.
  10. Cool the cake in the pan on a wire rack for 15 minutes, then remove from the pan and cool completely.
  11. Whisk together powdered sugar, lemon juice, and lemon zest until smooth for the glaze. Adjust consistency with more sugar or lemon juice as needed.
  12. Drizzle the glaze evenly over the cooled cake and let it set for 20 minutes before slicing.

Notes

Use room temperature eggs and butter for best mixing results. Fold blueberries gently to avoid crushing and discoloring the batter. Tent cake with foil if browning too quickly. Allow cake to cool completely before glazing to prevent glaze from sliding off. Frozen blueberries can be used without thawing. For gluten-free, substitute flour with a 1:1 gluten-free blend. For dairy-free, substitute butter and buttermilk accordingly.

Nutrition

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

Find it online: https://fizzlefork.com/moist-blueberry-lemon-pound-cake-recipe-5-easy-steps-for-perfect-glaze/