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Moist Lemon Blueberry Pound Cake

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A moist and tender lemon blueberry pound cake with fresh lemon zest and juicy blueberries, perfect for any occasion and easy to make with simple pantry ingredients.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 3 large eggs, room temperature
  • 1 cup (240g) cottage cheese, blended smooth
  • 2 cups (240g) all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 tbsp fresh lemon zest (about 2 lemons)
  • 2 tbsp fresh lemon juice
  • 1 tsp pure vanilla extract
  • 1 1/2 cups (225g) fresh blueberries, washed and patted dry
  • Optional glaze:
  • 1 cup (120g) powdered sugar
  • 2 tbsp fresh lemon juice

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper if desired.
  2. Blend 1 cup cottage cheese in a food processor or blender until completely smooth. Set aside.
  3. In a large bowl, beat 1 cup softened unsalted butter with 1 cup granulated sugar using an electric mixer on medium speed for 3-4 minutes until light and fluffy.
  4. Beat in 3 large eggs one at a time, mixing well after each addition.
  5. Stir in the blended cottage cheese, 1 tbsp fresh lemon zest, 2 tbsp fresh lemon juice, and 1 tsp vanilla extract until combined.
  6. In a separate bowl, whisk together 2 cups all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt.
  7. Gradually fold the dry ingredients into the wet mixture with a spatula until just combined. Do not overmix.
  8. Carefully fold in 1 1/2 cups fresh blueberries, ensuring they remain whole and evenly distributed.
  9. Pour the batter into the prepared loaf pan and smooth the top. Tap the pan gently on the counter to release air bubbles.
  10. Bake for 60-70 minutes, starting to check at 55 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. The cake should be golden brown and spring back lightly when pressed.
  11. Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
  12. Optional: Whisk together 1 cup powdered sugar and 2 tbsp fresh lemon juice until smooth and drizzle over the cooled cake.

Notes

Use fresh lemon zest for best flavor. Blend cottage cheese smooth to avoid lumps and add moisture. Do not overmix after adding flour to keep cake tender. Fold blueberries gently to keep them whole. Start checking cake at 55 minutes to avoid overbaking. Toss frozen blueberries in flour before folding in to prevent sinking.

Nutrition

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

Find it online: https://fizzlefork.com/moist-lemon-blueberry-pound-cake-recipe-easy-homemade-fresh-zest/