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Lemon Blueberry Pound Cake Recipe

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★★★★★

4.6 from 256 reviews

This Lemon Blueberry Pound Cake is a moist, flavorful loaf bursting with fresh blueberries and a bright lemon zest. Topped with a tangy lemon glaze, it’s a perfect dessert or a sweet treat for any time of day. The traditional pound cake gets a refreshing twist with a balance of sweet and citrusy flavors, ideal for spring and summer occasions.

Ingredients

Scale

Cake Batter

  • 2/3 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • Zest of 1 lemon
  • 3 large eggs
  • 1 1/2 tsp vanilla extract
  • 1 1/4 cups all-purpose flour, plus 1/2 tbsp for coating blueberries
  • 3/4 tsp baking powder
  • 1/2 tsp salt
  • 1 1/4 cups fresh or frozen blueberries

Lemon Glaze

  • 2/3 cup confectioners’ sugar (powdered sugar)
  • 1 – 1 1/2 tbsp fresh lemon juice

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 340℉ (170℃). Grease and lightly flour an 8.5 × 4.5 inch (21 × 11 cm) loaf pan, then shake out any excess flour to avoid clumps.
  2. Cream Butter, Sugar, and Lemon Zest: Using a hand mixer or stand mixer with a paddle attachment, beat the softened butter, granulated sugar, and lemon zest together until the mixture becomes pale and fluffy. Scrape down the sides of the bowl with a spatula to ensure even mixing.
  3. Add Eggs and Vanilla: Add the eggs one at a time along with the vanilla extract, beating well after each addition until the mixture is smooth and combined.
  4. Sift and Add Dry Ingredients: Sift together the all-purpose flour, baking powder, and salt. Gradually add these dry ingredients to the wet mixture, mixing on the lowest speed just until combined to avoid overmixing and tough cake texture.
  5. Coat Blueberries and Fold into Batter: Toss the blueberries with 1/2 tablespoon of flour in a separate bowl. This helps prevent them from sinking to the bottom of the cake. Gently fold the coated blueberries into the batter just enough to distribute evenly.
  6. Transfer Batter and Smooth: Pour the batter into the prepared loaf pan. Use a spatula to level the top evenly. Tap the pan on the countertop a few times to release any air bubbles trapped in the batter.
  7. Bake the Cake: Place the loaf pan on the center rack of the preheated oven. Bake for 45 to 55 minutes or until a toothpick inserted into the center comes out clean, indicating the cake is fully baked.
  8. Cool the Cake: Remove the cake from the oven and let it cool in the pan for 10 minutes. Then invert the pan to release the cake and transfer it to a wire cooling rack. Allow it to cool completely before glazing.
  9. Prepare the Lemon Glaze: In a small bowl, sift the confectioners’ sugar to remove lumps. Add 1 tablespoon of fresh lemon juice and stir to combine. Adjust the consistency by adding more lemon juice if too thick, or more sugar if too thin.
  10. Glaze the Cake: Place the cooled cake on a rack set over a baking tray. Pour or spread the lemon glaze evenly over the top. Allow the glaze to set before slicing.
  11. Slice and Serve: Use a serrated knife to cut the pound cake into slices. Serve and enjoy the bright, moist flavors of this lemon blueberry treat.

Notes

  • For best results, use fresh blueberries; if using frozen, do not thaw to prevent batter color changes.
  • Be careful not to overmix the batter after adding the flour to keep the cake tender.
  • Let the cake cool completely before glazing to prevent the glaze from melting and running off.
  • The glaze consistency can be adjusted according to preference – thinner for drizzling, thicker for a more opaque topping.
  • Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

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

Find it online: https://lucabites.com/lemon-blueberry-pound-cake-recipe/