Print

Moist Blueberry Lemon Pound Cake Recipe with Easy Cream Cheese Glaze

blueberry lemon pound cake - featured image
Print Recipe

A tender and moist pound cake bursting with fresh blueberries and bright lemon flavor, topped with a tangy cream cheese glaze. Perfect for brunch, afternoon tea, or any casual gathering.

Ingredients

Scale
  • 2 ½ cups (315 g) all-purpose flour
  • 1 ½ tsp baking powder
  • ¼ tsp salt
  • 1 cup (227 g) unsalted butter, softened
  • 1 ¾ cups (350 g) granulated sugar
  • 4 large eggs, room temperature
  • 2 tbsp fresh lemon zest
  • ¼ cup (60 ml) fresh lemon juice
  • 1 tsp vanilla extract
  • 1 ½ cups (225 g) fresh blueberries, tossed lightly in flour
  • 4 oz (115 g) cream cheese, softened (for glaze)
  • 1 cup (120 g) powdered sugar (for glaze)
  • 1–2 tbsp (15–30 ml) milk (for glaze)

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 use 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 until light and fluffy, about 3-4 minutes.
  4. Add eggs one at a time, beating well after each addition.
  5. Mix in lemon zest, lemon juice, and vanilla extract.
  6. Gradually add the dry ingredients to the wet ingredients, mixing on low speed or folding gently until just combined.
  7. Toss blueberries with a tablespoon of flour and gently fold into the batter.
  8. Pour batter into the prepared loaf pan and smooth the top. Tap the pan gently to release air bubbles.
  9. Bake for 55-65 minutes, checking doneness with a toothpick starting at 55 minutes. 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. For the glaze, beat cream cheese and powdered sugar until smooth. Add milk gradually to reach drizzle consistency.
  12. Drizzle glaze over the cooled cake and let set for 15 minutes before slicing.

Notes

Use fresh lemon zest and juice for best flavor. Toss blueberries in flour before folding to prevent sinking. Use room temperature eggs for smooth batter. Tent cake with foil if browning too fast. Add milk gradually to glaze for perfect consistency. Cake can be stored at room temperature for 2 days, refrigerated for 5 days, or frozen for up to 3 months.

Nutrition

Keywords: blueberry pound cake, lemon pound cake, cream cheese glaze, blueberry lemon cake, easy pound cake, brunch dessert, moist pound cake

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