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Moist Blueberry Lemon Pound Cake

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A moist and tender blueberry lemon pound cake with a bright lemon glaze, perfect for easy homemade desserts. This cake features juicy blueberries and a subtle lemon zing that balances the richness.

Ingredients

Scale
  • 2 ½ cups all-purpose flour (312 g), sifted
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup unsalted butter (227 g), softened
  • 1 ¾ cups granulated sugar (350 g)
  • 4 large eggs, room temperature
  • ½ cup sour cream (120 ml)
  • 1 teaspoon pure vanilla extract
  • Zest of 2 lemons
  • 1 ½ cups fresh blueberries (225 g), washed and dried
  • 1 cup powdered sugar (120 g), sifted (for glaze)
  • 2 tablespoons fresh lemon juice (for glaze)
  • 1 tablespoon milk or cream (optional, for glaze)

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan thoroughly with butter or non-stick spray. Line with parchment paper if desired.
  2. In a medium bowl, sift together the flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat the softened butter and granulated sugar on medium speed until pale and fluffy, about 4-5 minutes.
  4. Add eggs one at a time, beating well after each addition, about 4 minutes total.
  5. Mix in vanilla extract, lemon zest, and sour cream on low speed just until combined, about 2 minutes.
  6. Gradually fold in the dry ingredients in three parts, mixing gently on low speed or by hand until no flour streaks remain, about 3-4 minutes.
  7. Gently fold in the blueberries using a rubber spatula to avoid breaking them, about 1-2 minutes.
  8. Pour batter into the prepared pan, smooth the top, and tap the pan lightly to release air bubbles.
  9. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Begin checking at 50 minutes.
  10. Cool the cake in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  11. Prepare the glaze by whisking together powdered sugar and lemon juice until smooth. Add milk or cream a little at a time if needed to reach a thick but pourable consistency.
  12. Drizzle the lemon glaze evenly over the cooled cake and let it set for at least 15 minutes before slicing.

Notes

Toss blueberries in a teaspoon of flour before folding in to prevent sinking. Do not overmix the batter to keep the cake tender. Check doneness starting at 50 minutes with a toothpick test. Cool completely before glazing to prevent melting. For dairy-free, substitute butter with coconut oil and sour cream with dairy-free yogurt. For gluten-free, use a 1-to-1 gluten-free flour blend.

Nutrition

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

Find it online: https://blingbite.com/moist-blueberry-lemon-pound-cake-recipe-perfect-for-easy-homemade-desserts/