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Moist Blueberry Lemon Pound Cake Recipe with Easy White Chocolate Glaze

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A dense yet tender lemon pound cake bursting with fresh blueberries and topped with a creamy white chocolate glaze. Perfect for any occasion, this cake combines bright citrus flavors with luscious sweetness.

Ingredients

Scale
  • 2 ½ cups (320 g) all-purpose flour, sifted
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup (226 g) unsalted butter, softened
  • 1 ¾ cups (350 g) granulated sugar
  • 4 large eggs, room temperature
  • ½ cup (120 ml) whole milk, room temperature
  • 2 tablespoons fresh lemon zest
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 ½ cups (225 g) fresh blueberries, washed and dried
  • 1 cup (170 g) white chocolate chips or chopped white chocolate
  • ⅓ cup (80 ml) heavy cream
  • 1 tablespoon (14 g) unsalted butter, room temperature
  • ½ teaspoon vanilla extract (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter and lightly dust with flour or line with parchment paper.
  2. In a medium bowl, whisk together sifted flour, baking powder, and salt. Set aside.
  3. Using an electric mixer on medium speed, beat softened butter and granulated sugar until pale and fluffy, about 3 to 5 minutes.
  4. Add eggs one at a time, beating well after each addition until smooth.
  5. Mix in lemon zest, lemon juice, and vanilla extract until evenly combined.
  6. With mixer on low, add dry ingredients in three batches alternating with milk, beginning and ending with flour mixture. Mix just until combined.
  7. Gently fold in blueberries using a rubber spatula to avoid breaking them.
  8. Pour batter into prepared loaf pan and smooth the top. Tap pan gently to release air bubbles.
  9. Bake for 55 to 65 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  10. Cool cake in pan for 15 minutes, then transfer to a wire rack to cool completely.
  11. To prepare glaze, heat heavy cream in a small saucepan over medium heat until it just starts to simmer. Remove from heat and pour over white chocolate in a heatproof bowl. Let sit 2 minutes, then stir until smooth.
  12. Stir in butter and vanilla extract (if using) until glaze is pourable but thick enough to coat.
  13. Once cake is completely cool, drizzle glaze over the top, letting it drip down the sides.
  14. Allow glaze to set at room temperature for 15 minutes before slicing.
  15. Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days.

Notes

Use room temperature ingredients for best texture. Toss blueberries lightly in flour before folding to prevent sinking. Let the cake cool completely before glazing to avoid melting the glaze. If glaze thickens too much, warm gently in microwave for 5-10 seconds and stir. Tent cake with foil if browning too quickly.

Nutrition

Keywords: blueberry pound cake, lemon pound cake, white chocolate glaze, blueberry lemon cake, moist pound cake, easy dessert, spring dessert

Find it online: https://blingbite.com/moist-blueberry-lemon-pound-cake-recipe-with-easy-white-chocolate-glaze/