Print

Moist Blueberry Lemon Pound Cake with Cream Cheese Glaze

moist blueberry lemon pound cake - featured image
Print Recipe

A moist and flavorful pound cake bursting with fresh blueberries and bright lemon zest, topped with a tangy cream cheese glaze. Perfect for easy homemade desserts that impress without stress.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 2 cups (400g) granulated sugar
  • 4 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons fresh lemon zest (about 2 lemons)
  • 3 cups (375g) all-purpose flour, sifted
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (240ml) buttermilk, room temperature
  • 1 1/2 cups (225g) fresh blueberries
  • 4 ounces (115g) cream cheese, softened
  • 1 cup (120g) powdered sugar, sifted
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon pure vanilla extract

Instructions

  1. Preheat the 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 large bowl, beat 1 cup softened unsalted butter with 2 cups granulated sugar until light and fluffy, about 4 to 5 minutes with an electric mixer.
  3. Add 4 large eggs one at a time, mixing well after each addition. Stir in 1 teaspoon vanilla extract and 2 tablespoons fresh lemon zest.
  4. In a separate medium bowl, whisk together 3 cups all-purpose flour, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.
  5. Add the dry ingredients to the butter mixture in three parts, alternating with 1 cup buttermilk (start and end with flour). Mix gently after each addition just until combined.
  6. Toss 1 1/2 cups fresh blueberries in a tablespoon of flour, then gently fold them into the batter using a rubber spatula.
  7. Pour the batter evenly into the prepared loaf pan and smooth the top. Tap the pan lightly on the counter to release air bubbles.
  8. Bake for 60 to 70 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. The cake should be golden brown with a slightly springy top.
  9. Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
  10. To make the cream cheese glaze, beat together 4 ounces softened cream cheese, 1 cup powdered sugar, 1 tablespoon fresh lemon juice, and 1/2 teaspoon vanilla extract until smooth and creamy. Add more lemon juice or milk if needed to reach drizzling consistency.
  11. Drizzle the cream cheese glaze over the cooled cake and allow it to set for about 15 minutes before slicing.

Notes

Do not overmix after adding flour to avoid a tough cake. Toss blueberries in flour before folding to prevent sinking. Use fresh lemon zest for best flavor. Ensure cake is completely cool before glazing to prevent glaze from melting. Best enjoyed within 2-3 days; store in fridge up to 5 days or freeze slices for longer storage.

Nutrition

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

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