Print

Moist Lemon Blueberry Pound Cake Recipe with Easy Vanilla Bean Glaze

lemon blueberry pound cake - featured image
Print Recipe

A moist, tangy lemon blueberry pound cake topped with a silky vanilla bean glaze, perfect for brunch, afternoon tea, or any sweet occasion.

Ingredients

Scale
  • 1 ½ cups (300g) granulated sugar
  • 1 cup (226g) unsalted butter, softened
  • 4 large eggs, room temperature
  • 2 cups (250g) all-purpose flour (or almond flour for gluten-free)
  • 1 tsp baking powder
  • ½ tsp salt
  • 1 tbsp finely grated lemon zest (about 2 lemons)
  • ¼ cup (60ml) fresh lemon juice
  • ½ cup (120ml) whole milk, room temperature (or dairy-free milk)
  • 1 ½ cups (225g) fresh blueberries (frozen can be used, do not thaw)
  • For the Vanilla Bean Glaze:
  • 1 cup (120g) powdered sugar, sifted
  • 2 tbsp fresh lemon juice
  • 1 tsp vanilla bean paste (or seeds from 1 vanilla bean pod)
  • 1–2 tbsp whole milk or cream for desired consistency

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray and line with parchment paper, leaving overhang for easy removal.
  2. In a large bowl, cream 1 cup softened unsalted butter with 1 ½ cups granulated sugar until light and fluffy, about 4-5 minutes using an electric mixer on medium speed.
  3. Add eggs one at a time, mixing well after each addition. Batter may look curdled, which is normal.
  4. In a separate bowl, whisk together 2 cups all-purpose flour, 1 tsp baking powder, and ½ tsp salt.
  5. Stir in 1 tbsp lemon zest and ¼ cup fresh lemon juice to the wet mixture.
  6. Alternately add the flour mixture and ½ cup milk to the butter mixture, starting and ending with the flour. Mix on low speed just until combined; avoid overmixing.
  7. Toss blueberries lightly in flour, then fold gently into the batter using a rubber spatula to avoid bursting.
  8. Pour batter into prepared loaf pan and smooth the top. Fill pan about three-quarters full.
  9. Bake for 55-65 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs. The top should be golden brown and slightly springy.
  10. Cool cake in pan on a wire rack for 15 minutes, then lift out using parchment overhang. Cool completely before glazing.
  11. To make the glaze, whisk 1 cup sifted powdered sugar with 2 tbsp lemon juice and 1 tsp vanilla bean paste. Add 1-2 tbsp milk or cream slowly until glaze is thick but pourable.
  12. Drizzle glaze evenly over cooled cake. Let set for at least 20 minutes before slicing.

Notes

Toss blueberries lightly in flour before folding to prevent sinking and color bleeding. Use a serrated knife to slice the cake gently to keep the crumb intact. For dairy-free, substitute butter with coconut oil and milk with almond or oat milk. The glaze can be chilled to firm up if too thin. Store cake wrapped tightly at room temperature up to 3 days or refrigerated up to a week. Frozen slices keep up to 2 months.

Nutrition

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

Find it online: https://siennaspoon.com/moist-lemon-blueberry-pound-cake-recipe-with-easy-vanilla-bean-glaze/