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Moist Blueberry Lemon Pound Cake Recipe with Easy White Chocolate Glaze

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A moist and tender pound cake bursting with tart lemon and juicy blueberries, topped with a silky white chocolate glaze that adds just the right amount of sweetness.

Ingredients

Scale
  • 2 1/2 cups (312g) all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup (227g) unsalted butter, softened
  • 1 3/4 cups (350g) granulated sugar
  • 4 large eggs, room temperature
  • Zest of 2 lemons
  • 1/4 cup (60ml) fresh lemon juice
  • 1/2 cup (120ml) whole milk, room temperature
  • 1 1/2 cups (225g) fresh blueberries
  • 1 cup (175g) white chocolate chips
  • 2–3 tbsp (30-45ml) heavy cream

Instructions

  1. Preheat your oven to 350°F (175°C) and grease your 9×5-inch loaf pan thoroughly, or line it with parchment paper.
  2. In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. Using an electric mixer, beat the softened butter and granulated sugar on medium speed until light and fluffy, about 3-4 minutes.
  4. Beat in the eggs one at a time, scraping down the bowl between additions.
  5. Stir in the lemon zest and lemon juice.
  6. Reduce mixer speed to low. Add the flour mixture in three parts, alternating with the milk, starting and ending with the flour. Mix just until combined.
  7. Gently fold in the blueberries using a spatula to avoid breaking them.
  8. Pour the batter into the prepared loaf pan and smooth the top.
  9. Bake for 55-65 minutes, checking at 55 minutes with a toothpick; it should come out clean or with moist crumbs.
  10. Let the cake rest in the pan for 15 minutes, then transfer to a cooling rack to cool completely.
  11. Melt the white chocolate chips with heavy cream in a microwave-safe bowl in 20-second intervals, stirring until smooth.
  12. Drizzle the glaze over the cooled cake and let it set for about 20 minutes before slicing.

Notes

Toss blueberries lightly in flour before folding to prevent sinking. Use room temperature ingredients for best results. Avoid overmixing after adding flour. If glaze is too thick, add more cream; if too thin, add more white chocolate chips. Let cake cool completely before glazing to prevent glaze from melting and running off.

Nutrition

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

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