Moist Lemon Blueberry Pound Cake
A quick and easy pound cake bursting with fresh lemon zest and juicy blueberries, topped with a tangy lemon glaze. Perfect for any occasion, this moist and tender cake is a crowd-pleaser.
- Prep Time: 15 minutes
- Cook Time: 60-70 minutes
- Total Time: 75-85 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 2 ½ cups (315g) all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- 1 cup (226g) unsalted butter, softened
- 1 ¾ cups (350g) granulated sugar
- 4 large eggs, room temperature
- Zest of 2 lemons
- ¼ cup (60ml) fresh lemon juice
- ½ cup (120ml) sour cream
- 1 tsp vanilla extract
- 1 ½ cups (225g) fresh blueberries (frozen thawed and drained can be used)
- For the glaze:
- 1 cup (120g) powdered sugar
- 2–3 tbsp (30-45ml) fresh lemon juice
- 1 tbsp (15ml) milk (optional, to thin glaze)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan or line with parchment paper.
- In a large bowl, whisk together flour, baking powder, and salt. Set aside.
- Using an electric mixer, beat softened butter and granulated sugar until light and fluffy, about 4-5 minutes.
- Add eggs one at a time, beating well after each addition.
- Mix in lemon zest, lemon juice, sour cream, and vanilla extract until combined.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed or folding with a spatula until just combined. Do not overmix.
- Toss blueberries with a tablespoon of flour to prevent sinking, then gently fold into the batter.
- Pour batter into prepared loaf pan and smooth the top. Tap pan lightly to release air bubbles.
- Bake for 60-70 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Tent with foil if top browns too quickly.
- Cool cake in pan for 15 minutes, then transfer to a wire rack to cool completely.
- Prepare glaze by whisking powdered sugar with lemon juice; add milk if needed to reach pourable consistency.
- Drizzle glaze over cooled cake and let set for 10-15 minutes before slicing.
Notes
Use room temperature eggs and butter for best results. Toss blueberries in flour before folding to prevent sinking. Let cake cool completely before glazing to avoid melting the glaze. Tent with foil if cake browns too fast. For gluten-free, substitute all-purpose flour with gluten-free baking flour. For dairy-free, use coconut oil and coconut yogurt instead of butter and sour cream.
Nutrition
- Serving Size: 1 slice (1/12 of cak
- Calories: 320
- Sugar: 25
- Fat: 16
- Carbohydrates: 40
- Protein: 4
Keywords: lemon blueberry pound cake, moist pound cake, lemon cake, blueberry dessert, easy pound cake, homemade dessert, lemon glaze