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Lemon Blueberry Pound Cake Recipe: Easy Homemade Dessert with Vanilla Glaze

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This lemon blueberry pound cake is tender, buttery, and bursting with juicy blueberries and bright lemon flavor, finished with a sweet vanilla glaze. It’s easy enough for beginners and sophisticated enough to impress at brunch, birthdays, or any special occasion.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 2 cups (400g) granulated sugar
  • 4 large eggs, room temperature
  • 2 3/4 cups (345g) all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp fine sea salt
  • 1/2 cup (120ml) whole milk, room temperature
  • 2 tbsp fresh lemon zest (about 2 large lemons)
  • 1/4 cup (60ml) fresh lemon juice (about 1 large lemon)
  • 2 tsp pure vanilla extract
  • 1 1/2 cups (225g) blueberries, fresh or frozen
  • 1 tbsp all-purpose flour (for tossing blueberries)
  • 1 cup (120g) powdered sugar, sifted
  • 2 tbsp whole milk (or plant-based milk)
  • 1 tsp pure vanilla extract
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper, leaving overhang for easy removal.
  2. In a large bowl, combine granulated sugar and lemon zest. Rub together with fingers until fragrant.
  3. Add softened butter to the lemon sugar and beat on medium speed for 3-4 minutes until light and fluffy.
  4. Beat in eggs one at a time, mixing well after each addition. Scrape down the bowl as needed.
  5. In a separate bowl, whisk together flour, baking powder, and salt.
  6. In another bowl or measuring cup, combine milk, lemon juice, and vanilla extract.
  7. Add dry ingredients to the butter mixture in three parts, alternating with the milk mixture. Start and end with flour. Mix gently.
  8. In a small bowl, toss blueberries with 1 tbsp flour.
  9. Fold floured blueberries into the batter with a spatula.
  10. Scrape batter into prepared loaf pan and smooth the top.
  11. Bake at 350°F (175°C) for 60-75 minutes, checking after 60 minutes. A toothpick should come out clean or with a few moist crumbs. Tent with foil after 40 minutes if browning too quickly.
  12. Cool cake in pan for 15 minutes, then lift out using parchment. Cool completely on a wire rack.
  13. For the glaze: Whisk together powdered sugar, milk, vanilla extract, and a pinch of salt until thick but pourable. Add more milk if needed.
  14. Drizzle glaze over cooled cake. Let set for 10-15 minutes before slicing and serving.

Notes

Use room temperature ingredients for best texture. Toss blueberries in flour to prevent sinking. If using frozen blueberries, add them straight from the freezer. Don’t overmix after adding flour. For gluten-free, use a 1-to-1 blend. Adjust glaze thickness by varying milk. Cake cracks on top are normal and add a homemade look.

Nutrition

Keywords: lemon blueberry pound cake, pound cake, lemon dessert, blueberry cake, vanilla glaze, brunch cake, easy dessert, homemade cake, summer dessert, loaf cake

Find it online: https://jodierecipes.com/lemon-blueberry-pound-cake-recipe-easy-homemade-dessert-with-vanilla-glaze/