Print

Moist Lemon Blueberry Pound Cake

lemon blueberry pound cake - featured image
Print Recipe

A moist lemon blueberry pound cake with a crisp glaze, balancing tart and sweet flavors with a tender crumb studded with juicy blueberries. Perfect for easy homemade desserts that impress without stress.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 1 ¾ cups (350g) granulated sugar
  • 4 large eggs, room temperature
  • 3 cups (360g) all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • Zest of 2 large lemons
  • 1/4 cup (60ml) fresh lemon juice
  • 1 cup (240ml) buttermilk, room temperature
  • 1 ½ cups (225g) fresh blueberries
  • 1 cup (120g) powdered sugar (for glaze)
  • 2 tablespoons fresh lemon juice (for glaze)
  • 1 teaspoon lemon zest (optional, for glaze)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5 inch loaf pan with butter or non-stick spray and dust lightly with flour.
  2. In a large bowl, beat 1 cup softened butter with 1 ¾ cups granulated sugar using an electric mixer on medium speed until light and fluffy, about 4-5 minutes.
  3. Add 4 large eggs one at a time, beating well after each addition.
  4. In a separate bowl, whisk together 3 cups all-purpose flour, ½ teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt.
  5. Stir the zest of 2 lemons and ¼ cup fresh lemon juice into 1 cup buttermilk.
  6. Gradually add the dry ingredients to the butter mixture in three parts, alternating with the lemon-buttermilk mixture in two parts, starting and ending with dry ingredients. Mix on low speed until just combined.
  7. Toss 1 ½ cups fresh blueberries in a tablespoon of flour, then gently fold them into the batter using a rubber spatula.
  8. Pour batter into the prepared loaf pan and smooth the top.
  9. Bake for 60-70 minutes or until a toothpick inserted in the center comes out clean and the top is golden with a slight crackle. Start checking at 60 minutes.
  10. Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
  11. Whisk together 1 cup powdered sugar, 2 tablespoons fresh lemon juice, and 1 teaspoon lemon zest until smooth. Drizzle over the cooled cake and let glaze harden slightly.

Notes

Toss blueberries in flour before folding to prevent sinking. Use room temperature ingredients for best results. Cover cake loosely with foil if browning too fast after 45 minutes. Let cake cool fully before glazing and slicing. For dairy-free, substitute buttermilk with almond milk plus lemon juice and use plant-based butter. For gluten-free, use a 1:1 gluten-free baking blend.

Nutrition

Keywords: lemon blueberry pound cake, lemon cake, blueberry dessert, pound cake recipe, easy homemade desserts, lemon glaze, moist cake

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