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Moist Blueberry Lemon Pound Cake Recipe with Easy Vanilla Glaze

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A tender, moist pound cake bursting with juicy blueberries and fresh lemon zest, topped with a silky vanilla glaze. Perfect for brunch, dessert, or any occasion.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, softened
  • 1 ½ cups (300g) granulated sugar
  • 4 large eggs, room temperature
  • 2 cups (250g) all-purpose flour, sifted
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 tablespoon finely grated lemon zest (from about 1 large lemon)
  • 2 tablespoons fresh lemon juice
  • ½ cup (120ml) whole milk, room temperature
  • 1 ½ cups (225g) fresh blueberries, rinsed and patted dry
  • 1 cup (120g) powdered sugar, sifted
  • 2 tablespoons whole milk or cream
  • 1 teaspoon pure vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan thoroughly with butter and lightly dust with flour.
  2. In a large bowl, beat 1 cup softened unsalted butter with 1 ½ cups granulated sugar on medium speed until light and fluffy, about 4-5 minutes.
  3. Beat in 4 large eggs one at a time, ensuring each is fully incorporated before adding the next.
  4. In a separate bowl, whisk together 2 cups all-purpose flour, ½ teaspoon baking powder, and ¼ teaspoon salt.
  5. Stir in 1 tablespoon finely grated lemon zest and 2 tablespoons fresh lemon juice to the butter mixture.
  6. Slowly add the dry mixture and ½ cup whole milk alternately to the wet batter, starting and ending with the dry ingredients. Mix just until combined.
  7. Gently fold in 1 ½ cups fresh blueberries using a rubber spatula, being careful not to crush them.
  8. Transfer the batter to the prepared loaf pan, smoothing the top evenly. Tap the pan gently to release air bubbles.
  9. Bake for 60-70 minutes, checking at 55 minutes with a toothpick; it should come out clean or with a few crumbs. Tent with foil if the top browns too quickly.
  10. Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
  11. In a small bowl, whisk 1 cup powdered sugar with 2 tablespoons milk and 1 teaspoon vanilla extract until smooth. Adjust milk for desired thickness.
  12. Drizzle the vanilla glaze evenly over the cooled cake and allow it to set for 20 minutes before slicing.

Notes

Use fresh lemon zest for best flavor. Fold blueberries gently to avoid bursting and color bleeding. If cake sinks, it may be due to oven temperature or overmixing. Glaze consistency can be adjusted with milk. Frozen blueberries can be used if not thawed.

Nutrition

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

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