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Perfect Blueberry Lemon Pound Cake Recipe with Easy Patriotic Glaze

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A moist and tender blueberry lemon pound cake with a subtle citrus punch and a delicate vanilla glaze decorated with festive red and blue sprinkles. Perfect for summer gatherings and holidays.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, softened
  • 1 ½ cups (300g) granulated sugar
  • 4 large eggs, room temperature
  • 2 cups (240g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • Zest of 2 medium lemons
  • ¼ cup (60ml) fresh lemon juice
  • ½ cup (120ml) whole milk
  • 1 teaspoon vanilla extract
  • 1 cup (150g) fresh or frozen blueberries, tossed with 1 tablespoon flour
  • For the glaze:
  • 1 cup (120g) powdered sugar
  • 2 tablespoons (30ml) whole milk
  • ½ teaspoon vanilla extract
  • Red and blue sprinkles (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan or line with parchment paper.
  2. In a large bowl, beat softened butter and granulated sugar with an electric mixer on medium speed until pale and fluffy, about 4-5 minutes.
  3. Add eggs one at a time, beating well after each addition.
  4. In a separate bowl, whisk together all-purpose flour, baking powder, and salt.
  5. Add dry ingredients to the butter mixture in three parts, alternating with milk and lemon juice, starting and ending with the flour mixture. Beat gently until just combined.
  6. Fold in lemon zest and vanilla extract with a spatula.
  7. Toss blueberries with 1 tablespoon flour and gently fold into the batter.
  8. Pour batter into prepared loaf pan and smooth the top.
  9. Bake for 55-65 minutes or until a toothpick inserted near the center comes out clean or with a few moist crumbs. Tent with foil if top browns too quickly.
  10. Cool cake in pan for 15 minutes, then transfer to a wire rack to cool completely.
  11. Whisk powdered sugar, milk, and vanilla extract in a small bowl until smooth for the glaze. Adjust consistency if needed.
  12. Drizzle glaze over cooled cake and sprinkle red and blue sprinkles while glaze is still wet.
  13. Allow glaze to set for about 20 minutes before slicing.

Notes

Coat blueberries with flour before folding to prevent sinking. Avoid overmixing after adding flour to keep cake tender. Tent cake with foil if browning too fast. Let cake cool completely before glazing to prevent glaze from sliding off. For dairy-free, substitute butter and milk with plant-based alternatives. For gluten-free, use a 1-to-1 gluten-free flour blend.

Nutrition

Keywords: blueberry lemon pound cake, lemon pound cake, blueberry cake, patriotic glaze, summer dessert, easy pound cake, holiday dessert

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