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lemon blueberry pound cake

Homemade Lemon Blueberry Pound Cake Recipe with Tangy Glaze

  • Author: Sarah
  • Total Time: 1 hour 25 minutes
  • Yield: 10 servings 1x

Description

This Homemade Lemon Blueberry Pound Cake is a rich, buttery dessert bursting with the bright citrusy zing of lemons and the juicy sweetness of blueberries, topped with a tangy lemon glaze.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 cup (226g) unsalted butter, room temperature
  • 1 1/4 cups (250g) granulated sugar
  • 4 large eggs, room temperature
  • 2 tsp vanilla extract
  • Zest of 2 lemons
  • 1/2 cup (120ml) buttermilk
  • 1 1/2 cups (225g) fresh or frozen blueberries
  • 1 tbsp all-purpose flour (for tossing blueberries)
  • 1 cup (120g) powdered sugar
  • 2–3 tbsp fresh lemon juice

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
  2. In a bowl, whisk together 2 cups (240g) of all-purpose flour, 1 tsp baking powder, and 1/2 tsp salt. Set aside.
  3. In a large bowl, beat 1 cup (226g) of unsalted butter and 1 1/4 cups (250g) sugar until light and fluffy, about 3-4 minutes.
  4. Beat in 4 large eggs, one at a time, followed by 2 tsp vanilla extract and the zest of 2 lemons.
  5. Gradually mix in the dry ingredients, alternating with 1/2 cup (120ml) buttermilk. Start and end with the dry ingredients.
  6. Toss 1 1/2 cups (225g) blueberries with 1 tbsp flour, then gently fold them into the batter.
  7. Pour the batter into the prepared pan and bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean.
  8. Cool the cake in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  9. Whisk together 1 cup (120g) powdered sugar and 2-3 tbsp fresh lemon juice until smooth to make the glaze.
  10. Drizzle the glaze over the cooled cake and let it set before slicing.

Notes

Toss blueberries in flour before adding to the batter to prevent them from sinking. Use room temperature ingredients for a smoother batter. Start checking for doneness at the 55-minute mark.

  • Prep Time: 20 minutes
  • Cook Time: 55-65 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 320
  • Sugar: 28
  • Sodium: 150
  • Fat: 14
  • Saturated Fat: 8
  • Carbohydrates: 43
  • Fiber: 1
  • Protein: 4

Keywords: lemon blueberry pound cake, lemon dessert, blueberry dessert, pound cake recipe, tangy glaze

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Find it online: https://flavorfullrecipes.com/homemade-lemon-blueberry-pound-cake-recipe-with-tangy-glaze/