Lemon Blueberry Pound Cake with Lemon Glaze Recipe

Introduction

The Lemon Blueberry Pound Cake with Lemon Glaze is a deliciously moist and flavorful dessert that combines the tangy taste of fresh lemons with the sweetness of blueberries. This cake is perfect for spring gatherings, summer picnics, or anytime you’re craving a sweet, fruity treat. With blueberries baked into the batter and a refreshing lemon glaze drizzled on top, each slice offers a delightful burst of flavors that’s balanced, not overly sweet, and packed with bright fruit notes.

Ingredients:

For the Pound Cake:

• 1 1/2 cups (300g) granulated sugar
• 1 cup (227g) unsalted butter (room temperature)
• 4 large eggs
• 1 tablespoon lemon zest (from about 1-2 lemons)
• 2 tablespoons fresh lemon juice
• 1 teaspoon vanilla extract
• 1/2 cup sour cream
• 2 cups (250g) all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups fresh blueberries (tossed with 1 tablespoon flour to prevent sinking)

For the Lemon Glaze:

• 1 cup powdered sugar
• 2-3 tablespoons fresh lemon juice
• 1/2 teaspoon lemon zest (optional, for extra zestiness)

Preparation:

Step 1: Preheat the Oven

• Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper for easy removal.

Step 2: Prepare the Batter

1. In a large mixing bowl, cream together the butter and sugar with an electric mixer until light and fluffy (about 3-4 minutes).
2. Add eggs one at a time, beating well after each addition.
3. Mix in the lemon zest, lemon juice, vanilla extract, and sour cream until combined.

Step 3: Mix the Dry Ingredients

• In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.

Step 4: Combine Wet and Dry Ingredients

1. Gradually add the dry ingredients to the butter mixture, mixing on low speed until just combined.
2. Gently fold in the blueberries that have been tossed in flour, taking care not to overmix as this can crush the berries.

Step 5: Bake the Cake

• Pour the batter into the prepared loaf pan, spreading it evenly. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. If the top begins to brown too quickly, tent with aluminum foil halfway through baking.

Step 6: Prepare the Lemon Glaze

• While the cake cools, whisk together the powdered sugar, lemon juice, and optional lemon zest until smooth and pourable. Adjust the consistency with more lemon juice if needed.

Step 7: Glaze the Cake

• Once the cake is fully cooled, remove it from the pan. Drizzle the lemon glaze over the top of the cake, letting it run down the sides for an elegant look.

Cooking Notes

• Tossing the Blueberries in Flour: This simple trick prevents the blueberries from sinking to the bottom of the cake, ensuring an even distribution.
• Room Temperature Ingredients: Ensure that your eggs, butter, and sour cream are at room temperature for a smoother batter and better texture.
• Zest Before Juicing: Zest the lemons before squeezing out the juice to make the process easier.

Serving Suggestions

• Serve slices of Lemon Blueberry Pound Cake with a dollop of whipped cream and fresh blueberries for added appeal.
• For a tea-time treat, pair this cake with Earl Grey tea or a refreshing iced lemon tea.
• This cake makes a wonderful dessert at brunches or picnics, especially when served with vanilla ice cream.

Tips

• Make-Ahead: This pound cake can be made a day ahead; it actually tastes even better the next day as the flavors meld.
• Freezing: You can freeze the unglazed cake for up to 2 months. Wrap it tightly in plastic wrap and aluminum foil. When ready to serve, thaw it and add the glaze.
• Lemon Variations: For a more intense lemon flavor, you can add a few drops of lemon extract or additional lemon zest to the batter.

Prep Time:

20 minutes

Cooking Time:

50-60 minutes

Total Time:

1 hour 20 minutes

Nutritional Information (per slice, 12 servings):

• Calories: 320
• Protein: 4g
• Sodium: 150mg
• Carbohydrates: 45g
• Fats: 14g

Conclusion

This Lemon Blueberry Pound Cake with Lemon Glaze is an irresistible dessert that’s both bright and comforting. The lemony aroma and juicy blueberries make each bite refreshing and satisfying. The delicate lemon glaze elevates the cake, adding a glossy, sweet finish. Ideal for any occasion, this cake is as visually appealing as it is delicious!

Lemon Blueberry Pound Cake with Lemon Glaze Recipe

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• Author: Imili Johnson
• Total Time: 1 hour 20 minutes

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Ingredients

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For the Pound Cake:

• 1 1/2 cups (300g) granulated sugar
• 1 cup (227g) unsalted butter (room temperature)
• 4 large eggs
• 1 tablespoon lemon zest (from about 1–2 lemons)
• 2 tablespoons fresh lemon juice
• 1 teaspoon vanilla extract
• 1/2 cup sour cream
• 2 cups (250g) all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups fresh blueberries (tossed with 1 tablespoon flour to prevent sinking)

For the Lemon Glaze:

• 1 cup powdered sugar
• 2–3 tablespoons fresh lemon juice
• 1/2 teaspoon lemon zest (optional, for extra zestiness)

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Instructions

Step 1: Preheat the Oven

• Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper for easy removal.

Step 2: Prepare the Batter

1. In a large mixing bowl, cream together the butter and sugar with an electric mixer until light and fluffy (about 3-4 minutes).
2. Add eggs one at a time, beating well after each addition.
3. Mix in the lemon zest, lemon juice, vanilla extract, and sour cream until combined.

Step 3: Mix the Dry Ingredients

• In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.

Step 4: Combine Wet and Dry Ingredients

1. Gradually add the dry ingredients to the butter mixture, mixing on low speed until just combined.
2. Gently fold in the blueberries that have been tossed in flour, taking care not to overmix as this can crush the berries.

Step 5: Bake the Cake

• Pour the batter into the prepared loaf pan, spreading it evenly. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. If the top begins to brown too quickly, tent with aluminum foil halfway through baking.

Step 6: Prepare the Lemon Glaze

• While the cake cools, whisk together the powdered sugar, lemon juice, and optional lemon zest until smooth and pourable. Adjust the consistency with more lemon juice if needed.

Step 7: Glaze the Cake

• Once the cake is fully cooled, remove it from the pan. Drizzle the lemon glaze over the top of the cake, letting it run down the sides for an elegant look.

• Prep Time: 20 minutes
• Cook Time: 50-60 minutes

Nutrition

• Calories: 320
• Sodium: 150mg
• Protein: 4g