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Moist Blueberry Lemon Pound Cake Recipe with Easy Cream Cheese Glaze

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A moist and tender pound cake bursting with tangy lemon and juicy blueberries, topped with a silky cream cheese glaze. Perfect for brunch, tea, or any occasion.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, softened
  • 1 ½ cups (300g) granulated sugar
  • 4 large eggs, room temperature
  • 2 ½ cups (312g) all-purpose flour
  • 1 ½ tsp baking powder
  • ½ tsp salt
  • 1 cup (240ml) buttermilk
  • Zest of 2 medium lemons
  • 2 tbsp fresh lemon juice
  • 1 ½ cups (225g) fresh blueberries, washed and patted dry
  • For the Cream Cheese Glaze:
  • 4 oz (113g) cream cheese, softened
  • 1 ½ cups (180g) powdered sugar
  • 2–3 tbsp whole milk
  • ½ tsp lemon zest
  • ½ tsp vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter and lightly dust with flour or line with parchment paper.
  2. In a large bowl, beat softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
  3. Add eggs one at a time, beating well after each addition.
  4. Stir in lemon zest and fresh lemon juice.
  5. In a separate bowl, whisk together flour, baking powder, and salt.
  6. Alternately add the flour mixture and buttermilk to the wet ingredients, starting and ending with the flour. Mix on low speed just until combined.
  7. Toss blueberries with a teaspoon of flour to prevent sinking, then gently fold into the batter.
  8. Pour batter into prepared loaf pan and smooth the top.
  9. Bake for 60-70 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Tent with foil after 45 minutes if browning too quickly.
  10. Cool cake in pan for 15 minutes, then transfer to a wire rack to cool completely.
  11. For the glaze, beat cream cheese, powdered sugar, milk, lemon zest, and vanilla extract until smooth and pourable.
  12. Drizzle glaze over cooled cake and let set for 15-20 minutes before slicing.

Notes

Use room temperature ingredients for best results. Do not overmix after adding flour to avoid toughness. Toss blueberries with flour to prevent sinking. Cool cake completely before glazing to avoid runny glaze. For dairy-free, substitute butter with coconut oil, buttermilk with almond milk plus vinegar, and use a coconut cream glaze.

Nutrition

Keywords: blueberry pound cake, lemon pound cake, cream cheese glaze, moist pound cake, blueberry lemon cake, easy pound cake recipe, dessert, baking

Find it online: https://perkypan.com/moist-blueberry-lemon-pound-cake-recipe-with-easy-cream-cheese-glaze/