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Moist Fresh Blueberry Lemon Pound Cake Recipe Easy Homemade with Cream Cheese Glaze

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A moist and tender lemon pound cake studded with fresh blueberries and topped with a tangy cream cheese glaze. This easy homemade cake balances bright citrus flavors with sweet berries for a perfect summer treat.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, softened
  • 1 ½ cups (300g) granulated sugar
  • 4 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 2 tablespoons fresh lemon zest (about 2 medium lemons)
  • 3 cups (375g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (240ml) buttermilk, room temperature
  • 1 ½ cups (225g) fresh blueberries, rinsed and patted dry
  • For the Cream Cheese Glaze:
  • 4 oz (115g) cream cheese, softened
  • ½ cup (60g) powdered sugar, sifted
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1–2 tablespoons milk or heavy cream (to thin the glaze as needed)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray and line with parchment paper, leaving an overhang for easy removal.
  2. In a large mixing bowl, beat 1 cup softened unsalted butter with 1 ½ cups granulated sugar until pale and fluffy, about 4-5 minutes.
  3. Beat in 4 large eggs, one at a time, mixing well after each addition. Stir in 2 teaspoons vanilla extract and 2 tablespoons fresh lemon zest.
  4. In a separate bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt.
  5. Gradually add the dry ingredients to the butter mixture in three parts, alternating with 1 cup buttermilk (room temperature), starting and ending with dry. Mix gently after each addition.
  6. Gently fold in 1 ½ cups fresh blueberries using a rubber spatula.
  7. Pour the batter evenly into the prepared loaf pan and smooth the top.
  8. Bake for 60 to 70 minutes, or until a toothpick inserted in the center comes out clean (a few moist crumbs are okay). Start checking at 55 minutes.
  9. Let the cake cool in the pan on a wire rack for 15 minutes, then use the parchment overhang to transfer it to the rack completely. Cool fully before glazing.
  10. Beat 4 oz softened cream cheese with ½ cup powdered sugar, 1 tablespoon fresh lemon juice, and 1 teaspoon vanilla extract until smooth. Add 1-2 tablespoons milk or cream to reach pourable consistency.
  11. Drizzle the glaze over the cooled cake, letting it drip down the sides. Optionally, scatter a few extra blueberries or a sprinkle of lemon zest on top.

Notes

Toss frozen blueberries in a teaspoon of flour before folding to prevent sinking. Use room temperature ingredients for best results. Avoid opening the oven door during the first 45 minutes of baking. Let the cake cool completely before glazing to prevent melting. Variations include gluten-free flour, vegan substitutions, and seasonal fruit swaps.

Nutrition

Keywords: blueberry lemon pound cake, lemon pound cake, blueberry cake, cream cheese glaze, summer dessert, easy pound cake, homemade cake

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