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Moist Lemon Blueberry Pound Cake Recipe with Easy Cream Cheese Glaze

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A tender and moist lemon blueberry pound cake with a bright lemon zing and juicy blueberries, topped with a silky tangy cream cheese glaze. Perfect for gatherings or a comforting treat.

Ingredients

Scale
  • 2 ½ cups (312 g) all-purpose flour, sifted
  • 2 teaspoons (8 g) baking powder
  • ½ teaspoon (3 g) salt
  • 1 cup (226 g) unsalted butter, softened
  • 1 ¾ cups (350 g) granulated sugar
  • 4 large eggs, room temperature
  • Zest and juice of 2 fresh lemons
  • 1 teaspoon (5 ml) pure vanilla extract
  • ½ cup (120 ml) whole milk, room temperature
  • 1 ½ cups (225 g) fresh blueberries, rinsed and patted dry
  • For the Cream Cheese Glaze:
  • 4 oz (115 g) cream cheese, softened
  • 1 cup (120 g) powdered sugar, sifted
  • 2 tablespoons (30 ml) fresh lemon juice
  • 2 tablespoons (28 g) unsalted butter, softened

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
  2. In a medium bowl, sift together flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 4-5 minutes.
  4. Add eggs one at a time, beating well after each addition and scraping down sides as needed, about 3 minutes total.
  5. Mix in lemon zest, lemon juice, and vanilla extract until combined.
  6. With mixer on low, alternately add flour mixture and milk in three parts, beginning and ending with flour. Mix just until combined, about 2-3 minutes total.
  7. Gently fold in blueberries with a rubber spatula, taking care not to crush them.
  8. Pour batter into prepared pan, smooth top, and tap gently to release air bubbles.
  9. Bake for 60-70 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. Tent with foil after 40 minutes if top browns too quickly.
  10. Cool cake in pan for 15 minutes, then transfer to a cooling rack to cool completely.
  11. For the glaze, beat cream cheese and softened butter until smooth. Gradually add powdered sugar and lemon juice, mixing until silky and pourable. Add a teaspoon of milk if too thick.
  12. Drizzle glaze over cooled cake and let set for about 20 minutes before slicing.

Notes

Use room temperature ingredients for best results. Do not overmix batter after adding flour to avoid toughness. Toss blueberries in flour before folding to prevent sinking. Let cake cool completely before glazing to prevent glaze from melting and sliding off. If using frozen blueberries, toss in flour before folding. Baking time may vary with different pans.

Nutrition

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

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