Lemon Blueberry Pound Cake with Lemon Glaze
Make delicious, made-from-scratch blueberry pound cake with lemon glaze using this easy recipe. Tender pound cake is studded with juicy blueberries and fresh lemon flavor. Finish the cake with a lovely tart lemon icing for a tasty treat. Enjoy a slice with a cup of coffee or tea.
Ingredients
Lemon Blueberry Pound Cake
- 2 cups cake flour plus 1 tablespoon for the blueberries
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter softened
- 1 cup granulated sugar
- 3 large eggs room temperature
- 1 teaspoon pure vanilla extract
- 2 tablespoon fresh lemon juice
- 1 tablespoon lemon zest
- ½ cup heavy whipping cream
- 1¼ cups fresh blueberries
Lemon Glaze
- 1 cup powdered sugar
- 1 teaspoon lemon zest
- 1 tablespoon fresh lemon juice
- 1 tablespoon milk or water
Instructions
- Preheat the oven to 350°F. Grease and line a 9x5-inch loaf pan with parchment paper. Coat the blueberries in the extra tablespoon of flour in a small bowl and set it aside.
- Combine flour, baking powder, and salt in a medium bowl.
- Cream butter and granulated sugar together at high speed using an electric mixer and the paddle attachment until light and fluffy, about 3-5 minutes.
- Turn the speed to medium and add the vanilla, lemon juice, and lemon zest. Add the eggs, one at a time. Pour in the heavy cream and mix until combined. Note: The batter may appear curdled but will come together once the dry ingredients are incorporated.
- Add the flour mixture and mix just until incorporated. Fold in the blueberries.
- Pour the cake batter into the prepared loaf pan and bake for 50-60 minutes, until the top is golden brown and a cake tester inserted into the center of the cake comes out clean. Let the cake cool completely on a wire rack.
- Once the cake is completely cooled, make the icing. Combine the powdered sugar, lemon zest, lemon juice, and milk until a glaze forms. Drizzle the icing over the cooled cake to coat. Allow the icing to set for 10-15 minutes before serving the cake.
Notes
- If using frozen berries in cake, do not defrost them. Add the frozen berries straight to the cake batter. *Baking times may vary when using frozen berries.
- Store cooled blueberry pound cake in an airtight container or wrapped in plastic wrap at room temperature for up to one week.
Nutrition
Calories: 371kcalCarbohydrates: 54gProtein: 6gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.4gCholesterol: 94mgSodium: 186mgPotassium: 83mgFiber: 1gSugar: 34gVitamin A: 553IUVitamin C: 5mgCalcium: 51mgIron: 1mg
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