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Moist Lemon Blueberry Pound Cake Loaf Recipe with Zesty Glaze

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A moist and tender lemon blueberry pound cake loaf with a bright citrus aroma and a zesty glaze that balances sweet and tart flavors perfectly. Easy to make with simple pantry ingredients and fresh fruit.

Ingredients

Scale
  • 2 ½ cups (312 grams) all-purpose flour, sifted
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup (227 grams) unsalted butter, softened
  • 1 ¾ cups (350 grams) granulated sugar
  • 4 large eggs, at room temperature
  • Zest of 2 lemons
  • ¼ cup (60 ml) fresh lemon juice
  • 1 teaspoon vanilla extract
  • ½ cup (120 ml) whole milk
  • 1 ½ cups (225 grams) fresh blueberries
  • For the glaze:
  • 1 cup (120 grams) powdered sugar, sifted
  • 2 tablespoons (30 ml) fresh lemon juice
  • 1 teaspoon lemon zest

Instructions

  1. Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper, leaving an overhang for easy removal.
  2. In a medium bowl, whisk together sifted 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 3-4 minutes.
  4. Add eggs one at a time, beating well after each addition and scraping down the sides occasionally.
  5. Stir in lemon zest and vanilla extract until evenly combined.
  6. Add dry ingredients alternately with milk in three parts, starting and ending with the flour mixture. Mix on low speed until just combined; batter should be thick but pourable.
  7. Gently fold in blueberries with a rubber spatula, being careful not to break them.
  8. Pour batter into prepared loaf pan and smooth the top.
  9. Bake for 55-65 minutes, checking doneness with a toothpick inserted in the center; it should come out mostly clean with a few moist crumbs. Tent with foil if top browns too quickly.
  10. Cool cake in pan for 15 minutes, then lift out using parchment overhang and cool completely on a wire rack.
  11. Prepare glaze by whisking powdered sugar, lemon juice, and lemon zest in a small bowl until smooth and slightly runny. Adjust consistency as needed.
  12. Once cake is completely cool, drizzle glaze over the top and let set for 10-15 minutes before slicing.

Notes

Toss blueberries in a little flour before folding into batter to prevent sinking. Use room temperature ingredients for best texture. Do not overmix batter after adding flour to avoid toughness. Glaze should be poured on fully cooled cake for best adherence. Variations include gluten-free flour, dairy-free substitutes, and alternative berries.

Nutrition

Keywords: lemon blueberry pound cake, lemon cake, blueberry loaf, zesty glaze, easy dessert, homemade pound cake, moist cake

Find it online: https://breezybake.com/moist-lemon-blueberry-pound-cake-loaf-recipe-with-zesty-glaze-easy-homemade-dessert/