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Moist Lemon Blueberry Pound Cake Recipe with Easy Cream Cheese Glaze

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A moist and tender lemon blueberry pound cake bursting with fresh flavors, topped with a subtle tangy cream cheese glaze. Perfect for brunch, dessert, or any casual gathering.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, softened
  • 1 ½ cups (300g) granulated sugar
  • 4 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons fresh lemon zest (about 2 medium lemons)
  • 3 tablespoons fresh lemon juice
  • 2 ½ cups (315g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup (240ml) sour cream
  • 1 ½ cups (225g) fresh blueberries
  • 4 oz (115g) cream cheese, softened
  • ½ cup (60g) powdered sugar, sifted
  • 2 tablespoons fresh lemon juice (for glaze)
  • 1 teaspoon vanilla extract (for glaze)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
  2. Cream the butter and sugar in a large bowl using an electric mixer on medium speed until light and fluffy, about 4-5 minutes.
  3. Add eggs one at a time, beating well after each addition. Scrape down the sides as needed.
  4. Mix in vanilla extract, lemon zest, and lemon juice until combined.
  5. In a separate bowl, whisk together flour, baking powder, and salt.
  6. Add the dry ingredients to the butter mixture in three additions, alternating with sour cream, beginning and ending with the flour mixture. Mix on low speed just until combined each time.
  7. Gently fold in the blueberries using a rubber spatula, being careful not to crush them.
  8. Pour the batter evenly into the prepared loaf pan and smooth the top.
  9. Bake for 55-65 minutes, checking at 55 minutes with a toothpick. If the top browns too quickly, tent with foil halfway through baking.
  10. Cool the cake in the pan for 15-20 minutes, then transfer to a wire rack to cool completely.
  11. Prepare the cream cheese glaze by beating together cream cheese, powdered sugar, lemon juice, and vanilla extract until smooth.
  12. Once the cake is completely cool, drizzle the glaze over the top and let it set for about 10 minutes.
  13. Slice thickly and serve.

Notes

Dust blueberries lightly with flour before folding to prevent sinking. Use room temperature eggs and sour cream to avoid curdling. Do not overmix after adding flour to keep cake tender. Glaze only when cake is completely cool to prevent melting.

Nutrition

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

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