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Moist Blueberry Lemon Pound Cake Recipe with Easy White Glaze Perfect for Summer

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A dense but tender pound cake bursting with bright citrus and sweet blueberries, topped with a glossy white glaze. Perfect for summer occasions and easy enough for beginner bakers.

Ingredients

Scale
  • 1 cup (227 g) unsalted butter, softened
  • 1 1/2 cups (300 g) granulated sugar
  • 4 large eggs, room temperature
  • 2 1/2 cups (320 g) all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup (225 g) small-curd cottage cheese, well-drained
  • 1/2 cup (120 ml) whole milk or buttermilk
  • 2 tablespoons lemon zest (freshly grated)
  • 2 tablespoons lemon juice (freshly squeezed)
  • 1 1/2 cups (225 g) blueberries, fresh or frozen
  • For the white glaze:
  • 1 cup (120 g) powdered sugar, sifted
  • 2–3 tablespoons fresh lemon juice
  • Optional: a tiny splash of vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan with butter or non-stick spray and lightly dust with flour.
  2. In a large bowl, beat the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
  3. Add eggs one at a time, beating well after each addition.
  4. In a separate bowl, whisk together the flour, baking powder, and salt.
  5. In a small bowl, combine the cottage cheese, milk, lemon zest, and lemon juice.
  6. Add the dry and wet ingredients alternately to the butter mixture, starting and ending with the dry ingredients. Fold gently until just combined.
  7. Fold in the blueberries carefully.
  8. Pour the batter into the prepared loaf pan and smooth the top. Tap the pan lightly to release air bubbles.
  9. Bake for 60-70 minutes, checking at 55 minutes with a toothpick. The toothpick should come out clean or with a few moist crumbs.
  10. Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
  11. Prepare the white glaze by whisking powdered sugar with lemon juice until smooth. Adjust consistency as needed.
  12. Once the cake is cooled, drizzle the glaze over the top and let it set for 20-30 minutes before slicing.

Notes

Do not overmix the batter to avoid toughness. Use room temperature ingredients for best results. Drain cottage cheese well to prevent gummy texture. Add frozen blueberries straight from the freezer to avoid color bleed. Let the cake cool completely before glazing to keep the glaze shiny. Adjust glaze consistency to a paint-like texture for best drizzle.

Nutrition

Keywords: blueberry pound cake, lemon pound cake, summer dessert, moist pound cake, blueberry lemon cake, white glaze cake, easy pound cake recipe

Find it online: https://magnetmeal.com/moist-blueberry-lemon-pound-cake-recipe-with-easy-white-glaze-perfect-for-summer/