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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 with a bright citrus flavor and juicy blueberries, topped with a tangy cream cheese glaze. Perfect for dessert, breakfast, or a cozy snack.

Ingredients

Scale
  • 2 ½ cups (312 g) all-purpose flour, sifted
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup (227 g) unsalted butter, softened
  • 1 ¾ cups (350 g) granulated sugar
  • 4 large eggs, at room temperature
  • ½ cup (120 ml) sour cream
  • Zest from 2 lemons (about 2 tablespoons)
  • ¼ cup (60 ml) fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 ½ cups (225 g) fresh blueberries (frozen can be used, do not thaw fully)
  • For the Cream Cheese Glaze:
  • 4 oz (113 g) cream cheese, softened
  • 1 cup (120 g) powdered sugar, sifted
  • 2 tablespoons (30 ml) milk
  • 1 tablespoon (15 ml) fresh lemon juice

Instructions

  1. Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper, leaving an overhang.
  2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat softened butter and granulated sugar until light and fluffy, about 4-5 minutes.
  4. Beat in eggs one at a time, fully incorporating each before adding the next.
  5. Mix in sour cream, lemon zest, lemon juice, and vanilla extract.
  6. Gradually add dry ingredients to wet mixture in three additions, mixing on low speed just until combined.
  7. Gently fold in blueberries with a spatula to keep them intact.
  8. Pour batter into prepared loaf pan and smooth the top.
  9. Bake for 55-65 minutes or 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 wire rack to cool completely.
  11. For the glaze, beat cream cheese, powdered sugar, milk, and lemon juice until smooth and pourable. Adjust milk for desired consistency.
  12. Drizzle glaze over cooled cake and let set for about 20 minutes before slicing.

Notes

Use room temperature ingredients for best texture. Avoid overmixing after adding flour to prevent toughness. Fold blueberries gently to keep them whole. Toss blueberries in flour if they tend to sink. Let cake cool completely before glazing to prevent glaze from melting. Store wrapped at room temperature up to 2 days or refrigerated up to 5 days. Freeze slices for up to 2 months.

Nutrition

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

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