Lemon Blueberry Pound Cake – Easy, Moist, and Totally Irresistible
A super moist lemon blueberry pound cake bursting with fresh, juicy blueberries and drizzled with a sweet vanilla glaze. Perfect for breakfast and dessert!
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 70 minutes
- Yield: 8 slices
- Category: Cakes & Cupcakes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Cake
- 3/4 cup (170 g) unsalted butter, room temperature
- 1 cup (200 g) granulated sugar
- 2 tablespoons lemon zest
- 4 large eggs, room temperature
- 1 teaspoon vanilla extract
- 2 cups plus 2 tablespoons (265 g) all-purpose flour, divided
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/3 cup whole milk, room temperature
- 1/4 cup sour cream, room temperature (or full-fat Greek yogurt)
- 1 cup blueberries
Glaze
- 1 1/2 cups (195 g) confectioners sugar, sifted
- 5–6 tablespoons whole milk or heavy cream
- 1/2 teaspoon vanilla
- 1/2 tablespoon Greek yogurt, to thicken the glaze (optional)
Instructions
1. Preheat oven to 350°F. Grease the bottom and line a 9 x 5 inch loaf pan with parchment paper, allowing the short sides to extend two inches past the sides for easy removal once baked.
2. In the bowl of a stand mixer, add the sugar and lemon zest. Use your hands to massage the zest and sugar together to release the oils.
3. Add the butter and cream with the sugar and lemon zest until light and fluffy, about 2 minutes.
4. Add the eggs one at a time, scraping down the bowl between each addition. Add the vanilla and mix until combined.
5. In a medium bowl, whisk together 2 cups of the flour, baking powder, and salt.
6. Add the flour mixture to the batter, alternating with the milk and sour cream, beginning and ending with the flour mixture. Mix on low speed until just combined.
7. Toss the blueberries with the remaining 2 tablespoons of flour. Gently fold them into the batter using a spatula. Do not overmix.
8. Transfer the batter to the prepared loaf pan and smooth the top.
9. Bake for 50–55 minutes, or until a toothpick inserted in the center comes out clean or with a few crumbs. Tent loosely with foil if browning too quickly.
10. Remove from oven and cool in the pan for 10–15 minutes. Lift out using the parchment sling and cool completely on a wire rack.
11. In a medium bowl, whisk together confectioners sugar, milk, and vanilla until smooth. Add Greek yogurt to thicken if desired.
12. Drizzle the glaze over the completely cooled cake before serving.
Notes
Store the cake tightly covered at room temperature for up to 3 days.
To freeze, wrap the completely cooled cake in two layers of plastic wrap and one layer of aluminum foil. Freeze for up to 2 months. Defrost at room temperature and glaze just before serving.
Find it online: https://cookingwithramsay.com/lemon-blueberry-pound-cake/