Ah, Lemon Blueberry Pound Cake with Glaze—a bright, moist, and slightly tangy cake studded with blueberries and finished with a sweet lemon glaze. Perfect for breakfast, brunch, or dessert! Here’s a detailed recipe:
Lemon Blueberry Pound Cake with Glaze
Ingredients:
For the Cake:
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- Zest of 2 lemons
- 3 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup sour cream or plain yogurt
- 1 1/2 cups fresh or frozen blueberries (tossed in 1 tbsp flour to prevent sinking)
For the Lemon Glaze:
- 1 cup powdered sugar
- 2–3 tbsp fresh lemon juice
- 1 tsp lemon zest (optional for extra zing)
Instructions:
- Preheat Oven & Prepare Pan:
- Preheat oven to 350°F (175°C).
- Grease and flour a 9×5-inch loaf pan, or line with parchment paper.
- Cream Butter and Sugar:
- In a large bowl, beat butter and sugar until light and fluffy (about 3–4 minutes).
- Add Eggs, Vanilla, and Lemon Zest:
- Beat in eggs one at a time, then mix in vanilla and lemon zest.
- Combine Dry Ingredients:
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- Mix Dry and Wet Ingredients:
- Alternately add dry ingredients and sour cream to the butter mixture, beginning and ending with dry ingredients. Mix until just combined.
- Fold in Blueberries:
- Gently fold in blueberries to avoid breaking them up.
- Bake:
- Pour batter into prepared pan.
- Bake 60–70 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in pan for 10–15 minutes, then remove to a wire rack.
- Prepare Lemon Glaze:
- Whisk powdered sugar with lemon juice (and zest, if using) until smooth. Adjust consistency by adding more sugar or juice.
- Glaze the Cake:
- Pour glaze over slightly cooled cake so it drips down the sides.
- Let it set for 10–15 minutes before slicing.
💡 Tips:
- Tossing blueberries in flour prevents them from sinking to the bottom.
- Using sour cream keeps the pound cake moist and tender.
- For extra flavor, brush the cake with a little lemon syrup (lemon juice + sugar) while it’s still warm before glazing.
If you want, I can also give a quick version using a boxed pound cake mix that still tastes fresh with blueberries and lemon glaze—perfect if you want a shortcut without losing flavor.
Do you want me to do that?
