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Moist Lemon Blueberry Pound Cake Recipe with Easy Cream Cheese Glaze

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A moist and flavorful lemon blueberry pound cake with a bright citrus tang and juicy blueberries, topped with a silky cream cheese glaze that perfectly balances the flavors.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 1 ½ cups (300g) granulated sugar
  • 4 large eggs, room temperature (about 200g)
  • 2 cups (250g) all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 tablespoon lemon zest (about 1 large lemon)
  • 2 tablespoons fresh lemon juice
  • ½ cup (120ml) whole milk, room temperature
  • 1 ½ cups (225g) fresh or frozen blueberries
  • 4 ounces (113g) cream cheese, softened
  • 1 cup (120g) powdered sugar, sifted
  • 2 tablespoons fresh lemon juice (for glaze)
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C) and grease your 9×5-inch loaf pan with butter or nonstick spray. Line it with parchment paper.
  2. Cream the butter and sugar together using a mixer on medium speed for 3–4 minutes until light and fluffy.
  3. Add eggs one at a time, beating well after each addition. If batter separates, add a spoonful of flour to stabilize.
  4. In another bowl, whisk together flour, baking powder, and salt.
  5. Add the flour mixture to the butter mixture in three additions, alternating with milk, starting and ending with flour. Mix on low speed just until combined.
  6. Gently fold in lemon zest, lemon juice, and blueberries using a rubber spatula, being careful not to over-stir.
  7. Pour batter into prepared pan and smooth the top. Tap pan lightly to release air bubbles.
  8. Bake for 55–65 minutes 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.
  9. Cool cake in pan for 20 minutes, then transfer to a wire rack to cool completely.
  10. Prepare the cream cheese glaze by beating cream cheese until smooth. Gradually add powdered sugar, then lemon juice and vanilla extract, mixing until glossy and pourable. Add a splash of milk if too thick.
  11. Drizzle glaze evenly over cooled cake and let set for at least 30 minutes before slicing.

Notes

Use room temperature ingredients for best results. Fold blueberries gently to avoid color bleed. Tent cake with foil if browning too fast. Chill cake slightly before glazing for better glaze hold. Frozen blueberries should be used straight from freezer without thawing.

Nutrition

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

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