Blueberry Lemon Pound Cake
A wonderfully moist and tender blueberry pound cake with a zesty lemon glaze, perfect for any occasion.
Equipment
- oven
- 9x5 inch loaf pan
- mixing bowl
- whisk
- hand mixer or stand mixer
- rubber spatula
- wire rack
- measuring cups
- measuring spoons
Ingredients
Cake Batter
- 1 cup all-purpose flour
- 3/4 cup granulated sugar
- 1/2 cup unsalted butter softened at room temperature
- 1/2 cup whole milk
- 2 large eggs at room temperature
- 2 tsp baking powder
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1 cup fresh blueberries rinsed and dried
- 1 tbsp all-purpose flour for tossing with blueberries
Lemon Glaze
- 1 cup powdered sugar
- 2 tbsp lemon juice freshly squeezed
- 1 tsp lemon zest finely grated
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan with butter or nonstick spray and line it with parchment paper, leaving an overhang on two sides for easy removal.
- In a medium bowl, whisk together 1 1/4 cups of all-purpose flour, the baking powder, and salt until well combined. In a large mixing bowl, use a hand mixer or stand mixer to beat the softened butter and granulated sugar together on medium speed for 2-3 minutes, until the mixture is light and fluffy.
- Add the eggs to the butter mixture one at a time, beating well after each addition until fully incorporated. Mix in the vanilla extract. With the mixer on low speed, alternately add the dry flour mixture and the milk to the butter mixture, beginning and ending with the dry ingredients. Mix just until the batter is smooth with no dry pockets of flour.
- In a small bowl, gently toss the dried blueberries with 1 tablespoon of flour until lightly coated. Fold the floured blueberries into the cake batter using a rubber spatula until they are evenly distributed. Pour the batter into the prepared loaf pan and smooth the top with the spatula.
- Bake for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. The top should be golden brown and spring back when lightly touched. Let the cake cool in the pan on a wire rack for 15 minutes, then use the parchment paper overhang to lift it out onto the rack to cool completely.
- While the cake cools, make the glaze. In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until you have a smooth, pourable glaze. Once the cake is completely cool, drizzle the glaze evenly over the top, allowing it to drip down the sides. Let the glaze set for about 30 minutes before slicing and serving.
Notes
Tossing the blueberries in flour helps prevent them from sinking to the bottom of the cake. Ensure ingredients are at room temperature for the best texture.