Print

Moist Lemon Blueberry Pound Cake Recipe with Easy Cream Cheese Glaze

lemon blueberry pound cake - featured image
Print Recipe

A moist and tender lemon blueberry pound cake topped with a tangy cream cheese glaze, perfect for any occasion and easy to make with simple ingredients.

Ingredients

Scale
  • 2 ½ cups (315 g) all-purpose flour
  • 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, room temperature
  • 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, washed and dried
  • 4 ounces (113 g) cream cheese, softened
  • 1 ½ cups (180 g) powdered sugar, sifted
  • 2 to 3 tablespoons (30–45 ml) milk, whole or 2%

Instructions

  1. Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan with butter or nonstick spray. Line with parchment paper if desired.
  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 with an electric mixer on medium speed for 3-5 minutes until pale and fluffy.
  4. Add eggs one at a time, beating well after each addition until fully incorporated.
  5. Stir in lemon zest, lemon juice, and vanilla extract.
  6. Gradually fold in the flour mixture using a rubber spatula or low mixer speed until just combined.
  7. Toss blueberries with a tablespoon of flour to coat, then gently fold them into the batter.
  8. Pour batter into prepared loaf pan and smooth the top.
  9. Bake for 55-65 minutes or until a toothpick inserted near the center comes out clean or with a few crumbs. Start checking at 50 minutes.
  10. Cool cake in the pan for 15 minutes, then transfer to a wire rack to cool completely.
  11. In a small bowl, whisk together softened cream cheese, powdered sugar, and 2-3 tablespoons milk until smooth and desired consistency is reached.
  12. Once cake is fully cooled, drizzle or spread the cream cheese glaze over the top and let set for 10-15 minutes before slicing.

Notes

Use room temperature ingredients for best results. Toss blueberries in flour before folding to prevent sinking. Cool cake completely before glazing to avoid glaze melting off. For gluten-free, substitute flour with a 1:1 gluten-free blend. For vegan, use dairy-free cream cheese and butter alternatives and flax or chia eggs.

Nutrition

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

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