Lemon Blueberry Pound Cake (Print Version)
Moist lemon loaf with blueberries and drizzled vanilla glaze. Delicious for snacking, breakfast, or dessert.
# Ingredients:
→ Cake
01 -
3/4 cup (170 g) unsalted butter, room temperature
02 -
1 cup (200 g) granulated sugar
03 -
2 tablespoons lemon zest
04 -
4 large eggs, room temperature
05 -
1 teaspoon vanilla extract
06 -
2 cups plus 2 tablespoons (265 g) all-purpose flour, divided
07 -
1 teaspoon baking powder
08 -
1/2 teaspoon salt
09 -
1/3 cup whole milk, room temperature
10 -
1/4 cup sour cream, room temperature (or full-fat Greek yogurt)
11 -
1 cup blueberries
→ Glaze
12 -
1 1/2 cups (195 g) confectioners sugar, sifted
13 -
5–6 tablespoons whole milk or heavy cream
14 -
1/2 teaspoon vanilla
15 -
1/2 tablespoon Greek yogurt, optional to thicken the glaze
# Directions:
01 -
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 of the loaf once baked. Set aside.
02 -
In the bowl of a stand mixer fitted with the paddle attachment, add the sugar and lemon zest. Massage the zest and sugar together to coat the sugar with lemon oils. Add the butter and cream mixture until light and fluffy, about 2 minutes.
03 -
Add one egg at a time, scraping down the bowl between each addition. Add the vanilla and mix until well combined.
04 -
In a medium bowl, whisk together 2 cups of the flour, baking powder, and salt.
05 -
Add the flour mixture, alternating with the whole milk and sour cream, beginning and ending with the flour mixture. Mix on low speed until just a few streaks of flour remain.
06 -
Combine the blueberries with the remaining 2 tablespoons of flour. Gently fold the blueberries into the batter with a spatula or wooden spoon without overmixing.
07 -
Transfer the batter to the prepared loaf pan. Bake at 350°F for 50-55 minutes or until the top is golden brown, and a toothpick inserted into the center comes out clean or with a few crumbs. If browning too quickly, loosely tent with aluminum foil.
08 -
Remove the cake from the oven and let it cool in the pan for 10-15 minutes. Use the parchment paper sling to transfer the loaf to a wire rack and cool completely before glazing.
09 -
In a medium bowl, whisk together confectioners sugar, milk, and vanilla until smooth and pourable. Optionally, add Greek yogurt to thicken. Adjust consistency by adding more milk or sugar as needed.
10 -
Drizzle the glaze over the cooled cake.
# Notes:
01 -
Store covered at room temperature for up to 3 days. Freeze wrapped and defrost at room temperature before glazing.