A super moist lemon blueberry pound cake bursting with fresh, juicy blueberries and drizzled with a sweet vanilla glaze. Perfect for breakfast and dessert!
- 3/4 cup (170 g) unsalted butter, room temperature
- 1 cup (200 g) granulated sugar
- 2 tablespoons lemon zest
- 4 large eggs, room temperature
- 1 teaspoon vanilla extract
- 2 cups plus 2 tablespoons (265 g) all-purpose flour, divided
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/3 cup whole milk, room temperature
- 1/4 cup sour cream, room temperature (or full-fat Greek yogurt)
- 1 cup blueberries
- 1 1/2 cups (195 g) confectioners sugar, sifted
- 5–6 tablespoons whole milk or heavy cream
- 1/2 teaspoon vanilla
- 1/2 tablespoon Greek yogurt, to thicken the glaze (optional)
- 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.
- In the bowl of a stand mixer fitted with the paddle attachment, add the sugar and lemon zest. Use your hands to massage the zest and sugar together so that the oils from the lemon coat the sugar. Add the butter and cream together with the sugar and lemon zest until light and fluffy, about 2 minutes.
- Add one egg at a time, scraping down bowl in between each addition. Add the vanilla and mix until well combined.
- In a medium bowl, whisk together 2 cups of the flour, baking powder and salt.
- Add the flour mixture, alternating with the whole milk and sour cream, beginning and ending with the flour mixture. Combine on low speed until just a few streaks of flour remain.
- Combine the blueberries with the remaining 2 tablespoons of flour. Gently fold in the blueberries to the batter using a spatula or wooden spoon. Do not over mix.
- Transfer the batter to the prepared loaf pan.
- Bake at 350 degrees 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 remaining. If the cake is browning too quickly on top, loosely tent the top with a piece of aluminum foil.
- Remove the cake from the oven and allow to cool in the pan for 10-15 minutes. Use the parchment paper sling to remove the loaf and cool completely on a wire rack before adding the glaze.
- In a medium bowl, whisk together the confectioners sugar, milk and vanilla until smooth and pourable.
- To thicken the glaze, add a tablespoon of Greek yogurt. If the glaze is too thick, add more milk. If too thin, add more confectioners sugar.
- Drizzle over the cooled cake.
Store the cake tightly covered at room temperature for up to 3 days.
To freeze, wrap completely cooled cake in two layers of plastic wrap and one layer of aluminum foil. Freeze for up to 2 months. Defrost at room temperature and glaze just before serving.
Keywords: lemon blueberry pound cake, lemon blueberry loaf cake