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Moist Blueberry Lemon Pound Cake Recipe with Easy Strawberry Glaze

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A moist and flavorful blueberry lemon pound cake topped with a sweet and tangy strawberry glaze. Perfect for brunch, tea time, or any occasion that calls for a comforting yet fresh dessert.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour, sifted
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ¾ cup (1 ½ sticks or 170g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 3 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • ½ cup (120ml) sour cream
  • Zest of 2 medium lemons (about 2 tablespoons)
  • 2 tablespoons fresh lemon juice
  • 1 cup (150g) fresh blueberries, rinsed and patted dry
  • For the Strawberry Glaze:
  • 1 cup (120g) powdered sugar, sifted
  • 3 tablespoons fresh strawberry puree
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon water (adjust for consistency)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease your 9×5-inch loaf pan thoroughly with butter and flour or line it with parchment paper.
  2. In a medium bowl, whisk together the sifted flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, beat the softened butter and granulated sugar on medium speed until light and fluffy, about 3-4 minutes.
  4. Beat in the eggs one at a time, fully incorporating each before adding the next. Stir in vanilla extract and lemon zest.
  5. Stir together the sour cream and fresh lemon juice in a small bowl, then add to the batter. Beat just until combined.
  6. Gradually add the dry flour mixture to the wet batter in three parts, mixing on low speed after each addition until just combined. Avoid overmixing.
  7. Gently fold in the blueberries with a spatula, taking care not to break them up.
  8. Pour the batter into your prepared loaf pan, smoothing the top with a spatula.
  9. Bake for 55-65 minutes, checking doneness by inserting a toothpick in the center; it should come out with a few moist crumbs but no raw batter.
  10. Let the cake cool in the pan for 15 minutes, then remove and transfer to a wire rack to cool completely.
  11. To prepare the strawberry glaze, sift powdered sugar into a bowl. Stir in strawberry puree and lemon juice until smooth. Add water a little at a time if too thick.
  12. Once the cake is completely cool, drizzle the strawberry glaze over the top and let it set for about 20 minutes before slicing.

Notes

If blueberries start sinking, toss them in a teaspoon of flour before folding in. Use fresh lemon zest and juice for best flavor. Avoid overmixing the batter to keep the crumb tender. Check oven early for doneness and tent with foil if browning too fast. Prepare glaze while cake bakes to save time. For gluten-free, use 1-to-1 gluten-free flour blend. For dairy-free, substitute vegan butter and coconut yogurt.

Nutrition

Keywords: blueberry pound cake, lemon pound cake, strawberry glaze, moist cake, easy dessert, brunch cake, tea time cake

Find it online: https://cooksyla.com/moist-blueberry-lemon-pound-cake-recipe-with-easy-strawberry-glaze/