Description
This moist and delicious Lemon Blueberry Pound Cake with bright lemon glaze is the perfect mid-afternoon snack! Moist Lemon poundcake with bright flavor from the blueberries covered in a delicious lemon glaze.
Ingredients
Poundcake
- 1/2 cup softened unsalted butter, one stick
- 3/4 cup of sugar
- Zest of a lemon, 1 teaspoon
- 1 teaspoon vanilla extract
- 2 large eggs, room temperature
- 1/2 cup + 2 tablespoons buttermilk, or 1/2 cup milk + juice of half a lemon, 2 tablespoons
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups of frozen blueberries
Lemon glaze
- 1 cup powdered sugar
- 1/4 teaspoon vanilla extract
- 1 teaspoon lemon juice
- 1 pinch of salt
- 1 - 2 tablespoons milk
Instructions
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Preheat oven to 350 degrees Fahrenheit and line a 9.5 x 5-inch loaf pan with parchment paper, set aside.
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In a large mixing bowl, cream together softened butter and sugar.
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Stir in the lemon zest and vanilla extract. Then whisk in the eggs.
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Combine the milk and the lemon juice together, set aside.
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In a separate bowl, combine the all-purpose flour, baking powder, and salt.
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Fold in half of the flour mixture into the butter/ sugar/ egg mixture. Fold until the flour disappears.
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Next fold in half of the buttermilk, until incorporated. Repeat with remaining flour and buttermilk. Don’t over mix.
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Fold the frozen blueberries into the batter. The batter will be stiff.
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Spoon the batter into the parchment paper-lined loaf pan and bake for 50 - 60 minutes or until golden brown on the top and when a toothpick inserted in the middle of the pound cake comes out clean.
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Once done, allow the pound cake to cool for at least 1 hour.
How to Make the Lemon Glaze
- In a medium-sized mixing bowl, sift the powdered sugar to remove any lumps. Then add the vanilla extract, lemon juice, and a pinch of salt.
- Slowly add the milk until your desired consistency is reached.
- Drizzle the lemon glaze over the top of your pound cake. Enjoy!
Notes
Store. Place glazed pound cake into the fridge uncovered to allow the glaze to harden then wrap in plastic wrap. Lemon blueberry poundcake can be stored in the refrigerator for up to 5 days.
Freeze. Slice pound cake into individual slices then wrap in plastic wrap. Store in the freezer in a freezer-safe bag for several weeks. When ready to serve allow the pound cake to thaw on the counter until it's no longer icy.
Keywords: lemon blueberry pound cake, pound cake, lemon, blueberry, dessert, spring, spring desserts, snack
