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Blueberry and Lemon Pound Cake Recipe

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4.2 from 8 reviews

This Blueberry and Lemon Pound Cake is a moist, tender loaf bursting with fresh blueberries and a subtle lemony glaze. Made with a luscious combination of butter, cream cheese, and yogurt, it offers a rich texture and bright flavors. Perfect for tea time or dessert, this pound cake is baked low and slow to ensure a delicate crumb and tender bite.

Ingredients

For The Pound Cake

  • 2/3 cups (150 g) unsalted butter, room temperature
  • 4.5 oz (125 g) cream cheese, room temperature
  • 2 and 1/2 tbsp (40 g) plain yogurt, room temperature
  • 1 and 1/4 cups (250 g) fine white granulated sugar
  • 1 tsp vanilla extract
  • 3 eggs, room temperature
  • 1 and 1/2 cups minus 2 and 1/2 tbsp (165 g) all-purpose flour
  • 2 and 1/2 tbsp (25 g) cornstarch
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 1 cup (190 g) fresh blueberries

For The Icing

  • 1 cup (125 g) powdered sugar
  • 3-3 and 1/2 tsp (15-17 ml) freshly-squeezed lemon juice

Instructions

  1. Preheat and prepare pan: Preheat your oven to 325°F (160°C). Grease a 9×5 inch (22×12 cm) loaf pan thoroughly with butter to prevent sticking.
  2. Combine dry ingredients: In a medium bowl, sift together the all-purpose flour, cornstarch, and baking powder twice to ensure even distribution and lighter texture. Set aside.
  3. Create butter and cream cheese mixture: Using a hand-held or stand mixer, beat the unsalted butter on high speed until creamy and smooth, about 2 minutes. Add the cream cheese and continue beating for another minute until fully combined and smooth.
  4. Add sugar, yogurt, and vanilla: Beat in the granulated sugar until well combined, approximately 1 minute. Then, add the plain yogurt and vanilla extract and beat again for about 1 minute until everything is incorporated.
  5. Incorporate eggs: Add eggs one at a time, beating on low speed. Make sure each egg is fully mixed before adding the next to avoid overmixing and tough batter.
  6. Mix in dry ingredients and salt: Gradually add the sifted dry ingredients along with the salt to the wet mixture. Beat on medium speed just until combined; avoid overmixing to keep the cake tender.
  7. Fold in blueberries: Gently fold in the fresh blueberries using a spatula or wooden spoon. Be careful not to crush the berries, which can discolor the batter.
  8. Bake the cake: Pour the batter into the prepared loaf pan. Bake in the preheated oven for 60-65 minutes. About halfway through, loosely tent with aluminum foil to prevent over-browning.
  9. Check doneness: Insert a toothpick in the center; if it comes out clean or with a few moist crumbs, the cake is done. Pound cakes bake slower at lower temperatures, so patience is key.
  10. Cool the cake: Remove the cake from the oven and let it cool in the pan for 2 hours. Then invert onto a serving dish and let it cool completely to room temperature before icing.
  11. Prepare icing: In a medium bowl, combine powdered sugar with 2 teaspoons of freshly squeezed lemon juice, mixing to a thick glaze. Add remaining lemon juice as needed for desired consistency. The glaze should be thick, smooth, and opaque.
  12. Glaze and serve: Pour the lemon glaze evenly over the cooled cake. Allow the icing to set slightly before slicing and enjoying your delicious blueberry and lemon pound cake.

Notes

  • Ensure all dairy ingredients and eggs are at room temperature to help the batter mix evenly.
  • Do not overmix the batter once the dry ingredients are added to keep the cake tender.
  • Folding in the blueberries gently prevents them from bursting and turning the batter blue.
  • Tenting the cake with foil prevents over-browning but allows proper baking.
  • Use fresh blueberries for best texture and flavor; frozen blueberries may release excess moisture.
  • The glaze consistency should be thick enough to coat the cake without running off.
  • This cake keeps well for 2-3 days stored in an airtight container at room temperature.

Find it online: https://simpleplatter.com/blueberry-and-lemon-pound-cake-recipe/