Description
A moist, tender lemon pound cake studded with fresh blueberries and topped with a delicate vanilla glaze. This recipe uses buttermilk and yogurt for extra moisture and ensures berries stay suspended for a perfect crumb.
Ingredients
Scale
- 1 cup (226g) unsalted butter, softened
- 1 ½ cups (300g) granulated sugar
- 4 large eggs, room temperature
- 2 ½ cups (315g) all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup (240ml) buttermilk
- ½ cup (120g) plain Greek yogurt
- ¼ cup (60ml) fresh lemon juice
- Zest of 2–3 lemons
- 1 tsp vanilla extract
- 1 ½ cups (225g) fresh blueberries
- 1 tbsp flour (for coating blueberries)
- 1 ½ cups (180g) confectioners’ sugar (for glaze)
- 2–3 tbsp milk or cream (for glaze)
- 1 tsp vanilla extract (for glaze)
- Pinch of salt (for glaze)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5 inch loaf pan with butter, dust with flour, and line the bottom with parchment paper.
- Zest lemons and juice them. Sift the flour, baking powder, baking soda, and salt together into a medium bowl.
- In a large bowl, beat softened butter and granulated sugar on medium-high speed for 3-4 minutes until pale and fluffy. Scrape down sides.
- Add eggs one at a time, beating well after each addition. Mix in vanilla extract and lemon zest.
- Reduce mixer speed to low. Add half the flour mixture, then all of the buttermilk and yogurt, then the remaining flour. Mix just until combined.
- Transfer batter to a bowl. Toss blueberries with 1 tablespoon of flour and gently fold them into the batter.
- Pour batter into prepared pan and smooth the top. Bake for 50-60 minutes until a toothpick inserted in the center comes out clean.
- Let cake cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
- Whisk confectioners’ sugar, milk, vanilla, and salt until smooth. Drizzle over the cooled cake and let set for 15 minutes before slicing.
Notes
Ensure all ingredients (butter, eggs, buttermilk) are at room temperature for best emulsification. Coat blueberries in flour to prevent sinking. Do not overmix the batter. Cool cake completely before glazing to prevent the glaze from melting into the cake.
- Prep Time: 25 minutes
- Cook Time: 50-60 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12th of c
- Calories: 280
- Sugar: 26
- Sodium: 180
- Fat: 12
- Saturated Fat: 7
- Carbohydrates: 42
- Fiber: 1
- Protein: 4
Keywords: lemon blueberry pound cake, vanilla glaze, moist pound cake, easy baking, weekend baking, gluten-free option, dairy-free option