Moist Lemon Blueberry Pound Cake with Easy Cream Cheese Glaze
This Moist Lemon Blueberry Pound Cake is the perfect blend of tangy and sweet, with a tender crumb and a creamy, tangy cream cheese glaze. After making this many times, I’ve discovered the trick to keeping it moist is to not overmix the batter. If you love recipes like this, you’ll also enjoy Fresh Peach Melba Parfait Recipe with Easy Raspberry Coulis for Summer Bliss and Moist Lemon Blueberry Zucchini Bread Recipe Easy Homemade Glazed Loaf.
Why This Moist Lemon Blueberry Pound Cake with Easy Cream Cheese Glaze Is Pure Comfort
- Crispy golden edges with a tender, moist crumb
- Tangy lemon flavor balanced by sweet blueberries
- Easy cream cheese glaze that takes just minutes to make
- Perfect for any occasion, from potlucks to family gatherings
What You'll Need for Moist Lemon Blueberry Pound Cake with Easy Cream Cheese Glaze
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- All-purpose flour
- Salt
- Baking powder
- Unsalted butter
- Granulated sugar
- Eggs
- Lemon zest
- Lemon juice
- Vanilla extract
- Blueberries
- Lemon zest
- Lemon juice
- Vanilla extract
- Optional: Powdered sugar for dusting
📝 Ingredient Notes
- Blueberries: Fresh or frozen blueberries can be used. If using frozen, do not thaw.
🛒 Tools & Equipment I Recommend
- Stand mixer — Ensures even mixing and prevents overmixing for a tender crumb. → See on Amazon
- Silicone baking mat — Prevents the cake from sticking and promotes even baking. → See on Amazon
How to Make Moist Lemon Blueberry Pound Cake with Easy Cream Cheese Glaze
- Preheat oven and prepare pan: Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
- Cream butter and sugar: In a large bowl, cream together butter and sugar until light and fluffy, about 3-5 minutes.
- Add eggs and mix: Beat in eggs, one at a time, mixing well after each addition. Stir in lemon zest, lemon juice, and vanilla extract.
- Combine dry ingredients: In a separate bowl, combine flour, salt, and baking powder.
- Mix dry ingredients into wet: Gradually add dry ingredients to wet ingredients, mixing just until combined. Fold in blueberries.
- Bake: Pour batter into prepared pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Prepare glaze: While the cake is baking, prepare the cream cheese glaze by mixing together cream cheese, powdered sugar, and lemon juice until smooth.
- Glaze and serve: Once the cake is out of the oven, let it cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Drizzle the glaze over the cake and serve.
Cook's Tips for Perfect Moist Lemon Blueberry Pound Cake with Easy Cream Cheese Glaze
- Common mistake and fix: The #1 reason this recipe fails is overmixing the batter, which results in a tough, dry cake. To prevent this, mix the dry ingredients into the wet ingredients just until combined, and avoid mixing any more than necessary.
- Pro tip: For an extra lemony kick, add a tablespoon of lemon extract to the batter.
- Pro tip: To prevent the cake from sticking, ensure your pan is well-greased and floured, or use parchment paper.
- Pro tip: For a crispy top, place the pan on the middle rack of the oven and bake until the top is golden brown.
Storing & Reheating Moist Lemon Blueberry Pound Cake with Easy Cream Cheese Glaze
Short-Term Storage
Store in an airtight container in the fridge. Store leftover cake in an airtight container in the refrigerator for up to 5 days. Make-ahead tip: The cake can be made up to 1 day ahead and stored at room temperature in an airtight container.
Freezing Moist Lemon Blueberry Pound Cake with Easy Cream Cheese Glaze
Freeze the cooled cake for up to 3 months. Thaw overnight in the refrigerator before serving.
How to Reheat Without Drying It Out
Oven: Reheat slices in the oven at 300°F (150°C) for 10-15 minutes. Microwave: Reheat slices in the microwave for 15-20 seconds, but be careful not to overheat and make the cake soggy.
Recipe Notes
- Chef tip: For a variation, try adding a cup of chopped nuts, such as walnuts or pecans, to the batter.
- Best substitution: If you don't have lemon extract, you can substitute with an additional tablespoon of lemon juice.
- Make-ahead: The cake can be made up to 1 day ahead and stored at room temperature in an airtight container.
- Scaling: This recipe can be doubled and baked in a 9×13-inch pan for 40-50 minutes.
- Troubleshooting: If the cake is browning too quickly, tent the pan with aluminum foil after the first 30 minutes of baking.
Want to level up this recipe?
High-quality baking pan — Ensures even baking and promotes a crispy edge on the cake. → Check price on Amazon
Moist Lemon Blueberry Pound Cake with Easy Cream Cheese Glaze
Ingredients
Main Ingredients
- All-purpose flour
- Salt
- Baking powder
- Unsalted butter
- Granulated sugar
- Eggs
- Lemon zest
- Lemon juice
- Vanilla extract
- Blueberries
Seasonings
- Lemon zest
- Lemon juice
- Vanilla extract
Optional Toppings
- Powdered sugar for dusting
Instructions
- Preheat oven and prepare pan: Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
- Cream butter and sugar: In a large bowl, cream together butter and sugar until light and fluffy, about 3-5 minutes.
- Add eggs and mix: Beat in eggs, one at a time, mixing well after each addition. Stir in lemon zest, lemon juice, and vanilla extract.
- Combine dry ingredients: In a separate bowl, combine flour, salt, and baking powder.
- Mix dry ingredients into wet: Gradually add dry ingredients to wet ingredients, mixing just until combined. Fold in blueberries.
- Bake: Pour batter into prepared pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Prepare glaze: While the cake is baking, prepare the cream cheese glaze by mixing together cream cheese, powdered sugar, and lemon juice until smooth.
- Glaze and serve: Once the cake is out of the oven, let it cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Drizzle the glaze over the cake and serve.
Notes
- Chef tip: For a variation, try adding a cup of chopped nuts, such as walnuts or pecans, to the batter.
- Best substitution: If you don't have lemon extract, you can substitute with an additional tablespoon of lemon juice.
- Make-ahead: The cake can be made up to 1 day ahead and stored at room temperature in an airtight container.
- Scaling: This recipe can be doubled and baked in a 9×13-inch pan for 40-50 minutes.
- Troubleshooting: If the cake is browning too quickly, tent the pan with aluminum foil after the first 30 minutes of baking.
Storage
- Fridge: Store leftover cake in an airtight container in the refrigerator for up to 5 days.
- Freezer: Freeze the cooled cake for up to 3 months. Thaw overnight in the refrigerator before serving.
- Oven reheat: Reheat slices in the oven at 300°F (150°C) for 10-15 minutes.
- Microwave reheat: Reheat slices in the microwave for 15-20 seconds, but be careful not to overheat and make the cake soggy.
- Make ahead: The cake can be made up to 1 day ahead and stored at room temperature in an airtight container.
Nutrition Per Serving
- Calories: 420
- Protein: 5g
- Fat: 18g
- Carbs: 60g
- Fiber: 1g
- Sugar: 38g
- Sodium: 230mg
- Cholesterol: 80mg
- Sat. Fat: 11g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Moist Lemon Blueberry Pound Cake with Easy Cream Cheese Glaze FAQs
Yes, the cake can be made up to 1 day ahead and stored at room temperature in an airtight container.
The #1 reason this recipe fails is overmixing the batter, which results in a tough, dry cake. To prevent this, mix the dry ingredients into the wet ingredients just until combined, and avoid mixing any more than necessary.
Yes, the cooled cake can be frozen for up to 3 months. Thaw overnight in the refrigerator before serving.
No, this recipe is not suitable for the air fryer.
If you don't have lemon extract, you can substitute with an additional tablespoon of lemon juice.
A Warm Final Note
I can’t wait for you to try Moist Lemon Blueberry Pound Cake with Easy Cream Cheese Glaze and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
