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Perfect Lemon Blueberry Pound Cake Recipe with Easy Vanilla Bean Glaze

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A tender and flavorful lemon blueberry pound cake topped with a subtle vanilla bean glaze, perfect for any occasion from brunch to coffee breaks.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup (227g) unsalted butter, softened
  • 1 ¾ cups (350g) granulated sugar
  • 4 large eggs, room temperature
  • Zest of 2 lemons
  • ¼ cup (60ml) fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 ½ cups (225g) fresh blueberries
  • For the glaze:
  • 1 cup (120g) powdered sugar, sifted
  • 1 teaspoon vanilla bean paste or seeds
  • 2–3 tablespoons (30-45ml) fresh lemon juice
  • 1 tablespoon (15ml) milk or cream (optional)

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan thoroughly.
  2. In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. Using an electric mixer, beat the softened butter and granulated sugar on medium-high speed until light and fluffy, about 4-5 minutes.
  4. Add eggs one at a time, beating well after each addition and scraping down the bowl.
  5. Mix in lemon zest, lemon juice, and vanilla extract until just combined.
  6. Gradually add the dry ingredients to the wet mixture in three parts, mixing on low speed until just combined to avoid overworking the batter.
  7. Toss blueberries in a tablespoon of flour, then gently fold them into the batter using a rubber spatula.
  8. Pour the batter evenly into the prepared loaf pan and smooth the top.
  9. Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean. Tent with foil if the top browns too quickly.
  10. Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
  11. Whisk together powdered sugar, vanilla bean paste, and lemon juice until smooth. Add milk or cream if needed to thin the glaze.
  12. Drizzle the glaze over the cooled cake and let it set before slicing.

Notes

Use room temperature ingredients for best results. Toss blueberries in flour before folding to prevent sinking. Avoid over-mixing after adding flour to keep the cake tender. Tent with foil if the top browns too fast. Let cake cool completely before glazing to prevent glaze from running off.

Nutrition

Keywords: lemon pound cake, blueberry cake, vanilla bean glaze, easy pound cake, lemon blueberry dessert, moist pound cake, brunch cake

Find it online: https://leilameals.com/perfect-lemon-blueberry-pound-cake-recipe-with-easy-vanilla-bean-glaze/