Blueberry And Lemon Pound Cake
This Blueberry And Lemon Pound Cake is incredibly moist and fork-tender. Loaded with juicy blueberries, this cake is bright and summery, topped with a thick layer of lemon icing! This pound cake will literally melt in your mouth! Bonus point? It’s so easy to make!
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 teaspoon 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 teaspoon baking powder
- 1/4 teaspoon 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
- Preheat the oven to 325F (160C). Grease a 9×5 inch (22×12 cm) loaf pan with butter.
- Combine the dry ingredients. In a medium bowl, sift together the flour, cornstarch, and baking powder. I recommend sifting at least twice. Set aside.
- Make the batter. Using a hand-held mixer or a stand-mixer, beat the butter until on high-speed until creamy and smooth (about 2 minutes). Add cream cheese and beat again until smooth and combined (about 1 minute). Add the sugar and beat until combined (about 1 minute). Then, add the yogurt and vanilla extract, and beat until combined again (about 1 minute).
- Add the eggs one at a time, beating on low-speed this time, allowing each egg to combine fully into the batter before adding the next one. Do not overmix.
- Add the combined dry ingredients, and salt, and beat on medium-speed until just combined. Do not overmix.
- Fold in the blueberries using a spatula or wooden spoon. Be very gentle when folding as you want to avoid bursting the blueberries.
- Bake. Pour the batter into your prepared pan and bake for 60-65 minutes. Halfway through baking time, you may want to loosely tent the cake with aluminum foil to keep it from browning too much.To test for doneness, insert a toothpick in the center of the cake, if it comes out dry, your cake is done. Pound cakes bake slowly and at a lower temperature compared to other cakes so don’t get discouraged if it looks like it’s taking too long.
- Cool down. Once the cake is done, remove it from the oven and allow it to cool down in the pan for about 2 hours then invert the cake onto a serving dish and allow to cool down to room temperature before icing.
- Make the icing. In a medium bowl, add the powdered sugar and lemon juice. When adding the lemon juice, start off with just 2 teaspoon and mix, then add in the remaining juice as and if needed, until you get a smooth and thick glaze that’s not too runny and isn’t see-through. Pour over the cake and enjoy!
Notes
Make-Ahead Instructions: this lemon blueberry pound cake can be made up to 1-2 days ahead of time. Follow the recipe through step 8, then store the cooled down cake in an airtight container at room temperature or tightly wrapped in multiple layers of plastic wrap for up to 2 days. Ice right before serving (step nine).
Storing Instructions: store in an air-tight container at room temperature for up to 4-5 days. If it’s particularly hot, I recommend storing it in the refrigerator after 2-3 days and allow to come to room temperature before serving, for best flavor and texture.
Nutrition
Calories: 348kcalCarbohydrates: 55gProtein: 5gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.5gCholesterol: 95mgSodium: 83mgPotassium: 80mgFiber: 1gSugar: 27gVitamin A: 631IUVitamin C: 2mgCalcium: 39mgIron: 1mg
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