Moist Lemon Blueberry Pound Cake with Easy Cream Cheese Glaze
Indulge in the perfect balance of tart and sweet with this Moist Lemon Blueberry Pound Cake. After making this many times, I’ve discovered the secret to a tender, moist crumb that’s better than any bakery version. The fresh, zesty lemon flavor and bursts of juicy blueberries make this cake an irresistible family favorite. Keep reading for my best tips, or jump straight to the recipe. If you love recipes like this, you’ll also enjoy Irresistible Chocolate Banana Cookies and Heavenly Creamy Mushroom and Spinach Pasta.
Why This Moist Lemon Blueberry Pound Cake with Easy Cream Cheese Glaze Is Pure Comfort
- Tender and moist crumb
- Bursts of juicy blueberries in every bite
- Easy cream cheese glaze for a perfect finish
- Better than takeout and freezer-friendly
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
- Baking powder
- Salt
- Unsalted butter
- Sugar
- Eggs
- Lemon zest
- Lemon juice
- Vanilla extract
- Fresh blueberries
- Lemon zest
- Lemon juice
- Vanilla extract
- Optional: Cream cheese glaze
📝 Ingredient Notes
- All-purpose flour: Spoon and level the flour for accurate measurement.
🛒 Tools & Equipment I Recommend
- Silicone baking mat — Prevents the cake from sticking and promotes even baking. → See on Amazon
- Kitchen scale — Ensures accurate ingredient measurement for perfect results. → See on Amazon
How to Make Moist Lemon Blueberry Pound Cake with Easy Cream Cheese Glaze
- Prepare the pan: 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.
- Add eggs: Beat in eggs, one at a time, mixing well after each addition.
- Add dry ingredients: Gradually add the dry ingredients to the butter mixture, mixing just until combined.
- Fold in blueberries: Gently fold in the fresh blueberries.
- Bake: Pour the batter into the prepared pan and bake at 350°F (175°C) for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Make the glaze: While the cake is baking, prepare the cream cheese glaze by whisking together cream cheese, powdered sugar, lemon juice, and vanilla extract until smooth.
- Glaze the cake: Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Drizzle the glaze over the cooled cake.
Cook's Tips for Perfect Moist Lemon Blueberry Pound Cake with Easy Cream Cheese Glaze
- Common mistake and fix: To prevent the cake from becoming dry, do not overmix the batter. Mix just until the flour disappears.
- Substitution tip: For a nut-free version, substitute the almond flour with an equal amount of all-purpose flour.
- Make-ahead tip: This cake can be made up to 3 days ahead and stored at room temperature or frozen for up to 2 months.
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 1 week. Make-ahead tip: This cake can be made up to 1 day ahead and stored at room temperature.
Freezing Moist Lemon Blueberry Pound Cake with Easy Cream Cheese Glaze
Freeze the cooled cake for up to 2 months. Thaw overnight in the refrigerator before serving.
How to Reheat Without Drying It Out
Oven: There's no need to reheat this cake. Enjoy it at room temperature or slightly warmed in the microwave for 10-15 seconds.
Recipe Notes
- Chef tip: For an extra lemony kick, add an additional tablespoon of lemon zest to the batter.
- Best substitution: For a nut-free version, substitute the almond flour with an equal amount of all-purpose flour.
- Make-ahead: This cake can be made up to 3 days ahead and stored at room temperature or frozen for up to 2 months.
- Scaling: This recipe can be easily doubled and baked in a 9×13-inch pan for a larger cake.
- Troubleshooting: If your cake is browning too quickly, tent it with aluminum foil during the last 15-20 minutes of baking.
Want to level up this recipe?
Stand mixer — Ensures a light and fluffy cake batter with minimal effort. → Check price on Amazon
Moist Lemon Blueberry Pound Cake with Easy Cream Cheese Glaze
Ingredients
Main Ingredients
- All-purpose flour
- Baking powder
- Salt
- Unsalted butter
- Sugar
- Eggs
- Lemon zest
- Lemon juice
- Vanilla extract
- Fresh blueberries
Seasonings
- Lemon zest
- Lemon juice
- Vanilla extract
Optional Toppings
- Cream cheese glaze
Instructions
- Prepare the pan: 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.
- Add eggs: Beat in eggs, one at a time, mixing well after each addition.
- Add dry ingredients: Gradually add the dry ingredients to the butter mixture, mixing just until combined.
- Fold in blueberries: Gently fold in the fresh blueberries.
- Bake: Pour the batter into the prepared pan and bake at 350°F (175°C) for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Make the glaze: While the cake is baking, prepare the cream cheese glaze by whisking together cream cheese, powdered sugar, lemon juice, and vanilla extract until smooth.
- Glaze the cake: Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Drizzle the glaze over the cooled cake.
Notes
- Chef tip: For an extra lemony kick, add an additional tablespoon of lemon zest to the batter.
- Best substitution: For a nut-free version, substitute the almond flour with an equal amount of all-purpose flour.
- Make-ahead: This cake can be made up to 3 days ahead and stored at room temperature or frozen for up to 2 months.
- Scaling: This recipe can be easily doubled and baked in a 9×13-inch pan for a larger cake.
- Troubleshooting: If your cake is browning too quickly, tent it with aluminum foil during the last 15-20 minutes of baking.
Storage
- Fridge: Store leftover cake in an airtight container in the refrigerator for up to 1 week.
- Freezer: Freeze the cooled cake for up to 2 months. Thaw overnight in the refrigerator before serving.
- Oven reheat: There's no need to reheat this cake. Enjoy it at room temperature or slightly warmed in the microwave for 10-15 seconds.
- Make ahead: This cake can be made up to 1 day ahead and stored at room temperature.
Nutrition Per Serving
- Calories: 350
- Protein: 4g
- Fat: 16g
- Carbs: 48g
- Fiber: 1g
- Sugar: 35g
- Sodium: 150mg
- Cholesterol: 70mg
- Sat. Fat: 9g
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
Overmixing the batter can lead to a dry cake. Mix just until the flour disappears to prevent this.
Yes, this cake can be made up to 3 days ahead and stored at room temperature or frozen for up to 2 months.
Store leftover cake in an airtight container in the refrigerator for up to 1 week.
Yes, you can use frozen blueberries. However, they may bleed more color into the batter and the cake may take a few minutes longer to bake.
If your cake is browning too quickly, tent it with aluminum foil during the last 15-20 minutes of baking.
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!
