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5.0 from 21 votes

Lemon Blueberry Pound Cake with Vanilla Glaze

Lemon Blueberry Pound Cake with Vanilla Glaze pairs classic flavors to create an elegant and flavorful dessert.

Prep Time
30 mins
Cook Time
1 hr
Additional Time
1 hr
Servings: 10
Course: Dessert
Cuisine: American

Ingredients

Cake:
  • Zest from 2 lemons
  • ½ cup butter
  • 1 cup sugar
  • 1 teaspoon vanilla paste or extract
  • 3 eggs
  • 1/3 cup whole milk
  • 2 Tablespoons lemon juice
  • 2 cups plus 1 tablespoon all purpose flour divided
  • ¼ teaspoon salt
  • ½ teaspoon baking powder
  • 1 cup blueberries
Glaze:
  • 1 tablespoons butter
  • 3 Tablespoons cream
  • 1 cup powdered sugar
  • 1/2 teaspoon vanilla bean paste or extract

Instructions

    Cup of Yum
  1. Preheat oven to 350 F. Line a loaf pan with parchment and spray with nonstick spray.
  2. In a mixer bowl, cream together lemon zest, butter, and sugar, until light and fluffy, scraping down bowl as needed.
  3. Beat in the eggs, one at a time, then add the vanilla paste.
  4. in a separate bowl, combine milk and lemon juice
  5. In a third bowl combine 2 cups of flour, salt and baking soda
  6. Alternate adding flour mixture and milk mixture to the creamed butter, half at a time. Toss the blueberries in 1 Tablespoon flour, then gently stir them into the batter.
  7. Line a loaf pan with parchment, then spoon in batter.
  8. Bake until golden and a tester comes out clean, about 50-60 minutes.
  9. Let cake cool completely then prepare the glaze. Melt the butter (I microwaved it), then whisk in the cream, vanilla and powdered sugar.
  10. Drizzle over the pound cake. If icing gets too hard to drizzle, microwave unused glaze to thin it.