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Moist Blueberry Lemon Pound Cake Recipe with Easy Cream Cheese Frosting

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A moist blueberry lemon pound cake with a tangy cream cheese frosting, perfect for any occasion. This recipe balances juicy blueberries and bright lemon zest for a fresh twist on a classic dessert.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, softened
  • 2 cups (400g) granulated sugar
  • 4 large eggs, room temperature
  • 3 cups (375g) all-purpose flour
  • 1 tsp baking powder
  • ½ tsp salt
  • 1 cup (240ml) whole milk, room temperature
  • 2 tbsp lemon zest (from about 2 lemons)
  • 1 tbsp fresh lemon juice
  • 1 ½ cups (225g) fresh blueberries
  • 8 oz (225g) cream cheese, softened
  • ½ cup (115g) unsalted butter, softened
  • 3 cups (360g) powdered sugar, sifted
  • 1 tsp vanilla extract
  • 1–2 tbsp fresh lemon juice (to taste)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan or line it with parchment paper.
  2. In a large bowl, beat 1 cup softened unsalted butter with 2 cups sugar until light and fluffy, about 4-5 minutes.
  3. Beat in 4 large eggs one at a time, ensuring each is fully incorporated before adding the next.
  4. In a separate bowl, whisk together 3 cups all-purpose flour, 1 tsp baking powder, and ½ tsp salt.
  5. Alternately add the dry ingredients and 1 cup milk to the butter mixture, starting and ending with dry ingredients. Mix gently but thoroughly after each addition.
  6. Stir in 2 tbsp lemon zest and 1 tbsp lemon juice.
  7. Carefully fold in 1 ½ cups fresh blueberries using a rubber spatula to keep berries whole.
  8. Pour batter into prepared loaf pan and smooth the top.
  9. Bake for 60-70 minutes, checking at 60 minutes with a toothpick; it should come out clean or with a few moist crumbs. Tent with foil if browning too fast.
  10. Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
  11. For the frosting, beat 8 oz softened cream cheese with ½ cup softened butter until smooth.
  12. Gradually add 3 cups powdered sugar, then 1 tsp vanilla extract and 1-2 tbsp lemon juice to taste. Adjust lemon juice for preferred tanginess.
  13. Once the cake is completely cool, spread the cream cheese frosting evenly on top. Optionally garnish with fresh blueberries or lemon zest.

Notes

Keep butter and eggs at room temperature for smoother mixing. Fold blueberries gently to avoid breaking them and color bleeding. Check cake 5-10 minutes before minimum baking time to avoid over-baking. For frosting, add lemon juice gradually to avoid runniness and chill if too soft. Use frozen blueberries directly from freezer to prevent color bleed.

Nutrition

Keywords: blueberry pound cake, lemon pound cake, cream cheese frosting, blueberry dessert, lemon dessert, easy pound cake, moist cake, blueberry lemon cake

Find it online: https://snappyspoon.com/moist-blueberry-lemon-pound-cake-recipe-with-easy-cream-cheese-frosting/