A timeless dessert that bridges comfort and elegance, Blueberry Pound Cake with Lemon Zest Glaze is a delightful treat that combines the sweet-tart burst of blueberries with the bright, citrusy zing of lemon glaze. This dessert is especially popular during the summer months when blueberries are in peak season, but its warm, buttery flavor makes it suitable year-round. The cake’s dense yet moist crumb offers the ideal canvas for the vibrant blueberries to shine, while the lemon zest glaze adds a refreshing finish that balances richness with tang. Whether served as a show-stopping centerpiece at brunch or a cozy companion to tea or coffee, this cake satisfies in every bite.
The History of Blueberry Pound Cake
The origin of pound cake dates back to 18th-century Europe, particularly in England, where it was named for its original formula: a pound each of flour, butter, sugar, and eggs. It was a simple, straightforward recipe designed to be easy to remember and share. Over time, the classic pound cake migrated to the American South and became a staple of Southern baking, often enriched with sour cream, buttermilk, or cream cheese for added moisture. Blueberries, native to North America, were a natural addition to this beloved cake, especially as they grew in abundance in the Northeast and Pacific Northwest. As culinary tastes evolved, the addition of a lemon glaze became a popular way to introduce a bright contrast to the cake’s dense sweetness, and thus the Blueberry Pound Cake with Lemon Zest Glaze emerged as a modern twist on a traditional favorite, blending old-world technique with fresh, local ingredients.
Ingredients Breakdown
For the Cake:
- 2 ½ cups all-purpose flour – provides structure
- 1 ½ teaspoons baking powder – helps with leavening
- ½ teaspoon salt – enhances flavor
- 1 cup unsalted butter, softened – adds richness and moisture
- 1 ¾ cups granulated sugar – sweetens and tenderizes
- 4 large eggs – bind and enrich the batter
- 1 teaspoon pure vanilla extract – adds aromatic depth
- ½ cup whole milk – keeps the cake tender
- 1 ½ cups fresh or frozen blueberries – burst with juicy flavor and antioxidants
For the Lemon Zest Glaze:
- 1 cup powdered sugar – creates a smooth, sweet topping
- 2–3 tablespoons fresh lemon juice – provides a tart, citrusy balance
- 1 teaspoon lemon zest – intensifies lemon aroma and taste
Step-by-Step Recipe
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper for easy removal.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and sugar until light and fluffy, about 3-5 minutes using an electric mixer. This step is crucial for incorporating air into the batter for a light texture.
- Add Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Combine Wet and Dry: Gradually add the dry ingredients to the butter mixture in three additions, alternating with the milk, beginning and ending with the dry ingredients. Mix just until combined—do not overmix.
- Fold in Blueberries: Gently fold in the blueberries using a spatula. If using frozen berries, toss them in a tablespoon of flour before folding to prevent sinking.
- Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, tent with foil during the last 15 minutes.
- Cool and Glaze: Allow the cake to cool in the pan for 15 minutes before transferring to a wire rack. In a small bowl, mix powdered sugar, lemon juice, and lemon zest to make the glaze. Drizzle over the cooled cake. Let the glaze set before slicing.
Tips for the Perfect Blueberry Pound Cake
Always use room temperature ingredients to ensure even mixing and a uniform texture. Don’t skip the creaming step—it’s vital for achieving a light, fluffy crumb. For evenly distributed blueberries, lightly toss them in flour before adding to the batter. To avoid overbaking, start checking the cake at 60 minutes, and use a toothpick test to ensure it’s done. When making the glaze, add the lemon juice gradually to avoid making it too thin; it should have a thick but pourable consistency. For extra lemon flavor, consider adding a small amount of lemon extract to the batter or more zest to the glaze.
Variations and Customizations
This recipe is highly adaptable. Swap blueberries for other berries such as raspberries, blackberries, or cranberries. Add a cream cheese swirl to the batter before baking for extra richness. Mix in chopped nuts like almonds or pecans for a bit of crunch. Incorporate a streusel topping made of butter, sugar, and flour before baking for a coffee cake-style variation. For a dairy-free version, use plant-based butter and milk. You can also transform the recipe into mini loaves or muffins by adjusting the baking time accordingly. For a grown-up twist, add a splash of limoncello or blueberry liqueur to the glaze.
Health Considerations and Nutritional Value
While Blueberry Pound Cake is undeniably indulgent, it can still fit into a balanced lifestyle with moderation. Blueberries are rich in antioxidants, vitamin C, and fiber, offering nutritional benefits amid the sweetness. However, the cake contains high levels of sugar and saturated fats due to the butter and eggs, making it a treat best enjoyed occasionally. For a lighter option, consider reducing the sugar by up to 25%, substituting Greek yogurt for some of the butter, or using whole wheat pastry flour for added fiber. Gluten-free flours can also be used successfully when combined with a binding agent like xanthan gum. Be mindful of portion sizes—one slice can contain between 300–400 calories depending on ingredients and size.
FAQ
Can I use frozen blueberries?
Yes, frozen blueberries work well. Do not thaw before adding to the batter, and coat them in a tablespoon of flour to prevent them from sinking.
How do I store this cake?
Wrap the cake tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. It also freezes well for up to 3 months.
Can I make this cake gluten-free?
Yes, use a 1:1 gluten-free baking flour blend that contains xanthan gum or add it separately. Expect a slightly different texture.
Why did my cake sink in the middle?
This could be due to underbaking, overmixing, or too many wet ingredients. Be sure to measure precisely and check doneness with a toothpick.
Can I make this into cupcakes or a bundt cake?
Absolutely. For cupcakes, bake for 20–25 minutes. For a bundt pan, increase the baking time to 70–80 minutes, checking with a skewer or cake tester.
Blueberry Pound Cake with Lemon Zest Glaze
Ingredients
For the Cake
- ½ cup whole milk
- 1 tablespoon packed grated lemon zest see note
- 2 tablespoons freshly squeezed lemon juice
- 2 cups plus 1 teaspoon all-purpose flour measured by spooning into the cup and leveling with a knife
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup blueberries use fresh or frozen; if frozen, do not thaw
- ½ cup 1 stick unsalted butter, softened
- 1¼ cups granulated sugar
- 2 large eggs
For the Lemon Glaze
- ¾ cup powdered confectioners’ sugar
- ¼ teaspoon packed lemon zest
- 1½ tablespoons freshly squeezed lemon juice
Instructions
- Preheat your oven to 350°F and position the oven rack in the center. Lightly coat a 9×5-inch metal loaf pan with nonstick cooking spray. Line the bottom with parchment paper for easy removal, then spray the parchment and sides of the pan again to ensure nothing sticks.
- In a small bowl, combine the milk, lemon zest, and lemon juice. Set this mixture aside for at least 10 minutes while you prepare the rest of the ingredients—it will curdle slightly, which is completely normal and helps add flavor and tenderness to the cake.
- In a medium bowl, whisk together the 2 cups of flour, baking soda, and salt. In a separate small bowl, toss the blueberries with the remaining 1 teaspoon of flour to help prevent them from sinking during baking. Set both bowls aside.
- Using a stand mixer fitted with the paddle attachment (or a handheld mixer), cream the softened butter and granulated sugar on medium speed until the mixture becomes light and fluffy, about 2 to 3 minutes. Scrape down the sides of the bowl to ensure everything is well blended. Add the eggs one at a time, beating well after each addition, then scrape down the bowl again to maintain an even consistency.
- With the mixer on low speed, begin incorporating the dry and wet ingredients in stages: first add one-third of the flour mixture, then half of the milk-lemon mixture, followed by another third of the flour, then the rest of the milk mixture, and finally the remaining flour mixture. Scrape down the bowl as needed throughout this process to keep everything smooth and uniform.
- Once the batter is mixed, gently fold in the flour-coated blueberries using a rubber spatula, stirring just until evenly distributed. Transfer the batter into the prepared loaf pan and smooth out the surface with the spatula.
- Bake for 50 to 60 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for about 10 minutes, then carefully remove it and place it on a wire rack to cool completely. Once fully cooled, move the cake to a serving platter.
- To make the glaze, combine the confectioners’ sugar, lemon zest, and lemon juice in a small bowl. Stir until smooth and adjust the consistency as needed—add a bit more sugar if it’s too thin or a touch more lemon juice if it’s too thick. The glaze should be thick but pourable, with a texture similar to honey or molasses.
- Drizzle the glaze generously over the top of the cooled cake, letting it drip naturally down the sides. Let it set for 10 to 15 minutes before slicing. For the cleanest slices, use a serrated knife. Store any leftovers at room temperature, wrapped in plastic wrap or kept in an airtight container, for up to 3 days.