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Moist Blueberry Lemon Pound Cake with Cream Cheese Frosting

moist blueberry lemon pound cake - featured image
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A dense, buttery pound cake bursting with fresh blueberries and bright lemon flavor, topped with a smooth, tangy cream cheese frosting. Perfectly moist and easy to make, this cake is a crowd-pleaser for any occasion.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 1 ½ cups (300g) granulated sugar
  • 4 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 2 cups (240g) all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup (120ml) sour cream
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon lemon zest
  • 1 cup (150g) fresh or frozen blueberries
  • 8 oz (226g) cream cheese, softened
  • ½ cup (115g) unsalted butter, softened
  • 3 cups (360g) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1 tablespoon fresh lemon juice

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray and lightly dust with flour.
  2. In a large bowl, beat 1 cup softened butter and 1 ½ cups sugar with an electric mixer until light and fluffy, about 4-5 minutes.
  3. Add eggs one at a time, mixing well after each addition. Stir in 1 teaspoon vanilla extract.
  4. In a separate bowl, whisk together 2 cups all-purpose flour, ½ teaspoon baking powder, and ¼ teaspoon salt.
  5. Alternately add the dry ingredients and ½ cup sour cream to the butter mixture, starting and ending with flour. Mix just until combined.
  6. Gently stir in lemon zest and lemon juice.
  7. Fold in blueberries gently using a rubber spatula to avoid breaking them.
  8. Pour batter into prepared loaf pan and smooth the top. Bake for 55-65 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Rotate pan halfway through baking.
  9. Let cake cool in pan for 15 minutes, then transfer to a wire rack to cool completely before frosting.
  10. To make frosting, beat 8 oz softened cream cheese and ½ cup softened butter until smooth and creamy. Gradually add 3 cups powdered sugar and mix on low speed.
  11. Stir in 1 teaspoon vanilla extract and 1 tablespoon lemon juice. Adjust sweetness or lemon flavor to taste.
  12. Spread frosting evenly over cooled cake. Garnish with lemon zest curls or fresh blueberries if desired. Slice and serve.

Notes

Use room temperature ingredients for best mixing and texture. Fold blueberries gently to avoid breaking and discoloring the batter. Start checking cake doneness at 55 minutes to avoid overbaking. Chill frosting if too soft before spreading. For gluten-free, substitute with 1-to-1 gluten-free baking flour. For dairy-free, use plant-based butter and cream cheese alternatives.

Nutrition

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

Find it online: https://tastypierecipes.com/moist-blueberry-lemon-pound-cake-recipe-5-easy-steps-for-perfect-cream-cheese-frosting/