Description
A moist and buttery Lemon Blueberry Pound Cake Loaf bursting with juicy blueberries and fresh lemon flavor, topped with a sweet-tart lemon glaze. Perfect for breakfast, brunch, or dessert!
Ingredients
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs, room temperature
1/2 cup Greek yogurt or sour cream, room temperature
1 tablespoon lemon zest
1/4 cup fresh lemon juice
1 teaspoon vanilla extract
1 cup fresh or frozen blueberries
1 tablespoon flour (for blueberries)
For the glaze:
1 cup powdered sugar
2–3 tablespoons fresh lemon juice
1/2 teaspoon lemon zest (optional)
Instructions
Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
In a medium bowl, whisk together flour, baking powder, and salt.
In a large bowl, beat butter and sugar until light and fluffy. Beat in eggs one at a time.
Stir in Greek yogurt (or sour cream), lemon zest, lemon juice, and vanilla until smooth.
Gently fold in dry ingredients until just combined.
Toss blueberries with 1 tablespoon flour, then fold into batter.
Pour batter into prepared loaf pan and smooth top.
Bake 50–60 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Cool loaf in pan for 10–15 minutes, then transfer to a wire rack to cool completely.
Whisk together powdered sugar, lemon juice, and zest for the glaze. Drizzle over cooled loaf and let set before slicing.
Notes
Use room temperature ingredients for best results. Toss blueberries with flour to prevent sinking. For an extra-lemony loaf, add more zest to the batter or glaze. Store at room temperature up to 3 days or freeze for longer.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Keywords: lemon blueberry pound cake, lemon blueberry loaf, pound cake, lemon loaf, blueberry loaf cake, glazed loaf cake, spring baking, summer dessert