Lemon and blueberries are just meant to be together! Enjoy a fresh citrus twist and bursts of blueberries in this dense and moist pound cake.
The secret to a good rich pound cake is cream cheese! Incorporating cream cheese into the batter makes it thick but produces a cooked cake which is extremely moist.
Give the pound cake an extra kick of lemon with a delicious lemon glaze. I've drizzled over the glaze for the photo, but I'm also partial to just slathering on as much as I can!
Lemon Blueberry Pound Cake
Yield:
1 Cake (Serves 10)
Prep Time:
20 minutes
Cook Time:
1 hour
Total Time:
1 hour 20 minutes
This easy lemon and blueberry pound cake has a citrus twist and bursts of fresh blueberries. The addition of cream cheese makes this cake ultra-moist and dense. A refreshing lemon glaze is the perfect finishing touch to this delicious cake!
Ingredients
For the Cake
- ¼ cup milk
- 1 lemon, zested and juiced
- 125 g (4.5 oz / ½ cup) cream cheese, softened
- 125 g (4.5 oz / ½ cup) unsalted butter, softened
- 1 ½ cups caster sugar
- 3 eggs
- 1 teaspoon vanilla essence
- 1 ½ cups self-raising flour, plus 1 tablespoon extra
- 1 cup fresh or frozen blueberries
For the Lemon Glaze
- ½ cup icing sugar
- 1 lemon, zested and juiced
- 1 tablespoon milk, plus more as needed
Instructions
For the Cake
- Preheat the oven to 160°C (320°F). Grease and line an 13 x 28 cm (5 x 11 inch) loaf tin with baking paper, ensuring there's at least 3 cm of overhanging paper to allow for easy removal of the loaf.
- In a small jug or bowl, stir together milk, lemon juice and lemon zest. set aside. It will curdle, which is a good thing.
- In the large bowl of an electric stand mixer (or using a hand mixer), cream together butter, cream cheese and sugar until pale and fluffy. Add eggs, one at a time, beating well in between each addition. Add vanilla and beat until well combined.
- Sift over flour. Reduce speed to low and beat until flour is well incorporated, about one minute. Keeping the beaters running, slowly stream in the milk and lemon. Beat for another minute to finish, scraping down the bowl if necessary.
- In a small bowl, toss the blueberries in 1 tablespoon of flour until well coated. Fold blueberries carefully into batter.
- Pour into prepared loaf tin and bake for 55-65 minutes or until golden and a skewer inserted comes out clean. Allow to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
For the Glaze
- Sift the icing sugar into a medium bowl. Add the lemon zest and juice, and milk. Whisk together, adding more milk if necessary, until the glaze is thick but spreadable. Spread evenly over the cake or pipe in fine lines. Allow to set, about 30 minutes, before serving.
Notes
Storage
- You can keep the cake un-refrigerated in an airtight container for up to 4 days.
- To freeze the cake, allow to cool completely then wrap tightly in clingwrap and then in foil. Keep for up to 6 months frozen. To thaw, allow to defrost at room temperature for 6 hours or overnight.
Substitutions
- You can replace 1 ½ cups of self-raising flour with 1 ½ cups of plain flour combined with 3 teaspoon of baking powder.
- This cake also works beautifully with raspberries or chopped strawberries.
Nutrition Information:
Serving Size: 10Amount Per Serving: Calories: 371Total Fat: 14.3gSaturated Fat: 8.7gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 55.5mgSodium: 391.6mgCarbohydrates: 56gFiber: 1.8gSugar: 38.2gProtein: 5.2g
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