Looking for a refreshing piece of cake? You’ve come to the right place. This iced blueberry lemon pound cake is super refreshing and bright with the perfect amount of sweetness.
Iced Blueberry Lemon Pound Cake
This iced blueberry lemon pound cake is one of those perfect for all types of situation cakes. Need a brunch cake? Want a slice with your tea at night? Just an afternoon snack? It’s the answer for all of the above situations. While the cake itself is physically heavy, the inside of the cake is light, airy, and also very moist. The addition of blueberries and lemon juice keeps the flavors very refreshing, especially when it comes to the lemon icing.
I was hung up on a lemony flavor when it came to this cake. I wanted to recreate something similar to a basic lemon pound cake, but with a springtime twist. For some reason, I was stuck on the lemon icing flavor. There’s something about the sweet, sour, tangy combo. When I was looking for some ideas, I came across this recipe from Sally’s Baking Addiction and her Iced Lemon Pound Cake. The lemon icing was pretty much exactly what I was thinking about, so I knew it would be a good place to start.
Tangy And Sweet Iced Blueberry Lemon Pound Cake Recipe
This cake isn’t very complicated to make. It’s a basic quick bread and follows the formula of dry ingredients mixing into the wet batter. The most difficult part of the recipe is probably zesting the lemons, and that really isn’t complicated. Want some lemon-zesting advice on that part? Definitely zest the lemons before you juice them. Zesting a floppy lemon is just asking to cut your hand in some capacity.
The blueberries were a natural choice for this cake. Blueberries are a very easy fruit to bake with and pair super well with lemons. The sweetness plays off the tang of the lemons for a great flavor combo. If you’re not big on blueberries, you could easily swap them out with some strawberries or raspberries. They would also pair well with the lemon and bake up nicely in the cake. I haven’t tried it out yet, so if you do, let me know and send over a picture!
Ingredients For Iced Blueberry Lemon Pound Cake
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Butter
- Granulated sugar
- Eggs
- Sour cream
- Lemon juice
- Lemon zest
- Vanilla extract
- Buttermilk
- Blueberries
Lemon Icing
- Confectioners’ sugar
- Lemon juice
- Heavy cream or milk
How To Make Iced Blueberry Lemon Pound Cake
1. Preheat: Preheat the oven to 350 and prepare a loaf pan with grease or parchment. Set to the side.
2. Dry Ingredients: In a medium-sized bowl, mix together the flour, baking powder, baking soda, and salt. Set to the side.
3. Wet Ingredients: In a large bowl with a hand mixer or with a stand mixer with a paddle attachment, beat the butter on medium speed, for about 2 minutes. Add in the sugar and beat the mixture until it looks light in color. Scrape down the sides of the bowl and continue to mix. Add in the eggs, one at a time, followed by the source cream, lemon juice, lemon zest, and vanilla. The mixture may look a little thick and curdled, but that means you have the right texture.
4. Flour and Blueberries: Gradually add in the flour mixture alternating with the buttermilk at a low speed. Fold in the blueberries gently so they will not break.
5. Bake: Add the batter to the prepared pan and bake the cake for about 50-60 minutes. The cake will be golden brown when ready. Let cool completely.
6. Icing: While the cake is cooling, make the icing. Mix together the lemon juice, powdered sugar, and heavy cream or milk. Add more powdered sugar if you are looking for sweet icing. If you want the icing to be extra thick, add in 1-2 tablespoons of heavy cream. When the cake is fully cooled, drizzle the icing on top to cover it.
FAQs
If your pound cake is coming out of the oven on the drier side, chances are that it has been overbaked. If it is not fully done, lower the temperature of the oven and continue to bake. If not make a note in the recipe for next time.
If your pound cake is falling when it comes out of the oven, it is most likely due to measurements of certain ingredients being wrong. Too much sugar will make the cake fall when it comes out of the oven.
It makes a huge difference if the ingredients are all kept at room temperature, especially the dairy ingredients when making a pound cake. The room-temperature ingredients allow for everything to seamlessly combine without lumps or chunks in the batter.
Iced Blueberry Lemon Pound Cake Tips
- Zest the lemons before juicing them to avoid any cut hands.
- Use a rubber spatula to fold in the blueberries, as this will make them less likely to burst before going into the oven.
- If you want thicker icing, go for the heavy cream. Milk will make it smooth, but it won’t be as thick.
- Let the cake fully cool before putting the icing on. The icing makes a shell but if the cake is still warm it won’t harden fully.
Grab the recipe for this cake below. If you swap out the fruit, let me know how it turns out!
Iced Blueberry Lemon Pound Cake
Course: Dessert, BrunchDifficulty: Easy10
servings30
minutes50
minutesIngredients
1 and 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature
1 cup granulated sugar
3 large eggs, at room temperature
1/4 cup sour cream, at room temperature
juice from 1 large lemon
zest of a lemon
1 teaspoon vanilla extract
3 tablespoons buttermilk
1/2 – 1 cup blueberries
- Lemon Icing
1 cup confectioners’ sugar
1 – 1/2 tablespoons lemon juice
1 -3 tablespoon heavy cream or milk
Directions
- Preheat the oven to 350°F and prepare a 9×5 inch loaf pan with grease and parchment. Set aside.
- In a medium-sized bowl, combine the flour, baking powder, baking soda, and salt. Whisk to mix and set to the side.
- In a large bowl with a hand mixer or in the bowl of a stand mixer with a paddle attachment, beat the butter on medium speed until smooth, about 1-2 minutes. Add in the sugar and beat until smooth and the butter looks light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl. With the mixer on low, add in the eggs one at a time. Let each egg mix in smoothly and scrape down the bowl again. Add in the sour cream, lemon juice, lemon zest, and vanilla extract and mix on medium speed and mix fully to combine. The mixture may look a little thick and curdled, but don’t worry it will smooth out with the flour.
- Gradually add in the flour in three parts with the buttermilk in between at low speed. Add in the blueberries and fold them into the mixture using a rubber spatula. Be gentle when mixing in the blueberries so they won’t break.
- Add the batter to the prepared pan and bake for about 50-60 minutes. The top of the cake will be golden brown when ready. Let cool completely on a wire rack when done.
- Make the icing while the cake is cooling. In a medium-sized bowl with a whisk or in a stand mixer with a whisk attachment, mix together the lemon juice, powdered sugar, and heavy cream or milk. Add in more powdered sugar if looking for a sweeter taste. If you want the icing to be thick, add in the additional heavy cream. Adjust it with powdered sugar and heavy cream to get your desired taste and thickness.
- When the cake is completely cool, drizzle icing over the cake to cover it. To get a thicker layer on top, multiple layers of icing may be needed depending on consistency.
- Store the cake in an airtight container for up to one week. The cake can be frozen with or without the icing for up to 3 months.
Did you make this recipe?! Let me know and share it on Instagram. Tag @crispcrumble and use the hashtag #crispandcrumble.
