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Lemon Blueberry Pound Cake

Lemon Blueberry Pound Cake


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  • Author: Jessica
  • Total Time: 1 hour 20 minutes
  • Yield: Approximately 12 servings 1x

Description

Lemon Blueberry Pound Cake is a delightful treat that perfectly marries the zesty brightness of lemon with the sweet juiciness of blueberries. This moist and buttery cake, enhanced by a luscious lemon glaze, is bound to be the centerpiece of any dessert table. Ideal for family gatherings or quiet afternoons, it is simple enough for novice bakers to master. The stunning Bundt shape adds elegance, making this cake not only delicious but also visually impressive. Indulge in this classic recipe and bring joy to your taste buds while impressing friends and family alike.


Ingredients

Scale
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup unsalted butter, room temperature
  • 2 cups granulated sugar
  • 4 large eggs, room temperature
  • 1 tablespoon lemon zest (about 2 lemons)
  • 1 tablespoon lemon juice (about 1 lemon)
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk, room temperature
  • 2 cups fresh or frozen blueberries
  • 1 tablespoon all-purpose flour (for coating blueberries)
  • 1 cup powdered sugar, sifted
  • 2 tablespoons lemon juice

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan to ensure easy removal of the cake once baked.
  2. In a mixing bowl, whisk together: all-purpose flour, baking powder, baking soda, salt.
  3. Using an electric mixer, beat together: unsalted butter, granulated sugar. Mix until fluffy. Then add: eggs one at a time, mixing well after each addition. Stir in lemon zest, lemon juice, and vanilla extract until combined.
  4. Alternate adding the dry ingredients with buttermilk into the creamed mixture until just combined. Be careful not to overmix. Gently fold in floured blueberries to prevent them from sinking during baking.
  5. Pour the batter into the prepared Bundt pan. Bake for 50–60 minutes or until a toothpick inserted into the center comes out clean.
  6. Allow the cake to cool in the pan for 15–20 minutes before inverting it onto a wire rack. To prepare the glaze, whisk together powdered sugar with lemon juice and drizzle over your cooled Lemon Blueberry Pound Cake.
  • Prep Time: 20 minutes
  • Cook Time: 60 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (70g)
  • Calories: 270
  • Sugar: 23g
  • Sodium: 150mg
  • Fat: 12g
  • Saturated Fat: 7g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 37g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 70mg