Description
Lemon Blueberry Pound Cake is a delightful dessert that combines the zesty brightness of fresh lemon with the sweetness of juicy blueberries. This moist and tender cake, made with buttermilk, features a light texture and a tangy lemon glaze that elevates its flavor profile. Perfect for any occasion—be it a birthday celebration, brunch gathering, or just a cozy afternoon treat—this easy-to-make recipe will surely impress family and friends alike. Enjoy each slice as it brings a nostalgic taste and joy with every bite!
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
- Preheat oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan.
- Whisk together flour, baking powder, baking soda, and salt in a medium bowl; set aside.
- Cream butter and sugar in a large bowl using an electric mixer until fluffy.
- Add eggs one at a time, mixing well after each addition. Stir in lemon zest, lemon juice, and vanilla extract.
- Alternate adding dry ingredients and buttermilk to the mixture until just combined.
- Toss blueberries with flour to prevent sinking; gently fold into the batter.
- Pour batter into the prepared pan; bake for 50-60 minutes or until a toothpick comes out clean.
- Let cool in the pan for 15-20 minutes before transferring to a wire rack.
- Prepare the lemon glaze by whisking powdered sugar with lemon juice; drizzle over the cooled cake.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (85g)
- Calories: 320
- Sugar: 30g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 90mg