Description
Lemon Blueberry Pound Cake is a delightful dessert that perfectly balances the zesty brightness of lemon with the sweet juiciness of fresh blueberries. This moist and fluffy cake, topped with a luscious lemon glaze, is perfect for any occasion—from family gatherings to afternoon tea.
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
- 1 tablespoon lemon juice
- 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 (for glaze)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 10-inch Bundt pan.
- In one bowl, whisk together flour, baking powder, baking soda, and salt.
- In another bowl, cream the butter and sugar 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 the dry ingredients with buttermilk to the wet mixture until just combined.
- Gently fold in floured blueberries.
- Pour the batter into the Bundt pan and bake for 50-60 minutes or until a toothpick comes out clean.
- Allow cooling for 15-20 minutes before inverting onto a wire rack and glazing.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (80g)
- Calories: 320
- Sugar: 32g
- Sodium: 220mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 95mg