Description
Lemon Blueberry Pound Cake is a delightful dessert that combines the zesty brightness of lemon with the sweet burst of blueberries, creating an irresistible treat for any occasion. This moist pound cake is enhanced by a tangy lemon glaze, making it perfect for summer picnics, cozy family gatherings, or special celebrations. Easy to prepare and visually stunning, this cake will impress your guests while satisfying your sweet cravings.
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 Bundt pan.
- In a bowl, whisk together flour, baking powder, baking soda, and salt; set aside.
- Cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in lemon zest, juice, and vanilla.
- Alternate adding dry ingredients with buttermilk until just combined. Fold in blueberries.
- Pour batter into the prepared pan and bake for 50-60 minutes or until a toothpick comes out clean.
- Cool in the pan for 15-20 minutes before inverting onto a wire rack to cool completely.
- For the glaze, mix powdered sugar with lemon juice until smooth and drizzle over the cooled cake.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (85g)
- Calories: 320
- Sugar: 26g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg