Description
Indulge in the delightful combination of tangy lemon and juicy blueberries with this moist and flavorful Lemon Blueberry Pound Cake. Perfect for any occasion, this cake is a true crowd-pleaser that will have everyone coming back for seconds!
Ingredients
Scale
Cake:
- 1 1/2 cups unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1/4 cup fresh lemon juice
- 2 tablespoons lemon zest
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1 1/2 cups fresh blueberries tossed with 1 tablespoon flour
Glaze:
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C). Grease and flour a 10-inch bundt pan or two 8×4-inch loaf pans.
- Cream Butter and Sugar: In a large bowl, cream softened butter and sugar together until light and fluffy. Add eggs one at a time, beating well after each addition.
- Mix in Flavors: Stir in lemon juice, lemon zest, and vanilla extract.
- Combine Dry Ingredients: In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Add dry ingredients to the butter mixture in three additions, alternating with buttermilk.
- Add Blueberries: Gently fold in the blueberries tossed with flour.
- Bake: Pour batter into prepared pan(s) and bake for 50-60 minutes until a toothpick inserted in the center comes out clean.
- Cool and Glaze: Cool in the pan, then drizzle with a mixture of powdered sugar and lemon juice before serving.
Notes
- For extra lemon flavor, add more zest to the batter or glaze.
- Frozen blueberries can be used—do not thaw before adding to the batter.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 32g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 105mg
