Description
Lemon Blueberry Pound Cake is a delightful dessert that blends the zesty brightness of lemon with the sweet juiciness of blueberries. This moist cake, finished with a luscious lemon glaze, is perfect for any occasion—be it a family gathering or a cozy afternoon tea. With its stunning Bundt shape and impressive flavor, this cake promises to be the star of your dessert table. Simple to make, even novice bakers will find joy in creating this classic treat that’s sure to impress 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
- Preheat oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- Beat butter and sugar until fluffy. Add eggs one at a time, mixing well after each addition. Stir in lemon zest, juice, and vanilla.
- Alternate adding dry ingredients and buttermilk until just combined. Gently fold in floured blueberries.
- Pour batter into the Bundt pan and bake for 50-60 minutes or until a toothpick comes out clean.
- Cool for 15-20 minutes before inverting onto a wire rack. Prepare lemon glaze by whisking powdered sugar with lemon juice and drizzle over cooled cake.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (90g)
- Calories: 310
- Sugar: 30g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg