Lemon Blueberry Pound Cake is a delicate, but dense pound cake with added lemon flavor, loaded with fresh blueberries.
Topped with a lemon glaze. It is perfect for dessert or any special occasion.
Pound cakes, including this lemon blueberry pound cake, are best stored wrapped in plastic wrap at room temperature for up to 3 days.
Ingredients
- ▢ 1 ¼ cups (2 ½ sticks / 284 g) salted butter,room temperature
- ▢ 3 cups (600 g) granulated sugar
- ▢ 6 large eggs, room temperature
- ▢ 3 cups (300 g) cake flour
- ▢ ¼ cup (60 g) buttermilk, room temperature
- ▢ 2 teaspoons lemon extract
- ▢ 1 teaspoon lemon zest
- ▢ 2 cups (296 g) fresh blueberries
Glaze
- ▢ 2 cups (250 g) confectioners’ sugar
- ▢ ¼ cup (61 g) lemon juice
Instructions
- Preheat oven to 325°F. Spray a 10-inch bundt pan with non-stick spray.
- In the bowl of a stand mixer fitted with the paddle attachment, cream butter on medium speed until smooth. Gradually add the sugar and mix until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition, scraping the bowl as needed.
- Slowly add the cake flour. Mix on low until combined.
- Add buttermilk. Mix until just incorporated, scraping the bowl as needed.
- Add lemon extract. Gently fold in lemon zest and blueberries.
- Pour the batter into the prepared bundt pan. Bake for 85-90 minutes, or until a toothpick inserted into the center of the cake comes out with a few crumbs, but no wet batter. The crust will be a dark golden brown around the edges and lighter in the center. Allow cake to cool to room temperature.
Glaze
In a small bowl, combine confectioners’ sugar and lemon juice. Mix until smooth. Pour over the cooled cake.