Description

Lemon Blueberry Pound Cake is a heavenly dessert that encapsulates the perfect balance of zesty lemon and sweet blueberries. Moist and flavorful, this cake features a stunning Bundt shape and is topped with a luscious lemon glaze, making it an eye-catching centerpiece for any gathering. Whether you’re celebrating a birthday or enjoying a cozy afternoon tea, this delicious treat is sure to impress your guests. Even novice bakers will find joy in creating this delightful cake, which is as simple to make as it is scrumptious.

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

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Instructions

Preheat your oven to 350°F (175°C) and grease a Bundt pan.
In a bowl, whisk together flour, baking powder, baking soda, and salt.
In another bowl, cream butter and sugar until fluffy. Add eggs one at a time, mixing well each time. Stir in lemon zest, lemon juice, and vanilla.
Alternate adding the dry ingredients and buttermilk to the wet mixture until just combined. Gently fold in floured blueberries.
Pour the batter into the prepared 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. Drizzle with lemon glaze made from powdered sugar and lemon juice.

Prep Time: 20 minutes
Cook Time: 60 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (85g)
Calories: 353
Sugar: 29g
Sodium: 174mg
Fat: 16g
Saturated Fat: 10g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 51g
Fiber: 1g
Protein: 4g
Cholesterol: 70mg