Description
Indulge in the delightful experience of homemade Lemon Blueberry Pound Cake, a perfect fusion of zesty lemon and sweet blueberries. This moist and tender cake is made with buttermilk for an irresistible texture, and it features a tangy lemon glaze that elevates each slice to a new level of deliciousness. Whether you’re serving it at a family gathering or enjoying a quiet afternoon treat, this versatile dessert is sure to impress everyone. With simple ingredients and easy steps, even beginner bakers can create this show-stopping cake that stays fresh for days.
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) and grease a Bundt pan.
- Whisk together flour, baking powder, baking soda, and salt in a bowl.
- Cream together butter and sugar until fluffy; add eggs one at a time.
- Mix in lemon zest, juice, and vanilla extract.
- Alternately add dry ingredients and buttermilk to the creamed mixture.
- Fold in floured blueberries gently.
- Pour batter into the prepared pan and bake for 50-60 minutes.
- Cool in the pan before glazing with the lemon-sugar mixture.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 25g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 75mg