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Lemon Blueberry Pound Cake

Lemon Blueberry Pound Cake
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Indulge in the delightful taste of Lemon Blueberry Pound Cake, a perfect treat for any occasion. This moist and fluffy cake combines the zesty brightness of fresh lemons with the sweetness of blueberries, creating an irresistible dessert that your family and friends will rave about. The addition of buttermilk ensures a tender crumb, while a tangy lemon glaze adds an exquisite finish. Whether served at a birthday party, afternoon tea, or simply as a comforting sweet snack, this cake is sure to impress. Easy to make and beautifully presented in a Bundt shape, it’s the ideal centerpiece for your dessert table.

Ingredients

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  • 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

  1. Preheat oven to 350°F (175°C) and grease a Bundt pan.
  2. Whisk together flour, baking powder, baking soda, and salt in a bowl.
  3. Cream butter and sugar until fluffy, then add eggs one at a time.
  4. Mix in lemon zest, juice, and vanilla extract.
  5. Alternate adding dry ingredients with buttermilk until just combined.
  6. Fold in floured blueberries gently.
  7. Pour batter into prepared pan; bake for 50-60 minutes until a toothpick comes out clean.
  8. Cool for 15 minutes in the pan before transferring to a wire rack; drizzle with glaze.

Nutrition

Find it online: https://auntcooks.com/lemon-blueberry-pound-cake-2/