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Lemon Blueberry Pound Cake

Lemon Blueberry Pound Cake
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Indulge in the delightful flavors of Lemon Blueberry Pound Cake, a scrumptious dessert that perfectly balances the zesty brightness of fresh lemons with the sweet juiciness of blueberries. This moist cake, topped with a tangy lemon glaze, is ideal for brunches, picnics, or as a comforting treat at home. With its tender texture and beautiful presentation, it’s sure to impress friends and family alike. Easy to make and delicious to enjoy, this cake is perfect for any occasion.

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
  • 1 tablespoon lemon juice
  • 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 your oven to 350°F (175°C) and grease a Bundt pan.
  2. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt; set aside.
  3. In a large mixing bowl, cream the butter and granulated sugar until light and fluffy.
  4. Add eggs one at a time, mixing well after each addition; then mix in lemon zest, lemon juice, and vanilla extract.
  5. Alternate adding the dry ingredients and buttermilk until just combined.
  6. Toss blueberries with 1 tablespoon of flour to prevent sinking and gently fold them into the batter.
  7. Pour batter into the prepared pan and bake for 50-60 minutes or until a toothpick comes out clean.
  8. Cool before glazing with a mixture of powdered sugar and lemon juice.

Nutrition

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