Description
Lemon Blueberry Pound Cake is a delightful dessert that perfectly balances the tanginess of fresh lemons with the sweetness of juicy blueberries. This moist and tender cake is ideal for any occasion, whether it’s a summer gathering, a cozy family dinner, or simply a treat to enjoy at home. Topped with a zesty lemon glaze, each slice bursts with flavor, making it an irresistible choice for dessert lovers. The recipe is straightforward, ensuring that even novice bakers can achieve delicious results. Enjoy it plain or elevate your serving with whipped cream or ice cream for an extra indulgence.
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 10-inch Bundt pan.
- Whisk together flour, baking powder, baking soda, and salt.
- Cream butter and sugar until fluffy; add eggs one at a time along with lemon zest, juice, and vanilla.
- Alternate adding dry ingredients and buttermilk until combined; gently fold in floured blueberries.
- Pour batter into the prepared pan and bake for 50-60 minutes until a toothpick comes out clean.
- Cool for 15-20 minutes before inverting onto a wire rack; drizzle with lemon glaze made of powdered sugar and lemon juice.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 305
- Sugar: 24g
- Sodium: 160mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 85mg