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Lemon Blueberry Pound Cake

A moist and flavorful Lemon Blueberry Pound Cake that combines the tartness of lemon with the sweetness of blueberries, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Lemon Blueberry Pound Cake
  • 1 1/4 cups salted butter, room temperature Butter should be oozing softness for a light cake.
  • 3 cups granulated sugar High-quality sugar will yield a better texture.
  • 6 large eggs, room temperature Helps them mix better and increases fluffiness.
  • 3 cups cake flour Cake flour gives a tender crumb; all-purpose flour can work in a pinch.
  • 1/4 cup buttermilk, room temperature Whole buttermilk is suggested for richness.
  • 2 teaspoons lemon extract Use pure lemon extract for an elevated flavor.
  • 1 teaspoon lemon zest Zest adds a bright element.
  • 2 cups fresh blueberries Make sure they’re plump and juicy; frozen works too but don’t thaw.
For the Glaze
  • 2 cups confectioners’ sugar Finer grind yields a smooth glaze.
  • 1/4 cup lemon juice Freshly squeezed makes a noticeable difference.

Method
 

Preparation
  1. Preheat your oven to 325 degrees F and spray a 10-inch bundt pan with non-stick spray or grease it well with butter.
  2. In a stand mixer, cream the butter on medium speed until smooth and creamy, about 1-2 minutes.
  3. Gradually add the sugar, mixing until light and fluffy, about 3-5 minutes.
  4. Add the eggs one at a time, mixing well after each addition while scraping down the bowl.
  5. Slowly add the cake flour, mixing on low until just combined; be careful not to overmix.
  6. Incorporate the buttermilk until just combined.
  7. Stir in lemon extract, lemon zest, and blueberries gently to keep blueberries whole.
  8. Pour the batter into the prepared bundt pan.
Cooking
  1. Bake for 85-90 minutes, checking for doneness with a toothpick.
  2. Allow the cake to cool in the pan for 15 minutes before flipping it onto a wire rack.
Glazing
  1. Whisk together confectioners’ sugar and lemon juice until smooth.
  2. Once cooled, pour the glaze over the top of the cake.

Notes

For an ultra-moist cake, brush the warm cake with a simple syrup. Store in an airtight container for up to 3 days at room temperature, a week in the fridge, or freeze for up to 2 months.