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Lemon Blueberry Pound Cake

A delightful cake bursting with fresh blueberries and zesty lemon flavors, this Lemon Blueberry Pound Cake is a nostalgic treat perfect for any occasion.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American
Calories: 420
Ingredients Method Notes

Ingredients
  

Basic Ingredients
  • 1 1/4 cups salted butter, room temperature For that rich, creamy base. Ensure it's softened for easy creaming.
  • 3 cups granulated sugar This provides sweetness and balance to the tartness of the lemon.
  • 6 large eggs, room temperature Eggs should be at room temp to emulsify well with the butter for a better rise.
  • 3 cups cake flour The secret to a tender cake. If you don’t have it, substitute with all-purpose but reduce slightly.
  • 1/4 cup buttermilk, room temperature For that extra moisture and slight tang, balancing all the sweetness.
  • 2 teaspoons lemon extract For an aromatic punch of lemon flavor.
  • 1 teaspoon lemon zest Fresh zest adds a vibrant zing that you can’t replicate with extracts alone.
  • 2 cups fresh blueberries The star of the show! Frozen works too but may lead to a moister batter.
Glaze Ingredients
  • 2 cups confectioners' sugar This adds sweetness and a lovely finish.
  • 1/4 cup lemon juice Brightens the glaze and ties in the lemon theme.

Method
 

Preparation
  1. Preheat your oven to 325°F (165°C). Prepare your 10-inch bundt pan by spraying it generously with non-stick spray.
  2. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter on medium speed until it's smooth. This should take about 2 minutes.
  3. Gradually add the sugar, mixing until the mixture is light and airy. This may take around 4-5 minutes.
  4. Add the eggs one at a time, making sure each is fully incorporated before adding the next. Scrape down the sides of the bowl with a spatula to catch any stubborn bits.
  5. Slowly add the cake flour while mixing on low speed, allowing the batter to just come together.
  6. Next, add the buttermilk. Mix until combined, but don’t overdo it!
  7. Stir in the lemon extract, folding in the lemon zest and blueberries gently to keep the berries intact.
  8. Pour the batter into the prepared bundt pan, spreading it evenly.
Baking
  1. Bake for 85-90 minutes. The cake is done when a toothpick inserted in the center comes out with a few crumbs stuck to it.
  2. Allow the cake to cool in the pan for about 10-15 minutes before transferring it to a wire rack to cool completely.
Glazing
  1. While the cake cools, prepare the glaze by whisking together the confectioners’ sugar and lemon juice until smooth.
  2. Finally, pour the glaze over the cooled cake, allowing it to drip down the sides.

Notes

This cake can be stored at room temperature in an airtight container for up to 3 days or in the fridge for a week. It actually tastes better the next day as the flavors develop.