This Lemon Blueberry Pound Cake is a delightful blend of tangy lemon and juicy blueberries, making it a perfect treat for any occasion. The moist, buttery cake is infused with fresh lemon zest and juice, creating a refreshing citrus flavor that complements the sweetness of the blueberries.
Topped with a simple yet delicious lemon glaze, this pound cake is both beautiful and flavorful. Whether you’re serving it for a brunch, a family gathering, or simply enjoying a slice with your afternoon tea, this cake is sure to impress. The vibrant colors and zesty flavors make it a standout dessert that’s as pleasing to the eyes as it is to the palate.
Ingredients:
For the Cake:
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
2 tablespoons lemon zest
2 tablespoons lemon juice
1 1/2 cups fresh blueberries, tossed in 1 tablespoon flour
For the Lemon Glaze:
1 cup powdered sugar
2-3 tablespoons lemon juice
Directions:
Preheat the oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
In a large bowl, cream the butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
In another bowl, combine the flour, baking powder, baking soda, and salt. Gradually add to the creamed mixture alternately with buttermilk, beating well after each addition.
Fold in the lemon zest, lemon juice, and blueberries.
Pour the batter into the prepared bundt pan. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
In a small bowl, whisk together the powdered sugar and lemon juice to make the glaze. Drizzle over the cooled cake.
Prep Time: 20 minutes | Cooking Time: 60 minutes | Total Time: 1 hour 20 minutes