Description
Delightful Lemon Blueberry Pound Cake brings sunshine to your kitchen with its zesty citrus notes and juicy berries. Rich, moist layers promise a perfect balance of tangy and sweet that will enchant your taste buds and warm your heart.
Ingredients
Scale
Main Ingredients:
- 3 cups cake flour
- 6 large eggs
- 2 cups fresh blueberries
- 1 1/4 cups (2 1/2 sticks) salted butter
- 3 cups granulated sugar
Liquid and Flavoring Ingredients:
- 1/4 cup buttermilk
- 2 teaspoons lemon extract
- 1 teaspoon lemon zest
- 1/4 cup lemon juice
Finishing Ingredients:
- 2 cups confectioners’ sugar
Instructions
- Preheat oven to 325°F and thoroughly coat a 10-inch bundt pan with non-stick cooking spray, ensuring complete coverage to prevent sticking.
- Using an electric mixer, cream butter and sugar until light and airy, creating a smooth base for the cake.
- Incorporate eggs individually, mixing thoroughly after each addition to maintain a consistent texture.
- Gently fold in flour and buttermilk, alternating between the two ingredients to create a silky, well-blended batter.
- Carefully fold lemon zest and fresh blueberries into the mixture, distributing them evenly throughout without crushing the berries.
- Transfer the batter into the prepared bundt pan, smoothing the top with a spatula to ensure an even surface.
- Bake in the preheated oven for 85-90 minutes, rotating the pan halfway through to promote uniform cooking.
- Check cake doneness by inserting a toothpick near the center – it should emerge with just a few moist crumbs.
- Remove from oven and allow the cake to cool completely in the pan for about 30 minutes before inverting onto a wire rack.
- Prepare the glaze by whisking confectioners’ sugar and fresh lemon juice until achieving a smooth, pourable consistency.
- Once the cake has cooled, drizzle the lemon glaze evenly over the top, allowing it to cascade down the sides of the bundt cake.
Notes
- Prevent blueberries from sinking by tossing them in a light coating of flour before adding to the batter, which helps suspend them evenly throughout the cake.
- Swap buttermilk with Greek yogurt or sour cream for a tangier flavor and denser texture if desired.
- For a gluten-free version, replace all-purpose flour with a 1:1 gluten-free baking blend to maintain the cake’s tender crumb.
- Enhance lemon flavor by adding fresh lemon zest directly into the batter and using freshly squeezed lemon juice in the glaze for a brighter, more vibrant citrus taste.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 365
- Sugar: 36 g
- Sodium: 165 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 105 mg