Description
Indulge in the delightful flavors of this Lemon Blueberry Pound Cake, a moist and sweet treat that combines zesty lemon and succulent blueberries in every bite. Perfect for any occasion, whether you’re hosting a brunch, celebrating a birthday, or enjoying a cozy afternoon at home with tea. The buttery texture of the cake pairs beautifully with the tangy lemon glaze that adds an irresistible finish. With its simple ingredients and straightforward preparation steps, this classic dessert is sure to become a favorite in your recipe collection.
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 prepare a Bundt pan.
- Whisk together flour, baking powder, baking soda, and salt in one bowl; set aside.
- Cream butter and sugar until light and fluffy, then add eggs one at a time.
- Stir in lemon zest, lemon juice, and vanilla extract.
- Alternately add dry ingredients and buttermilk to the butter mixture until just combined.
- Fold in blueberries coated with flour to prevent sinking.
- Pour batter into the Bundt pan and bake for 50-60 minutes until done.
- Cool before glazing with a mixture of powdered sugar and lemon juice.
Nutrition
- Serving Size: 1 slice (80g)
- Calories: 290
- Sugar: 23g
- Sodium: 180mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 80mg