Description
Lemon Blueberry Pound Cake is a deliciously moist dessert that perfectly marries the tangy brightness of lemon with the sweet burst of fresh blueberries.
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
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 cup buttermilk, room temperature
- 2 cups blueberries (fresh or frozen)
- 1 tablespoon all-purpose flour (for coating blueberries)
- 1 cup powdered sugar, sifted
- 2 tablespoons lemon juice (for glaze)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- Using an electric mixer, cream butter and sugar until fluffy. Add eggs one at a time, then mix in lemon zest, juice, and vanilla extract.
- Gradually add dry ingredients and buttermilk alternately to the butter mixture until just combined. Fold in coated blueberries.
- Pour batter into the Bundt pan and bake for 50-60 minutes or until a toothpick comes out clean.
- Cool in the pan for 15-20 minutes before transferring to a wire rack. Drizzle with lemon glaze made from powdered sugar and lemon juice.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approximately 90g)
- Calories: 360
- Sugar: 30g
- Sodium: 250mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 85mg