Lemon Blueberry Pound Cake
This Lemon Blueberry Pound Cake is a deliciously moist, rich cake filled with fresh blueberries and bright lemon flavor. Topped with a zesty lemon glaze, it’s perfect for brunch, dessert, or any celebration.
Why You’ll Love It
- Bright lemon flavor balanced with sweet blueberries
- Moist, buttery texture from real butter and eggs
- Beautiful presentation with a glossy lemon glaze
- Great for make-ahead or freezer-friendly baking
Ingredients
| Ingredient | Amount | Purpose |
|---|---|---|
| Salted butter (softened) | 1 ¼ cups (284 g) | Base fat for richness |
| Granulated sugar | 3 cups (600 g) | Sweetness and structure |
| Large eggs (room temp) | 6 | Structure and richness |
| Cake flour (sifted) | 3 cups (375 g) | Soft, tender crumb |
| Buttermilk | ¼ cup (60 g) | Moisture and tang |
| Lemon extract | 2 teaspoons | Concentrated lemon flavor |
| Lemon zest | 1 teaspoon | Fresh citrus aroma |
| Fresh blueberries | 2 cups (296 g) | Juicy bursts of sweetness |
| Confectioners’ sugar | 2 cups (250 g) | Glaze base |
| Fresh lemon juice | ¼ cup (61 g) | Zesty glaze flavor |
Pro Tip: Lightly coat the blueberries in a teaspoon of flour before folding them into the batter. This helps prevent them from sinking to the bottom during baking.
Instructions
- Prep the oven and pan: Preheat to 325°F (163°C). Grease a 10-inch bundt pan thoroughly with butter or non-stick spray.
- Cream butter and sugar: Beat butter for 3 minutes until creamy. Add sugar gradually and beat until light and fluffy.
- Add eggs: Add eggs one at a time, mixing well after each addition.
- Incorporate flour: Add sifted cake flour in small batches on low speed. Mix until just combined.
- Mix wet ingredients: In a bowl, stir together buttermilk, lemon extract, and zest. Fold into the batter gently using a spatula.
- Fold in blueberries: Gently fold in floured blueberries until evenly distributed.
- Bake: Pour batter into the prepared pan. Bake for 85–90 minutes or until a toothpick inserted comes out with a few crumbs.
- Cool: Let cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
- Make the glaze: Whisk together confectioners’ sugar and lemon juice until smooth. Drizzle over the cooled cake.
Serving Suggestions
- With fresh berries and whipped cream
- Alongside coffee or tea
- As a brunch centerpiece
Storage & Freezing
Store covered at room temperature for up to 3 days or in the fridge for 5 days. To freeze, wrap the unglazed cake tightly in plastic wrap and foil and freeze for up to 3 months. Thaw overnight in the fridge and glaze before serving.
Final Thoughts
This Lemon Blueberry Pound Cake is a flavorful and elegant dessert that’s sure to impress guests and satisfy any sweet craving. With its perfect balance of tart lemon and sweet berries, it’s a treat worth savoring.
