Description

Lemon Blueberry Pound Cake is a delightful dessert that perfectly balances the zesty brightness of lemon with the sweet juiciness of blueberries. This moist and tender pound cake is finished with a luscious lemon glaze, making it an ideal treat for family gatherings, afternoon tea, or any celebration. Its stunning Bundt shape adds a touch of elegance to your dessert table, while its simple preparation makes it accessible for bakers of all skill levels. Enjoy this classic cake that promises to impress with every slice.

Ingredients

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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 (for glaze)

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Instructions

Preheat your oven to 350°F (175°C) and grease a 10-inch Bundt pan.
In a bowl, whisk together flour, baking powder, baking soda, and salt.
In a large mixing bowl, cream together butter and sugar until fluffy. Add eggs one at a time, followed by lemon zest, lemon juice, and vanilla.
Gradually mix in the dry ingredients and buttermilk alternately until just combined. Fold in floured blueberries gently.
Pour batter into the prepared 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 before serving.

Prep Time: 20 minutes
Cook Time: 60 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 28g
Sodium: 180mg
Fat: 14g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 43g
Fiber: 1g
Protein: 4g
Cholesterol: 90mg