Description
A rich, buttery lemon blueberry pound cake infused with fresh blueberries and zesty lemon, perfect for any occasion.
Ingredients
Scale
- 1 1/4 cups salted butter, room temperature
- 3 cups granulated sugar
- 6 large eggs, room temperature
- 3 cups cake flour
- 1/4 cup buttermilk, room temperature
- 2 teaspoons lemon extract
- 1 teaspoon lemon zest
- 2 cups fresh blueberries
- 2 cups confectioners sugar (for glaze)
- 1/4 cup lemon juice (for glaze)
Instructions
- Preheat your oven to 325 degrees F and spray a 10-inch bundt pan with non-stick spray.
- Cream the softened butter in a stand mixer and gradually add the granulated sugar, mixing until light and fluffy, about 3-5 minutes.
- Add the eggs one at a time, allowing each to incorporate fully.
- Mix the cake flour in a separate bowl and gradually add it to the butter-sugar mixture, mixing on low until just combined.
- Incorporate the buttermilk, lemon extract, and lemon zest into the mixture, mixing carefully.
- Fold in the fresh blueberries gently.
- Pour the batter into the prepared bundt pan and spread evenly.
- Bake for about 85-90 minutes, or until a toothpick inserted comes out with a few moist crumbs.
- Cool the cake in the pan for 15 minutes before transferring to a wire rack.
- Prepare the glaze by whisking together confectioners’ sugar and lemon juice until smooth, then drizzle over the cooled cake.
Notes
Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. This cake can be frozen for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 90 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 35g
- Sodium: 300mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 105mg