Lemon Blueberry Pound Cake is a beautifully dense yet tender cake, bursting with fresh blueberries and infused with a zesty lemon flavor. Topped with a sweet lemon glaze, it’s the perfect treat for dessert or any special occasion! If you’re a fan of pound cakes, be sure to also try my Cream Cheese Pound Cake!
INGREDIENTS
- 1 ¼ cups (2 ½ sticks / 284 g) salted butter, room temperature
- 3 cups (600 g) granulated sugar
- 6 large eggs, room temperature
- 3 cups (300 g) cake flour
- ¼ cup (60 g) buttermilk, room temperature
- 2 teaspoons lemon extract
- 1 teaspoon lemon zest
- 2 cups (296 g) fresh blueberries
For the Glaze:
- 2 cups (250 g) confectioners’ sugar
- ¼ cup (61 g) lemon juice
INSTRUCTIONS
- Preheat your oven to 325°F (163°C) and spray a 10-inch bundt pan with non-stick spray.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter on medium speed until smooth. Gradually add the sugar and mix until light and fluffy.
- Add the eggs one at a time, mixing well after each addition and scraping the bowl as needed.
- Gradually add the cake flour, mixing on low speed until just combined.
- Add the buttermilk and mix until fully incorporated, scraping the bowl as needed.
- Stir in the lemon extract, then gently fold in the lemon zest and blueberries.
- Pour the batter into the prepared bundt pan and bake for 85-90 minutes, or until a toothpick inserted into the center comes out with just a few crumbs (no wet batter). The edges should be a dark golden brown, and the center should be lighter.
- Allow the cake to cool to room temperature.
For the Glaze:
- In a small bowl, combine the confectioners’ sugar and lemon juice. Stir until smooth.
- Drizzle the glaze over the cooled cake.
