Description
A moist and flavorful lemon blueberry pound cake topped with a sweet lemon glaze.
Ingredients
Scale
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1 cup unsalted butter, room temperature
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 1 tbsp lemon zest
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 1 cup buttermilk, room temperature (or sour cream substitute)
- 2 cups blueberries (fresh or frozen)
- 1 tbsp flour (for coating blueberries)
- 1 cup powdered sugar, sifted (for glaze)
- 2 tbsp lemon juice (for glaze)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan.
- Whisk together flour, baking powder, baking soda, and salt. Set aside.
- Beat butter and sugar until light and fluffy (3–5 minutes).
- Add eggs one at a time, mixing well after each.
- Mix in lemon zest, lemon juice, and vanilla.
- Alternate adding dry ingredients and buttermilk to the batter, beginning and ending with dry ingredients. Mix gently and do not overmix.
- Toss blueberries with 1 tbsp flour and gently fold into batter.
- Pour batter into pan and smooth the top.
- Bake for 50–60 minutes, until a toothpick comes out clean. Cover loosely with foil if browning too quickly.
- Cool in pan for 15–20 minutes, then invert onto a wire rack to cool completely.
- Whisk powdered sugar and lemon juice to make glaze. Drizzle over cooled cake and let set before slicing.
Notes
- Sour cream can replace buttermilk if needed.
- Mix gently to avoid a dense cake.
- Store covered at room temperature for up to 3 days or refrigerate for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 38g
- Sodium: 210mg
- Fat: 18g
- Carbohydrates: 62g
- Fiber: 2g
- Protein: 6g
Keywords: Lemon Blueberry Pound Cake, dessert, cake, lemon glaze