Lemon Blueberry Pound Cake
User Reviews
5
Lemon Blueberry Pound Cake
Description
Lemon Blueberry Pound Cake uses a classic pound cake base enriched with butter and sugar, enhanced by fresh lemon zest and juice for a refreshing citrus note. Blueberries dusted with flour are gently folded into the batter to distribute them evenly without sinking, adding juicy pockets of flavor throughout the cake.
Baking in a greased and floured bundt or tube pan shapes the cake with a tender crumb and a lightly crisp crust. The bake time is long enough to ensure the cake is cooked through without drying. Once cooled slightly, the cake is released from the pan easily, maintaining its shape.
The included lemon glaze of powdered sugar, milk, and lemon juice adds an optional layer of smooth sweetness and bright flavor that complements the berries and cake. This pound cake suits afternoon tea, dessert, or a special occasion treat.
Adjust the glaze thickness by adding more powdered sugar or lemon juice as needed. Cool the cake fully before glazing for best results.
Ingredients
- 3 cups all-purpose flour plus extra for dusting pan and blueberries
- 1 tsp baking soda
- 1 tsp salt
- 1 cup buttermilk
- 2 tbsp lemon grated peel
- 2 tbsp lemon juice fresh
- 1 cup butter softened
- 2 1/4 cups granulated sugar
- 3 large egg room temperature
- 2 cups blueberries washed and dried, fresh
Frosting
- 2 cups powdered sugar
- 1 tbsp milk
- 2 tbsp lemon juice fresh
Instructions
- Preheat oven to 325 degrees F. In a medium bowl, combine flour, baking soda and salt. Set aside. Prepare a 10" tube or bundt pan by greasing, throughly, and dusting well with powder. Set aside.
- In a large mixing bowl, beat butter and sugar until light and fluffy, approximately 2-3 minutes. Add in eggs, one at a time, beating well after each addition. Add in lemon juice and zest and beat well. Scrape down bowl to make sure all ingredients are well combined.
- With mixer on low speed, add in 1/2 of dry ingredients and mix until just combined. Add in half of buttermilk, and mix until just combined. Repeat.
- Toss blueberries in flour to coat, then gently fold into the cake batter. Scoop batter into prepared pan. Bake for approximately 65-75 minutes, or until a cake tester inserted into cake comes out clean, and cake bounces back when lightly pressed.
- Allow to cool slightly, then use a spatula or knife to gently loosen the cake from the sides of the pan. Then allow cake to continue to cool for approximately 10 minutes. Once cooled, invert cake onto a cake plate or pan. Allow to cool completely.
- To make frosting, combine frosting ingredients in a bowl and mix until smooth. Drizzle over cake.
- Store tightly covered.
Notes
- Coat blueberries in flour before folding to prevent sinking in the batter.
- Use a greased and well-dusted bundt or tube pan for best shape and easy release.
- Adjust lemon glaze thickness by adding powdered sugar or lemon juice gradually.
- Allow cake to cool before applying glaze to prevent it from melting.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16servings
Amount Per Serving
Calories kcal
% Daily Value*
| Calories | 390kcal | 20% |
| Carbohydrates | 65g | 22% |
| Protein | 5g | 10% |
| Fat | 13g | 20% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 72mg | 24% |
| Sodium | 358mg | 15% |
| Potassium | 78mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 45g | 90% |
| Vitamin A | 447IU | 9% |
| Vitamin C | 2mg | 2% |
| Calcium | 32mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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