Lemon Blueberry Pound Cake
User Reviews
5
Lemon Blueberry Pound Cake
Description
The Lemon Blueberry Pound Cake features a traditional pound cake batter made with butter, sugar, eggs, and vanilla, enriched by the addition of blueberries and lemon zest. Dividing the flour and tossing part of it with the berries helps keep them evenly distributed throughout the cake without sinking. Baking in a bundt pan shapes the cake attractively and promotes even cooking.
The cake develops a moist but firm crumb, punctuated by juicy bursts from the blueberries and bright notes from the lemon zest. After baking, it is cooled slightly before removing from the pan to preserve its shape. A lemon glaze made with fresh lemon juice and powdered sugar is drizzled over the top, complementing the berry flavors and adding a subtle tanginess.
This pound cake slices nicely and can be served as a simple dessert or with a cup of tea. The combination of tart lemon and sweet blueberries offers balance, making it versatile for different occasions.
A helpful tip from the notes: Use 1 to 2 lemons to ensure you have enough zest and juice for the cake and glaze. Properly greasing the bundt pan, including the center tube, helps with a clean release.
Ingredients
Pound Cake
- 1 cup butter softened, unsalted
- 2 cups granulated sugar
- 4 large egg
- 1 teaspoon vanilla
- 3 cups all-purpose flour divided
- 1 teaspoon salt
- 1 teaspoon baking powder
- 2 cups blueberries (fresh or frozen and thawed)
- 1 tablespoon lemon zest
Lemon Glaze
- 3 tablespoons lemon juice fresh
- 1 cup powdered sugar
- lemon for garnish (optional, slices
- blueberries for garnish (optional)
Instructions
- Preheat the oven to 325 degrees F. Grease a bundt pan with butter or non-stick cooking spray. Be sure to grease the tube in the center too.
- Add the butter and sugar to a large mixing bowl. Beat together until light and fluffy, about 2 minutes. Add the eggs one at a time, and then mix in the vanilla extract.
- In a medium mixing bowl, whisk together 2 cups of flour with the salt and baking powder.
- Add the dry ingredients to the wet ingredients and mix until just combined.
- In a small mixing bowl, gently mix together the blueberries, lemon zest, and remaining 1 cup of flour. Pour this into the cake batter and fold gently with a rubber spatula until incorporated.
- Pour the cake batter into the prepared bundt pan. Bake for 1 hour and 15 minutes or until a toothpick inserted into the midway point between the wall and tube comes out clean.
- Remove the cake from the oven. Allow it to cool for 10-20 minutes on a wire rack before turning the cake out onto a plate.
Lemon Glaze
- Whisk the powdered sugar and lemon juice together in a small mixing bowl until smooth.
- Drizzle the glaze over the top of the cake and allow it to drip down the sides. Use as much glaze as you like (I put it all on). Top the cake with a few lemon slices and fresh blueberries for garnish if desired.
Notes
- Use 1 to 2 lemons to provide sufficient zest and juice for the cake batter and lemon glaze.
- Ensure the bundt pan, including the center tube, is well-greased to prevent sticking when removing the cake.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12slices
Amount Per Serving
Calories 457 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 457kcal | 23% |
| Carbohydrates | 71g | 24% |
| Protein | 6g | 12% |
| Fat | 17g | 26% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 103mg | 34% |
| Sodium | 256mg | 11% |
| Potassium | 86mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 46g | 92% |
| Vitamin A | 577IU | 12% |
| Vitamin C | 4mg | 4% |
| Calcium | 41mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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