0 from 21 votes
Lemon Blueberry Pound Cake
Bring something special to the table with this well-loved recipe.
Prep Time
20 mins
Cook Time
1 hr 20 mins
Total Time
1 hr 30 mins
Servings: 16 servings
Course:
Dessert
Cuisine:
American
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 grated lemon peel
- 2 tbsp fresh lemon juice
- 1 cup butter, softened
- 2 1/4 cups granulated sugar
- 3 large eggs room temperature
- 2 cups fresh blueberries washed and dried
Frosting
- 2 cups powdered sugar
- 1 tbsp milk
- 2 tbsp fresh lemon juice
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.
Cup of Yum
Notes
- Frosting can easily be made thicker, or thinner.
- For thicker frosting, add additional powdered sugar, a tablespoon at a time.
- For thinner frosting, add additional lemon juice 1-2 teaspoons at a time.
Nutrition Information
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%)
Nutrition Facts
Serving: 16servings
Amount Per Serving
Calories
% 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.