Description
Homemade lemon blueberry pound cake brings sunshine to classic dessert traditions with its zesty citrus notes and sweet berry swirls. Moist crumb and balanced flavors invite comfort and celebration in each delectable slice you’ll savor.
Ingredients
Scale
Cake Base Ingredients:
- 2 cups granulated sugar
- 1 cup unsalted butter (room temperature)
- 4 large eggs (room temperature)
- 3 cups all-purpose flour
- 1 cup buttermilk (room temperature)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
Flavor Enhancers:
- 1 tablespoon lemon zest (about 2 lemons)
- 1 tablespoon lemon juice (about 1 lemon)
- 1 teaspoon vanilla extract
Fruit and Coating:
- 2 cups fresh or frozen blueberries
- 1 tablespoon all-purpose flour (for coating blueberries)
Glaze:
- 1 cup powdered sugar (sifted)
- 2 tablespoons lemon juice
Instructions
- Warm the oven to 350°F. Thoroughly coat a 10-inch Bundt pan with butter, ensuring complete coverage. Dust lightly with flour, eliminating excess.
- Combine flour, baking powder, baking soda, and salt in a mixing bowl. Set aside for later use.
- Cream butter and sugar using an electric mixer until the mixture becomes pale and fluffy, approximately 3-5 minutes.
- Incorporate eggs individually, mixing thoroughly after each addition. Scrape bowl sides to ensure even distribution.
- Integrate lemon zest, lemon juice, and vanilla extract into the mixture.
- Gradually blend dry ingredients and buttermilk alternately into the butter mixture:
- Pour 1/3 of flour mixture, stirring gently.
- Add half the buttermilk, mixing carefully.
- Continue alternating, concluding with remaining flour. Mix minimally to prevent overmixing.
- Coat blueberries with flour to prevent sinking. Fold delicately into batter.
- Transfer batter into prepared Bundt pan, smoothing the surface evenly.
- Bake for 50-60 minutes until a toothpick emerges clean from the center.
- If cake browns rapidly, shield with aluminum foil around 50-minute mark.
- Allow cake to rest in pan for 15-20 minutes, then carefully invert onto cooling rack.
- Whisk powdered sugar and lemon juice until achieving a silky, smooth glaze.
- Drizzle glaze over completely cooled cake, allowing it to cascade down sides. Permit 15 minutes for glaze to set before slicing.
Notes
- Ensure butter and eggs are at room temperature for smoother mixing and better cake texture.
- Gently fold blueberries to prevent bruising and maintain their whole shape during baking.
- Use fresh, plump blueberries for maximum flavor burst and juicy pockets in the cake.
- Avoid overmixing the batter to keep the pound cake tender and prevent a tough, dense result.
- Prep Time: 20-25 minutes
- Cook Time: 50-60 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 401 kcal
- Sugar: 37 g
- Sodium: 204 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 56 g
- Fiber: 1.5 g
- Protein: 5 g
- Cholesterol: 62 mg