Description
Lemon Blueberry Pound Cake is a rich, dense, and buttery dessert infused with bright lemon flavor and juicy blueberries. The combination of sweet citrus and tart berries creates a perfectly balanced cake that is ideal for holidays, family gatherings, brunch, or afternoon tea. Finished with a smooth lemon glaze, this cake is both elegant and comforting, offering a bakery-style dessert you can easily make at home.
Ingredients
- 1 ¼ cups (2 ½ sticks / 284 g) salted butter, room temperature
- 3 cups (600 g) granulated sugar
- 6 large eggs, room temperature
- 3 cups (300 g) cake flour
- ¼ cup (60 g) buttermilk, room temperature
- 2 teaspoons lemon extract
- 1 teaspoon lemon zest
- 2 cups (296 g) fresh blueberries
Glaze
- 2 cups (250 g) confectioners’ sugar
- ¼ cup (61 g) lemon juice
Instructions
- Preheat oven to 325°F and prepare a 10-inch bundt pan with non-stick spray
- Cream butter in a stand mixer on medium speed until smooth
- Gradually add sugar and beat until light, fluffy, and pale in color
- Add eggs one at a time, mixing well after each addition and scraping the bowl as needed
- Slowly add cake flour and mix on low speed until fully combined
- Add buttermilk and mix just until incorporated
- Add lemon extract and gently fold in lemon zest
- Carefully fold in blueberries to avoid breaking them
- Pour batter evenly into prepared bundt pan
- Bake for 85–90 minutes or until a toothpick inserted in the center comes out with a few crumbs
- Allow cake to cool completely before removing from pan
- Mix confectioners’ sugar and lemon juice until smooth to create glaze
- Pour glaze over cooled cake and allow it to set before serving
Notes
- Serve at room temperature for best flavor and texture
- Pair with whipped cream or vanilla ice cream for dessert
- Store covered at room temperature for up to 3 days
- Refrigerate for up to 5–6 days for longer freshness
- Freeze slices individually wrapped for up to 2 months
- Thaw at room temperature before serving