Lemon Blueberry Pound Cake
This recipe combines the fresh, flavor of lemon with the sweet juiciness of blueberries. Picture a moist, buttery cake with a light and fluffy texture, full of lemon flavor and bursting with blueberries in every bite. A lemon glaze on top adds a sweet finish that pairs perfectly with the cake’s rich taste.
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
- Turn the oven to 325 degrees. Spray a 9x5-inch metal loaf pan with no-stick substance.
- Combine butter with a mixer until smooth as silk. Slowly blend in sugar until fluffy like a cloud.
- Crack in the eggs one at a time, mixing well after each. Scrape as you go to ensure thorough blending.
- Add the flour bit by bit while blending on low for even distribution.
- Gradually incorporate the buttermilk for a damp texture.
- Stir in lemon extract then gently fold in zest and blueberries.
- Pour the batter into the prepared pan. Bake for an hour and a half or until a wooden stick comes out clean.
- The outside edges will be deep gold while the center remains pale. Let cool entirely before lifting from the pan.
- This creates a moist yet sturdy cake filled with sunny lemon flavor and pops of juicy blueberries throughout. Enjoy!