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Lemon Blueberry Pound Cake

A delightful cake that combines zesty lemon and sweet blueberries, resulting in a moist, buttery dessert perfect for any occasion.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1 1/4 cups salted butter (room temperature; I prefer Kerrygold for its rich flavor) Use room-temperature butter for easy creaming with sugar.
  • 3 cups granulated sugar Granulated sugar creates a light texture, while brown sugar can add a hint of caramel flavor.
  • 6 large eggs (room temperature) Room temperature eggs mix better and help the cake rise properly.
  • 3 cups cake flour (sifted; can substitute with a 1:1 gluten-free version) This will give you a tender cake, but you can use all-purpose flour if that’s what you have.
  • 1/4 cup buttermilk (room temperature) Gives a tender crumb.
  • 2 teaspoons lemon extract For added lemon flavor.
  • 1 teaspoon lemon zest (from fresh lemons) Use fresh lemons for the best flavor.
  • 2 cups fresh blueberries (or frozen, but make sure they’re unthawed) Gently fold into the batter to avoid crushing.
For the Glaze
  • 2 cups confectioners’ sugar For the glaze.
  • 1/4 cup lemon juice (freshly squeezed for best flavor) Mix with sugar to form the glaze.

Method
 

Preparation
  1. Preheat the oven to 325°F.
  2. Generously spray a 10-inch bundt pan with non-stick spray.
  3. In a stand mixer, cream 1 1/4 cups of room-temperature butter on medium speed until smooth.
  4. Gradually add 3 cups of granulated sugar, mixing until light and fluffy.
  5. Add 6 large eggs, one at a time, mixing well after each addition.
  6. Slowly add 3 cups of cake flour and mix on low until just combined.
  7. Add 1/4 cup of buttermilk and 2 teaspoons of lemon extract, mixing until just incorporated.
  8. Gently fold in 1 teaspoon of lemon zest and 2 cups of fresh blueberries.
Baking
  1. Pour the batter into the prepared bundt pan, smoothing the top.
  2. Bake for 85-90 minutes or until a toothpick comes out with a few crumbs.
  3. Cool in the pan for 10-15 minutes before inverting onto a wire rack.
Glazing
  1. Combine 2 cups of confectioners’ sugar and 1/4 cup of lemon juice in a small bowl to make the glaze.
  2. Once the cake is completely cooled, pour the glaze over the top.
Serving
  1. Slice, serve, and enjoy!

Notes

Store the cake at room temperature for up to 3 days or refrigerate for up to 1 week. For freezing, wrap slices tightly and use within 3 months.