Description
A moist and tender pound cake bursting with juicy blueberries and bright lemon flavor, finished with a sweet lemon glaze.
Ingredients
Scale
For the Crust:
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- Zest of 2 lemons
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- 2 cups fresh blueberries, tossed in 1 tablespoon flour
- 1 cup powdered sugar
- 2–3 tablespoons fresh lemon juice
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla and lemon zest.
- In a separate bowl, combine the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, beginning and ending with the flour. Gently fold in the blueberries.
- Pour the batter into the prepared pan and bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 20 minutes before inverting onto a wire rack.
- For the glaze, whisk together the powdered sugar and lemon juice until smooth. Drizzle over the completely cooled cake.
Notes
You can customize the seasonings to taste.