Lemon Blueberry Pound Cake (Printer-Friendly Version)
Tender pound cake infused with fresh lemon and blueberries, topped with a delicate lemon glaze.
# Required Ingredients:
→ Cake
01 -
375 grams all-purpose flour
02 -
4 grams baking powder
03 -
2 grams baking soda
04 -
6 grams salt
05 -
227 grams unsalted butter, room temperature
06 -
400 grams granulated sugar
07 -
4 large eggs, room temperature
08 -
15 grams lemon zest (from about 2 lemons)
09 -
15 milliliters lemon juice (about 1 lemon)
10 -
5 milliliters vanilla extract
11 -
240 milliliters buttermilk, room temperature
12 -
300 grams fresh or frozen blueberries
13 -
8 grams all-purpose flour (for coating blueberries)
→ Lemon Glaze
14 -
120 grams powdered sugar, sifted
15 -
30 milliliters lemon juice
# Step-by-Step Instructions:
01 -
Preheat the oven to 175°C. Grease a 10-inch Bundt pan with butter or baking spray, then lightly dust with flour to prevent sticking.
02 -
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
03 -
In a large bowl, beat the unsalted butter and granulated sugar with an electric mixer on medium speed until light and fluffy, approximately 3 to 5 minutes.
04 -
Add eggs one at a time, mixing well after each addition. Scrape down the sides as needed. Then mix in lemon zest, lemon juice, and vanilla extract.
05 -
Add one-third of the flour mixture and mix gently. Add half of the buttermilk and mix gently. Repeat, finishing with the remaining flour. Stir just until combined to avoid overmixing.
06 -
Toss blueberries with 8 grams of flour to prevent sinking, then fold them gently into the batter.
07 -
Pour batter into prepared Bundt pan and smooth the top. Bake for 50 to 60 minutes or until a toothpick inserted in the center comes out clean. If browning too fast after 50 minutes, loosely cover with foil.
08 -
Allow cake to cool in the pan for 15 to 20 minutes. Then invert onto a wire rack to cool completely.
09 -
Whisk together powdered sugar and lemon juice until smooth. Drizzle evenly over cooled cake and let set for 15 minutes before serving.
# Handy Cooking Tips:
01 -
Use room temperature ingredients for better texture and mixing. Avoid overmixing to prevent a dense crumb. Thoroughly grease and flour the pan to ensure easy release. Coat blueberries with flour to prevent sinking.