Introduction
There’s nothing quite like a slice of moist, flavorful cake to brighten your day, and this Lemon Blueberry Pound Cake truly delivers. Imagine a dense yet tender crumb, bursting with juicy blueberries and infused with the bright, zesty flavor of lemon. It’s a delightful combination that’s perfect for breakfast, brunch, afternoon tea, or a simple dessert. This cake is incredibly easy to bake, making it an ideal choice for both novice and experienced bakers alike. Its simple elegance makes it suitable for casual gatherings and special occasions.
Pound cakes are known for their simplicity and rich flavor, traditionally made with a pound of each of the main ingredients: butter, sugar, eggs, and flour. This recipe modernizes the classic, adding the vibrant additions of lemon and blueberries to create a truly unforgettable treat. The lemon glaze drizzled over the top adds an extra layer of tangy sweetness that perfectly complements the cake’s flavors and textures.
This Lemon Blueberry Pound Cake is guaranteed to become a family favorite. The combination of sweet blueberries, tangy lemon, and a moist, buttery crumb is simply irresistible. It is a simple cake that tastes like you spent hours making it!
Nutritional Information
Per serving (approximate values):
- Calories: 350kcal
- Protein: 5g
- Carbohydrates: 45g
- Fat: 18g
- Fiber: 1g
- Sodium: 150mg
Ingredients
- For the Cake:
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 2 teaspoons lemon zest
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk, room temperature
- 1 1/2 cups fresh blueberries
- For the Lemon Glaze:
- 2 cups powdered sugar
- 3-4 tablespoons lemon juice
- 1 teaspoon lemon zest (optional)