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Blueberry Lemon Pound Cake

The remaining berries I used for smoothies, fruit salads, and this delicious Blueberry Lemon Pound Cake. This cake is filled with fresh blueberries bursting with sweet and tart flavors and the fresh lemon juice lends to the cake's moistness and adds a bit of zing. It's topped with a lemon glaze made from fresh lemon juice and powdered sugar.
Author: Lisa Kerhin

Ingredients

For the cake

  • 2½ cups flour
  • 2 tsp baking powder
  • 1 tsp salt
  • 1 cup butter
  • 1¾ cups sugar
  • zest of one lemon
  • 3 eggs
  • ½ tsp vanilla
  • ¾ cup buttermilk
  • 3 cups fresh blueberries
  • 2 tbsp flour

For the Lemon Syrup

  • ⅓ cup lemon juice
  • ⅓ cup sugar

Lemon Glaze

  • 1½ cup powdered sugar
  • 2 – 3 tbsp lemon juice
  • 1 tbsp lemon zest

Instructions

  • Preheat oven to 350 degrees F. Grease and flour a 10-cup Bundt pan; set aside.
  • In a large bowl, mix and combine dry ingredients together; set aside.
  • In the bowl of your stand mixer (or large mixing bowl): add the sugar and lemon zest. Using a fork to rub together the sugar and lemon zest until the zest is completely incorporated and the sugar is evenly moistened. This will distribute the zest evenly in you cake batter instead of having it clump together.
  • Add the butter and cream together on medium speed until light and fluffy for about 5 minutes.
  • One at a time, add the eggs and beat an additional minute before adding each egg. Add the vanilla and mix for one more minute.
  • Add dry ingredients alternatively with the buttermilk to the butter/sugar/lemon zest/egg mixture ending with flour.
  • In another large bowl, combine the blueberries and the remaining 2 tablespoon flour, gently tossing together so they are evenly coated. This will help the blueberries from sinking to the bottom of the batter while baking.
  • Using a wooden spoon, gently fold the blueberries into the cake batter. Spread the cake batter in the prepared pan and smooth the top. The batter will be thick.
  • Bake for 55 to 60 minutes, until a cake tester comes out clean.
  • When the cake has 20 minutes left to bake, prepare the lemon syrup and let cool while cake is cooling.
  • To prepare the lemon syrup: Over medium heat, heat the lemon juice and sugar in a small saucepan until the sugar is completely dissolved. Once dissolved, continue to cook for 3 more minutes. Remove from heat and set aside to cool.
  • Cool the cake in the pan on a wire rack for 15 – 20 minutes. Poke holes with a wooden skewer all over the top of the cake.
  • Brush the tops and sides of the loaves with the lemon syrup. Let the syrup soak into the cake and brush again. Use up all of the syrup.
  • Let the cake cool for at 20 - 30 minutes and then turn it out onto a serving platter and let cool completely before glazing.
  • To prepare the Lemon Glaze: whisk together the powdered sugar, lemon zest, and lemon juice until smooth. The glaze should be thick but pourable. Start with the 2 tablespoons of lemon juice and add more until the desired consistency thickness occurs. Pour over Bundt cake. Let harden before serving. Cover and refrigerate leftover cake.