Lemon Blueberry Pound Cake
A delightful mix of sweet blueberries and zesty lemon, this old-fashioned pound cake captures the heart of Southern baking, making it perfect for any occasion.
Ingredients
For the Cake
- 2 cups all-purpose flour Provides structure and texture.
- 1 cup unsalted butter Adds moisture and richness.
- 1.5 cups granulated sugar Brings sweetness.
- 3 large eggs Serves as a binding agent and adds moisture.
- 1 cup fresh blueberries Adds flavor and texture.
- 0.5 cups milk or buttermilk Provides moisture.
- 0.25 cup fresh lemon juice Enhances citrus flavor.
- 2 tsp lemon zest Contributes citrus aroma.
For the Glaze
- 1 cup confectioners' sugar Creates the sweet glaze.
- 1-2 tbsp fresh lemon juice To adjust the glaze consistency.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- Grease a loaf pan with butter or cooking spray and line with parchment paper.
- Zest the lemons before juicing to maximize flavor.
- Dust the blueberries with flour to prevent them from sinking.
Mixing the Batter
- In a large bowl, cream together the butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- In another bowl, whisk together the flour, baking powder, and salt.
- Add the dry ingredients to the wet ingredients alternately with the buttermilk, mixing until smooth.
- Fold in the blueberries, lemon juice, and zest gently.
Baking
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes, until a toothpick inserted in the center comes out clean.
- Cover with foil if the top browns too quickly.
Glazing
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack.
- Mix the confectioners' sugar with lemon juice until smooth.
- Pour the glaze over the cooled cake, letting it set for 10-15 minutes.
Notes
Store the pound cake in an airtight container at room temperature for up to three days or freeze for up to three months without the glaze.