Lemon Blueberry Pound Cake
Fruity, flavorful and perfect for summer, this Lemon Blueberry Pound Cake is baked to perfection and glazed with a sweet lemon icing.
THE PERFECT SUMMER BERRY CAKE
Lemon and blueberries are really the perfect pair in baking. They are two flavors that have always meshed well together since the lemon brings out the fresh blueberry flavor but isn’t overpowering. I have shared a lot of lemon blueberry recipes: Lemon Blueberry Poke Cake, Blueberry Lemon Bars, Lemon Blueberry Yogurt Cake – and more! It’s a combination of flavors that I love to create with. This Lemon Blueberry Pound Cake is moist, fruity and has hints of lemon throughout the cake as well as the glaze. This is a wonderful summer cake since it takes advantage of this abundant and juicy summer fruit!
FREQUENTLY ASKED QUESTIONS:
Yes you can! The good thing about using frozen fruit is it is picked and frozen at the peak of freshness. So you can make this any time of year if you like! You do not need to thaw the blueberries before adding to cake.
This helps the blueberries from sinking into the bottom of the cake. It will help them distribute evenly among the cake instead of just one spot. But honestly, if you forget this step, it’s not the end of the world. I’ve done it and it all still tastes just fine. The blueberries are just a bit closer together.
This helps develop the structure of the cake itself. When they are at room temperature it aids in making the cake (or other baked goods) rise and be fluffy and not dense.
Yes you can! I used a fun-shaped silicone bundt mold here but this recipe works for any 9-inch (8 cup) bundt pan.
Yes you can but it’s not absolutely necessary. I don’t like to add extra steps to a recipe if I don’t have to. Sifting flour will aerate it and will make the cake just ever-so-slightly more fluffy. So if you have the time and the inclination, then you can certainly add this additional step.
You can store this cake at room temperature covered for up to 2 days or in the refrigerator for up to 1 week. This can also be frozen. Freeze before adding the glaze. To freeze, bake and cool as directed, then place in a freezer safe container and it should keep for up to 2 months. Let defrost at room temperature or in the refrigerator then make and drizzle the icing on top.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- all-purpose flour
- baking powder
- salt
- blueberries
- unsalted butter
- granulated sugar
- vanilla extract
- eggs
- buttermilk
- sour cream
- lemon juice
- lemon zest
- powdered sugar
HOW TO MAKE A LEMON BLUEBERRY POUND CAKE:
Preheat the oven to 350°F and spray a 9 inch (8 cup) Bundt cake tin well with cooking spray. I like to use the spray that has flour in it. In a large mixing bowl, whisk together 2 cups of flour, baking powder and salt. Set aside.
In a separate small bowl, toss the blueberries with remaining tablespoon of all-purpose flour. Set aside.
In another bowl, using an electric hand mixer on medium-high speed, beat together butter and sugar until light and fluffy. Scrape down the sides of the bowl as needed with a rubber spatula. Add in the vanilla extract and beat until combined.
With the mixer on low speed, add eggs, one at a time and whisk until fully incorporated. Do not over mix (this will cause the cake to be more rubbery in texture.)
In a medium bowl, combine the buttermilk, sour cream and lemon juice. In 2 additions, with the mixer still on low speed, add flour mix to the butter-egg mix alternating with the buttermilk mixture. Beat until just combined to form the cake batter.
With the rubber spatula, fold in the lemon zest.
Gently fold in the floured blueberries into the cake batter. If you stir too much, the blueberries will break up and sink to the bottom.
Pour batter into the prepared bundt pan.
Bake at 350°F for about 55-60 minutes. The cake is done when a wooden skewer inserted into the center of cake comes out clean or only with a few crumbs. Cool the cake in the pan on a wire rack for 45 minutes, then carefully remove the cake from the bundt pan onto the wire rack and leave to cool completely.
Add lemon juice to powdered sugar one tablespoon at a time until desired consistency is reached.
Drizzle glaze on top of completely cooled cake before slicing to serve.
Serve and enjoy!
WANT MORE DELICIOUS RECIPES? YOU GOTTA TRY THESE!
- EASY HOMEMADE BLUEBERRY PIE
- LEMON BLUEBERRY COFFEE CAKE
- THE BEST BLUEBERRY COBBLER
- LEMON BLUEBERRY MUFFINS
- HOMEMADE BLUEBERRY BUCKLE
- BLUEBERRY PULL APART BREAD
Lemon Blueberry Pound Cake
Ingredients
Cake:
- 2 cups (plus 1 Tablespoon) all-purpose flour
- 1 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup fresh blueberries
- 1/2 cup unsalted butter room temperature
- 1 1/4 cup granulated sugar
- 2 teaspoons vanilla extract
- 3 large eggs, room temperature
- 1/2 cup buttermilk, room temperature
- 1/4 cup sour cream, room temperature
- 2 Tablespoons freshly squeezed lemon juice
- 2 Tablespoons freshly grated lemon zest
Glaze:
- 1 cup powdered sugar
- 2-3 Tablespoons freshly squeezed lemon juice
Instructions
- Preheat the oven to 350°F and spray a 9-inch (8 cup) Bundt cake tin well with cooking spray. I like to use the cooking spray that has flour in it.
- In a large mixing bowl, whisk together 2 cups of flour, baking powder and salt. Set aside.
- In a separate small bowl, toss the blueberries with remaining tablespoon of all-purpose flour. Set aside.
- In another bowl, using an electric hand mixer on medium-high speed, beat together butter and sugar until light and fluffy. Scrape down the sides of the bowl as needed with a rubber spatula. Add in the vanilla extract and beat until combined.
- With the mixer on low speed, add eggs, one at a time, and whisk until fully incorporated. Do not over mix.
- In a medium bowl, combine the buttermilk, sour cream and lemon juice.
- With the mixer still on low speed, add flour mix to the butter-egg mix alternating with the buttermilk mixture. First add half the flour, then half the buttermilk, then half the flour then the rest of the buttermilk. Beat until just combined to form the cake batter
- With the rubber spatula, fold in the lemon zest.
- And then gently fold in the floured blueberries into the cake batter.
- Pour batter into the prepared bundt pan.
- Bake at 350°F for about 55-60minutes. The cake is done when a wooden skewer inserted into the center of cake comes out clean or only with a few crumbs.
- Cool the cake in the pan on a wire rack for 45 minutes, then carefully release the cake onto the wire rack and leave to cool completely
To make the glaze:
- Add lemon juice to powdered sugar 1 tbsp at a time until desired consistency. · Drizzle glaze on top of completely cooled cake before slicing to serve.
Notes
- This cake can be frozen, see tips above.
- Make sure that all your ingredients are at room temperature.
- You can use frozen blueberries in place of fresh.
- Don’t overmix the cake batter. This will cause your cake to become more dense.
- Don’t overmix when adding the blueberries. This will cause the blueberries to break up and eventually sink to the bottom while baking.
- Make sure your baking powder is fresh.
- A standard bundt pan can be used. It doesn’t need to be silicone or in the same shape that I used here.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Can you use dried lemon peel that I found in the spice section of the store?
Oh interesting! I’ve never seen that so I’m really not sure. It seems like it might work though!