Description
Tender Lemon Blueberry Pound Cake – a moist, citrus-kissed cake studded with juicy blueberries and finished with a bright lemon glaze.
Ingredients
For the Cake:
- 3/4 cup whole milk
- 1 tablespoon fresh lemon zest
- 3 tablespoons fresh lemon juice
- 2 1/4 cups all-purpose flour, divided
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 1/4 cups fresh blueberries
- 3/4 cup unsalted butter, softened
- 1 1/3 cups granulated sugar
- 3 large eggs
For the Glaze:
- 1 cup powdered sugar
- 1/2 teaspoon fresh lemon zest
- 2 tablespoons fresh lemon juice
Instructions
- Preheat oven to 325°F. Grease and flour a 9×5-inch loaf pan.
- Whisk together milk, 1 tablespoon lemon zest, and 3 tablespoons lemon juice in a small bowl. Set aside for 15 minutes.
- In a medium bowl, whisk together 2 1/4 cups flour, baking powder, and salt. Toss blueberries with remaining 1 teaspoon flour in a small bowl.
- Cream butter and sugar in a large bowl until light and fluffy, about 4 minutes. Beat in eggs one at a time.
- Alternately add flour mixture and milk mixture to butter mixture, beginning and ending with flour. Mix until just combined.
- Gently fold in flour-coated blueberries.
- Pour batter into prepared pan. Bake 55-65 minutes until golden and a toothpick comes out with a few moist crumbs.
- Cool in pan 15 minutes, then turn out onto wire rack to cool completely.
- For glaze: Whisk together powdered sugar, lemon zest, and lemon juice until smooth. Drizzle over cooled cake.
Notes
Use fresh lemons for best flavor. Cake keeps covered at room temperature for up to 4 days. Can be frozen (without glaze) for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 50 minutes