Lemon Blueberry Pound Cake
Lemon Blueberry Pound Cake
Bursting with juicy blueberries and bright lemon flavor, this lemon blueberry pound cake is the perfect brunch treat or sweet pick-me-up any time of day
This lemon blueberry pound cake makes a lovely brunch or anytime cake. It has a tender, delicate crumb, and the flavor is extra bright thanks to lots of lemon zest, freshly squeezed lemon juice, and a tart lemon glaze. You’ll need two large lemons for the whole recipe. Be sure to zest them before you juice them, as it is impossible to do afterwards. Also, in case you’re considering it, I don’t recommend making this cake in a Bundt pan; it releases easily from a loaf pan but tends to stick to a Bundt.
Prep:
mins
Cook:
50-60 mins
Total:
50-60 mins
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Ingredients
Instructions
- Begin by zesting the lemons.
- In a small bowl, whisk together the milk, lemon zest, and lemon juice. Let sit for at least 10 minutes while you proceed with the recipe. (It will curdle; that’s okay.)
- In a medium bowl, whisk together the 2 cups flour, baking soda, and salt.
- In a small bowl, toss the blueberries with the remaining teaspoon of flour. Set both aside.
- In the bowl of an electric mixer fitted with the paddle attachment (or beaters), combine the butter and sugar.
- Beat on medium speed until light and fluffy, 2 to 3 minutes.
- Scrape down the sides of the bowl, then beat in the eggs one at a time, beating well after each addition.
- With the mixer on low speed, beat in a third of the flour mixture.
- Next, beat in half of the milk mixture.
- Beat in another third of the flour mixture, then the remaining milk mixture, followed by the remaining flour mixture. Scrape down the sides of the bowl and mix briefly to make sure the batter is evenly combined.
- Add the flour-dusted blueberries to the batter and, using a spatula, fold until evenly combined.
- Transfer the batter into the prepared pan and smooth the top.
- Bake for 50 to 60 minutes, until the cake is golden brown and a tester comes out clean.
- Let the cake cool in the pan for about 10 minutes, then turn out onto a rack to cool completely.
- When the cake is cool, transfer it to a serving platter and make the glaze. In a small bowl, combine the confectioners’ sugar, lemon zest, and lemon juice.
- Add more confectioners’ sugar or lemon juice as necessary to make a thick but pourable glaze (it should be a little thicker than you’d think, about the consistency of molasses or honey).
- Spoon the glaze over the top of the cake, letting it drip down the sides.
- Let the glaze set for 10 to 15 minutes before serving. Slice with a serrated knife. The cake will keep on the countertop for up to 3 days; store in a covered container or wrap in plastic wrap.
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