Lemon Blueberry Pound Cake

Probably one of my top ten favorite flavor combinations is lemon and blueberries. Recently I made this moist and delicious Lemon Blueberry Pound Cake that was just perfect with my morning cup of coffee!

I’m always on the lookout for a good lemon blueberry cake/quick bread/muffin recipe. I have a delicious Lemon Blueberry muffin top recipe I love so a lemon blueberry poundcake sounded awesome.

For this pound cake I wanted a strong lemon flavor so instead of using vanilla extract I chose to use lemon extract. Also, I only used lemon juice and not milk in the glaze.  I checked my loaves at 55 minutes and I wish I’d taken it out about 5 minutes earlier.  While still moist and delicious, the edges were a bit browned.  After 45-50 minutes start checking your loaves by poking with a tooth pick and if it comes out clean it’s ready!

Enjoy this Lemon Blueberry Pound Cake any time of the day but I think it’s particularly tasty for breakfast with a big cup of coffee after my morning workout.  I had a slice (ok, let’s be honest, those 2 slices right there in the picture), because why not?

Lemon Blueberry Pound Cake

Print Recipe

Ingredients

Scale 1x2x3x

• 1 cup butter (2 sticks), room temperature
• 1¾ cups sugar
• zest of one large lemon
• 3 eggs
• ½ tsp. lemon extract
• ¾ cup buttermilk
• 3 cups fresh blueberries
• 2½ cups flour (plus a bit more to toss with the blueberries)
• 2 tsp. baking powder
• 1 tsp. salt
• Lemon Glaze
• 1½ cup powdered sugar
• 2 Tbls. lemon juice (you could use part milk)
• 1 Tbls. lemon zest
• ¼ tsp vanilla

Instructions

1. Preheat oven to 350°
2. In a large bowl, cream butter, sugar, and lemon zest together until light and fluffy, about 3 to 5 minutes.
3. Add eggs one at a time and beat on low an additional minute after each egg, adding lemon extract with the last egg.
4. In a separate large bowl add dry ingredients and stir to combine.
5. Alternate adding 1/3 of the dry ingredients and the buttermilk at a time to the butter/sugar/lemon zest/egg mixture. Don’t over mix, just combine the ingredients.
6. In small bowl, toss the blueberries with a tablespoon or two of flour to coat the blueberries (this helps keep them from sinking to the bottom when baking). Gently fold blueberries into batter.
7. Grease and flour 2 large loaf pans.
8. Divide batter between the pans and bake for about 50-55 min. Start checking for doneness after 45 minutes.
9. Let loaves cool about a half hour, remove from pans. Drizzle glaze over top of loaves.

To make the Lemon Glaze:

1. Whisk together glaze ingredients in mixing bowl until smooth.