Lemon Blueberry Pound Cake

Lemon Blueberry Pound Cake is a delicate, dense pound cake with brought lemon flavor, loaded with sparkling blueberries and topped with a lemon glaze. It is ideal for dessert or any one-of-a-kind occasion!

INGREDIENTS

• 1 ¼ cups (2 ½ sticks / 284 g) salted butter, room temperature
• 3 cups (600 g) granulated sugar
• 6 giant eggs, room temperature
• 3 cups (375 g) cake flour
• ¼ cup (60 g) buttermilk, room temperature
• 2 teaspoons lemon extract
• 1 teaspoon lemon zest
• 2 cups (296 g) clean blueberries

Glaze

• 2 cups (250 g) confectioners’ sugar
• ¼ cup (61 g) lemon juice

INSTRUCTIONS

1. Preheat oven to 325°F. Spray a 10-inch bundt pan with non-stick spray.
2. In the bowl of a stand mixer outfitted with the paddle attachment, cream butter till clean (about three minutes). Gradually add the sugar and combine till mild and fluffy.
3. Add the eggs, one at a time, mixing nicely after every addition.
4. Slowly add the cake flour. Mix till combined.
5. Remove the bowl from the stand mixer and pour in the buttermilk. Mix with the aid of hand till simply incorporated. Use a spatula to scrape down the aspects of the bowl to contain all ingredients.
6. Stir in the lemon extract and lemon zest. Gently fold in blueberries.
7. Pour the batter into the organized bundt pan. Bake for 85-90 minutes, or till a toothpick inserted into the core of the cake comes out with a few crumbs, however no moist batter. The crust will be a darkish golden brown round the edges and lighter in the center. Allow cake to cool to room temperature.

Glaze

1. In a small bowl, mix confectioners’ sugar and lemon juice. Mix till smooth. Pour over the cooled cake.

Enjoy.

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