Description
A moist and flavorful lemon blueberry pound cake topped with a simple glaze, perfect for any occasion.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1 cup fresh blueberries
- 1 cup powdered sugar (for glaze)
- 2 tablespoons milk
- 1 teaspoon vanilla extract (for glaze)
Instructions
- Preheat your oven to 350°F (175°C) and grease a pound cake pan well.
- Cream the softened butter and granulated sugar until light and fluffy—about 3-5 minutes.
- Add the eggs one at a time, mixing thoroughly after each addition. Stir in the vanilla extract.
- Whisk together the flour, baking powder, and salt in a separate bowl.
- Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Start and end with dry ingredients.
- Fold in the fresh blueberries gently.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 60-70 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack.
- Whisk together the powdered sugar, milk, and vanilla extract for the glaze, then drizzle over the cooled cake before serving.
Notes
For a lighter version, use Greek yogurt instead of buttermilk. You can also substitute frozen blueberries if fresh ones aren’t available.
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 18g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 95mg