Moist, buttery and bursting with flavor, this delectable Lemon Blueberry Pound Cake is sure to satisfy your sweet tooth!
Prep Time10 minutesmins
Cook Time1 hourhr20 minutesmins
Total Time1 hourhr30 minutesmins
Course: Dessert
Cuisine: American
Keyword: cake
Servings: 18slices
Calories: 401kcal
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Ingredients
Cake
1cupsalted buttersoftened
3cupsgranulated sugar
6largeeggs
3 ¼cupsall-purpose flourplus 1 tablespoon for dusting blueberries
1cupheavy whipping cream
2teaspoonlemon juice
2teaspoonlemon zest
1cupfresh blueberries
Glaze
1cuppowdered sugar
2tablespoonlemon juice
2teaspoonlemon zest
Instructions
Preheat the oven to 325℉.
In a stand mixer or large bowl with a hand mixer, cream butter and sugar together until smooth, about 1 minute. Add eggs one at a time, beating well after each addition.
Add half of the flour, and mix until well combined. Add whipping cream, lemon juice and zest. Mix again. Once combined, mix in the remaining flour, scraping down the sides of the bowl with a spatula as needed.
In a small bowl, toss blueberries with the tablespoon of all-purpose flour. Gently fold the blueberries into the batter.
Place parchment paper in the bottom of a buttered tube pan. Distribute the batter evenly around the pan.
Bake 1 hour 20 minutes or until cooked through and golden brown. Remove from the oven and rest 5 minutes.
Invert the cake from the pan onto a plate, then onto a cake server. In a small bowl, whisk together the powdered sugar, lemon juice and zest. Spoon the glaze over the top of the cake, letting it drip down the sides.