Blueberries and Lemons - such a wonderfully delicious combination
This cake is filled with fresh blueberries bursting with sweet and tart flavors and the fresh lemon juice lends to the cake's moistness and adds a bit of zing. It's topped with a lemon glaze made from fresh lemon juice and powdered sugar.
- JadeSucksAtLife favorited Blueberry Lemon Pound Cake 02 Mar 11:00
- Spanky H. favorited Blueberry Lemon Pound Cake 06 Aug 07:58
- Emma H. favorited Blueberry Lemon Pound Cake 04 Aug 22:29
- Crafterella featured Blueberry Lemon Pound Cake 03 Aug 23:00
- Lindsey Mae favorited Blueberry Lemon Pound Cake 31 Jul 20:32
- BH3 added Blueberry Lemon Pound Cake to summer pool looks 29 Jul 00:14
- Lisa K. published her project Blueberry Lemon Pound Cake 28 Jul 09:00
You Will Need
Preheat oven to 350 degrees F. Grease and flour a 10-cup Bundt pan; set aside.
In a large bowl, mix and combine dry ingredients together; set aside.
In the bowl of your stand mixer (or large mixing bowl): add the sugar and lemon zest. Using a fork to rub together the sugar and lemon zest until the zest is completely incorporated and the sugar is evenly moistened. This will distribute the zest evenly in you cake batter instead of having it clump together.
Add the butter and cream together on medium speed until light and fluffy for about 5 minutes.
One at a time, add the eggs and beat an additional minute before adding each egg. Add the vanilla and mix for one more minute.
Add dry ingredients alternatively with the buttermilk to the butter/sugar/lemon zest/egg mixture ending with flour.
In another large bowl, combine the blueberries and the remaining 2 tablespoon flour, gently tossing together so they are evenly coated. This will help the blueberries from sinking to the bottom of the batter while baking.
Bake for 55 to 60 minutes, until a cake tester comes out clean.
When the cake has 20 minutes left to bake, prepare the lemon syrup and let cool while cake is cooling.
To prepare the lemon syrup: Over medium heat, heat the lemon juice and sugar in a small saucepan until the sugar is completely dissolved. Once dissolved, continue to cook for 3 more minutes. Remove from heat and set aside to cool.
Let the cake cool for at 20 - 30 minutes and then turn it out onto a serving platter and let cool completely before glazing.
To prepare the Lemon Glaze: whisk together the powdered sugar, lemon zest, and lemon juice until smooth. The glaze should be thick but pourable. Start with the 2 tablespoons of lemon juice and add more until the desired consistency thickness occurs.
Pour over Bundt cake. Let harden before serving. Cover and refrigerate leftover cake.