This lemon blueberry pound cake is a dense, perfect from scratch recipe – tasty all year round! Report this ad
Nothing says summer to me like a bright, fruity cake. And because lemon is Kevin’s favorite flavor, we usually go for the lemon desserts. But I can hardly complain because I love lemon too.
So I’ve tried recipe after recipe for pound cakes and none of them have quite hit the spot. I love the dense, stick-to-your-ribs type of pound cakes.
No box mix, no plain yellow cake hiding in a pound cake recipe, and certainly nothing found in the freezer.
I attempted a pound cake recently and was left with a sad pile of destroyed cake.
So let my fail turn into your success! I tweaked (and tweaked and tweaked) this recipe until I was left with exactly what I was hoping to achieve – and I really think you’ll like it too!
You Will Need
Add the egg yolks to the mixer and beat until just combined, then add in the eggs one at a time, mixing for at least 20 seconds after each.
On the lowest setting, add half of the flour mixture to the mixer a spoonful at a time. Pour the milk in a slow steady stream, then add the rest of the flour a spoonful at a time.
Pour in the vanilla and lemon extract and mix until just combined.
Rinse the blueberries and toss to coat in the TB of flour. Shake off any excess and fold into the cake batter.
Pour into prepared bundt pan and tap to free any trapped air. Bake for 45-55 minutes, until a toothpick or cake tester comes out mostly clean.
Let cool at least 20 minutes in the pan before gently inverting on a plate or cake stand.