Lemon Blueberry Pound Cake

This pound cake is incredibly moist and has such a lovely brightness from the citrus. Perfect for summer!

I have always loved loaf cakes. I used to buy them from Kroger when I worked there as a teen. My favorites were the double chocolate, blueberry, and pumpkin flavors. It honestly kind of blows my mind that lemon blueberry is something I have made and eaten because years ago, I wouldn't have tried it. After Nick's third deployment, he wanted lemon with everything because that is how he made his food tolerable in Afghanistan. I started making savory books with lemon first and I still think I enjoy savory lemon dishes, but I do love lemon with something else in a dessert. Any berry with lemon is delicious. This pound/loaf cake is super moist. The glaze is so yummy. I just loved this cake so much.

(Print)
What you need:
For the cake:

• 1 cup unsalted butter, softened
• 1 3/4 cups granulated sugar
• Zest of 1 lemon
• 3 large eggs
• 1/2 tsp. vanilla
• 3/4 cup buttermilk
• 3 cups fresh blueberries
• 2 1/2 cups all-purpose flour
• 2 tsp. baking powder
• 1 tsp. salt

For the lemon glaze:

• 1 1/2 cups powdered sugar
• 1 Tbsp. lemon juice
• 1 Tbsp. lemon zest
• 1 Tbsp. milk
• 1/4 tsp. vanilla

Directions:

1. In a large bowl, cream together butter, sugar and lemon zest until light and fluffy, about 3 minutes.
2. Add eggs, one at a time, beating for 1 minute per each egg. Add vanilla and stir.
3. In a separate bowl, whisk together all purpose flour, baking powder, and salt.
4. Alternate adding flour mixture and buttermilk into wet ingredients in this order: flour, milk, flour, milk, flour. Do not overmix. Fold in blueberries.
5. Grease and flour two large loaf pans and divide batter in half between the two. 
6. Bake in a preheated 350 degree oven for 55 to 60 minutes or until a toothpick inserted comes out clean.
7. Let cool and prepare the glaze by mixing together all the ingredients until smooth.
8. Once the cakes are cool, drizzle the lemon glaze over the tops of the cakes.

Recipe from Chef in Training

The last lemony dessert I shared was Raspberry Lemonade Parfaits and I love love loved them so much. I would love to try this copycat Starbucks Lemon Pound Cake recipe from Daydream Kitchen.

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