Lemon Blueberry Pound Cake
This Lemon Blueberry Pound Cake is moist, tender, and packed with juicy blueberries and covered in a tart, lemon blueberry glaze.
Servings: 10
Ingredients
For the Lemon Blueberry Pound Cake
- 3 cups (375g) all-purpose flour
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- 1 large lemon zested and juiced
- 2 cups granulated sugar
- 1 cup unsalted butter softened
- 4 large eggs
- 1 cup sour cream
- ¼ cup lemon juice
- 2 cups blueberries fresh or frozen
For the Lemon Blueberry Glaze
- ¼ cup blueberries
- 2 tablespoon water
- 2 to 4 tablespoon lemon juice
- 1 ½ to 2 cups powdered sugar
- blueberries and lemon slices for decorating
Instructions
To Make the Lemon Blueberry Pound Cake
- Preheat the oven to 350°F. Liberally greased the inside of a 10 to 12-cup capacity Bundt or tube pan by smearing softened butter into to every crack and surface with a pastry brush. Sprinkle a few tablespoons of flour inside and shake around to cover. Tap out the excess flour.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
- Finely zest a large lemon. Add the zest (at least 1 tablespoon) and sugar to the bowl of a stand mixer. Massage the lemon zest and sugar together until very fragrant and smells of fresh lemons.
- Add the butter. Using the paddle attachment, mix together until light and fluffy, 2 to 3 minutes.
- Add in the eggs, one at a time, allowing each to blend into the batter before adding the next. Stop the mixer and scrape down the bowl.
- Add in half of the dry ingredients. Mix on low until just combined. Add the sour cream and ¼ cup lemon juice then mix until smooth.
- Add all but one to two tablespoons of the remaining dry ingredients and mix on low speed until just combined.
- Toss the blueberries with the remaining tablespoons of dry ingredients. Pour the blueberries into the batter and fold to combine. Be gentle in order to not turn the batter purple.
- Spoon the batter into the prepared pan. Bake for 60 to 65 minutes, or until a wooden skewer inserted into the center of the cake comes out clean or slightly moist - not raw batter.
- Immediately set a timer for 20 minutes. When it goes, carefully unmold the cake from the pan. Gently loosen the edges of the cake with a flexible spatula. Place a wire rack or cake plate on the top of the cake. Using oven mitts, flip the cake upside. Give a few taps until you feel the cake loosen and remove the pan.
- Allow the cake to continue to cool before adding the frosting and serving.
To Make the Blueberry Lemon Glaze
- Place the blueberries, water, and 2 tablespoons lemon juice in a small saucepan. Heat over medium until it comes to a slight simmer. Reduce the heat and cook just to soften the blueberries.
- Remove from the heat and smash the blueberries to release any juice.
- Place the powder sugar in a mixing bowl. Pour in 2 tablespoons of the blueberry liquid and stir until smooth. Discard the blueberry skins.
- If needed add more powdered sugar or lemon juice to create a thick, spoonable glaze.
- Spoon the glaze over the top of the cooled cake. Decorate with whole blueberries, lemon slices, and/or lemon zest.
Notes
Store the cake at room temperature for up to 3 days.
If the cake is stuck or you forgot to un-mold it before it cooled, then start a kettle with some water. Clear out the sink and place a clean dish towel inside.
When the water is nice and hot, carefully pour it over the dish towel. Place the cake (in its pan) in the sink and carefully wrap the sides with the hot dish towel (use oven mitts if the towel is too hot - please don’t burn yourselves) to create a little nest.
Dampen a second dish towel with warm water (from the tap is fine), and wring it out so that it is not dripping. Lay the second towel on top of the cake and wait about 15 minutes.
This should create a little steam bath for the cake and help loosen up any stuck bits. Once the towels are cool, try inverting the cake out of the pan again.