Lemon Blueberry Pound Cake
This is a sweet and tangy lemon pound cake with lots of fresh juicy blueberries. It is fun and easy to make. I let my kids help me with this one. They had a blast juicing and zesting the lemons and they could not wait until it was done in the oven. They sat and waited till it was done and the minute it was cut they dug in. I love when I can do things like this with my boys. I ate my piece at breakfast time instead of for dessert. I think this can be served for just about anything.

Servings: 16 yield(s)
Ingredients
  • 3 cup all-purpose flour (spoon flour into the measuring cup and level-off with a butter knife 345g baker's measure)
  • 1/2 tsp baking soda (3g baker's measure)
  • 1/2 tsp salt (3g baker's measure)
  • 1 cup buttermilk (low fat is fine for this recipe. 190g baker's measure)
  • 2 tbsp fresh lemon juice (28g baker's measure)
  • 2 tbsp grated lemon zest (1 whole lemon for the zesting 15g baker's measure)
  • 15 oz blueberries
  • 1 cup butter unsalted and softened (225g baker's measure)
  • 2 1/4 cup granulated sugar (367g baker's measure)
  • 3 large eggs (145 grams)
    • The Glaze
  • 1 cup powdered sugar (120g baker's measure)
  • 2 tbsp fresh lemon juice (28g baker's measure)
Instructions
  1. Preheat your oven to 325 degrees F and set the oven rack in the middle of the oven.
  2. in a medium bowl whisk together the flour, baking soda and salt, set it aside.
  3. in another bowl whisk together the buttermilk. lemon zest and lemon juice and also set this aside.
  4. Using your standing mixer with the paddle attachment add the butter and sugar and cream them on medium speed until light and fluffy. This takes about 3 to 4 minutes. Scrape down the sides of the bowl then add in the eggs and beat them in one at a time. make sure to beat them in well before adding the next egg in. when done scrape down the sides of the bowl again.
  5. With the mixer on a low speed beat in 1/4 of the flour mixture and the 1/3 of the buttermilk mixture. do this until all the mixture are mixed into the bowl. Scrape down the side and give it one last spin on low speed to make sure all the ingredients are incorporated.
  6. Once done mixing add a little flour to your blueberries and then fold them gently into the batter making sure not to break or smash the berries.
  7. Greases your bundt pan coat with granulated sugar then pour in your batter.
  8. Put it in the oven for 60 minutes until ti is done baking.
  9. Remove from oven and let cool.
  10. Mix the powdered sugar and 2 Tbsp of lemon juice to make the icing and drizzle over the cool cake. Then cut and serve.
Recipe Notes

I used about 3 large lemons for this recipe. This Cake can be frozen for up to 3 months without the glaze on it. You can also use loaf pans instead of a bundt pan. I would not use a very detailed design bundt pan for the cake is more likely to stick to it.