Description
This Fresh Blueberry Pound Cake is a buttery, dense delight studded with juicy blueberries and brightened with lemon zest and juice. Perfect for breakfast, brunch, or dessert, it’s tender, moist, and topped with an optional tangy glaze.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 3 cups all-purpose flour, divided
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup whole milk
- 1 teaspoon pure vanilla extract
- ¼ teaspoon almond extract (optional)
- 2 cups fresh blueberries
- Zest of 1 lemon
- 1 tablespoon fresh lemon juice
For the glaze (optional):
- 1 cup powdered sugar
- 2–3 tablespoons fresh lemon juice
- ½ teaspoon vanilla extract
Instructions
- Prepare Your Pan and Oven: Preheat your oven to 325°F (165°C). Thoroughly grease and flour a 10-inch bundt pan or two 9×5-inch loaf pans. For extra insurance against sticking, line the bottom of loaf pans with parchment paper, leaving overhang on the sides as handles.
- Prepare the Blueberries: Take ¼ cup of the measured flour and toss it with the blueberries in a small bowl. This prevents them from sinking during baking.
- Cream Butter and Sugar: In a large bowl, beat the softened butter until creamy (about 1 minute). Gradually add sugar and continue beating until the mixture is pale and fluffy, about 5-7 minutes.
- Add Eggs: Add eggs one at a time, beating well after each addition. If the mixture looks slightly curdled, don’t worry—it will come together later.
- Combine Dry Ingredients: In a separate bowl, whisk together the remaining flour (2¾ cups), baking powder, and salt.
- Alternate Wet and Dry Ingredients: Add the flour mixture to the butter mixture in three parts, alternating with the milk (begin and end with flour). Mix on low speed just until combined after each addition.
- Add Flavorings: Fold in the vanilla extract, almond extract (if using), lemon zest, and lemon juice.
- Incorporate Blueberries: Gently fold in the flour-coated blueberries using a spatula, not a mixer.
- Bake: Pour the batter into your prepared pan(s) and smooth the top. Bake for 70-80 minutes, or until a wooden skewer inserted in the center comes out with a few moist crumbs.
- Cool and Glaze: Allow the cake to cool in the pan for 15 minutes, then invert onto a wire rack to cool completely. Whisk together the glaze ingredients and drizzle over the cooled cake.
Notes
Butter should be softened but not melted. Use room temperature eggs for better incorporation. Almond extract adds depth to the flavor profile; substitute with more vanilla if preferred. Be gentle when folding in the blueberries to prevent breaking them.
- Prep Time: 20 minutes
- Cook Time: 70-80 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12th of bundt cake)
- Calories: 380
- Sugar: 35g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg
Keywords: blueberry pound cake, fresh blueberry cake, lemon blueberry cake, pound cake recipe