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    Home » Cake Recipes

    Lemon Blueberry Pound Cake

    BY: Ben Rayl PUBLISHED: 11 Oct, '12 UPDATED: 16 Jul, '21 2 Comments

    RecipePrintComments
    5 from 1 vote

    Lemon and blueberry flavors blend together so well in this pound cake.  Its sweetness really ties the tartness of their flavors together.  This recipe makes a not too moist, not too dry, but just right pound cake - the icing adds a crunchy sweet topping that's perfect with a cup of tea or coffee.

    Tart and sweet - this lemon blueberry pound cake recipe is deliciousness.

    I love blueberry recipes and have made lots of fantastic blueberry recipes. Try my easy one-dish blueberry cake, blueberry biscuits, or my lemon blueberry cheesecake bars.

    Tart and sweet - this lemon blueberry pound cake recipe is deliciousness.

    Lemon Blueberry Pound Cake

    Lemon and blueberry flavors blend together so well in this pound cake.  Its sweetness really ties the tartness of their flavors together.  This recipe makes a not too moist, not too dry, but just right pound cake - the icing adds a crunchy sweet topping that's perfect with a cup of tea or coffee.
    5 from 1 vote
    Print Pin Rate Save Saved! Share
    Course: Cake, Dessert
    Cuisine: American
    Prep Time: 20 minutes
    Cook Time: 1 hour
    Total Time: 1 hour 20 minutes
    Servings: 2 Cakes
    Calories: 2391kcal
    Author: Ben Rayl

    Ingredients
     

    for the pound cake:

    • 4 cups flour - sifted
    • 3 tablespoon poppy seeds
    • 2 teaspoon baking powder
    • ½ teaspoon baking soda
    • ½ teaspoon salt
    • 2 cups sugar
    • 2 lemon zest
    • 1 cup butter - softened
    • 4 eggs
    • 2 teaspoon vanilla extract
    • 1 ½ cups buttermilk
    • 4 tablespoon lemon juice
    • 1 ½ cups blueberries - fresh or frozen

    for the glaze:

    • 1 cup powdered sugar
    • 3 tablespoon lemon juice

    Instructions

    • Pre heat oven to 350 F (175 C).
    • Grease two 9x5" (23x12cm) bread pans, line the bottoms with baking paper, then grease paper.
    • In a medium bowl, combine dry ingredients.
    • In a large bowl, rub the lemon zest into the sugar with your hands, until the sugar yellows and turns very fragrant.
    • Add the butter to the sugar, and using hand held mixer, mix until fluffy and white, about 3 – 5 minutes.
    • Add the eggs one at a time and blend well after each one.
    • Add the vanilla and buttermilk, and mix well.
    • Add the dry ingredients all at once, and mix until just combined.
    • Using a wooden spoon, stir in the lemon juice, then gently fold in the blueberries.
    • Scrape the batter into the prepared pans, and bake on a center rack for about 1 hour, or until a toothpick inserted comes out clean.
    •  Check the cakes after about 45 minutes, and if browning too much, cover with an aluminum foil 'tent'.
    • Allow cakes to cool in pans on a wire rack for about 10 minutes.
    • To make the icing, whisk the lemon juice into the powdered sugar until combined and smooth.
    • Remove the cakes from their pans, poke holes in the top with a skewer and generously brush on the icing.
    • Allow to cool almost completely before slicing.

    Nutrition

    Calories: 2391kcal | Carbohydrates: 492g | Protein: 50g | Fat: 27g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 360mg | Sodium: 1733mg | Potassium: 1052mg | Fiber: 13g | Sugar: 287g | Vitamin A: 1036IU | Vitamin C: 39mg | Calcium: 882mg | Iron: 16mg

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      Recipe Rating




    1. Top 5 Morning Baked Goods to Get the Whole House up and at 'em! | comfortable food

      July 27, 2017 at 5:15 pm

      […] Lemon Blueberry Pound Cake […]

      Reply
    2. Marcia McCracken

      January 03, 2014 at 3:29 am

      Could you use a bundt pan for this recipe?

      Reply

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    Chef Ben Rayl

    Hi, I'm Ben!

    I believe comfort food unites us, and I want to inspire you to cook at home with everyday ingredients. It is easier and takes less time than you think, costs less than eating out, and tastes a million times better.Read More

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