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Lemon Blueberry Pound Cake

Published: Friday, January 27, 2023


3 c. all-purpose flour, (not self-rising)

½ tsp. baking powder

3 sticks unsalted butter, softened

3 c. sugar

5 large eggs

1 tsp. vanilla

2 ½ tsp. lemon extract

1 c. whole milk

2 c. fresh or frozen blueberries (can adjust amount to your liking)

Zest of 1 lemon (optional)

Lemon Glaze:

1 c. powdered sugar, sifted

2 Tbsp. fresh lemon juice

Zest of 1 lemon (optional)

For the Cake: Grease and flour a tube pan. Lower the oven rack next to lowest position. Preheat oven to 350° (or if using a dark pan, 325°).

In a separate bowl whisk the flour and baking powder to combine; set aside.

Cream the butter with the paddle attachment in your mixer, and gradually add the sugar, beating on medium speed until light and fluffy, 3-5 minutes.

Add the eggs one at a time blending after each to incorporate. Add the vanilla and lemon extract to the l cup of milk. Add the flour mixture alternately with the milk to the creamed mixture, beginning and ending with the dry ingredients. Mix until combined.

Gently fold blueberries and lemon zest, if using, into batter. Scoop batter into prepared pan. Bake at 350° for 1 hour and 10 minutes or until a toothpick comes out clean. Cool cake in the pan for about 10 minutes before flipping out.

For the Glaze: Combine all ingredients, adjusting the sugar amount to desired consistency. Drizzle over cake.

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