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Lemon Blueberry Pound Cake

An elegant and comforting lemon blueberry pound cake made with simple, quality ingredients for a moist and flavorful dessert.
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Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 40 minutes
Servings: 12 pieces
Course: Brunch, Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Rich Cake Base
  • 3 cups white sugar
  • 2 cups butter, softened Should be softened but not melted
  • 6 large eggs At room temperature
  • 2 teaspoons lemon extract
  • 4 cups unbleached all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon grated fresh lemon zest Finely grated
For Moisture and Flavor
  • 1 cup milk, room temperature
  • 2 cups fresh blueberries Toss in flour before folding in

Method
 

Preparation
  1. Preheat your oven to 350 degrees F (175 degrees C) and position a rack in the center. Grease a 10-inch Bundt pan with butter and dust with flour.
Creaming
  1. In a large mixing bowl, beat the softened butter and sugar together with an electric mixer on medium-high speed for 5-7 minutes until light and fluffy.
Add Eggs
  1. Beat in the eggs one at a time, fully incorporating each before adding the next. Stir in the lemon extract.
Combine Dry Ingredients
  1. In a separate bowl, whisk together flour, baking powder, and lemon zest.
Add Wet and Dry Ingredients
  1. Gradually add flour mixture to the creamed butter mixture, alternating with milk. Start and end with flour.
Fold Blueberries
  1. Gently fold in the blueberries, ensuring they are evenly distributed but not broken.
Bake
  1. Spread the batter into the prepared pan and bake for 1 hour to 1 hour 20 minutes until a toothpick comes out clean.
Cool
  1. Allow the cake to cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.

Notes

This cake improves in flavor after a day. Store at room temperature for up to a week or freeze for up to 3 months.