Zesty Blueberry Lemon Cake Recipe
This zesty blueberry lemon cake is a dense and moist pound cake bursting with fresh blueberries and bright lemon flavor, finished with a sweet lemon glaze. Perfect for dessert or any special occasion!
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1.25 cups salted butter room temperature, 2 ½ sticks (284 g)
- 3 cups granulated sugar
- 6 large eggs room temperature
- 3 cups cake flour
- 0.25 cups buttermilk room temperature
- 2 teaspoons lemon extract
- 1 teaspoon lemon zest
- 2 cups fresh blueberries
- 2 cups confectioners’ sugar
- 0.25 cups lemon juice
Instructions
Preparation Steps
- Preheat oven to 325°F. Spray a 10-inch bundt pan with non-stick spray.
- In a stand mixer fitted with the paddle attachment, cream butter on medium speed until smooth. Gradually add sugar and mix until light and fluffy.
- Add the eggs one at a time, mixing well after each addition and scraping the bowl as needed.
- Slowly add cake flour; mix on low until combined.
- Pour in buttermilk and mix until just incorporated, scraping the bowl as needed.
- Add lemon extract. Gently fold in lemon zest and blueberries.
- Pour batter into prepared bundt pan. Bake for 85 to 90 minutes or until a toothpick inserted in the center comes out with a few crumbs but no wet batter. Allow cake to cool to room temperature.
- In a small bowl, combine confectioners’ sugar and lemon juice. Mix until smooth. Pour glaze over cooled cake.
Notes
This lemon blueberry cake can be stored covered at room temperature for up to 3 days. For best flavor and texture, consume within two days.