Blueberry Pound Cake with Lemon

Ingredients overview:

For this recipe we use our favorite 12-cup Bundt Pan from Nordic Ware. You can also bake this recipe in two large loaf pans and have one cake to share! (affiliate links)

For the Pound Cake:

• lemon zest
• granulated sugar
• block cream cheese at room temperature
• unsalted butter at room temperature
• cake flour sifted after measuring
• large eggs and one egg yolk
• table salt
• vanilla extract
• fresh blueberries (we don’t recommend frozen blueberries as they will turn the batter blue)

For the Lemon Glaze:

• powdered sugar
• fresh lemon juice
• blueberries and mint leaves for garnish

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How to make our Lemon Blueberry Pound Cake recipe

1. First prep the pan and preheat the oven

• Grease and flour a 12-cup Bundt pan for two large loaf pans. Preheat oven to 300 degrees F.

2. Next make the lemon sugar

• Combine about one-fourth cup of sugar with the lemon zest in a small food processor. Pulse until the zest is broken down and incorporated into the sugar. If you don’t have a small food processor smash the zest and sugar together with a spoon or use your fingers to combine.

3. Make the cake batter

• Toss the blueberries in 2 tablespoons of the cake flour. Set aside until needed.

• In a large mixing bowl combine the cream cheese and butter using an electric mixer. Beat until well blended. Add the remaining sugar and the lemon sugar. Beat on medium until lightened and fluffy.

• Alternate adding one-third of the flour with one-third of the eggs. Blend in the salt and vanilla. Scrape down the bottom and sides of the bowl with a spatula.

• Pour one-third of the batter (without blueberries) into the prepared pan. Fold the blueberries and any remaining flour into the remaining pound cake batter. Pour into the pan and smooth the top.

PRO TIP: Adding a portion of batter to the pan without blueberries helps insure that all the berries don’t just sink to the bottom of the pan. This small buffer makes a big difference when it comes to the distribution of the fruit throughout the cake.

• Bake for 105 minutes at 300 degrees F. Cool the cake in the pan for 30 minutes then turn out onto a wire rack to cool completely.

4. Prepare the lemon glaze:

• Combine the powdered sugar and lemon juice. Whisk until thick and smooth. Add more lemon juice or sugar as needed for desired consistency.

• Drizzle the glaze over the cake. Garnish with lemon zest, lemon slices or blueberries and mint sprigs as desired.