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4.6 from 5 votes

Lemon Blueberry Poundcake

This lemon blueberry pound cake is the perfect summertime cake! Blueberry and lemon were made to go together!
Course Dessert
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes
Servings 16
Calories 341kcal
Author Aubrey Cota

Ingredients

  • 1 c butter softened
  • 2 c sugar
  • 4 eggs
  • 1 tsp vanilla
  • 3 cups flour divided
  • 1 tsp salt
  • 1 tsp baking powder
  • 2 cups blueberries fresh or frozen and thawed
  • 1 tbsp lemon zest

lemon glaze

  • 3 tbsp fresh lemon juice
  • 1 cup of powdered sugar

Instructions

  • Preheat oven to 325 degrees
  • grease a bundt pan
  • cream the butter and sugar together until light and fluffy
  • add eggs one at a time and vanilla extract
  • in a medium mixing bowl whisk 2 cups of flour, salt and baking powder
  • add the flour to the butter and sugar mixture
  • in a small bowl add the blueberries, lemon zest and flour
  • mix in the floured blueberries and lemon zest
  • pour into the greased cake pan and bake for 1 hour and 15 min or until a took pick inserted into the cake comes out clean
  • allow to cool on a wire rack

lemon glaze

  • whisk the powdered sugar and lemon juice together until smooth
  • pour over the top of the cake and allow it to dip down the sides.
  • enjoy!

Nutrition

Calories: 341kcal | Carbohydrates: 53g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 71mg | Sodium: 263mg | Potassium: 92mg | Fiber: 1g | Sugar: 34g | Vitamin A: 8.5% | Vitamin C: 4.1% | Calcium: 2.8% | Iron: 7.6%