Lemon Blueberry Pound Cake is a delicate, but dense pound cake with added lemon flavor, loaded with fresh blueberries and topped with a lemon glaze.It is perfect for dessert or any special occasion! If you love pound cakes, check out my Cream Cheese Pound Cake, too! Ingredients & Substitutions Butter: Butter is an essential ingredient in pound cakes; it’s the primary source of fat.In this recipe, you will need 2 1/2 sticks of salted butter.

Eggs: Six large eggs act as binding agents and structure for the cake.For the best results, let them come to room temperature.Flour: You need cake flour for this recipe.

(All-purpose flour will yield different results.) If you don’t have cake flour, use a homemade cake flour substitute in a pinch.Buttermilk: For more moisture and tenderness in the cake, use buttermilk.If you don’t have any on hand, make your own buttermilk to use! Lemon Flavor: To give the pound cake its lemon flavor, I added lemon extract and lemon zest.

You will need lemon juice for the glaze.Blueberries: Although fresh blueberries are best, you could use frozen berries.If using frozen blueberries, first, let them thaw.

Then, drain them before adding to the batter.Can I Use A Different Pan? Yes! I used a 10-inch bundt pan, which is a pan with decorative fluted edges and a hollow center.However, you could also use two loaf pans.

Bake the loaves for 60-80 minutes, starting to check on the loaves at the hour mark.The poun

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