Go Back
Print
Recipe Image
Notes
Smaller
Normal
Larger
Print
Pin
Lemon Glazed Lemon Blueberry Pound Cake
Prep Time
15
minutes
minutes
Cook Time
1
hour
hour
15
minutes
minutes
Total Time
1
hour
hour
30
minutes
minutes
Ingredients
Cake:
1
pint
fresh blueberries
washed and drained
3
cups
all purpose flour
divided
1
teaspoon
baking powder
1/2
teaspoon
salt
2
sticks unsalted butter
at room temperature
2
cups
white
granulated sugar
4
large eggs
at room temperature
2
tablespoons
lemon extract
optional: 1 tablespoon sparkling white sugar or turbinado sugar
Glaze:
1
cup
powdered sugar
2
tablespoons
fresh squeezed lemon juice
Instructions
Cake:
Preheat oven to 325°.
Toss washed, drained blueberries with 1/4 cup of flour and set aside.
In a small mixing bowl, sift remaining 2 3/4 cups flour with baking powder and salt and set aside.
Separately in large mixing bowl, cream butter and sugar together with an electric hand or stand mixer.
Add eggs, one at a time, beating well after each addition.
Add lemon extract and beat until fluffy.
Fold flour mixture (by hand) into batter until well blended.
Gently stir in blueberries, being careful not to smash berries.
The batter will be very thick.
Spoon batter into greased and floured 10" tube cake pan.
Optional: Sprinkle with 1 tablespoon sparkling white or turbinado sugar.
Bake one hour and 15 minutes at 325° or longer, until cake is golden brown and tests done with a cake tester or toothpick.
Cool cake in tube pan for 10 minutes.
Use a sharp knife to carefully separate cake from the edges of the pan and around the tube in the middle.
(If it's a 2-piece tube pan you're using - also use the knife to separate the cake from the bottom of the pan.)
Carefully remove the cake from pan and cool on a baking rack.
Glaze:
In a small mixing bowl, whisk together powdered sugar and lemon juice. Add more lemon juice if you want a thinner glaze.
Drizzle glaze over cooled cake with a small spoon.
Notes
If using frozen blueberries, thaw and drain first.