Lemon Blueberry Pound Cake

🍋 Lemon Blueberry Pound Cake

Ingredients:

1 cup (2 sticks) unsalted butter, softened

2 cups granulated sugar

4 large eggs

3 cups all-purpose flour (divided: 2 ¾ cups + ¼ cup)

½ tsp baking powder

½ tsp baking soda

½ tsp salt

1 cup buttermilk

2 tsp lemon extract (or 1 tsp lemon extract + 1 tsp vanilla extract)

1 tbsp lemon zest

2 cups fresh or frozen blueberries (if frozen, do not thaw)

👩‍🍳 Instructions:

1. Preheat your oven to 325°F (163°C). Generously spray or butter and flour a bundt pan.

2. Cream butter and sugar in a large bowl until light and fluffy (about 3–4 minutes).

3. Add eggs one at a time, beating well after each addition.

4. In a separate bowl, whisk together 2 ¾ cups flour, baking powder, baking soda, and salt.

5. Gradually mix the dry ingredients into the creamed mixture, alternating with the buttermilk. Begin and end with the flour mixture.

6. Stir in lemon extract and lemon zest.

7. In a small bowl, toss the blueberries with the remaining ¼ cup flour to prevent sinking.

8. Gently fold the floured blueberries into the batter.

9. Pour the batter into the prepared bundt pan and smooth the top.

10. Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean.

11. Cool in the pan for 10–15 minutes, then invert onto a wire rack to cool completely.

Optional 🍋 Lemon Glaze:

1 cup powdered sugar

2–3 tbsp fresh lemon juice

½ tsp lemon zest

Whisk together and drizzle over cooled cake.