Jane Windham’s recipe for Blueberry Lemon Pound Cake
A delicious, moist cake bursting with zesty lemon flavor and blueberry goodness!
Prep Time 15 minutes
Cook Time 1 hour
Resting Time 15 minutes
Total Time 1 hour 15 minutes
Author Jane Windham
Ingredients
• 1 cup unsalted butter softened
• 1 3/4 cup granulated sugar
• 1 lemon zested
• 1/2 cup fresh lemon juice
• 1 1/4 tsp lemon oil
• 4 large eggs at room temperature
• 2 3/4 cups all purpose flour
• 2 tsp baking powder
• 1/2 teaspoon salt
• 1/2 cup buttermilk
• 2 cups blueberries
• 1/4 cup powdered sugar for garnishing
Instructions
1. Preheat the oven to 350 degrees.
2. Spray a large bundt pan with baking spray.
3. In a stand mixer fitted with the paddle attachment, cream the butter and sugar until smooth.
4. Add the lemon zest, vanilla extract, lemon oil, and eggs one at a time to the creamed butter and sugar mixture. Mix until just incorporated.
5. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
6. In a small bowl, mix the fresh lemon juice and the buttermilk.
7. Starting and ending with the flour mixture, add the flour mixture alternatively with the buttermilk mixture and blend after each addition. Do NOT over mix.
8. Stir in the blueberries and pour the batter into the prepared bundt pan and spread until smooth.
9. Bake for 60 minutes. Sides should be golden brown and a wooden skewer inserted in the middle should come out clean. Do NOT overbake!
10. Allow to cool for 15 minutes before you invert the cake over a serving plate.
11. If desired, dust the top of the cake with powdered sugar.
Frozen blueberries may be used. Thaw them in a colander and allow the liquid to drain before using.
If you cannot find buttermilk, you can make buttermilk by adding a teaspoon of white vinegar to 1 cup of milk. Let sit for a few minutes before using.
See more from Jane Windham at Cottageatthecrossroads.com.