Greetings to you all from beautiful Orange Beach, Alabama, one of my favorite gulf coast beaches. I know, I know- if you’re not from Alabama, you probably haven’t ever associated the Southern state with white sand and crystal waters, but since moving to the deep South, this Florida girl has softened to this place. If you’ve yet to travel to the Gulf coast, consider this a call to action: DO IT. You won’t regret it.
My family and I have been lucky enough to spend a few days here swimming, visiting with extended family and friends, and eating an abundance of incredible seafood. After a year (or more) with little travel, this week has felt like a luxury, and truly, I’m so grateful. I’ve really been taking strides to make the most of these summer days this year, and this week has reminded me how valuable time away spent intentionally for the benefit and enjoyment of your family is. Every bit of the- from the laughter and fun to the meltdowns and swim diaper blow outs- has been 100% worth the effort, and I can’t wait to do it again soon.
What are your family summer traditions? Are there places where you feel at rest and connected to the people you love? The beach seems like an obvious spot for R&R, but I’d encourage you to embrace that happy place of your own, whether it’s the ocean, the mountains, or a little bench in your backyard. Take time, even just a few minutes, to recharge and enjoy the people within your reach this summer. It’s an investment worth making.
Making Homemade Pound Cake
And speaking of investments worth making: This blueberry lemon pound cake. I’m usually not so eager to turn on the oven during the summer, but when I found myself with an abundance of fresh-picked blueberries, I knew I had to make the most of them. This southern-style pound cake is simple enough to make and serves as a yummy breakfast cake to share with family or friends. Lemon zest and fresh-squeezed juice adds brightness to the cake batter that is moistened with unsalted butter and whole milk. With the addition of a few eggs and more than enough sugar, this cake is a summery twist on the classic pound cake we all know and love.
To make this blueberry lemon pound cake, we start by creaming butter and sugar until it is pale and fluffy. Whipping the butter well incorporates air into the batter, yielding a softer cake. Next comes the eggs and extracts followed by the dry and liquid ingredients. Once the blueberries have been folded into the finished batter, it is all spooned into a greased and floured tube pan before being baked, just until a toothpick inserted comes out clean.
I like to enjoy this blueberry lemon pound cake as a breakfast item, but it certainly is decadent enough to double as a dessert too. The addition of a tangy lemon glaze offers additional sweetness that helps to qualify it as a dessert for sure. If you dare to turn your oven on this summer, I hope you’ll give this pound cake a try! Happy Saturday to you and Happy Baking!
If you like this blueberry lemon pound cake you should try:
Blueberry Cream Cheese Muffins
Whole Wheat Blueberry Muffins
Cherry Pound Cake
Peaches and Cream Trifle
Lemon Pound Cake
Blueberry Lemon Pound Cake
This blueberry lemon pound cake is a bright and summery take on a traditional southern pound cake made with fresh lemon juice and zest and blueberries!
- Prep Time: 15
- Cook Time: 60
- Total Time: 1 hour 15 minutes
- Yield: 9 Servings
- Category: Cake
For the pound cake:
- 2–1/2 cups (420 gm) all-purpose flour
- 2 cups blueberries
- 1 cup (230 gm) unsalted butter, at room temperature
- 2–1/4 cups (450 gm) sugar
- 4 large eggs, room temperature
- 1 tablespoon vanilla extract
- 2 tablespoons lemon zest
- ¼ cup lemon juice
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 cup Whole Milk, at room temperature
For the icing:
- 3 tablespoons melted butter
- 1 cup powdered sugar
- ½ teaspoon vanilla extract
- 1–2 tablespoons Whole Milk
To prepare the cake:
- Preheat the oven to 350 degrees and lightly grease and flour a bundt pan.
- In a small bowl toss the flour and blueberries together. Set aside.
- In a large bowl or the bowl of a stand mixer, cream together the butter and sugar until light and fluffy, about 3 minutes. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla, zest, and lemon juice. Add about half of the remaining flour and the baking powder, soda, and salt. Stir on low until almost combined and then add the milk. Scrape the sides of the bowl and then stir in the remaining flour, just until combined. Use a rubber spatula to fold in any unincorporated bits as well as the floured blueberries. Spoon the batter into the prepared pan and bake in the preheated oven until the cake has risen and a toothpick inserted comes out clean, about 55 minutes. Allow to cool for 20 minutes in the pan and then invert the pan onto a cooling rack to cool completely pior to icing.
To prepare the icing:
- Once the cake is cooled, stir together the butter, sugar, and extract and add milk a teaspoon or two at a time until it reaches your desired consistency. Spoon the icing over the cooled cake and enjoy!
3 thoughts on “Blueberry Lemon Pound Cake”
I made this cake and it is good. My blueberries sank to the bottom even though I coated them in flour. Any other suggestions for this?
Oh fooey. That happens to me sometimes too. I don’t, unfortunately.
Please post calories and macros. Beautiful pictures.