Fresh Blueberry Filled Lemon Pound Cake

This is a delicious, fresh and summery pound cake with a lot of moisture and flavor. It has a layer of fresh blueberries through the middle of the cake and is topped with a decadent lemon glaze. Simply perfection. It is really quick to put together and is lovely with your morning coffee. 🙂 You can add the extra fresh blueberries and mint to garnish but it’s really unnecessary, this cake is a stand-alone delight and doesn’t require extra frills. I hope you enjoy.

Fresh Blueberry Filled Lemon Pound Cake

Recipe by Mama Of MontrealCourse: DessertDifficulty: Easy
Servings

12

servings
Prep time

15

minutes
Cooking time

1

hour 

10

minutes

Ingredients

  • 3 cups all-purpose flour

  • 1 teaspoon baking powder

  • 1/4 teaspoon salt

  • 1 cup butter, softened

  • 2 cups granulated sugar

  • 3 eggs

  • 1/2 cup milk

  • 3/4 cup sour cream

  • 1/4 cup fresh lemon juice

  • 2 lemons, zested

  • 1 teaspoon vanilla extract

  • 2 cups fresh (or frozen) blueberries

  • For glaze:

  • 1/4 cup butter, softened

  • 1 1/2 cups powdered sugar

  • 3 Tablespoons lemon juice

Directions

  • Preheat oven to 325 degrees and butter or spray a bundt cake pan or 2 cake loaf pans with non-stick spray.
  • Combine first three dry ingredients in a medium sized bowl, mix well and set aside. In a stand mixer with paddle attachment, combine the butter and sugar and beat until pale and fluffy. Slowly add eggs, one at a time, and then add in the sour cream, lemon juice, zest, and vanilla extract. Mix on low just until incorporated.
  • Add the flour mixture into the wet ingredients, then pour in the milk and mix only until the batter has no remaining dry spots.
  • Pour half the batter into the cake pan and then sprinkle all the blueberries over the batter before pouring the remaining half of batter on top. Place pan in over and bake approx 1 1/2 hours, checking cake after the 1 hour mark every ten minutes or so. Check if it’s done by inserting knife in center, if it comes out clean it is ready. Remove from oven and allow to cool for a bit before spreading glaze.
  • To prepare glaze, cream the butter and slowly add in the powdered sugar and lemon juice until the consistency is how you desire. I like to spread half the glaze over the cake while it’s still warm to let it soak in, then drizzle the rest over after it’s cooled so it can set nicely. Enjoy!

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