Lemon Blueberry Pound Cake

Step 1

Preheat the oven to 350 degrees Fahrenheit. Grease a 10-inch Bundt pan generously with butter or a baking spray like Baker’s Joy.

Step 2

Whisk together the flour, baking powder, baking soda, and salt in a medium bowl. Mix until well-blended.

Step 3

Use a separate bowl to combine the butter and sugar. Beat them together with an electric mixer at medium speed. Keep going until the mixture is fluffy and light (approximately 3-5 minutes).

Step 4

Add the eggs, one at a time, scraping the sides and bottom of the bowl to mix thoroughly. Beat in each egg until fully incorporated, then do the same with the others.

Step 5

Add the lemon zest, lemon juice, and vanilla. Stir gently with a flat spatula.

Step 6

Mix in 1/3 of the dry ingredient mixture. Stir until everything is JUST combined. Then, add 1/2 of the buttermilk and the next 1/3 of the dry ingredients. Mix until JUST combined. Then, mix in the remaining buttermilk and the remaining dry ingredients.

Step 7

Gently stir in the blueberries. Mix until they're spread evenly throughout the batter, but DO NOT overmix.

Step 8

Pour the batter into the greased Bundt pan. Bake for 50 to 60 minutes or until the cake passes the toothpick test. Then, remove the pan from the oven and let the cake cool (in the pan) for 15 to 20 minutes.

Step 9

After the cake has cooled, invert the Bundt pan and turn it out onto a wire rack. Let it cool completely before icing it.

Step 10

While the cake is cooling, make the lemon glaze. Whisk together the powdered sugar and lemon juice in a medium-sized bowl.

Step 11

Drizzle the glaze all over the top of the completely cooled cake. Be sure to let it run down the sides, as well. Let the glaze set for 15 minutes, then enjoy!