Moist Blueberry Pound Cake

Step 1

Preheat the oven to 350°F and grease and line a standard tube pan, bundt pan, or large loaf pan (4.5" x 12"). PRO TIP: Do not overfill; no matter what type of cake pan you choose, the blueberry pound cake batter should not fill the pan higher than 3/4 full. Bake any extra batter as muffins or tea-sized loaf cakes.

Step 2

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until fluffy and light. Add the eggs, vanilla, salt, and lemon juice (if using). Beat until smooth and light. PRO TIP: Don't forget to scrape the sides of the bowl once or twice with a rubber spatula as you go! The batter should be fully emulsified.

Step 3

Mix the baking powder and flour on low, just until combined. Fold in the blueberries and mix gently, just until evenly distributed.

Step 4

Pour the batter into the prepared tube, loaf, or bundt pan. Spread the batter to even the top, and sprinkle the top generously with sugar, if desired.

Step 5

Bake for approximately 1 hour 15 - 20 minutes, or until a cake tester, such as a toothpick, comes out clean and the top of the cake springs back lightly. Do not overbake.TIP: If you use frozen blueberries, your baking time will increase slightly.

Step 6

Remove the cake from the oven and cool on a wire rack. When the cake pan is cool enough to handle and the cake is still warm, turn the cake out onto the cooling rack to cool fully before serving. Feel free to serve as-is, or whisk up a quick confectioner sugar glaze with fresh lemon juice, water, or milk.