Name: Lemon Glazed Blueberry Pound Cake
Prep time: 15 min
Cook time: 1 h 20 min
Total time: 1 h 55 min
Yield: 1
Ingredients: 3 sticks softened unsalted butter; 3 cups granulated sugar; 6 eggs; 1 tsp salt; 3 cups all purpose flour; 1 cup heavy whipping cream; 1 tbsp vanilla extract; 1 tbsp lemon extract; Juice of one lemon (about a 1/4 cup) and its zest; 2 cups blueberries; 2 cups powdered sugar; 4 tbsps melted unsalted butter; 3-4 tbsps lemon juice; lemon zest (to garnish)

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Lemon Glazed Blueberry Pound Cake – Tangy, sweet, lemony, moist bundt pound cake with real blueberries cooked into every bite, and a sweet and lemony glaze on top!

Now, y’all know me… I love all things fruit and cake and this recipe satisfies all those cravings! The flavor that the cooked blueberries bring in with the tangy lemon really pulls the whole cake together.

I love me some good cake, and what makes it even better is when you eat a bite of it with milk, and like how you dip cookies in milk, it just makes it sooo good. My boyfriend Kal thinks that’s weird, which it probably is, but cake and milk are my 2 favorite things, and so putting them together in one bite, just yum. Don’t knock it before you try it.

And I was shocked at how fluffy the cake batter was. It reminds me of the minion movie where the little girl says “ITS SO FLUFFY”.

Lemon Glazed Blueberry Pound Cake

For the pound cake:

3 sticks of softened unsalted butter
3 cups of granulated sugar
6 eggs
1 teaspoon of salt
3 cups of all-purpose flour
1 cup of heavy whipping cream
1 tablespoon of vanilla extract
Juice and zest of 1 lemon (about 1/4 cup of juice)
1 tablespoon of lemon extract
2 cups of fresh blueberries

In a stand mixer (or large mixing bowl), cream butter and sugar together until fluffy.

Add in the eggs one by one, making sure they’re each completely mixed in.

Next, take turns adding the flour and the heavy whipping cream.

Now add in the vanilla extract, lemon extract, and the juice and zest of the lemon.

Fold the blueberries into the batter.

Pour into a greased 10-inch bundt pan and place in a cold oven. Turn the oven on to 325 degrees and bake for 1 hour and 20 minutes.

Once done baking, let cool in the pan for 15 to 20 minutes before transferring to a cooling rack to finish baking.

For the lemony glaze:

2 cups of powdered sugar
4 tablespoons of melted unsalted butter
3-4 tablespoons of fresh lemon juice
lemon zest (optional, to garnish)

Melt the unsalted butter and mix in the powdered sugar one cup at a time. Add in the fresh lemon juice. Pour on top of the cake. Garnish with lemon zest.

Now the cake is ready to serve and it will definitely leave everyone with a happy, full stomach, I know it left my family like that!