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<\/span>Glaze<\/p>\n
\n2 cups (250 g) confectioners\u2019 sugar<\/li>\n \u00bc cup (61 g) lemon juice<\/li>\n<\/ul>\nInstructions<\/h2>\n\nPreheat oven to 325\u00b0F and prepare a 10-inch bundt pan with non-stick spray<\/li>\n Cream butter in a stand mixer on medium speed until smooth<\/li>\n Gradually add sugar and beat until light, fluffy, and pale in color<\/li>\n Add eggs one at a time, mixing well after each addition and scraping the bowl as needed<\/li>\n Slowly add cake flour and mix on low speed until fully combined<\/li>\n Add buttermilk and mix just until incorporated<\/li>\n Add lemon extract and gently fold in lemon zest<\/li>\n Carefully fold in blueberries to avoid breaking them<\/li>\n Pour batter evenly into prepared bundt pan<\/li>\n Bake for 85\u201390 minutes or until a toothpick inserted in the center comes out with a few crumbs<\/li>\n Allow cake to cool completely before removing from pan<\/li>\n Mix confectioners\u2019 sugar and lemon juice until smooth to create glaze<\/li>\n Pour glaze over cooled cake and allow it to set before serving<\/li>\n<\/ul>\n<\/div>\n
<\/span>Serving and Storage Tips<\/h2>\n\n
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\nServe at room temperature for best flavor and texture<\/li>\n Pair with whipped cream or vanilla ice cream for dessert<\/li>\n Store covered at room temperature for up to 3 days<\/li>\n Refrigerate for up to 5\u20136 days for longer freshness<\/li>\n Freeze slices individually wrapped for up to 2 months<\/li>\n Thaw at room temperature before serving<\/li>\n<\/ul>\nVariations<\/h2>\n\nAdd cream cheese swirl for a richer, tangy flavor<\/li>\n Use raspberries instead of blueberries for a tart twist<\/li>\n Add white chocolate chips for extra sweetness<\/li>\n Replace lemon extract with vanilla extract for a milder flavor<\/li>\n Add almond extract for a nutty aroma<\/li>\n Mix in poppy seeds for a lemon-poppy version<\/li>\n Add a blueberry compote swirl for extra fruitiness<\/li>\n Use orange zest instead of lemon for a citrus variation<\/li>\n Top with streusel before baking for a crunchy crust<\/li>\n Add a drizzle of honey into the glaze for floral sweetness<\/li>\n Use frozen blueberries if fresh are not available (do not thaw)<\/li>\n Add coconut flakes for tropical flavor<\/li>\n Replace buttermilk with Greek yogurt for extra moisture<\/li>\n Add a cinnamon swirl for warm spice notes<\/li>\n Make mini bundt cakes for individual servings<\/li>\n<\/ul>\n<\/div>\n
<\/span>FAQs<\/h2>\n\nCan I use frozen blueberries instead of fresh ones? Why did my blueberries sink? Can I use all-purpose flour instead of cake flour? How do I know when the cake is done? Can I make this cake ahead of time? Can I reduce the sugar? Why is my pound cake dry? Can I use a loaf pan instead of bundt pan? Can I skip the glaze? How do I prevent sticking in the pan?Lemon Blueberry Pound Cake is a timeless dessert that combines buttery richness with refreshing citrus and juicy berries. Its dense yet tender crumb, paired with a sweet lemon glaze, makes it perfect for any occasion. Whether served at a celebration or enjoyed with coffee at home, this cake is always a crowd-pleaser that delivers both comfort and elegance.<\/p>\n
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