May Pound Cake of the Month: Lemon Blueberry

After picking nearly five pounds of blueberries, I knew I’d be using blueberries in this month’s pound cake. After searching many magazines, cookbooks, and websites, I settled on a Lemon Blueberry Pound Cake for May’s pound cake of the month.

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However, when I started preparing a shopping list of ingredients needed for this month’s baking, I noticed a problem with the recipe I’d chosen. While the finished product pictured in the recipe clearly showed the cake filled with berries and while they were listed in the ingredient list, there was no mention of using blueberries in the directions.

I decided to scrap the chosen recipe fearful other mistakes may turn my hard work into a disaster, but I had my mind set on Lemon Blueberry and after a little more research, I found just what I was looking for.



  • 3 cups all-purpose flour OR 3 cups plus 6 Tbsp. Swans Down cake flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup lemon juice
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk
  • 2 sticks butter, softened
  • 2 cups sugar
  • 2 teaspoons grated lemon zest
  • 4 large eggs, at room temperature
  • 2 cups blueberries


  • 2 cups confectioners’ sugar
  • 1 tablespoon buttermilk
  • 3 Tbsp. lemon juice (add one tablespoon at a time until desired consistency and taste is acquired)


  1. Preheat oven to 350°F.
  2. Spray 12-cup Bundt pan with baking spray or grease and flour pan.
  3. In a large bowl, sift 3 cups flour, baking powder, and salt. (Confession: I did not sift!)
  4. In a small bowl, combine lemon juice, vanilla, and buttermilk.
  5. In another large bowl (preferably the mixing bowl of a stand mixer), beat butter, sugar, and lemon zest until fluffy. Continue beating while adding eggs, one at a time.
  6. Add 1/3 of flour mixture, and then 1/3 of buttermilk mixture, repeating by alternating dry and liquid mixtures until combined.
  7. Pour mixture into prepared cake pan.
  8. Bake approximately 1 hour until toothpick inserted into center of cake comes out clean.
  9. Let cake cool in the pan on a wire rack for 10-15 minutes and then remove and place on cake plate.


  1. Mix confectioner’s sugar, buttermilk and 2 Tbsp. of lemon juice stirring until smooth.
  2. Add lemon juice a little at a time, until it reaches desired consistency. Glaze should be able to be poured.
  3. Pour half of the glaze over warm cake.
  4. Then after an hour, pour the remaining glaze over the cake and serve.

I skipped the final step because I was baking late at night and that was a mistake. Much of the glaze pooled on the cake plate since I poured it all on the warm cake. I’ll have to start earlier next time. The delicious glaze needs to be on the cake, not on the plate!

I know I’ll bake this cake again next year during blueberry season!

Click here to see the Lemon-Blueberry Bundt Cake recipe I used on my recipes.

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