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lemon blueberry buttermilk pound cake
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Lemon Blueberry Buttermilk Pound Cake

Course Dessert, Snack
Cuisine British
Keyword blueberry, Citrus, Lemon
Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
Servings 2 8"x4" loaves

Equipment

  • Stand Mixer
  • 2 8-¼ x 4-¼ Loaf pan

Ingredients

  • 360 grams all-purpose (AP) flour (3 cups)
  • ½ tsp baking soda
  • ½ tsp salt
  • 237 ml buttermilk (1 cup)
  • 2 tbsp lemon zest (~zest of 3 lemons)
  • 2 tbsp lemon juice
  • 227 grams Unsalted Butter, softened (2 sticks)
  • 450 grams granulated sugar (2-¼ cups)
  • 3 Large Eggs
  • 165 grams blueberries (1 cup)

Candied Lemons and Glaze

  • 200 grams granulated sugar (1 cup)
  • 237 ml water (1 cup)
  • 1 lemon, thinly sliced

Instructions

Batter Instructions

  • Preheat the oven to 350 degrees Fahrenheit. Grease the loaf pan and lay a piece of parchment paper the long way across the pan. Use a piece long enough so the ends come up the sides of the pan and can be used as a sling to remove the loaf from the pan.
  • In a medium bowl, combine the flour, baking soda and salt. Whisk to combine and set aside.
  • In another bowl, combine the buttermilk, lemon zest and lemon juice. Set aside.
  • Add the butter and sugar to the bowl of a stand mixer. Using the paddle attachment, beat until light and fluffy, around 3 minutes. Scrape down the sides of the bowl once or twice while mixing.
  • Add a fourth of the flour mixture to the butter mixture and mix to combine. Next, add a third of the buttermilk mixture and mix to combine. Repeat with the next quarter of the flour mixture and third of the buttermilk mixture until all ingredients have been added. Remove bowl from stand mixer and beat by hand with a spatula to make sure batter is well combined.
  • Take the blueberries and place in a bowl. Add a pinch of flour and toss to coat the blueberries. Repeat as necessary until blueberries are fully coated.
  • Fold the blueberries into the batter.
  • Divide the batter evenly between the two prepared loaf pans
  • Bake the loaves for 55 minutes or until a toothpick comes out clean.
  • Let the loaves cool in the tin for ten minutes. After ten minutes, lift the loaves out of the pan using the parchment slings and let cool on a cooling rack for around an hour.

Candied Lemons

  • While the cakes are cooling, thinly slice a lemon into rounds, removing any seeds.
  • Combine the sugar and water in a sauce pot on the stove. Over medium heat, stir until the sugar is dissolved and then bring mixture to a boil.
  • Add the lemons to the sugar mixture. Let the lemons cook in the sugar mixture for 15 minutes, flipping the lemon slices halfway through cooking. When the sugar mixture begins to turn a golden color and the lemon rinds are translucent, the lemons are done and the glaze is ready.
  • Place the lemon slices on a piece of wax paper to cool. Brush the sugar glaze generously on top of the pound cake while cake is still decently warm. Top with lemon slices as desired and serve.
  • Leftovers can be stored in an airtight container at room temperature for up to 3 days. After that its probably still decent but maybe a little dry.