Lemon Blueberry Cake
Buttery pound cake with a hint of tartness from the lemons and sweetness from fresh blueberries.
Author: Majorly Delicious
Recipe type: Sweet Treats
- 2 and ¾ cups all-purpose flour
- ¼ cup cornstarch
- 1 teaspoon salt
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 cup unsalted butter, softened to room temperature
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 2 teaspoons vanilla extract
- zest of 4 large lemons (about ⅓ cup, packed)
- juice of 2 large lemons (about ½ cup)
- 1 cup half and half, room temperature
- 1½ cups fresh blueberries
- 1 cup confectioner's sugar
- 2 tbsp lemon juice
- Lower the oven rack to the lower third position and preheat the oven to 350F degrees.
- Spray the inside of a 10 inch bundt pan with nonstick spray and set aside.
- Sift the flour and cornstarch together into a large bowl. Whisk in the salt, baking powder and baking soda and set aside.
- Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy, approximately 1 minute. Add the sugar and beat on high speed for 2 minutes until creamed together fairly well. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed.
- Add the eggs and the vanilla. Beat on medium-high speed until combined.
- Beat in the lemon zest and lemon juice.
- With the mixer on low speed, add the dry ingredients in three additions alternating with the half and half and ending with the dry ingredients, mixing each addition just until incorporated. Do not overmix. The batter will be slightly thick.
- Gently fold the blueberries into the batter.
- Bake at 350 degrees for 40-45 minutes or until a toothpick comes out clean.(Cover the cake loosely with aluminum foil if you begin to see the top browning quickly.)
- Once done, remove from the oven and allow to cool for 10 minutes inside the pan.
- Whisk the confectioners' sugar and lemon juice together in a small bowl. Drizzle over cake.