This Lemon Pound Cake with Blueberry Glaze is a wonderful cake to make for spring entertaining! It’s incredibly moist, filled with lots of bright lemon flavor, and topped with a vibrant blueberry glaze!
Lemon and blueberry will forever be one of my favorite combinations. I loooove lemon desserts (maybe even more than chocolate ones!), and when combined with blueberries, it’s game over. This is more of a dessert, but for holidays, this type of cake counts as breakfast/brunch too. Definitely making this for Easter brunch along with something savory!
If you follow me on Instagram, you might have seen on my stories this weekend that I’m the two entrée ordering type when it comes to brunch. Meaning, I need to have something sweet and savory. Like I’ll order an egg dish, and then I’ll also order pancakes/doughnuts/whatever sounds sweet and delicious as a “side”. So obnoxious, but so necessary. And I found out that a lot of you guys do this too!
This is technically dessert since it’s a cake obviously, but I also consider it brunch for special occasions, or “brunch dessert”. It’s so amazing with a cup of coffee and alongside something like this.
This cake is so freaking delicious you guys. It’s super lemony, and moist as heck. It’s not traditionally made like a normal pound cake, but it still has that insanely good texture that a pound cake has. This is my *slightly* lightened up version, as it’s made with whole wheat pastry flour, almond meal, half butter/half coconut oil, Greek yogurt, buttermilk, and 6 whole eggs to give it that moisture and texture that a true pound cake has.
The combination of whole wheat pastry flour and almond meal is something that I have been LOVING in my baked goods. It’s soooo good and produces the best crumb!
And this glaze just makes me have all the heart eyes. It has a good amount of lemon too, and it’s made completely in the food processor in no time. It’s just fresh blueberries, lemon juice, powdered sugar, and a little bit of vanilla.
And it’s sooo pretty and festive!
I find that this glaze sets up really well on the cake, and doesn’t slide off like a lot of glazes do. The blueberries help give it structure and thickness and it really stays on the cake well, so you get a little lemon and blueberry in every bite.
I also wouldn’t be against adding fresh blueberries to the batter too!
Also, how pretty is this bundt pan?! My best friend got it for me for Christmas and this is the first time I’ve gotten around to using it! I’m so obsessed and I’m currently thinking about all of the different cakes I can make with it this year!
I’ve also found that this cake keeps really well for leftovers if you keep it tightly wrapped, but if you’re making it for guests, you can definitely bake it the night before, and glaze it the next day to break up the prep a little bit!
It’s so springy and festive I can’t even stand it!
This is another festive idea for spring holiday entertaining, and you could even add slices of this cake to the board if you want to be really extra!
Just loooook at that texture! It’s so light but dense and moist at the same time. Definitely an oxymoron but that’s the only way I can really describe it!
It’s the best.
Lemon Pound Cake with Blueberry Glaze
This Lemon Pound Cake with Blueberry Glaze is a wonderful cake to make for spring entertaining! It's incredibly moist, filled with lots of bright lemon flavor, and topped with a vibrant blueberry glaze!
For the cake
- 2 3/4 cups whole wheat pastry flour*
- 1 cup blanched almond meal
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- zest of 4 lemons
- 1/2 cup unsalted butter, melted and cooled
- 1/2 cup coconut oil
- 2 1/2 cups granulated sugar
- 6 large eggs
- 2 teaspoons vanilla extract
- 2 tablespoons freshly squeezed lemon juice
- 1/2 cup plain Greek yogurt
- 3/4 cup buttermilk
For the blueberry glaze
- 1/2 cup blueberries
- 1 tablespoon freshly squeezed lemon juice
- 1 1/2 cups powdered sugar
- 1/2 teaspoon vanilla extract
For the cake
Preheat oven to 350℉. Liberally spray a 10-12 cup bundt pan with nonstick spray. Set aside.
In a medium bowl, whisk together the whole wheat pastry flour, almond meal, baking powder, baking soda, and salt. Set aside.
In a separate large mixing bowl, whisk together the lemon zest, butter, coconut oil, and sugar until smooth. Add the eggs and vanilla and whisk again until smooth. Add the lemon juice, Greek yogurt, and buttermilk, and whisk again until completely combined.
Add the dry ingredients to the wet, folding together with a rubber spatula until just combined (don't overmix!). Pour into the prepared bundt pan and bake for 50-55 minutes until the cake is set, golden brown on the top, and a toothpick inserted comes out clean. Let cool in the pan for 15 minutes, then carefully invert it onto a cooling rack, leaving the pan on for another 10 minutes, then gently lift the pan off after 10 minutes, and let cool the rest of the way on the rack. Once completely cool, pour the blueberry glaze on top and serve!
For the glaze
To a food processor or blender, add the blueberries, lemon juice, powdered sugar, and vanilla. Blend until smooth. There will still be some flecks of blueberry and that's ok!
*Whole wheat pastry flour is different from regular whole wheat flour - it's a finer variety, most comparable to all purpose. You can definitely sub all purpose flour here if that's what you have on hand! This is the whole wheat pastry flour I use.
*This is the blanched almond meal I use.
*This cake can be made 1 day before and then glazed the next day! If you're making it the night before, just tent it with some wax paper after it's cooled, and then glaze it the next day.
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