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!
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!
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.