Ingredients
For the Pound Cake:
1 ½ cups (3 sticks) unsalted butter, softened
8 ounces cream cheese, softened
2 ¾ cups granulated sugar
6 large eggs
2 teaspoons vanilla extract
2 tablespoons lemon zest
3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
½ cup buttermilk
¼ cup fresh lemon juice
1 ½ cups fresh or frozen blueberries (tossed in 1 tablespoon flour to prevent sinking)
For the Blueberry Compote:
2 cups fresh or frozen blueberries
⅓ cup granulated sugar
1 tablespoon lemon juice
1 teaspoon lemon zest
1 teaspoon cornstarch + 1 tablespoon water (optional, for thickening)
Instructions
Make the Pound Cake:
Preheat oven to 325°F (163°C). Grease and flour a bundt pan or two loaf pans.
Cream butter, cream cheese, and sugar – Beat until light and fluffy (3-5 minutes).
Add eggs one at a time, beating well after each addition.
Mix in vanilla, lemon zest, and lemon juice.
Combine dry ingredients – In a separate bowl, whisk together flour, baking powder, and salt.
Alternate adding flour mixture and buttermilk, mixing until just combined. Do not overmix.
Gently fold in the blueberries (coated in flour).
Pour batter into the prepared pan and smooth the top.
Bake for 75-85 minutes, or until a toothpick inserted in the center comes out clean.
Cool in the pan for 10-15 minutes, then transfer to a wire rack to cool completely.
Make the Blueberry Compote:
In a small saucepan, combine blueberries, sugar, lemon juice, and lemon zest over medium heat.
Stir and cook for 5-7 minutes, until the blueberries burst and the mixture thickens slightly.
If a thicker consistency is desired, mix cornstarch with water and stir it in. Cook for 1-2 more minutes until thickened.
Remove from heat and let cool before serving.
Assemble the Cake:
Once the cake has completely cooled, drizzle the blueberry compote over the top.
Garnish with extra lemon zest and fresh blueberries.
Serve slices with additional compote on the side.
Serving & Storage:
Store at room temperature for 2 days or in the fridge for up to 5 days.
Warm leftover slices and serve with extra blueberry compote for a delicious treat!
