This Lemon Blueberry Jam Pound Cake recipe is a unique spin on the traditional lemon-blueberry pound cake. Made using the buttermilk pound cake recipe as a base and has real lemons with bits of blueberry jam, it is sure to delight friends and family. Have this Lemon Blueberry Jam Pound Cake with a cup of coffee in the morning to start your day. Lemons and blueberries are the perfect combination.
Naijabakes
Ingredients
- 3 cups all-purpose flour
- 2 sticks butter, softened
- 2¾ cups sugar
- 6 jumbo eggs
- 1 cup of buttermilk
- 1 tsp pure vanilla extract
- 1 tbsp lemon zest
- Juice of 1 lemon
- ¼ tsp baking soda
- ½ tsp of salt
- 2 tbsp blueberry jam
Instructions
- Preheat your oven to 350°F. Grease and flour a 10 inch Bundt pan.
- In a large bowl, beat the lemon zest, butter and sugar until light and fluffy. Approximately 5 minutes on medium high speed. Add eggs, one by one. Scrape the bottom and sides of the bowl, and beat until the mixture is very light and fluffy.
- In a separate bowl, whisk together the flour, baking soda and salt.
- In another small bowl, whisk together the buttermilk, vanilla and lemon juice.
- Alternately add the wet and dry ingredients to the mixture, starting and ending with the flour. Stir to combine after each addition. Don’t over mix.
- Pour half the batter into the prepared pan, add blueberry jam to the cake batter in random spots and pour in the rest of the batter. Gently tap the pan on counter to remove air pockets.
- Bake the cake for 60 to 70 minutes, until it springs back when pressed lightly in on top, and a long toothpick or cake tester inserted into the center comes out clean.
- Remove the cake from the oven. Wait 5 minutes, then carefully turn it out of the pan onto a rack to cool.
- Dust with confectioners' sugar if desired.