Buttery lemon blueberry pound cake with fresh blueberries and a tangy lemon glaze — a timeless classic.

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1¼ cups salted butter, room temperature

3 cups granulated sugar

6 large eggs, room temperature

3 cups cake flour

¼ cup buttermilk

2 tsp lemon extract

1 tsp lemon zest

2 cups fresh blueberries

2 cups confectioners’ sugar (glaze)

¼ cup lemon juice (glaze)

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1. Preheat oven to 325°F and prepare a bundt or loaf pan.

2. Cream butter and sugar until light and fluffy.

3. Add eggs one at a time.

4. Mix in lemon extract and zest.

5. Alternate adding flour and buttermilk.

6. Fold in blueberries gently.

7. Bake 75–85 minutes until set.

8. Cool completely and drizzle with glaze.

Use room-temperature ingredients.

Do not overmix after adding flour.

Let glaze set before slicing.