This delicious Lemon Blueberry Pound Cake creates a symphony of tastes that dance on the palette by skillfully fusing the sweet, juicy burst of blueberries with the bright, zesty fragrance of fresh lemons.
This pound cake is a delicious treat for any occasion, and every moist and soft piece is a tribute to the beautiful marriage of citrusy vibrancy and berry sweetness. The finest ingredients are carefully chosen before the journey even starts. Freshly squeezed lemon juice gives the batter a zesty brightness, while juicy, luscious blueberries add their own sweetness and color.
Eggs, rich butter, and premium flour gives the cake a smooth texture that makes every mouthful melt in your mouth. This extraordinary combination of premium ingredients serves as the basis for a pound cake that is above and beyond the typical and a monument to baking expertise.
This Lemon Blueberry Pound Cake is sure to be a show-stopper that will leave a lasting impression on everyone who savors its divine tastes, whether it is consumed with a cup of tea in the afternoon or served as the focal point of a festive party like Easter.
What is Pound Cake? Why is it called Pound Cake?
Pound Cake is a classic dessert originating from Europe, known for its simple recipe that traditionally includes equal parts of flour, butter, eggs, and sugar. This results in a dense and rich cake with a fine crumb.
The name “Pound Cake” reflects the original one-pound measurement for each key ingredient. Over time, bakers have introduced variations, adding flavors like vanilla extract and incorporating ingredients such as citrus, nuts, or fruits.
The Lemon Blueberry Pound Cake, for example, enhances the traditional pound cake by infusing it with fresh lemon juice and adding sweet blueberries, creating a delightful and fruity twist on the classic recipe.
My Love for Lemon Blueberry Pound Cake!
I adore the Lemon Blueberry Pound Cake for its timeless charm and delightful flavors. There’s a certain magic in its simplicity the equal parts of flour, butter, eggs, and sugar create a dense, rich texture that feels indulgent yet comforting. It’s a classic that never fails to satisfy my sweet cravings.
What sets this pound cake apart is the exquisite combination of fresh lemon juice and plump blueberries. The zesty kick from the lemons adds a refreshing brightness, perfectly complementing the sweet burst of blueberries. Each bite is a harmonious dance of flavors, leaving a lingering sense of satisfaction. In simple words, it’s like a combination of Lemon Loaf Cake and Blueberry Custard Cake (except the custard).
Beyond its taste, the versatility of the pound cake makes it a favorite in my kitchen. Whether enjoyed with a quiet cup of tea or showcased as the star dessert at a celebration, it always delivers. The Lemon Blueberry Pound Cake has become a go-to treat, offering a perfect balance of simplicity and sophistication that never fails to bring joy to my taste buds.
Easy and Best Lemon Blueberry Pound Cake Recipe Ever
Equipment
- Mixing Bowls
- Electric Hand Mixer
- Measuring Spoons and Cups
- Citrus Zester
- Baking Pan
- Oven and Oven Mitts
- Cooling Rack
- Whisk or Spoon
- Bowl for glaze
- Toothpicks
Ingredients
For the Pound Cake:
- 1 cup unsalted butter softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- Zest of 2 lemons
- 1 cup fresh blueberries
- 1 teaspoon vanilla extract optional
For the Glaze:
- 1 cup powdered sugar
- 3 tablespoons fresh lemon juice
- Additional lemon zest for garnish optional
Instructions
- Preheat your oven to 325°F (163°C). Grease and flour a standard-sized loaf pan.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next.
- Gradually add the flour to the batter, mixing well after each addition. Optionally, add vanilla extract for extra flavor.
- Gently fold in the lemon zest and fresh blueberries until evenly distributed throughout the batter.
- Transfer the batter to the prepared loaf pan and smooth the top. Bake in the preheated oven for 60-70 minutes or until a toothpick inserted into the center comes out clean.
- Allow the pound cake to cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely.
- In a small bowl, whisk together the powdered sugar and fresh lemon juice until you achieve a smooth glaze consistency.
- Once the pound cake is completely cooled, drizzle the lemon glaze over the top. Allow the glaze to set for a few minutes.
- Slice the Lemon Blueberry Pound Cake, garnish with additional lemon zest if desired, and enjoy!
Notes
- Fresh Ingredients: Use fresh lemons and plump blueberries for optimal flavor.
- Baking Precision: Monitor baking time closely; use the toothpick test for doneness to avoid under- or over-baking.
Nutrition
Nutritional Facts (Per Serving)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 400 kcal |
| Total Fat | 20g |
| Saturated Fat | 12g |
| Cholesterol | 110mg |
| Sodium | 80mg |
| Total Carbohydrates | 52g |
| Dietary Fiber | 1g |
| Sugars | 32g |
| Protein | 5g |
Crafting the Perfect Lemon Blueberry Pound Cake!
- Fresh Ingredients: Use fresh lemons for zesting and juicing, and opt for plump, ripe blueberries. Fresh ingredients enhance the overall flavor of the pound cake.
- Room Temperature Ingredients: Ensure that your butter and eggs are at room temperature. This allows for better incorporation and a smoother batter, resulting in a more uniform texture.
- Zesting Technique: When zesting lemons, avoid the bitter white pith. Use a fine grater or a zester to extract only the fragrant outer layer.
- Gentle Blueberry Folding: Gently fold the blueberries into the batter to prevent them from breaking and bleeding into the mixture. This ensures even distribution throughout the cake.
- Even Batter Distribution: After pouring the batter into the pan, smooth the top with a spatula to ensure an even surface for baking.
- Oven Monitoring: Keep a close eye on the cake towards the end of the recommended baking time. Use the toothpick test to check for doneness, ensuring it comes out clean from the center.
- Cooling Period: Allow the pound cake to cool in the pan for about 15 minutes before transferring it to a wire rack. This gradual cooling helps prevent the cake from collapsing.
- Glazing Technique: Drizzle the lemon glaze over the completely cooled cake for a glossy finish. If the cake is still warm, the glaze may be absorbed too quickly.
- Storage: To maintain freshness, store the pound cake in an airtight container at room temperature for a day or two. For longer storage, refrigerate or freeze slices individually.
- Creativity: Feel free to customize the recipe with additional ingredients like a hint of vanilla extract or a touch of almond flavoring for a unique twist. Experimenting can lead to your perfect variation of the Lemon Blueberry Pound Cake.
Storing Leftovers!
Storage:
- Room Temperature: Store the Lemon Blueberry Pound Cake in an airtight container at room temperature for up to 2 days. Ensure it’s placed in a cool, dry area away from direct sunlight.
- Refrigeration: For longer storage, refrigerate the cake for up to a week. Wrap it tightly in plastic wrap or place it in an airtight container to prevent it from drying out.
- Freezing: To freeze, wrap individual slices or the entire cake in plastic wrap and then in aluminum foil. Label with the date. It can be stored in the freezer for up to 2-3 months.
Leftovers:
- Room Temperature: Bring refrigerated or frozen slices to room temperature before serving for the best texture and flavor.
- Reheating: To revive leftover slices, gently warm them in the oven at a low temperature or microwave briefly. This helps restore moisture and freshness.
- Creative Reimagining: Transform leftovers into a trifle by layering cake cubes with whipped cream and fresh berries. Alternatively, crumble it to use as a topping for yogurt or ice cream.
REMEMBER: Use airtight containers or proper wrapping to prevent the cake from absorbing odors in the refrigerator or freezer. Proper storage and creative repurposing ensure that you can savor the deliciousness of the Lemon Blueberry Pound Cake even beyond the initial serving.
Liz
Tuesday 9th of April 2024
This recipe is terrible. I followed it exactly. It took way longer to bake than the recipe stated. When it came out of the oven, it felt like a cinder block because it was so heavy. The cake was WAY too dense and the flavor was terrible. Not even worth the effort to attempt to fix this recipe. Super disappointed.
Austin Carter
Friday 2nd of August 2024
Hi Liz,
I'm sorry to hear that the recipe didn't turn out as expected for you. Baking times can sometimes vary based on individual ovens, so it might help to check the cake periodically with a toothpick after the initial 60 minutes. The dense texture could be due to overmixing the batter or not properly measuring the flour.
For a lighter texture, ensure to cream the butter and sugar until it's really fluffy and incorporate the eggs one at a time thoroughly. Also, make sure to fold the blueberries gently to avoid crushing them.
I appreciate your feedback and understand your frustration. I hope you'll give it another try with these tips! If you have any other questions or need further assistance, feel free to reach out.