Lemon Blueberry Pound Cake
Lemon Blueberry Pound Cake is a delightful treat that blends the tartness of lemon with the sweetness of blueberries. This cake is perfect for any occasion, whether it’s a family gathering, a brunch with friends, or just a sweet snack during the day. The combination of flavors is bright and refreshing, making it a favorite among cake lovers.
Why Make This Recipe
This Lemon Blueberry Pound Cake is not only easy to make but also uses simple ingredients you may already have at home. The creamy texture and burst of berries create a satisfying dessert that appeals to both kids and adults. Plus, it’s a beautiful cake to serve, with its vibrant color and delicious aroma filling your kitchen.
How to Make Lemon Blueberry Pound Cake
Making Lemon Blueberry Pound Cake is a straightforward process. Here’s how to do it!
Ingredients:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- Zest of 1 lemon
- 1 cup blueberries (fresh or frozen)
Directions:
- Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
- In a large bowl, cream together the softened butter and sugar until fluffy.
- Beat in the eggs one at a time, then stir in the vanilla.
- In another bowl, whisk together the flour, baking powder, and salt. Gradually add this to the creamed mixture, alternating with milk. Mix in the lemon zest.
- Gently fold in the blueberries.
- Pour the batter into the prepared loaf pan.
- Bake for 60 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
How to Serve Lemon Blueberry Pound Cake
Lemon Blueberry Pound Cake is best served at room temperature. You can slice it and enjoy it plain, or add a sprinkle of powdered sugar on top for a sweet touch. It pairs wonderfully with a cup of tea or coffee, making it an ideal afternoon snack.
How to Store Lemon Blueberry Pound Cake
To store your Lemon Blueberry Pound Cake, wrap it tightly in plastic wrap or aluminum foil. Keep it at room temperature for up to three days. If you want to keep it longer, you can place it in the refrigerator for about a week or freeze it for up to three months.
Tips to Make Lemon Blueberry Pound Cake
- Make sure your butter is softened for easy mixing.
- Do not overmix the batter to keep the cake light and fluffy.
- If using frozen blueberries, do not thaw them before adding to the batter; this prevents the batter from turning blue.
Variation
For a twist, you can add a lemon glaze on top. Just mix powdered sugar with lemon juice and drizzle it over the cooled cake for extra sweetness and zing!
FAQs
1. Can I use other fruits?
Yes! You can substitute the blueberries with other fruits like raspberries or strawberries depending on your preference.
2. Can I make this cake in advance?
Absolutely! This cake can be made a day or two in advance and stored. The flavors will only improve over time.
3. How do I know when the cake is done?
The best way to check is to insert a toothpick into the center of the cake. If it comes out clean, your cake is ready!
