Lemon Blueberry Pound Cake
Introduction
Lemon Blueberry Pound Cake is a delightful dessert that combines the bright flavors of lemon and sweet blueberries. It is perfect for any occasion, whether you’re enjoying a quiet afternoon with tea or celebrating a special event with friends and family. The moist, dense texture is complemented by a tangy glaze, making every bite a little slice of heaven.
Why Make This Recipe
This recipe for Lemon Blueberry Pound Cake is simple yet impressive. The combination of fresh blueberries and zesty lemon brings a refreshing taste that everyone will love. Plus, the use of sour cream or Greek yogurt keeps the cake tender and moist. It’s a fantastic way to use fresh blueberries during the summer months.
How to Make Lemon Blueberry Pound Cake
Making Lemon Blueberry Pound Cake is easier than you might think. Here’s how to bring this tasty treat to life:
Ingredients:
- 1 cup (2 sticks) unsalted butter, softened to room temperature
- 2 cups granulated sugar
- 4 large eggs, at room temperature
- 3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sour cream or Greek yogurt
- 1/4 cup fresh lemon juice (about 2 lemons)
- Zest of 2 lemons
- 1 teaspoon pure vanilla extract
- 1 1/2 cups fresh blueberries
- 2 tablespoons all-purpose flour (for coating blueberries)
- 1 cup powdered sugar (for glaze)
- 2 tablespoons fresh lemon juice (for glaze)
- 1 teaspoon lemon zest (for glaze)
- 1-2 tablespoons milk or heavy cream (for glaze)
Directions:
- Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt or loaf pan.
- In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 4-5 minutes.
- Add the eggs one at a time, beating well after each addition.
- In a separate bowl, whisk together flour, baking soda, and salt.
- In another bowl, combine the sour cream (or Greek yogurt), lemon juice, lemon zest, and vanilla extract.
- Alternately add the dry ingredients and the sour cream mixture to the creamed butter and sugar, starting and ending with the dry ingredients. Mix until just combined—avoid overmixing.
- Toss the blueberries with 2 tablespoons of flour to prevent them from sinking, then gently fold them into the batter.
- Pour the batter evenly into the prepared pan and smooth the top.
- Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean. Start checking at 55 minutes.
- Allow the cake to cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
- For the glaze, whisk together powdered sugar, lemon juice, lemon zest, and milk or heavy cream until smooth. Drizzle over the cooled cake before serving.
How to Serve Lemon Blueberry Pound Cake
Lemon Blueberry Pound Cake is delicious on its own but can be served with whipped cream or a scoop of vanilla ice cream for an extra treat. Adding fresh berries on the side can enhance the presentation and flavor.
How to Store Lemon Blueberry Pound Cake
To store your Lemon Blueberry Pound Cake, wrap it tightly in plastic wrap or aluminum foil and keep it at room temperature for a few days. For longer storage, refrigerate it, where it can last up to a week. You can also freeze it for up to three months—just make sure to wrap it well.
Tips to Make Lemon Blueberry Pound Cake
- Make sure your butter is softened fully for the best texture.
- Use fresh blueberries for the best flavor, but frozen blueberries can work too—just be sure to toss them in flour to prevent sinking.
- Don’t overmix your batter to keep the cake light and fluffy.
Variation
For a twist, try adding chopped nuts, such as walnuts or pecans, for extra texture. You can also replace some of the blueberries with raspberries or strawberries.
FAQs
Q1: Can I use frozen blueberries?
A1: Yes, you can use frozen blueberries. Just toss them in some flour and add them to the batter without thawing.
Q2: How can I make this cake gluten-free?
A2: Substitute the all-purpose flour with a gluten-free flour blend. Make sure it’s a blend that includes xanthan gum.
Q3: Can I make this cake ahead of time?
A3: Yes, you can bake this cake a day or two in advance. Just store it properly to keep it fresh, and glaze it just before serving.
