Lemon Blueberry Pound Cake

A luscious blend of zesty lemon and juicy blueberries, Lemon Blueberry Pound Cake is the perfect dessert for any occasion. With its moist, dense texture and refreshing citrus flavor, this cake is a delightful treat that pairs wonderfully with a hot cup of tea or coffee. Topped with a tangy lemon glaze, it’s sure to impress your family and friends.

Why You’ll Love This Recipe

1. Burst of Flavor: The combination of fresh lemon juice and zest with ripe blueberries creates a vibrant, tangy-sweet flavor profile.
2. Moist and Tender Texture: This pound cake has a perfectly dense yet soft crumb, making each bite rich and satisfying.
3. Simple Ingredients: You’ll likely have most of the ingredients in your pantry already.
4. Versatile Dessert: Serve it as a light breakfast, an afternoon snack, or a show-stopping dessert at your next gathering.
5. Beautiful Presentation: The speckled blueberries and lemon glaze make this cake visually stunning.

Ingredients

• All-purpose flour
• Baking powder
• Salt
• Unsalted butter
• Granulated sugar
• Eggs
• Lemon zest
• Lemon juice
• Vanilla extract
• Whole milk
• Fresh or frozen blueberries
• Powdered sugar (for the glaze)

Directions

1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and flour a standard loaf pan, or line it with parchment paper for easy removal.
2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. Cream Butter and Sugar: In a large mixing bowl, beat the butter and granulated sugar until light and fluffy. This step is crucial for achieving the cake’s tender texture.
4. Incorporate Eggs and Flavorings: Add the eggs one at a time, mixing well after each addition. Stir in the lemon zest, lemon juice, and vanilla extract.
5. Alternate Dry and Wet Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the dry ingredients, mixing just until combined.
6. Fold in Blueberries: Toss the blueberries in a tablespoon of flour to prevent them from sinking, then gently fold them into the batter.
7. Bake the Cake: Pour the batter into the prepared loaf pan and spread it evenly. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean. Check the cake at the 50-minute mark to avoid overbaking.
8. Cool and Glaze: Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Mix powdered sugar with lemon juice to make a smooth glaze, then drizzle it over the cooled cake.

Variations

• Gluten-Free: Use a 1:1 gluten-free flour blend in place of all-purpose flour.
• Dairy-Free: Substitute plant-based butter and almond milk for the dairy ingredients.
• Berry Mix: Add raspberries or blackberries for a mixed berry twist.
• Lemon-Lime: Combine lemon and lime zest for a citrus medley.
• Nutty Crunch: Fold in chopped nuts, such as almonds or pecans, for added texture.

Servings and Timing

• Prep Time: 20 minutes
• Cook Time: 55-65 minutes
• Total Time: 1 hour 20-25 minutes
• Servings: 8-10 slices

Storage/Reheating

• Storage: Store the pound cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week.
• Freezing: Wrap the cake tightly in plastic wrap and store in a freezer-safe bag for up to 3 months. Thaw at room temperature before serving.
• Reheating: Warm slices in the microwave for 10-15 seconds to restore their soft texture.

FAQs

How do I prevent blueberries from sinking?

Tossing blueberries in a small amount of flour before folding them into the batter helps prevent them from sinking to the bottom.

Can I use frozen blueberries?

Yes, frozen blueberries work well. Do not thaw them before adding to the batter to avoid excess moisture.

What size loaf pan should I use?

A standard 9×5-inch loaf pan is ideal for this recipe.

How can I make the glaze thicker?

For a thicker glaze, use less lemon juice or add more powdered sugar until the desired consistency is achieved.

Can I use a bundt pan instead of a loaf pan?

Yes, you can use a bundt pan, but adjust the baking time to about 40-50 minutes and check for doneness.

What’s the best way to zest a lemon?

Use a fine grater or microplane to zest only the yellow outer layer of the lemon, avoiding the bitter white pith.

Can I make this cake ahead of time?

Absolutely! This cake stays moist and flavorful for several days, making it a great make-ahead dessert.

What’s the best way to serve this cake?

Serve it plain, with a dollop of whipped cream, or a scoop of vanilla ice cream for an indulgent treat.

Can I add poppy seeds to the batter?

Yes, adding a tablespoon of poppy seeds will enhance the texture and flavor, making it a lemon-blueberry-poppy seed cake.

How do I know when the cake is done?

Insert a toothpick into the center of the cake. If it comes out clean or with a few dry crumbs, the cake is done.

Conclusion

Lemon Blueberry Pound Cake is a delightful dessert that combines the bright flavors of citrus and berries with a rich, buttery cake. It’s easy to make, versatile, and perfect for any occasion. Whether you enjoy it with your morning coffee or as a sweet finale to your dinner, this cake is guaranteed to please. Try it today and savor the harmony of lemon and blueberry in every bite!

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