Zesty Blueberry Lemon Pound Cake Recipe: A Sweet Summer Treat

Crafting a delightful blueberry lemon pound cake brings pure joy to any kitchen adventure.

Sweet bursts of berries dance alongside zesty citrus notes in this classic dessert.

Soft, tender crumbs promise a melt-in-your-mouth experience that feels like a warm embrace.

Mediterranean baking traditions inspire this simple yet elegant treat perfect for afternoon tea or weekend gatherings.

Fragrant lemon zest and plump blueberries create a harmonious blend of flavors that sing on your palate.

Fresh ingredients make all the difference in turning an ordinary cake into something truly memorable.

Slice into this heavenly creation and savor every delectable moment of pure baking bliss.

Blueberry Lemon Pound Cake That Pops With Flavor

• Burst with Seasonal Flavor: Combine the bright, tangy zest of lemons with sweet, juicy blueberries for a refreshing taste that captures summer's essence.
• Master Baking Techniques: Learn precise mixing methods like creaming butter and sugar, folding in ingredients, and creating a smooth glaze that elevates your baking skills.
• Versatile Crowd-Pleaser: Perfect for breakfast, brunch, afternoon tea, or dessert, this cake delights all ages with its balanced sweetness and sophisticated flavor profile.
• Simple Ingredient Magic: Transform basic pantry staples into a stunning, bakery-quality dessert that looks and tastes impressive without complex techniques.

Must-Have Ingredients For Blueberry Lemon Pound Cake

• All-Purpose Flour: The primary structural component that provides the cake's texture and form.
• Granulated Sugar: Adds sweetness and helps create a tender cake crumb.
• Unsalted Butter: Contributes rich flavor and moisture to the pound cake.
• Large Eggs: Bind the ingredients together and provide structure to the cake.

• Milk: Adds moisture and helps create a soft, tender cake texture.
• Vanilla Extract, Lemon Zest: Provide depth of flavor and aromatic notes to the cake.
• Fresh Blueberries: Offer bursts of juicy sweetness and color throughout the cake.

• Baking Powder, Salt: Help the cake rise and balance the overall flavor profile.
• Powdered Sugar, Lemon Juice, Heavy Cream: Ingredients for creating a smooth, tangy glaze topping.

How To Bake Blueberry Lemon Pound Cake Like A Champ

Step 1: Prep Your Baking Station

Warm up your oven to 350°F and generously coat a 9×5-inch loaf pan with butter or cooking spray to prevent sticking.

Step 2: Create A Fluffy Butter Base

In a large mixing bowl, beat softened butter and sugar until the mixture becomes light, airy, and creamy, which takes about 3-4 minutes of consistent mixing.

Step 3: Blend In Eggs

Add eggs one by one, thoroughly mixing after each addition to ensure a smooth, well-integrated batter.

Step 4: Infuse Aromatic Flavors

Gently stir in vanilla extract and lemon zest, allowing the fragrant notes to spread throughout the mixture.

Step 5: Combine Dry Ingredients

• Flour
• Baking powder
• Salt

This helps eliminate any potential clumps and ensures a smooth texture.

Step 6: Create Batter Harmony

Gradually incorporate dry ingredients and milk into the butter mixture, stirring until just combined. Avoid overmixing to maintain the cake’s delicate texture.

Step 7: Sprinkle Blueberry Goodness

Carefully fold fresh blueberries into the batter, distributing them evenly without crushing the delicate fruits.

Step 8: Fill The Loaf Pan

Pour the batter into the prepared pan, using a spatula to smooth the top and ensure even baking.

Step 9: Bake To Perfection

Place the pan in the preheated oven and bake for 55-60 minutes. Check doneness by inserting a toothpick into the center – it should come out clean.

Step 10: Cool Down

Let the cake rest in the pan for 15 minutes, then transfer to a wire rack to cool completely.

Step 11: Craft A Zesty Glaze

• Powdered sugar
• Lemon juice
• Heavy cream

Blend until the mixture reaches a smooth, drizzle-worthy consistency.

Step 12: Glaze And Decorate

Once the cake has cooled, drizzle the lemon glaze over the top, creating an elegant finish.

Step 13: Add Final Touches

Scatter fresh blueberries across the glazed surface for a beautiful and tasty garnish.

Step 14: Serve And Enjoy

Allow the glaze to set for 10 minutes, then slice and serve your delightful blueberry lemon pound cake.

Blueberry Lemon Pound Cake Tips You’ll Be Glad To Know

• Prevent Blueberry Sinking: Toss fresh blueberries in a light coating of flour before folding into the batter to prevent them from dropping to the bottom during baking.
• Boost Lemon Flavor: Add extra lemon zest or a splash of lemon extract to intensify the citrusy notes throughout the pound cake.
• Check Cake Doneness: Use a toothpick or cake tester inserted into the center to ensure the cake is fully baked without over-browning the exterior.
• Preserve Moisture: Wrap the cooled cake in plastic wrap or store in an airtight container to maintain its soft, tender texture for several days.
• Glaze Perfection: Adjust the lemon glaze consistency by adding more powdered sugar for thickness or more lemon juice for a thinner drizzle.

Yummy Variations For Blueberry Lemon Pound Cake

• Blueberry Lavender Pound Cake: Replace lemon zest with dried lavender, adding a floral note to the classic recipe.
• Almond Blueberry Pound Cake: Mix in almond extract and sprinkle sliced almonds on top for a nutty crunch.
• Gluten-Free Blueberry Lemon Pound Cake: Swap regular flour with a gluten-free blend, maintaining the same light texture.
• Vegan Blueberry Pound Cake: Use coconut oil instead of butter, plant-based milk, and egg replacer for a dairy-free version.

Best Pairings For Blueberry Lemon Pound Cake

• Pair with Crisp White Wine: Select a bright, acidic sauvignon blanc or pinot grigio that complements the cake's lemony tang and cuts through its richness.
• Complement with Fresh Berry Sorbet: Serve a light, refreshing blueberry or lemon sorbet alongside the cake to enhance the fruity notes and provide a cool contrast.
• Match with Lavender Earl Grey Tea: Brew a delicate earl grey tea with subtle lavender undertones to echo the cake's citrusy and berry flavors while offering a sophisticated pairing.
• Elevate with Mascarpone Cream: Dollop a silky mascarpone cream flavored with a hint of lemon zest beside the cake slice, adding a luxurious, creamy element that balances the dessert's sweetness.

How To Store Blueberry Lemon Pound Cake Just Right

• Store the blueberry lemon pound cake in an airtight container or tightly wrapped with plastic wrap in the refrigerator for up to 5 days. Keep the cake away from strong-smelling foods to preserve its delicate flavor.
• Wrap the completely cooled cake tightly in plastic wrap, then place in a freezer-safe bag or container. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving to maintain moisture and texture.
• Keep the cake at room temperature in a covered cake dome or container for 2-3 days if your kitchen is cool and dry. Avoid direct sunlight or warm areas that might cause the cake to spoil quickly.
• Store the lemon glaze separately in a sealed container in the refrigerator for up to a week.

Quick Answers About Blueberry Lemon Pound Cake

• Why are my blueberries sinking to the bottom of the cake?

Toss blueberries in a light coating of flour before adding to the batter. This helps prevent them from sinking during baking by giving them a slight grip on the cake mixture.

• How do I know if I'm overmixing the batter?

Stop mixing as soon as the ingredients are just combined. Overmixing can lead to a tough, dense cake by developing too much gluten in the flour.

• Can I use frozen blueberries instead of fresh?

Yes, but don’t thaw them first. Add frozen blueberries directly to the batter, and gently fold them in to prevent color bleeding and maintain the cake’s texture.

• What's the best way to get a strong lemon flavor?

Use fresh lemon zest and add it directly to the batter.

Blueberry Lemon Pound Cake Recipe

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4.8 from 9 reviews

• Total Time: 90 minutes
• Yield: 8 1x

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Description

Luscious blueberry lemon pound cake delivers a perfect balance of tangy and sweet flavors, melding zesty citrus with juicy berries. Delightful slices promise a rich, moist experience you’ll savor down to the last crumb.

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Ingredients

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Cake Ingredients:

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 2 large eggs
• 1/2 cup unsalted butter
• 1/2 cup milk
• 1 cup fresh blueberries

Leavening and Flavor Agents:

• 2 tsp baking powder
• 1 tsp vanilla extract
• 2 tbsp lemon zest
• 1/4 tsp salt

Glaze and Topping:

• 1 cup powdered sugar
• 2 tbsp fresh lemon juice
• 1 tbsp heavy cream
• 1/4 cup additional blueberries (for topping)

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Instructions

1. Preheat the oven to 350°F and thoroughly grease a 9×5-inch loaf pan with butter or cooking spray.
2. Cream softened butter and granulated sugar together in a large mixing bowl until light and fluffy, approximately 3-4 minutes.
3. Incorporate eggs one at a time, mixing thoroughly after each addition, ensuring complete integration.
4. Gently fold in vanilla extract and lemon zest, creating a fragrant mixture.
5. In a separate bowl, sift together flour, baking powder, and salt to eliminate potential lumps.
6. Alternately add dry ingredients and milk to the butter mixture, stirring until just combined to prevent overmixing.
7. Carefully fold fresh blueberries into the batter, ensuring even distribution without crushing the berries.
8. Transfer the batter into the prepared loaf pan, smoothing the top with a spatula for even baking.
9. Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
10. Allow the cake to cool in the pan for 15 minutes before transferring to a wire rack.
11. Prepare the glaze by whisking powdered sugar, lemon juice, and heavy cream until smooth and drizzling consistency.
12. Once the cake has completely cooled, drizzle the lemon glaze over the top.
13. Garnish with additional fresh blueberries for a decorative and flavorful finish.
14. Let the glaze set for 10 minutes before slicing and serving.

Notes

• Choose ripe, firm blueberries to prevent sinking and maintain their shape during baking, ensuring even distribution throughout the cake.
• Zest the lemon before juicing to maximize flavor extraction and prevent overwhelming acidity in the final glaze.
• Room temperature ingredients help create a smoother, more consistent batter that promotes even rising and tender texture.
• Consider substituting gluten-free flour blend for a celiac-friendly version without compromising the cake’s delicate crumb and taste.

• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 307
• Sugar: 30 g
• Sodium: 160 mg
• Fat: 12 g
• Saturated Fat: 7 g
• Unsaturated Fat: 3 g
• Trans Fat: 0 g
• Carbohydrates: 44 g
• Fiber: 1 g
• Protein: 3 g
• Cholesterol: 60 mg