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