Delightful Lemon Blueberry Pound Cake Recipe: Sweet Sunshine

Crafting a delectable lemon blueberry pound cake brings pure joy to your kitchen adventure.

Sweet bursts of fresh blueberries dance through tender, moist crumb.

Zesty citrus notes brighten each delightful slice with vibrant flavor.

Bakers adore how simple ingredients combine into something magical.

Butter, eggs, and carefully measured flour create a classic foundation.

Softness meets tanginess in this irresistible dessert that promises pure comfort.

You’ll want to slice and savor every single crumb of this incredible treat.

Why Lemon Blueberry Pound Cake Is So Refreshing

• Blast Through Baking: Prepare this delectable pound cake with minimal kitchen skills, perfect for novice bakers looking to impress family and friends.
• Burst with Seasonal Delight: Showcase summer's freshest blueberries in a tangy lemon-infused cake that celebrates seasonal produce with vibrant flavors.
• Create Crowd-Pleasing Dessert: Serve this versatile cake at brunches, potlucks, or afternoon tea gatherings, guaranteed to spark conversations and satisfy sweet cravings.
• Customize with Ease: Swap blueberries for other berries or add a drizzle of glaze to make the recipe uniquely yours, allowing personal creativity to shine through.

Ingredients for Lemon Blueberry Pound Cake

• Butter: A rich, creamy base that provides moisture and flavor to the pound cake.
• Sugar: Adds sweetness and helps create a tender, light texture.
• Eggs: Bind the ingredients together and contribute to the cake's structure.
• Flour: The primary dry ingredient that forms the cake's foundation.
• Blueberries: Fresh berries that add bursts of juicy flavor and color to the cake.

• Lemon Juice, Lemon Zest: Bright citrus components that provide a tangy, refreshing taste to the pound cake.
• Baking Powder: Helps the cake rise and creates a soft, airy texture.
• Salt: Balances the sweetness and enhances the overall flavor profile.

• Butter (for greasing): Ensures the cake doesn't stick to the pan and allows for easy removal.

How to Bake Lemon Blueberry Pound Cake

Step 1: Warm Up The Oven

Crank the oven to 350°F and grab a loaf pan. Give the pan a quick coating of butter or cooking spray to prevent sticking.

Step 2: Whip Butter And Sugar

Grab your mixer and blend butter and sugar until they transform into a fluffy, cloud-like mixture. This might take around 3-4 minutes of mixing.

Step 3: Introduce Eggs

Drop eggs into the creamy butter mixture one at a time. Blend each egg thoroughly before adding the next, creating a smooth base.

Step 4: Mix Dry Ingredients

• All-purpose flour
• Baking powder
• Salt

Whisk these ingredients until they’re evenly combined.

Step 5: Combine Wet And Dry Mixtures

Slowly add dry ingredients into the butter mixture.

Pour in lemon juice between additions, creating a balanced batter.

Step 6: Fold In Zesty Extras

• Lemon zest
• Fresh blueberries

Make sure these ingredients are evenly distributed throughout the batter.

Step 7: Bake To Perfection

Pour batter into the prepared pan. Slide into the preheated oven and bake for 50-60 minutes.

Check doneness by inserting a toothpick – it should come out clean.

Step 8: Cool And Serve

Allow the cake to cool completely before slicing and enjoying your delightful creation.

Tips for Lemon Blueberry Pound Cake

• Select plump, firm, and bright blue berries to ensure maximum flavor and prevent sinking in the cake batter.
• Toss blueberries in a light coating of flour before folding into the batter to help them stay suspended evenly throughout the cake.
• Ensure butter, eggs, and lemon juice are at room temperature for smoother mixing and better cake texture.
• Insert a toothpick in the center of the cake; if it comes out clean with no wet batter, the cake is perfectly baked.
• Keep the pound cake wrapped tightly in plastic wrap or stored in an airtight container at room temperature for up to 3 days to maintain moisture.

Variations for Lemon Blueberry Pound Cake

• Gluten-Free Lemon Blueberry Cake: Replace wheat flour with almond or gluten-free flour blend for a celiac-friendly version.
• Vegan Lemon Berry Loaf: Substitute eggs with flax eggs, use coconut oil instead of butter, and choose plant-based milk alternatives.
• Low-Sugar Berry Pound Cake: Use monk fruit sweetener or stevia in place of sugar, reducing overall calorie content while maintaining sweetness.
• Dairy-Free Citrus Blueberry Cake: Swap butter with coconut oil or margarine, use almond milk instead of regular milk to create an allergy-friendly option.

Best Pairings for Lemon Blueberry Pound Cake

Pair with chilled lavender lemonade for a refreshing burst of complementary flavors that enhance the cake’s bright, zesty profile.

Serve alongside vanilla bean mascarpone cream to balance the cake’s tartness and provide a smooth, luxurious accompaniment that highlights the blueberry notes.

Match with a crisp Moscato d’Asti, whose light sweetness and subtle effervescence perfectly complement the cake’s fruity and lemony characteristics.

Enjoy with Earl Grey tea, its bergamot undertones creating a sophisticated flavor dialogue with the cake’s citrusy and berry elements.

Storage Advice for Lemon Blueberry Pound Cake

• Store wrapped tightly in plastic wrap or inside an airtight container for up to 5 days. Keeps best in the coldest part of the refrigerator away from strong-smelling foods.
• Wrap completely in plastic wrap, then aluminum foil. Freeze for 2-3 months. Thaw overnight in refrigerator before serving at room temperature.
• Wrap each slice separately in plastic wrap, then place in freezer bag. Freeze up to 3 months. Thaw at room temperature for 30-45 minutes.
• Warm individual slices in microwave for 15-20 seconds on low power. Alternatively, warm in oven at 300F for 5-7 minutes to maintain moisture and texture.

FAQs

• What gives this pound cake its unique flavor?

The combination of fresh lemon zest and juicy blueberries creates a bright, tangy, and sweet taste that makes this pound cake refreshingly delicious.

• Is this recipe suitable for beginner bakers?

Yes, this recipe is straightforward and easy to follow. With simple techniques like creaming butter and sugar, and folding in ingredients, even novice bakers can successfully make this pound cake.

• Can I use frozen blueberries instead of fresh ones?

Absolutely! Just toss frozen blueberries in a little flour before adding them to the batter to prevent them from sinking and bleeding color throughout the cake.

Lemon Blueberry Pound Cake Recipe

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4.6 from 13 reviews

• Total Time: 1 hour 15 minutes
• Yield: 8 1x

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Description

Delightful Lemon Blueberry Pound Cake blends zesty citrus with sweet berries in a moist, irresistible dessert. Bakers will savor each rich slice of this classic Southern-style treat that promises pure comfort and indulgence.

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Ingredients

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Wet Ingredients:

• 3 eggs
• 1/2 cup (1 stick) unsalted butter, softened
• 2 tablespoons lemon juice
• 1 teaspoon vanilla extract

Dry Ingredients:

• 2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt

Flavor and Fruit Ingredients:

• 1 tablespoon lemon zest
• 1 cup fresh blueberries

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Instructions

1. Prepare the oven by heating to 350°F (180°C) and coating a 9×5-inch loaf pan with a thin layer of grease.
2. Utilize a stand mixer or hand mixer to blend butter and sugar until the mixture becomes airy and pale, approximately 3-4 minutes.
3. Introduce eggs individually into the creamed mixture, thoroughly incorporating each before adding the next.
4. In a separate mixing bowl, combine flour, baking powder, and salt using a whisk to ensure even distribution.
5. Alternate adding the dry ingredient mixture and lemon juice to the butter mixture, mixing gently to maintain a smooth, consistent batter.
6. Delicately fold lemon zest and fresh blueberries into the batter, ensuring they are evenly spread throughout without crushing the berries.
7. Transfer the batter into the prepared loaf pan, smoothing the top with a spatula for an even surface.
8. Place the pan in the preheated oven and bake for 50-60 minutes, checking doneness by inserting a toothpick into the center – it should emerge clean with no wet batter.
9. Remove from oven and allow the cake to cool completely in the pan before carefully extracting and serving.

Notes

• Ensure butter is at room temperature for smooth, even mixing that creates a light, airy texture.
• Prevent blueberries from sinking by tossing them in a tablespoon of flour before folding into the batter.
• Use fresh, plump blueberries for the most vibrant flavor and best visual appeal in your pound cake.
• Adjust lemon zest quantity based on personal preference for a more intense or subtle citrus kick.

• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 352 kcal
• Sugar: 31 g
• Sodium: 144 mg
• Fat: 14 g
• Saturated Fat: 8 g
• Unsaturated Fat: 5 g
• Trans Fat: 0.2 g
• Carbohydrates: 51 g
• Fiber: 1.5 g
• Protein: 5 g
• Cholesterol: 78 mg