The scent of freshly baked Lemon Blueberry Pound Cake wafts through the air like a warm hug on a chilly day. Imagine sinking your fork into a slice of this soft, buttery delight, where the zing of lemon meets the sweet burst of blueberries. It’s like a celebration on your taste buds—perfect for picnics or cozy afternoons at home.
Jump to:
- <strong>Essential Ingredients</strong>
- <strong>Let’s Make it Together</strong>
- <strong>Perfecting the Cooking Process</strong>
- <strong>Add Your Touch</strong>
- <strong>Storing & Reheating</strong>
- <strong>FAQ</strong>
- How can I make this cake more lemony?
- Can I use frozen blueberries?
- What’s the best way to glaze this pound cake?
- 📖 Recipe Card
I remember the first time I whipped up this recipe; my kitchen transformed into a bakery, and my family couldn’t get enough. It was one of those moments where everyone gathered around the table like bees to honey, eyes wide in anticipation of that first bite. This Lemon Blueberry Pound Cake isn’t just a treat; it’s an experience filled with laughter and love.
Why You'll Love This Recipe
- This lemon blueberry pound cake is incredibly easy to make, even for beginner bakers.
- The vibrant colors and delightful aroma will brighten any gathering.
- Each slice offers a perfect balance of sweet and tart flavors that will leave you wanting more.
- Versatile enough for breakfast or dessert makes it an ideal choice for any occasion.
I once took this cake to a family reunion, and let me tell you—people were practically fighting over the last slice!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- All-Purpose Flour: Use good quality flour for that perfect texture; it’s the backbone of your pound cake.
- Sugar: Granulated sugar adds sweetness and helps create that lovely golden crust.
- Baking Powder: Essential for leavening; it gives your cake that wonderful rise.
- Salt: Just a pinch enhances all the flavors beautifully.
- Unsalted Butter: Softened butter is crucial for creaminess; it also adds richness to your pound cake.
- Eggs: Eggs provide structure and moisture; use large eggs for best results.
- Lemon Zest: Fresh zest brings an aromatic zing that elevates every bite.
- Lemon Juice: Adds brightness; fresh-squeezed is always best.
- Fresh Blueberries: Use plump blueberries for juicy bursts in every slice; they can be frozen if needed.
- Vanilla Extract: A splash of vanilla rounds out the flavor profile beautifully.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Preheat oven: Preheat your oven to 350°F (175°C). Grease a loaf pan with butter or non-stick spray to prevent sticking.
Combine dry ingredients: In one bowl, whisk together flour, baking powder, and salt until well blended. Set aside while you tackle the wet ingredients.
Cream butter and sugar: In another bowl, beat softened butter with sugar until light and fluffy—think clouds in a blue sky! This should take about 3-4 minutes.
Add eggs and flavorings: Incorporate eggs one at a time into the butter mixture while mixing well after each addition. Add lemon zest, lemon juice, and vanilla extract next.
Mix in dry ingredients: Gently fold in the dry mixture until just combined; be careful not to overmix—you’re creating magic here!
Add blueberries: Toss fresh blueberries lightly in some flour before folding them into your batter; this helps them stay suspended rather than sinking to the bottom.
Bake it up: Pour your luscious batter into the prepared loaf pan and bake for 50-60 minutes or until a toothpick comes out clean when inserted into the center.
Cool down: Let your Lemon Blueberry Pound Cake cool in the pan for about 10 minutes before transferring it onto a wire rack. Trust me; you want it cool enough not to burn your waiting fingers!
Slice & Enjoy: Once cooled completely (if you can wait that long), slice up your masterpiece and enjoy every mouthwatering bite!
This delightful Lemon Blueberry Pound Cake is not only delicious but also easy enough for anyone to whip up! Whether you’re hosting brunch or just treating yourself after a long day, this recipe will surely impress friends and family alike!
You Must Know
- Lemon blueberry pound cake is a delightful treat that combines tangy lemon and sweet blueberries.
- This cake is perfect for breakfast, dessert, or a snack.
- The smell of fresh lemons and baked blueberries creates an inviting atmosphere in your kitchen.
Perfecting the Cooking Process
To achieve the best results, mix your dry ingredients first, then cream the butter and sugar before adding eggs. Finally, fold in the blueberries gently to avoid crushing them.
Add Your Touch
Feel free to swap regular flour with almond flour for a gluten-free option or add a splash of vanilla extract for extra depth of flavor.
Storing & Reheating
Store your lemon blueberry pound cake in an airtight container at room temperature for up to four days. For reheating, pop slices in the microwave for 10-15 seconds.
Chef's Helpful Tips
- To maximize flavor, use fresh lemons and ripe blueberries.
- Avoid overmixing the batter to maintain a light texture.
- Let the cake cool completely before slicing for clean cuts and better presentation.
Baking this lemon blueberry pound cake brings back memories of family gatherings where laughter filled the air and everyone enjoyed a slice together.
FAQ
How can I make this cake more lemony?
Add extra lemon zest or a splash of lemon juice to enhance the flavor.
Can I use frozen blueberries?
Yes, but be sure to add them directly from the freezer without thawing to prevent sogginess.
What’s the best way to glaze this pound cake?
A simple mix of powdered sugar and lemon juice creates a delightful glaze that complements it perfectly.
Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.
📖 Recipe Card
Print
Lemon Blueberry Pound Cake
- Total Time: 1 hour 15 minutes
- Yield: Approximately 12 servings
Description
Lemon Blueberry Pound Cake is a moist and flavorful treat, blending zesty lemon with sweet blueberries, perfect for brunch gatherings or dessert indulgences.
Ingredients
- All-Purpose Flour
- Granulated Sugar
- Baking Powder
- Salt
- Unsalted Butter
- Eggs
- Lemon Zest and Juice
- Fresh Blueberries
- Vanilla Extract
Instructions
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- Whisk together flour, baking powder, and salt in a bowl; set aside.
- Cream softened butter and sugar in another bowl until light and fluffy.
- Add eggs one at a time, mixing well after each addition; then incorporate lemon zest, juice, and vanilla extract.
- Gently fold in the dry ingredients until just combined.
- Toss blueberries in flour, then fold them into the batter.
- Pour into the prepared pan and bake for 50–60 minutes or until a toothpick comes out clean.
- Cool for 10 minutes before transferring to a wire rack.
Notes
- Substitute almond flour for a gluten-free option.
- For added flavor depth, consider adding an extra splash of vanilla extract.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (70g)
- Calories: 230
- Sugar: 12g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
