Lemon Blueberry Pound Cake

This Lemon Blueberry Pound Cake is the perfect dessert for any occasion, whether it’s a summer picnic, a family gathering, or just a cozy evening at home. The cake is incredibly moist and sweet, bursting with fresh citrus and blueberry flavors. With a tangy lemon glaze on top, this delightful pound cake will impress your guests and satisfy your cravings.

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Jump to:

• Why You’ll Love This Recipe
• Tools and Preparation
• Essential Tools and Equipment
• Importance of Each Tool
• Ingredients
• For the Cake:
• For the Lemon Glaze:
• How to Make Lemon Blueberry Pound Cake
• Step 1: Preheat the Oven
• Step 2: Prepare Dry Ingredients
• Step 3: Cream Butter and Sugar
• Step 4: Add Eggs and Flavorings
• Step 5: Combine Wet and Dry Ingredients
• Step 6: Fold in Blueberries
• Step 7: Bake the Cake
• Step 8: Cool Down
• Step 9: Make the Lemon Glaze
• How to Serve Lemon Blueberry Pound Cake
• With Fresh Whipped Cream
• A Scoop of Vanilla Ice Cream
• Drizzled with Extra Lemon Glaze
• Alongside Fresh Berries
• With a Cup of Tea or Coffee
• As Part of a Dessert Platter
• How to Perfect Lemon Blueberry Pound Cake
• Best Side Dishes for Lemon Blueberry Pound Cake
• Common Mistakes to Avoid
• Refrigerator Storage
• Freezing Lemon Blueberry Pound Cake
• Reheating Lemon Blueberry Pound Cake
• Frequently Asked Questions
• What is a Lemon Blueberry Pound Cake?
• How do I prevent my blueberries from sinking?
• Can I substitute buttermilk?
• How long does it take to bake a Lemon Blueberry Pound Cake?
• Can I add more lemon flavor?
• Final Thoughts
• 📖 Recipe Card

Why You’ll Love This Recipe

• Moist and Tender: Thanks to the buttermilk, this cake stays moist and has a tender crumb.
• Bursting with Flavor: The combination of lemon zest and blueberries creates a refreshing taste that is hard to resist.
• Easy to Make: With simple steps and common ingredients, even beginner bakers can create this delicious cake.
• Versatile Serving Options: Serve it plain, with whipped cream, or as part of a dessert spread—this cake fits any occasion!
• Make-Ahead Friendly: Prepare it in advance for gatherings; it tastes just as good the next day.

Tools and Preparation

To make this Lemon Blueberry Pound Cake successfully, you’ll need some essential tools. Having these on hand will streamline your baking process.

Essential Tools and Equipment

• Bundt pan
• Mixing bowls
• Electric mixer
• Whisk
• Rubber spatula

Importance of Each Tool

• Bundt pan: Gives the cake its beautiful shape and helps it cook evenly.
• Electric mixer: Saves time and effort when creaming butter and sugar together, ensuring a fluffy batter.
• Whisk: Perfect for combining dry ingredients thoroughly before mixing them into wet ingredients.
• Rubber spatula: Ideal for folding blueberries into the batter without crushing them.

Ingredients

Here’s what you’ll need to create this delicious Lemon Blueberry Pound Cake:

For the Cake:

• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1 cup unsalted butter, room temperature
• 2 cups granulated sugar
• 4 large eggs, room temperature
• 1 tablespoon lemon zest (about 2 lemons)
• 1 tablespoon lemon juice (about 1 lemon)
• 1 teaspoon vanilla extract
• 1 cup buttermilk, room temperature
• 2 cups fresh or frozen blueberries
• 1 tablespoon all-purpose flour (for coating blueberries)

For the Lemon Glaze:

• 1 cup powdered sugar, sifted
• 2 tablespoons lemon juice

How to Make Lemon Blueberry Pound Cake

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Generously grease a 10-inch Bundt pan with butter or baking spray. Lightly dust it with flour, tapping out the excess.

Step 2: Prepare Dry Ingredients

In a medium bowl, whisk together the following:
1. Flour
2. Baking powder
3. Baking soda
4. Salt

Set this mixture aside.

Step 3: Cream Butter and Sugar

In a large bowl, beat together:
1. Unsalted butter
2. Granulated sugar

Use an electric mixer on medium speed until light and fluffy (about 3-5 minutes).

Step 4: Add Eggs and Flavorings

Add in the eggs one at a time while mixing well after each addition. Scrape down the sides of the bowl as needed. Then mix in:
– Lemon zest
– Lemon juice
– Vanilla extract

Step 5: Combine Wet and Dry Ingredients

Alternate adding the dry ingredients and buttermilk into the butter mixture:
1. Add 1/3 of the flour mixture; mix gently.
2. Add 1/2 of the buttermilk; mix gently.
3. Repeat until all ingredients are combined—do not overmix.

Step 6: Fold in Blueberries

Toss blueberries with 1 tablespoon of flour to prevent sinking. Gently fold them into your batter without crushing them.

Step 7: Bake the Cake

Pour the batter into your prepared Bundt pan and smooth the top. Bake for 50-60 minutes or until a toothpick inserted comes out clean. If browning too quickly, cover loosely with aluminum foil around the 50-minute mark.

Step 8: Cool Down

Allow it to cool in the pan for about 15-20 minutes before carefully inverting onto a wire rack to cool completely.

Step 9: Make the Lemon Glaze

In a medium bowl, whisk together powdered sugar and lemon juice until smooth. Drizzle over the cooled cake, allowing it to run down the sides. Let set for about 15 minutes before slicing.

Enjoy every bite of your homemade Lemon Blueberry Pound Cake!

How to Serve Lemon Blueberry Pound Cake

Serving your Lemon Blueberry Pound Cake can elevate its delightful flavors. Here are some creative ways to enjoy this delicious dessert.

With Fresh Whipped Cream

• Top each slice with a dollop of freshly whipped cream for added richness.

A Scoop of Vanilla Ice Cream

• Pair the pound cake with a scoop of vanilla ice cream to balance the tart lemon and sweet blueberries.

Drizzled with Extra Lemon Glaze

• For an extra zesty kick, drizzle more lemon glaze over the cake just before serving.

Alongside Fresh Berries

• Serve the cake with a side of fresh blueberries or strawberries for a vibrant presentation.

With a Cup of Tea or Coffee

• Enjoy a slice alongside your favorite tea or coffee for a delightful afternoon treat.

As Part of a Dessert Platter

• Include it on a dessert platter with other cakes and pastries for a charming dessert spread.

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How to Perfect Lemon Blueberry Pound Cake

To achieve the best results when making your Lemon Blueberry Pound Cake, follow these tips for success.

• Use room temperature ingredients: Ensures better mixing and helps create a light texture.
• Don’t overmix the batter: Gently fold in flour and blueberries to keep the cake fluffy.
• Coat blueberries in flour: This prevents them from sinking during baking, ensuring even distribution.
• Test doneness properly: Insert a toothpick into the center; it should come out clean when done.
• Cool before glazing: Let the cake cool completely to prevent glaze from melting away.
• Store properly: Keep in an airtight container to maintain moisture and flavor.

Best Side Dishes for Lemon Blueberry Pound Cake

Complement your Lemon Blueberry Pound Cake with these perfect side dishes that enhance its citrusy and berry flavors.

1. Lemon Sorbet: A refreshing frozen dessert that echoes the lemony notes of the cake.
2. Greek Yogurt Parfait: Layer yogurt with honey and granola for a creamy, crunchy contrast.
3. Mint Salad: A light salad with fresh mint, arugula, and citrus dressing to cleanse the palate.
4. Fruit Salad: Combine assorted fresh fruits like melons and berries for a colorful side.
5. Cheese Plate: Offer mild cheeses like brie or goat cheese that pair well with sweet desserts.
6. Pineapple Salsa: A tropical twist that brings sweetness and acidity to balance the cake’s flavors.

Common Mistakes to Avoid

It’s easy to make mistakes while baking a Lemon Blueberry Pound Cake. Here are some common pitfalls to avoid.

• Using cold ingredients: Starting with cold butter or eggs can lead to a dense cake. Always use room temperature ingredients for the best texture.
• Overmixing the batter: Mixing too vigorously can result in a tough cake. Mix gently, especially when adding flour and buttermilk, to ensure a light and fluffy pound cake.
• Skipping the flour coating for blueberries: Not tossing blueberries in flour may cause them to sink. Coat them lightly with flour before folding into the batter for even distribution.
• Not measuring accurately: Inaccurate measurements can ruin your cake. Use a kitchen scale or standard measuring cups for precise results.
• Ignoring oven temperature: Baking at the wrong temperature can affect the cake’s rise and texture. Always preheat your oven and use an oven thermometer if needed.

Refrigerator Storage

• Store your Lemon Blueberry Pound Cake in an airtight container.
• It lasts up to 5 days in the refrigerator without losing its flavor.

Freezing Lemon Blueberry Pound Cake

• Wrap the cooled cake tightly in plastic wrap, then in aluminum foil.
• It can be frozen for up to 3 months; just thaw it overnight in the fridge before serving.

Reheating Lemon Blueberry Pound Cake

• Oven: Preheat to 350°F (175°C). Place slices on a baking sheet and heat for about 10 minutes.
• Microwave: Heat individual slices on medium power for about 15-20 seconds. Be careful not to overheat, as it may dry out.
• Stovetop: For a crispy edge, heat slices in a skillet over low heat for about 2-3 minutes per side.

Frequently Asked Questions

What is a Lemon Blueberry Pound Cake?

A Lemon Blueberry Pound Cake is a moist dessert that combines fresh blueberries and zesty lemon flavors. It’s known for its dense texture yet tender crumb.

How do I prevent my blueberries from sinking?

Coat the blueberries in flour before adding them to the batter. This helps them stay suspended while baking.

Can I substitute buttermilk?

Yes, sour cream works as a great substitute for buttermilk in this recipe, maintaining a similar texture and flavor profile.

How long does it take to bake a Lemon Blueberry Pound Cake?

Bake your cake for approximately 50-60 minutes until a toothpick comes out clean from the center.

Can I add more lemon flavor?

Absolutely! You can increase the lemon zest or juice if you love citrus flavors. Just be cautious not to alter dry-to-wet ingredient ratios too much.

Final Thoughts

This Lemon Blueberry Pound Cake is not only moist and flavorful but also incredibly versatile. Perfect as a dessert or snack, you can customize it by adding nuts or swapping out berries based on seasonal availability. Try this delightful recipe today!