Luscious Lemon Blueberry Pound Cake Recipe

Imagine a warm, sunny morning in your kitchen. The smell of lemon zest and blueberries fills the air. You’re making something special, like our Lemon Blueberry Pound Cake. It’s more than a treat; it’s a moment of peace, perfect for brunch or any time.

This recipe is for everyone, from beginners to experienced bakers. It’s easy to make with simple steps and common ingredients. Each bite is a mix of lemon tartness and blueberry sweetness, topped with a bright lemon glaze.

Baking this cake is about enjoying the process and making memories. So, get your ingredients ready, preheat your oven, and let’s start. You’ll end up with a dessert that looks and tastes amazing. Let’s make your kitchen the heart of your home with this irresistible pound cake!

Servings: One 9×5-inch loaf cake yields 8 to 10 servings.

Total baking time: 50 to 60 minutes.

Lemon requirement: 2 large lemons needed for the entire recipe.

Milk curdling time: Let the milk mixture sit for at least 10 minutes.

Cake cooling time in the pan: Approximately 10 minutes.

Glaze setting time: 10 to 15 minutes before serving.

Cake shelf life: Up to 3 days on the countertop when stored in a covered container.

Freezer storage duration: Cake can be frozen for up to 3 months without glaze.

Nutritional information per serving (1 slice):

Calories: 323

Total Fat: 10 g

Saturated Fat: 6 g

Carbohydrates: 56 g

Sugar: 36 g

Fiber: 1 g

Protein: 3 g

Sodium: 97 mg

Cholesterol: 26 mg

Flour measurement: 2 cups + 1 teaspoon of all-purpose flour used.

Blueberry measurement: 1 cup of blueberries, with a note that frozen blueberries should not be defrosted.

Butter measurement: 1 stick (½ cup) of unsalted butter used.

Sugar measurement: 1¼ cups of granulated sugar used.

Lemon juice for glaze: 1½ tablespoons of fresh lemon juice required.

Confectioners’ sugar for glaze: ¾ cup needed.

Cook Time: 1 hour

Total Time: 1 hour

Ingredients for the cake include:

1 cup butter

1 & 3/4 cups sugar

3 eggs

1 tsp vanilla

1 tsp lemon extract

3/4 cups buttermilk

3 cups fresh blueberries

2 & 1/2 cups flour

2 tsp baking powder

1 tsp salt

Ingredients for the glaze include:

1 & 1/2 cups powdered sugar

2 tbsp lemon juice

1 tbsp lemon zest

1 tbsp milk

1/2 tsp vanilla

The recipe yields 2 loaves, with the option to make 4 mini loaves.

Baking temperature: 350°F

Baking time: Approximately 1 hour or until a toothpick comes out clean.

The cake can be made in two 8-inch loaf pans or in a 9-inch round cake pan.

The recipe has been noted as one of the most popular recipes by the author.

2 ½ sticks (284 g) of salted butter required for the recipe

3 cups (600 g) of granulated sugar needed

6 large eggs utilized in the recipe

3 cups (300 g) of cake flour specified

¼ cup (60 g) of buttermilk included

2 teaspoons of lemon extract required

1 teaspoon of lemon zest used

2 cups (296 g) of fresh blueberries called for

2 cups (250 g) of confectioners’ sugar for the glaze

¼ cup (61 g) of lemon juice for the glaze

Baking temperature set at 325°F

Baking time specified as 85-90 minutes

Recipe yields 12 slices of cake

Each slice contains approximately 611 calories

Cake storage recommended at room temperature for up to 3 days

Refrigeration allows for storage up to 5 days

Freezing duration stated as up to 3 months, with thawing in the refrigerator overnight recommended.

Introduction to Lemon Blueberry Pound Cake

The history of pound cake goes back centuries to Europe. It was made with a simple ratio: one pound each of flour, butter, eggs, and sugar. This recipe makes a rich, dense cake that’s loved by many.

Today, we see new flavors and culinary pairings like the lemon blueberry combination. This mix adds zesty lemon and sweet blueberries to the classic cake. It’s refreshing, balanced, and looks great with its vibrant colors.

The Origins of This Cake

Pound cake started in Europe in the early 18th century. It got its name from using a pound of each main ingredient: flour, butter, eggs, and sugar. This simplicity made it a hit in homes everywhere. Even with today’s variations, the cake’s rich and moist texture stays the same.

Why Lemon and Blueberry Together?

Lemons and blueberries together are a perfect pair. Lemons add a sharp tartness that balances the cake’s richness. Blueberries add sweetness and juiciness. This culinary pairing is not only tasty but also healthy, with antioxidants and vitamins. Plus, the cake looks amazing with its bright yellow and deep blue colors.

Ingredients You Will Need

A delicious *lemon blueberry cake* starts with fresh ingredients and the right tools. It mixes the tang of lemons with the sweetness of blueberries. This creates a perfect taste.

Fresh Blueberries vs. Frozen

Fresh blueberries give a better texture and taste. But frozen ones work too when fresh are not around. Don’t thaw frozen blueberries before adding them to the mix to keep them from turning brown.

Choosing the Right Lemons

Choose lemons that are bright, firm, and heavy. This means they are juicy. The zest and juice of fresh lemons add a zesty kick to the cake.

Essential Baking Supplies

Having the right baking tools makes the process easy. You’ll need measuring cups, a zester, juicer, loaf pan, mixing bowls, and an electric mixer. These tools help you get the cake just right.

For a detailed recipe and steps, check out this guide on making a perfect Lemon Blueberry Pound Cake.

Step-by-Step Instructions

Making the perfect cake preparation is all about the details. Whether you’re a pro or just starting, these baking instructions will help you make a delicious homemade pound cake.

Preparing the Batter

First, make sure all your ingredients are at room temperature. This makes mixing easier and helps the cake rise better. Mix 1 cup of unsalted butter and 1 cup of white granulated sugar until it’s light and fluffy, about 4-5 minutes. Then, add 4 eggs one at a time, mixing well after each egg.

Add ½ teaspoon of pure vanilla extract, ¼ cup of room-temperature cream cheese, 1 tablespoon of lemon zest, and 1 tablespoon of fresh lemon juice. Keep mixing until everything is well combined. Next, add the dry ingredients — 2 ¼ cups of all-purpose flour, 1 teaspoon of baking powder, and ¼ teaspoon of salt — alternately with the cream cheese. Start and end with the dry ingredients.

Adding Blueberries and Lemon Zest

To keep the blueberries from sinking, toss 1 ½ cups of fresh or frozen blueberries with 1 tablespoon of flour. Then, gently fold the blueberries and lemon zest into the batter. This ensures the blueberries and lemon flavor are spread evenly throughout the cake. For more detailed baking instructions, check this helpful guide.

Baking Tips for Perfect Pound Cake

Preheat your oven to 350°F (180°C) and grease a 9×4 inch loaf pan. Pour the batter into the pan and smooth the top with a spatula. Bake for about 45 minutes, until a tester comes out clean.

Let the cake cool in the pan on a wire rack for about 15 minutes. Then, remove it from the pan and let it cool completely on the rack. This helps the cake set properly and makes slicing easier. Follow these cooking tips for the best results.

Making a Glaze for Your Cake

Making a lemon glaze for your pound cake can make it taste better and look great. A good glaze adds flavor and makes the cake moist. Here’s how to make a perfect glaze for your cake.

Ingredients for the Lemon Glaze

The ingredients for this lemon glaze are easy to find. You’ll need:

• 1.5 cups confectioner’s sugar
• ¼ cup lemon juice
• 2 tablespoons milk
• Zest of ½ lemon

It’s important to mix these ingredients right. The glaze should be thick but pourable for the best finish.

How to Apply the Glaze

When your glaze is ready, apply it carefully. Pour it over the cooled cake, letting it flow down the sides. This makes the cake look beautiful and ensures every bite is full of lemon flavor.

For a blueberry lemon cake, like the one from Averie Cooks, the glaze is key. It makes the cake look stunning and keeps it moist and tasty.

Serving Suggestions

Enhancing your lemon blueberry pound cake’s flavors is key. Thoughtful pairings and serving ideas can make a big difference. Whether it’s a casual brunch or a formal dinner, these tips will highlight your cake as the main attraction.

Best Pairings for Lemon Blueberry Cake

Your lemon blueberry pound cake goes well with light drinks. Try it with chilled iced tea, sparkling lemonade, or a sweet dessert wine. These drinks balance the lemon’s tang and the blueberry’s sweetness, making for a great pairing.

Decorative Ideas for Presentation

Creating a stunning presentation is essential. Cake decoration can turn your cake into a masterpiece. Top it with extra blueberries, lemon slices, or mint sprigs. For more elegance, serve it on a decorative cake stand.

Here are some hosting tips for extra flair:

• Dust a light layer of powdered sugar over the top.
• Arrange edible flowers around the base for a touch of color.
• Use a dollop of whipped cream or a side of vanilla ice cream for an indulgent twist.

These ideas not only make your cake look great but also enhance the dining experience. Every slice becomes a treat for the eyes and taste buds.

Storing Lemon Blueberry Pound Cake

Keeping your lemon blueberry pound cake fresh and tasty is key. You need to know the best ways to store it. This includes room temperature, refrigeration, and freezing.

Room Temperature vs. Refrigeration

For short-term storage, room temperature is best. It keeps the cake moist and soft. Wrap it well in plastic wrap to stay fresh for up to three days.

If you want to keep it longer, refrigeration works too. Use airtight containers or plastic wrap to prevent drying. This way, your cake stays delicious for up to a week. Both methods are great for keeping your cake in top shape. Check out these best storage practices for more tips.

Freezing for Future Enjoyment

To freeze your cake, do it without the glaze first. Add it later after thawing. This keeps the cake’s texture and flavor intact. Wrap each slice in plastic wrap or waxed paper, then in a freezer bag.

Stored right, your cake can last up to two months in the freezer. Freezing is a great way to preserve your dessert. It means your lemon blueberry pound cake is always ready to satisfy your cravings.

Variations on the Classic Recipe

Exploring recipe variations can open up a world of new flavors. By tweaking the classic lemon blueberry pound cake, you can cater to different dietary needs or simply add a personal touch. Let’s dive into some delicious ways to make this dessert uniquely yours.

Gluten-Free Options

If you’re into gluten-free baking, it’s straightforward to adapt this mixed berry cake. Swap the all-purpose flour with a gluten-free flour blend. Ensure your mix has a binding agent like xanthan gum to keep the cake’s structure intact. This adjustment doesn’t compromise on flavor or texture, making it a delightful treat for everyone.

Incorporating Other Berries

Personalized baking can be as simple as switching up your berries. While blueberries are classic, you can substitute or combine them with raspberries, blackberries, or even strawberries to create a delicious mixed berry cake. These changes not only introduce different flavors but also enhance the visual appeal with a burst of colors.

Remember, the beauty of recipe variations lies in their ability to cater to personal tastes and dietary preferences, ensuring a delightful baking experience for all.

Frequently Asked Questions

Let’s tackle some common baking questions about Lemon Blueberry Pound Cake. We’ll cover how to stop blueberries from sinking and using other citrus fruits. These answers will help you make the perfect cake every time.

How Do I Prevent Sinking Blueberries?

Many ask, “How do I stop blueberries from sinking in my cake?” It’s easy! Just coat the blueberries with a bit of flour before mixing them into the batter. This keeps them spread out evenly, so you get a blueberry surprise in every bite.

Can I Use Other Citrus Fruits?

Want to try something new? Swap lemons for oranges or grapefruits. They add a fresh twist to the cake. For more ideas, check out creative cake ideas that let you put your own spin on the classic recipe.

Perfect Occasions for This Cake

Lemon Blueberry Pound Cake is perfect for many occasions. It’s great for outdoor summer gatherings or impressing guests during the holidays. This cake is a delightful addition to any celebration.

Ideal for Summer Gatherings

A refreshing Lemon Blueberry Pound Cake is ideal for summer. It combines zesty lemon and juicy blueberries for a burst of flavor. It’s light and moist, making it a refreshing end to any meal.

It’s easy to store and stays fresh for up to three days at room temperature. This makes it perfect for picnics, pool parties, or BBQs.

Suitable for Holiday Celebrations

This cake is also great for holidays. Its bright flavors add joy to your holiday table. The cake’s dense yet tender texture is perfect for winter gatherings.

The lemon glaze adds elegance, making it a standout dessert. It’s perfect for Thanksgiving, Christmas, or New Year’s.

Adding Lemon Blueberry Pound Cake to your celebrations makes them special. Its adaptable nature and delicious taste make it the perfect dessert for any event.