Lemon Blueberry Pound Cake

This Lemon Blueberry Pound Cake is the perfect dessert for any occasion. With its moist texture and the delightful combination of fresh citrus and juicy blueberries, this cake is sure to impress your family and friends. Whether you’re celebrating a birthday, hosting a brunch, or simply indulging yourself, this cake offers a nostalgic taste that brings joy to every bite.

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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 the Dry Ingredients
• Step 3: Cream Butter and Sugar
• Step 4: Add Eggs and Flavors
• Step 5: Combine Wet and Dry Ingredients
• Step 6: Fold in Blueberries
• Step 7: Bake the Cake
• Step 8: Cool the Cake
• Step 9: Make Lemon Glaze
• Step 10: Drizzle Glaze Over Cake
• How to Serve Lemon Blueberry Pound Cake
• With Fresh Berries
• With Whipped Cream
• With Ice Cream
• As French Toast
• With Tea or Coffee
• Garnished with Mint
• 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 makes Lemon Blueberry Pound Cake moist?
• Can I use frozen blueberries in this recipe?
• How do I know when my Lemon Blueberry Pound Cake is done?
• Can I customize this Lemon Blueberry Pound Cake?
• Final Thoughts
• 📖 Recipe Card

Why You’ll Love This Recipe

• Moist and Tender: The use of buttermilk keeps this cake incredibly moist, ensuring each slice is soft and delicious.
• Bursting with Flavor: Fresh blueberries and zesty lemon create a vibrant flavor profile that brightens your dessert table.
• Easy to Make: With straightforward steps, even beginner bakers can whip up this delightful treat without fuss.
• Versatile Treat: Perfect for any occasion—from casual family dinners to festive gatherings—this cake shines in every setting.
• Tangy Lemon Glaze: The simple lemon glaze adds the perfect finishing touch, making each slice irresistible.

Tools and Preparation

To successfully make this luscious Lemon Blueberry Pound Cake, you’ll need a few essential tools. Having the right equipment ensures smooth preparation and baking.

Essential Tools and Equipment

• Bundt pan
• Mixing bowls
• Electric mixer
• Whisk
• Rubber spatula
• Measuring cups and spoons

Importance of Each Tool

• Bundt pan: This unique shape provides an elegant presentation and even baking for your pound cake.
• Electric mixer: Makes creaming butter and sugar effortless, resulting in a light texture for the cake.
• Rubber spatula: Perfect for gently folding in blueberries without crushing them, preserving their integrity in the batter.

Ingredients

This Lemon Blueberry Pound Cake is moist, sweet, and bursting with fresh citrus and berry flavors. Made with buttermilk for extra tenderness, this old-fashioned pound cake is topped with a tangy lemon glaze for the perfect finishing touch.

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

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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 with flour, tapping out any excess.

Step 2: Prepare the Dry Ingredients

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

Set aside once combined.

Step 3: Cream Butter and Sugar

In a large bowl, beat together:
1. The 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 Flavors

Add the eggs one at a time to the butter mixture:
1. Mix well after each addition.
2. Scrape down the sides of the bowl as needed.
3. Mix in lemon zest, lemon juice, and vanilla extract until well combined.

Step 5: Combine Wet and Dry Ingredients

Alternate adding dry ingredients and buttermilk:
1. Begin with one-third of the flour mixture; mix gently.
2. Add half of the buttermilk; mix gently.
3. Repeat until all ingredients are incorporated; do not overmix.

Step 6: Fold in Blueberries

Toss fresh or frozen blueberries with 1 tablespoon of flour to prevent sinking in the batter. Gently fold them into the batter using a rubber spatula.

Step 7: Bake the Cake

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

Step 8: Cool the Cake

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

Step 9: Make Lemon Glaze

In a medium bowl, whisk together powdered sugar and lemon juice until smooth.

Step 10: Drizzle Glaze Over Cake

Once cooled completely, drizzle glaze over your beautiful Lemon Blueberry Pound Cake so it runs down the sides. Allow it to set for about 15 minutes before slicing into delicious pieces!

How to Serve Lemon Blueberry Pound Cake

Lemon Blueberry Pound Cake is a delightful dessert that can be enjoyed in various ways. Whether you’re serving it at a special occasion or enjoying it on a cozy afternoon, here are some serving suggestions to elevate your experience.

With Fresh Berries

• Serve slices of the cake with a handful of fresh blueberries or raspberries. This adds a burst of flavor and enhances the fruity notes in the cake.

With Whipped Cream

• Top each slice with a dollop of freshly whipped cream. The lightness of the cream complements the dense pound cake beautifully.

With Ice Cream

• Pair this delicious cake with a scoop of vanilla or lemon ice cream. The cold treat contrasts nicely with the warm cake, making for an indulgent dessert.

As French Toast

• Transform leftover slices into French toast! Dip them in an egg mixture and cook until golden brown for a unique breakfast twist.

With Tea or Coffee

• Enjoy your Lemon Blueberry Pound Cake alongside a cup of tea or coffee. The citrus notes pair perfectly with both beverages, making for an enjoyable afternoon snack.

Garnished with Mint

• Add a sprig of fresh mint on top for a pop of color and an aromatic touch. It makes the presentation more appealing while adding freshness to each bite.

How to Perfect Lemon Blueberry Pound Cake

To ensure your Lemon Blueberry Pound Cake turns out perfectly every time, keep these tips in mind.

• Use Room Temperature Ingredients: Ensure your butter, eggs, and buttermilk are at room temperature. This helps create a smooth batter and ensures even baking.
• Don’t Overmix: Gently fold the flour and buttermilk into the batter. Overmixing can lead to a dense texture, so stir just until combined.
• Coat Blueberries: Tossing blueberries in flour before adding them prevents them from sinking to the bottom of the cake during baking.
• Check for Doneness: Use a toothpick to test if the center is cooked through. If it comes out clean, your cake is ready!
• Cool Before Glazing: Allow the cake to cool completely before adding the lemon glaze. This prevents it from melting and ensures a nice finish.
• Store Properly: Keep your Lemon Blueberry Pound Cake in an airtight container at room temperature for up to three days or refrigerate for five days to maintain its moisture.

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Best Side Dishes for Lemon Blueberry Pound Cake

Lemon Blueberry Pound Cake pairs wonderfully with various side dishes that enhance its flavors. Here are some delicious options to consider:

1. Greek Yogurt Parfait
   Layer Greek yogurt with granola and berries for a healthy side that balances sweetness.
2. Fruit Salad
   A refreshing mix of seasonal fruits complements the tartness of lemon and blueberry perfectly.
3. Citrus Salad
   Combine orange segments, grapefruit, and mint for a zesty salad that brightens up your dessert table.
4. Almond Biscotti
   Crunchy almond biscotti provide a lovely texture contrast when served alongside slices of pound cake.
5. Chocolate Drizzle Roasted Nuts
   Sweet and salty roasted nuts drizzled with chocolate add richness that pairs beautifully with fruity flavors.
6. Cheese Platter
   A selection of cheeses like brie or goat cheese can provide savory balance against the sweet notes of the pound cake.
7. Caramel Sauce
   Drizzle warm caramel over each slice for added decadence that enhances flavor layers within the cake.
8. Tea Sandwiches
   Light cucumber or smoked salmon tea sandwiches make for an elegant addition that pairs well with this dessert’s flavors.

Common Mistakes to Avoid

Making Lemon Blueberry Pound Cake can be simple, but a few common mistakes can ruin your results. Here are some pitfalls to watch out for:

• Using cold ingredients: Starting with cold butter or eggs can lead to a dense cake. Always bring these ingredients to room temperature before mixing.
• Overmixing the batter: Mixing too much can result in a tough texture. Mix gently and only until the ingredients are combined.
• Skipping the flour coating on blueberries: Not coating blueberries in flour can cause them to sink to the bottom of the cake. Toss them in flour before folding them into the batter.
• Not checking oven temperature: Baking at an incorrect temperature may cause uneven baking. Use an oven thermometer to ensure accuracy.
• Neglecting the cooling time: Removing the cake from the pan too soon can lead to breakage. Allow it to cool for at least 15 minutes before inverting it onto a wire rack.

Refrigerator Storage

• Store in an airtight container for up to 5 days.
• Keep it at a consistent temperature below 40°F (4°C).

Freezing Lemon Blueberry Pound Cake

• Wrap tightly in plastic wrap, then aluminum foil for up to 3 months.
• Thaw overnight in the refrigerator when ready to eat.

Reheating Lemon Blueberry Pound Cake

• Oven: Preheat to 350°F (175°C), wrap in foil, and heat for about 10-15 minutes.
• Microwave: Warm individual slices on medium power for 15-20 seconds.
• Stovetop: Heat on low with a lid on for about 5 minutes, ensuring it doesn’t burn.

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Frequently Asked Questions

What makes Lemon Blueberry Pound Cake moist?

The use of buttermilk adds moisture and tenderness, making this cake rich and flavorful.

Can I use frozen blueberries in this recipe?

Yes, you can use frozen blueberries! Just remember to coat them with flour first to prevent sinking.

How do I know when my Lemon Blueberry Pound Cake is done?

Insert a toothpick into the center; if it comes out clean or with a few crumbs, it’s ready!

Can I customize this Lemon Blueberry Pound Cake?

Absolutely! You can add nuts or change the berries based on your preference while keeping the base recipe intact.

Final Thoughts

This Lemon Blueberry Pound Cake is not only delectable but also incredibly versatile. You can enjoy it as-is, or customize it with different fruits or nuts. The combination of lemon and blueberry offers a refreshing flavor that’s perfect for any occasion. Give this recipe a try; you won’t be disappointed!