Lemon Blueberry Pound Cake
Lemon Blueberry Pound Cake is a delightful dessert that blends the zesty brightness of lemon with the sweet juiciness of blueberries. This moist cake, finished with a luscious lemon glaze, is perfect for any occasion—be it a family gathering or a cozy afternoon tea. With its stunning Bundt shape and impressive flavor, this cake promises to be the star of your dessert table. Simple to make, even novice bakers will find joy in creating this classic treat that’s sure to impress friends and family alike.
Why You’ll Love This Recipe
- Delicious Flavor: The combination of tart lemon and sweet blueberries creates a perfect balance that pleases any palate.
- Stunning Presentation: The Bundt shape makes this cake visually striking, ideal for special occasions.
- Easy to Make: Even beginner bakers can confidently whip up this cake with simple ingredients and straightforward steps.
- Versatile Serving Options: Serve it plain or topped with the lemon glaze for different flavor profiles at your gatherings.
- Perfect for Any Occasion: Whether it’s a birthday party or afternoon tea, this cake fits right in.
Tools and Preparation
To create your Lemon Blueberry Pound Cake successfully, you’ll need some essential tools in your kitchen.
Essential Tools and Equipment
- Bundt pan
- Mixing bowls
- Whisk
- Electric mixer
- Measuring cups and spoons
- Rubber spatula
- Cooling rack
Importance of Each Tool
- Bundt Pan: The unique shape not only adds elegance but also helps the cake bake evenly.
- Electric Mixer: Saves time and effort when beating butter and sugar until fluffy, ensuring a light texture for your pound cake.
- Cooling Rack: Allows air circulation around the cake, preventing sogginess as it cools.
Ingredients
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). Grease and flour a 10-inch Bundt pan to ensure easy removal of the cake once baked.
Step 2: Prepare Dry Ingredients
In a mixing bowl, whisk together:
All-purpose flour
Baking powder
Baking soda
Salt
This step ensures even distribution of leavening agents.
Step 3: Cream Butter and Sugar
Using an electric mixer, beat together:
Unsalted butter
Granulated sugar
Mix until fluffy. Then add:
1. Eggs one at a time, mixing well after each addition.
2. Stir in lemon zest, lemon juice, and vanilla extract until combined.
Step 4: Combine Wet and Dry Ingredients
Alternate adding the dry ingredients with buttermilk into the creamed mixture until just combined. Be careful not to overmix. Gently fold in floured blueberries to prevent them from sinking during baking.
Step 5: Bake the Cake
Pour the batter into the prepared Bundt pan. Bake for 50–60 minutes or until a toothpick inserted into the center comes out clean.
Step 6: Cool and Glaze
Allow the cake to cool in the pan for 15–20 minutes before inverting it onto a wire rack. To prepare the glaze, whisk together powdered sugar with lemon juice and drizzle over your cooled Lemon Blueberry Pound Cake. Enjoy!
How to Serve Lemon Blueberry Pound Cake
Lemon Blueberry Pound Cake is a versatile dessert that can be served in various delightful ways. Whether you’re hosting a gathering or enjoying a quiet afternoon, these serving suggestions will enhance the cake’s bright flavors.
With Fresh Berries
- Serve slices of cake topped with fresh blueberries and raspberries for added color and flavor.
- Drizzle with a bit of honey or maple syrup for extra sweetness.
A Scoop of Ice Cream
- Pair the cake with vanilla or lemon ice cream for a creamy contrast.
- A dollop of whipped cream can also elevate the dessert experience.
Afternoon Tea Delight
- Enjoy the cake with a cup of herbal or black tea for a refreshing afternoon treat.
- For an elegant touch, serve on fine china with delicate teacups.
Cream Cheese Frosting
- Spread a thin layer of cream cheese frosting on each slice for a rich and tangy flavor.
- This pairs wonderfully with the lemon notes in the pound cake.
Citrus Compote
- Top slices with a citrus compote made from oranges and lemons for added zest.
- This adds moisture and enhances the overall citrus experience.
Garnished with Mint
- Add a sprig of fresh mint on top of each slice for visual appeal and freshness.
- This simple garnish can elevate your presentation significantly.
How to Perfect Lemon Blueberry Pound Cake
To ensure your Lemon Blueberry Pound Cake turns out perfectly every time, keep these essential tips in mind.
- Use room temperature ingredients: Eggs, butter, and buttermilk should be at room temperature for better mixing and texture.
- Coat blueberries in flour: Lightly dusting blueberries with flour prevents them from sinking to the bottom during baking.
- Don’t overmix: Mix until just combined when adding dry ingredients to avoid a dense cake.
- Test doneness: Use a toothpick to check if the cake is done; it should come out clean from the center.
- Cool properly: Allow the cake to cool in the pan before inverting onto a wire rack to maintain its shape.
- Store correctly: Keep leftovers covered at room temperature for up to three days or refrigerate for longer freshness.
Best Side Dishes for Lemon Blueberry Pound Cake
When serving Lemon Blueberry Pound Cake, consider pairing it with these delightful side dishes. They complement its flavors beautifully and enhance your dessert experience.
- Greek Yogurt Parfait: Layer Greek yogurt with granola and fresh berries for a healthy side that balances sweetness.
- Fruit Salad: A mix of seasonal fruits adds freshness and contrasts nicely with the rich pound cake.
- Lemon Sorbet: The tartness of lemon sorbet cleanses the palate between bites of cake.
- Chocolate Mousse: A rich chocolate mousse offers decadence that pairs well with fruity desserts.
- Cheese Platter: Include soft cheeses like brie or goat cheese to add creaminess alongside your sweet treat.
- Almond Biscotti: Crunchy biscotti provides texture contrast and is perfect for dipping into coffee or tea.
Common Mistakes to Avoid
When making Lemon Blueberry Pound Cake, some common pitfalls can affect the final result. Here are a few mistakes to watch out for:
- Using cold ingredients: Always ensure all ingredients are at room temperature for the best results. Cold butter and eggs can lead to a dense cake.
- Skipping the flour coating: Coating blueberries in flour prevents them from sinking during baking. Don’t skip this step for an even distribution of fruit.
- Overmixing the batter: Mixing too much can lead to a tough cake. Aim to combine until just blended for a light texture.
- Not checking doneness: Using a toothpick to check if the cake is done is essential. If it comes out clean, your cake is ready; otherwise, give it more time.
- Ignoring cooling time: Letting the cake cool in the pan for too long can make it soggy. Follow the cooling times closely for the best texture.
Storage & Reheating Instructions
Refrigerator Storage
- Store in an airtight container.
- It will last up to 5 days in the fridge.
Freezing Lemon Blueberry Pound Cake
- Wrap tightly in plastic wrap and then aluminum foil.
- Can be frozen for up to 3 months.
Reheating Lemon Blueberry Pound Cake
- Oven: Preheat to 350°F (175°C) and reheat for about 10-15 minutes until warmed through.
- Microwave: Heat individual slices on medium power for 20-30 seconds.
- Stovetop: Place slices in a skillet over low heat, cover, and warm for about 5 minutes.
Frequently Asked Questions
What makes Lemon Blueberry Pound Cake moist?
The buttermilk and creamed butter contribute to its moist texture. Ensuring you don’t overmix also helps maintain moisture.
Can I use frozen blueberries in Lemon Blueberry Pound Cake?
Yes, frozen blueberries work well! Just coat them in flour before folding them into the batter.
How do I enhance the flavor of Lemon Blueberry Pound Cake?
Adding nuts like walnuts or pecans can elevate the flavor. You might also try increasing lemon zest for more citrus brightness.
Is Lemon Blueberry Pound Cake suitable for special occasions?
Absolutely! This cake’s beautiful Bundt shape and delightful flavors make it perfect for celebrations or gatherings.
What is the best way to serve Lemon Blueberry Pound Cake?
Serve it plain or with whipped cream or a scoop of vanilla ice cream. A drizzle of extra lemon glaze adds a nice touch too!
Final Thoughts
Lemon Blueberry Pound Cake is a charming dessert that delights with its zesty lemon flavor and sweet blueberries. It’s versatile enough for any occasion, from casual afternoons to festive dinners. Feel free to customize it by adding nuts or adjusting flavors to suit your taste!
Lemon Blueberry Pound Cake
- Total Time: 1 hour 20 minutes
- Yield: Approximately 12 servings 1x
Description
Lemon Blueberry Pound Cake is a delightful treat that perfectly marries the zesty brightness of lemon with the sweet juiciness of blueberries. This moist and buttery cake, enhanced by a luscious lemon glaze, is bound to be the centerpiece of any dessert table. Ideal for family gatherings or quiet afternoons, it is simple enough for novice bakers to master. The stunning Bundt shape adds elegance, making this cake not only delicious but also visually impressive. Indulge in this classic recipe and bring joy to your taste buds while impressing friends and family alike.
Ingredients
- 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)
- 1 cup powdered sugar, sifted
- 2 tablespoons lemon juice
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan to ensure easy removal of the cake once baked.
- In a mixing bowl, whisk together: all-purpose flour, baking powder, baking soda, salt.
- Using an electric mixer, beat together: unsalted butter, granulated sugar. Mix until fluffy. Then add: eggs one at a time, mixing well after each addition. Stir in lemon zest, lemon juice, and vanilla extract until combined.
- Alternate adding the dry ingredients with buttermilk into the creamed mixture until just combined. Be careful not to overmix. Gently fold in floured blueberries to prevent them from sinking during baking.
- Pour the batter into the prepared Bundt pan. Bake for 50–60 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 15–20 minutes before inverting it onto a wire rack. To prepare the glaze, whisk together powdered sugar with lemon juice and drizzle over your cooled Lemon Blueberry Pound Cake.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (70g)
- Calories: 270
- Sugar: 23g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg
