Lemon Blueberry Pound Cake
Lemon Blueberry Pound Cake is a delightful dessert that effortlessly combines the zesty brightness of lemon with the sweet juiciness of blueberries. This moist cake, topped with a luscious lemon glaze, is perfect for any occasion—whether it’s a family gathering or a cozy afternoon tea. With its stunning Bundt shape and impressive flavor, this cake is sure to be the star of your dessert table. Even novice bakers will find joy in creating this classic treat that’s guaranteed to impress friends and family alike.
Why You’ll Love This Recipe
- Incredibly Moist: The combination of buttermilk and butter ensures each slice is rich and tender.
- Easy to Make: Simple steps make this Lemon Blueberry Pound Cake accessible for bakers of all skill levels.
- Versatile Dessert: Perfect for celebrations, brunches, or just because!
- Flavorful Twist: The bright lemon pairs beautifully with sweet blueberries for a refreshing taste.
- Impressive Presentation: The Bundt shape makes it visually stunning, ideal for any gathering.
Tools and Preparation
Before you start baking your Lemon Blueberry Pound Cake, gather the necessary tools. Having everything on hand ensures a smooth baking process.
Essential Tools and Equipment
- Bundt pan
- Mixing bowls
- Whisk
- Electric mixer
- Spatula
- Wire rack
Importance of Each Tool
- Bundt pan: Creates the beautiful shape that makes this cake stand out on any dessert table.
- Electric mixer: Ensures fluffy batter by thoroughly creaming butter and sugar together.
- Spatula: Helps gently fold in blueberries without crushing them, maintaining their integrity.
Ingredients
Dry Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
Wet Ingredients
- 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
Add-ins
- 2 cups fresh or frozen blueberries
- 1 tablespoon all-purpose flour (for coating blueberries)
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 release after baking.
Step 2: Prepare Dry Ingredients
In a mixing bowl, whisk together the dry ingredients:
Combine the flour, baking powder, baking soda, and salt until evenly mixed.
Step 3: Cream Butter and Sugar
Using an electric mixer, beat the room-temperature butter and granulated sugar until fluffy:
Add eggs one at a time, mixing well after each addition.
Stir in the lemon zest, lemon juice, and vanilla extract.
Step 4: Combine Wet and Dry Ingredients
Gradually alternate adding the dry ingredients and buttermilk to the butter mixture:
Mix until just combined.
Gently fold in the blueberries coated in flour to prevent 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 comes out clean.
Step 6: Cool and Glaze
Let the cake cool in the pan for 15-20 minutes before inverting onto a wire rack:
For the glaze, whisk together powdered sugar with lemon juice until smooth. Drizzle over cooled cake before serving.
Now you’re ready to enjoy this delicious Lemon Blueberry Pound Cake!
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 are hosting a party or enjoying a quiet afternoon, these serving suggestions will elevate your cake experience.
With Fresh Whipped Cream
- Add a dollop of freshly whipped cream on top for a creamy and airy complement to the cake’s richness.
Accompanied by Vanilla Ice Cream
- Serve slices warm with a scoop of vanilla ice cream. The cool ice cream contrasts beautifully with the warm cake.
Drizzled with Lemon Glaze
- For an extra burst of flavor, drizzle additional lemon glaze over each slice before serving. This enhances the lemony brightness.
Paired with Fresh Berries
- Garnish with fresh blueberries and raspberries for a colorful presentation that adds freshness to each bite.
Served with Tea or Coffee
- Enjoy slices alongside your favorite tea or coffee. The citrus notes pair well with both beverages, making it perfect for afternoon tea.
Topped with Toasted Nuts
- Sprinkle toasted nuts, like almonds or pecans, on top for added crunch and flavor that complements the cake’s moist texture.
How to Perfect Lemon Blueberry Pound Cake
Creating the perfect Lemon Blueberry Pound Cake is all about attention to detail and following essential tips. Here are some helpful guidelines to ensure your cake turns out wonderfully every time.
- Use room temperature ingredients: Bring butter, eggs, and buttermilk to room temperature for better mixing and texture.
- Coat blueberries in flour: Lightly dusting blueberries with flour prevents them from sinking during baking. This keeps them evenly distributed throughout the cake.
- Don’t overmix the batter: Stir just until combined after adding dry ingredients to maintain a light and fluffy texture.
- Check for doneness: Use a toothpick inserted into the center; if it comes out clean, your cake is ready. Overbaking can lead to dryness.
- Cool properly: Allowing the cake to cool in the pan for 15-20 minutes helps it set and makes it easier to invert without breaking.
- Experiment with flavors: Add nuts or different citrus zest for a personalized twist on this classic recipe.
Best Side Dishes for Lemon Blueberry Pound Cake
Pairing side dishes with your Lemon Blueberry Pound Cake can enhance its flavors and create a well-rounded meal. Here are some great options:
- Greek Yogurt Parfait: Layer Greek yogurt with honey and more fresh berries for a refreshing contrast.
- Fruit Salad: A mix of seasonal fruits adds brightness and balances the sweetness of the pound cake.
- Cheese Platter: Including soft cheeses like brie or goat cheese provides a creamy balance to the zesty cake.
- Mixed Green Salad: A simple salad with vinaigrette offers freshness that complements the richness of the pound cake.
- Chocolate Fondue: Serve chocolate fondue alongside for guests to dip slices of pound cake, adding an indulgent touch.
- Lemon Sorbet: A scoop of lemon sorbet serves as a palate cleanser while echoing the lemon flavor in the cake.
- Apple Compote: Warm spiced apple compote creates a lovely contrast of flavors and textures when served warm alongside cake.
- Coffee or Tea Service: Completing your dessert experience with coffee or tea allows guests to savor their treats while enjoying their favorite brews.
Common Mistakes to Avoid
When making Lemon Blueberry Pound Cake, there are several common mistakes that can impact the final product. Avoiding these will help you achieve a perfectly moist and flavorful cake.
- Using cold ingredients: Always ensure your butter, eggs, and buttermilk are at room temperature. This helps create a smooth batter and better texture.
- Overmixing the batter: Mix just until combined when adding flour and buttermilk. Overmixing can lead to a dense cake.
- Not coating blueberries: Failing to coat blueberries in flour may cause them to sink to the bottom during baking. Make sure to toss them in a bit of flour before folding into the batter.
- Inaccurate measuring: Use proper measuring techniques for flour and sugar. Too much or too little can affect the cake’s rise and texture.
- Skipping the glaze: The lemon glaze adds extra flavor and moisture. Don’t skip this step for the best taste experience.
Storage & Reheating Instructions
Refrigerator Storage
- Store in an airtight container for up to 5 days.
- Ensure the cake is completely cooled before covering to prevent condensation.
Freezing Lemon Blueberry Pound Cake
- Wrap tightly in plastic wrap, then place in a freezer-safe bag or container.
- It can be frozen for up to 3 months. Thaw overnight in the refrigerator before serving.
Reheating Lemon Blueberry Pound Cake
- Oven: Preheat to 350°F (175°C) and heat slices for about 10 minutes. This keeps the cake moist.
- Microwave: Heat individual slices on medium power for about 15-20 seconds. Be cautious not to overheat, as it can dry out.
- Stovetop: Use a skillet on low heat, cover with a lid, and warm each side for about 2-3 minutes.
Frequently Asked Questions
What makes Lemon Blueberry Pound Cake so special?
Lemon Blueberry Pound Cake combines zesty lemon flavors with sweet blueberries, creating a delightful balance that appeals to many tastes.
Can I use frozen blueberries instead of fresh?
Yes, you can use frozen blueberries in your Lemon Blueberry Pound Cake recipe. Just toss them in flour before adding them to prevent sinking.
How do I know when my Lemon Blueberry Pound Cake is done?
A toothpick inserted into the center should come out clean or with just a few crumbs attached. This indicates that your cake is perfectly baked.
Can I add nuts to my Lemon Blueberry Pound Cake?
Absolutely! Adding nuts like walnuts or pecans can enhance the texture and flavor of your Lemon Blueberry Pound Cake.
How long does it take for the cake to cool before glazing?
Allow the cake to cool for about 15-20 minutes after baking before removing it from the pan. Let it cool completely on a wire rack before glazing.
Final Thoughts
Lemon Blueberry Pound Cake is not only delicious but also versatile, making it perfect for any occasion. You can customize it by adding nuts or adjusting the lemon flavor according to your preference. Try this recipe today, and enjoy a delightful treat that’s sure to impress!
Lemon Blueberry Pound Cake
- Total Time: 1 hour 20 minutes
- Yield: Serves approximately 8 slices 1x
Description
Lemon Blueberry Pound Cake is a deliciously moist dessert that perfectly marries the tangy brightness of lemon with the sweet burst of fresh blueberries.
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
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 cup buttermilk, room temperature
- 2 cups blueberries (fresh or frozen)
- 1 tablespoon all-purpose flour (for coating blueberries)
- 1 cup powdered sugar, sifted
- 2 tablespoons lemon juice (for glaze)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- Using an electric mixer, cream butter and sugar until fluffy. Add eggs one at a time, then mix in lemon zest, juice, and vanilla extract.
- Gradually add dry ingredients and buttermilk alternately to the butter mixture until just combined. Fold in coated blueberries.
- Pour batter into the Bundt pan and bake for 50-60 minutes or until a toothpick comes out clean.
- Cool in the pan for 15-20 minutes before transferring to a wire rack. Drizzle with lemon glaze made from powdered sugar and lemon juice.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approximately 90g)
- Calories: 360
- Sugar: 30g
- Sodium: 250mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 85mg
