Description: This Lemon Blueberry Pound Cake is a symphony of bright, citrusy flavors and juicy bursts of blueberries, all nestled within a tender, moist, and buttery crumb. Topped with a simple yet elegant lemon glaze, this pound cake is perfect for a delightful breakfast, a sophisticated afternoon tea, or a comforting dessert.
Why you will love this recipe:
- Incredible Flavor: The combination of lemon and blueberries is a classic for a reason. The tartness of the lemon perfectly complements the sweetness of the blueberries, creating a balanced and irresistible flavor profile.
- Moist and Tender Crumb: This recipe utilizes the right techniques to guarantee a moist and tender crumb that melts in your mouth with every bite. No dry, crumbly pound cake here!
- Easy to Make: Despite its elegant presentation and delightful taste, this pound cake is surprisingly easy to make. The instructions are straightforward, and the steps are simple, making it a great recipe for bakers of all skill levels.
- Versatile: This cake is incredibly versatile. Enjoy it as a simple slice with a cup of coffee, dress it up with whipped cream and fresh berries for a more decadent dessert, or even toast slices for a delightful breakfast treat.
- Perfect for Any Occasion: Whether you’re hosting a brunch, attending a potluck, or simply craving a sweet treat, this Lemon Blueberry Pound Cake is the perfect choice. It’s guaranteed to be a crowd-pleaser.
Introduction
Pound cake has long been a staple in kitchens around the world, prized for its simplicity and rich flavor. This Lemon Blueberry Pound Cake takes that classic recipe to new heights, infusing it with the vibrant flavors of lemon and sweet blueberries. The result is a cake that is both comforting and refreshing, perfect for any time of year. This recipe is designed to be approachable and successful for all bakers, from beginners to experienced cooks. With carefully measured ingredients and clear instructions, you’ll be enjoying a slice of this delectable cake in no time.
The key to a truly exceptional pound cake lies in using high-quality ingredients and paying attention to the details. Softened butter, fresh lemon zest and juice, and plump blueberries all contribute to the overall flavor and texture of the cake. The curdled milk mixture, activated by the lemon juice, adds tenderness and a slight tang that complements the sweetness of the cake beautifully. So, gather your ingredients, preheat your oven, and get ready to bake a Lemon Blueberry Pound Cake that will become a new favorite.
Ingredients:
For the Cake
- ½ cup milk
- 1 tablespoon grated lemon zest, packed (see note)
- 2 tablespoons fresh lemon juice
- 2 cups + 1 teaspoon all-purpose flour, spooned into measuring cup and leveled-off with a knife
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup blueberries (if using frozen blueberries, do not defrost)
- 1 stick (½ cup) unsalted butter, softened
- 1¼ cups granulated sugar
- 2 large eggs
For the Glaze
- ¾ cup confectioners’ sugar
- ¼ teaspoon lemon zest, packed
- 1½ tablespoons fresh lemon juice
Preparation:
Step 1: Preheat the oven to 350°F (175°C) and position an oven rack in the middle. This ensures even baking. Spray a 9×5-inch metal loaf pan with nonstick cooking spray. This helps prevent the cake from sticking. Line the bottom of the pan with parchment paper, then spray the pan again. The double layer of protection guarantees easy removal of the cake after baking.
Step 2: In a small bowl, whisk together the milk, lemon zest, and lemon juice. Let sit for at least 10 minutes while you proceed with the recipe. (It will curdle; that’s okay.) This process creates a type of buttermilk that adds tenderness and a subtle tang to the cake. The lemon juice reacts with the milk, causing it to curdle, which is perfectly normal and desired.
Step 3: In a medium bowl, whisk together the 2 cups flour, baking soda, and salt. Whisking ensures that the dry ingredients are evenly distributed, preventing clumps and ensuring consistent rising. In a small bowl, toss the blueberries with the remaining teaspoon of flour. This helps prevent the blueberries from sinking to the bottom of the cake during baking.
Step 4: In the bowl of an electric mixer fitted with the paddle attachment (or beaters), cream the softened butter and sugar on medium speed until light and fluffy, 2 to 3 minutes. This step is crucial for incorporating air into the batter, which results in a light and tender crumb. Scrape down the sides of the bowl, then beat in the eggs one at a time, beating well after each addition. Scraping down the sides ensures that all the ingredients are evenly incorporated. Adding the eggs one at a time allows each egg to fully emulsify into the batter, contributing to a smoother texture. Scrape down the sides of the bowl again. With the mixer on low speed, beat in a third of the flour mixture, then half of the milk mixture. Beat in another third of the flour mixture, then the remaining milk mixture, followed by the remaining flour mixture, scraping the bowl as necessary. This alternating addition of dry and wet ingredients prevents overmixing, which can lead to a tough cake. Add the flour-dusted blueberries to the batter and, using a spatula, fold until evenly combined. Gently folding in the blueberries prevents them from bursting and bleeding their color into the batter.
Step 5: Transfer the batter into the prepared pan and smooth the top. Ensuring the batter is evenly distributed in the pan helps the cake bake evenly. Bake for 50 to 60 minutes, until the cake is golden brown and a tester inserted into the center comes out clean. A toothpick or cake tester inserted into the center of the cake should come out with just a few moist crumbs attached when the cake is done. Let the cake cool in the pan for about 10 minutes, then turn out onto a rack to cool completely. Cooling the cake slightly in the pan helps it retain its shape before being removed. Allow the cake to cool completely before glazing to prevent the glaze from melting.
Step 6: When the cake is cool, transfer it to a serving platter. Make the glaze: In a small bowl, mix together the confectioners’ sugar, lemon zest, and lemon juice. Add more confectioners’ sugar or lemon juice as necessary to make a thick but pourable glaze (it should be a little thicker than you’d think, about the consistency of molasses or honey). The consistency of the glaze is important for achieving the desired look and taste. Spoon the glaze over the top of the cake, letting it drip down the sides. Let the glaze set for 10 to 15 minutes before serving. This allows the glaze to harden slightly, preventing it from being too sticky. Slice with a serrated knife. A serrated knife helps to cut through the cake cleanly without tearing it. The cake will keep on the countertop for up to 3 days; store in a covered container or wrap in plastic wrap.
COOKING Rating:
- Skill Level: Intermediate
- Ease of Preparation: Easy to Moderate
Serving Suggestions:
- Classic Slice: Serve a simple slice of Lemon Blueberry Pound Cake with a cup of coffee or tea for a comforting treat.
- Elegant Dessert: Dress it up with a dollop of whipped cream and fresh berries for a more decadent dessert.
- Breakfast Delight: Toast slices of the cake and serve with butter or a drizzle of honey for a delightful breakfast treat.
- Afternoon Tea: Include it in an afternoon tea spread with other pastries, sandwiches, and beverages.
- Special Occasions: Serve it as part of a dessert buffet at parties or celebrations.
Tips:
- Use Room Temperature Ingredients: Ensure your butter and eggs are at room temperature for optimal creaming and emulsification, resulting in a smoother batter.
- Measure Flour Accurately: Spoon the flour into your measuring cup and level it off with a knife to avoid adding too much flour, which can result in a dry cake.
- Don’t Overmix the Batter: Overmixing can develop the gluten in the flour, leading to a tough cake. Mix until just combined.
- Adjust Glaze Consistency: Add more confectioners’ sugar for a thicker glaze or more lemon juice for a thinner glaze, depending on your preference.
- Use Fresh or Frozen Blueberries: Both fresh and frozen blueberries work well in this recipe. If using frozen blueberries, do not defrost them before adding them to the batter.
Prep Time:
- 15 minutes
Cook Time:
- 50-60 minutes
Total Time:
- 1 hour 5 – 1 hour 15 minutes
Nutritional Information:
(Estimates only, will vary based on specific ingredients)
- Calories: 350-450 per slice
- Protein: 4-6g per slice
- Sodium: 100-150mg per slice
Conclusion
This Lemon Blueberry Pound Cake is more than just a recipe; it’s an experience. The bright flavors, the moist texture, and the simple elegance of this cake make it a perfect choice for any occasion. Whether you’re baking for yourself or for a crowd, this recipe is sure to impress. So, go ahead and give it a try – you might just find your new favorite pound cake recipe!
Questions and Answers:
Q1: Can I use margarine instead of butter? A: While margarine can be substituted, I highly recommend using real butter for the best flavor and texture. Butter contains fats that contribute to the rich, moist crumb that is characteristic of a good pound cake. Margarine may result in a slightly different flavor and texture.
Q2: What if I don’t have fresh lemons? Can I use bottled lemon juice? A: Fresh lemon juice is always preferred for its bright and vibrant flavor. However, in a pinch, you can use bottled lemon juice. Just be aware that the flavor may not be as intense or fresh-tasting. I would recommend using a high-quality bottled lemon juice if possible.
Q3: My blueberries keep sinking to the bottom of the cake. What can I do? A: This is a common issue! To prevent blueberries from sinking, make sure to toss them with a teaspoon of flour before adding them to the batter. This helps create a barrier that keeps them suspended. Also, don’t overmix the batter, as this can weaken the structure and allow the blueberries to sink.
Q4: How do I store leftover Lemon Blueberry Pound Cake? A: Leftover Lemon Blueberry Pound Cake can be stored at room temperature in a covered container or wrapped tightly in plastic wrap for up to 3 days. You can also store it in the refrigerator for up to a week, but it may become slightly drier. For longer storage, you can freeze the cake for up to 2-3 months. Thaw it overnight in the refrigerator before serving.
Q5: Can I add other fruits to this recipe? A: Absolutely! This recipe is very versatile. You can substitute the blueberries with other fruits like raspberries, blackberries, or even chopped strawberries. Just be sure to adjust the amount of fruit as needed and toss them with flour before adding them to the batter to prevent them from sinking. You can also experiment with adding other citrus flavors, such as orange or lime zest.
