Lemon Blueberry Pound Cake

Lemon Blueberry Pound Cake is a delightful treat that combines the zesty flavor of lemon with the sweetness of fresh blueberries. This cake is perfect for any occasion, whether it’s a casual afternoon snack or a dessert for a special gathering. Its moist texture and bright flavors make it a favorite among many.

Why Make This Recipe

This recipe is easy to follow and results in a delicious cake that’s both refreshing and satisfying. The combination of lemon and blueberries offers a burst of flavor that makes each bite enjoyable. Plus, it’s a great way to use up any blueberries you may have on hand. Whether you’re baking for family or friends, this cake is sure to impress.

How to Make Lemon Blueberry Pound Cake

Ingredients:

1/2 cup milk
1 tablespoon grated lemon zest (from 2 large lemons)
2 tablespoons fresh lemon juice
2 cups + 1 teaspoon all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup blueberries (if using frozen, do not defrost)
1 stick (1/2 cup) unsalted butter, softened
1 1/4 cups granulated sugar
2 large eggs

For the Glaze:

3/4 cup confectioners’ sugar
1/4 teaspoon lemon zest
1 1/2 tablespoons fresh lemon juice

Directions:

Preheat your oven to 350°F (175°C). Spray a 9×5-inch metal loaf pan and line the bottom with parchment paper.
In a small bowl, whisk together the milk, lemon zest, and lemon juice. Let this mixture sit for 10 minutes.
In a medium bowl, whisk together 2 cups of flour, baking soda, and salt. Toss the blueberries with 1 teaspoon of flour to prevent them from sinking in the batter.
In a large bowl, beat the softened butter and sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition. Gradually mix in the flour and milk mixtures. Finally, fold in the blueberries gently.
Pour the batter into the prepared pan and bake for 50-60 minutes, or until the top is golden brown and a tester inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before turning it out onto a wire rack.
For the glaze, mix the confectioners’ sugar, lemon zest, and lemon juice together. Adjust the thickness of the glaze as needed. Spoon it over the cooled cake and let it set for 10-15 minutes before slicing.
Store the cake covered at room temperature for up to 3 days or freeze it without glaze for up to 3 months.

How to Serve Lemon Blueberry Pound Cake

Lemon Blueberry Pound Cake is delicious on its own, but you can also serve it with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence. It pairs nicely with a cup of tea or coffee, making it a perfect treat for afternoon gatherings.

How to Store Lemon Blueberry Pound Cake

To keep your pound cake fresh, store it covered at room temperature for up to 3 days. If you won’t eat it within that time, consider freezing the cake. Wrap it tightly in plastic wrap and aluminum foil, and it will keep in the freezer for up to 3 months. Just remember to thaw it at room temperature when you’re ready to enjoy it.

Tips to Make Lemon Blueberry Pound Cake

Make sure your butter is softened to room temperature. This helps create a light and fluffy batter.
Be gentle when folding in the blueberries to avoid breaking them.
You can adjust the sweetness of the glaze by adding more or less lemon juice to suit your taste.

Variation

You can easily customize this pound cake by adding other fruits like raspberries or strawberries. If you want a richer flavor, consider adding a teaspoon of vanilla extract to the batter.

FAQs

1. Can I use frozen blueberries?
Yes, you can use frozen blueberries without thawing them first. This will help keep the cake moist.

2. How can I tell when the cake is done baking?
The cake is done when the top is golden brown and a toothpick inserted into the center comes out clean.

3. Can I make this cake in advance?
Absolutely! This cake can be baked ahead of time and stored covered at room temperature for up to 3 days or frozen for longer storage.