Lemon Blueberry Pound Cake

This Lemon Blueberry Pound Cake is a delightful treat that combines the bright flavors of lemon with sweet, juicy blueberries. Perfect for brunches, picnics, or as a comforting dessert at home, this cake stands out with its moist texture and tangy lemon glaze. You’ll love how easy it is to make while impressing your friends and family with its beautiful presentation.

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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: Mix Dry Ingredients
• Step 3: Cream Butter and Sugar
• Step 4: Add Eggs and Flavorings
• Step 5: Combine Wet and Dry Ingredients
• Step 6: Fold in Blueberries
• Step 7: Bake the Cake
• Step 8: Cool and Glaze
• How to Serve Lemon Blueberry Pound Cake
• With Fresh Berries
• Accompanied by Whipped Cream
• Drizzled with Extra Lemon Glaze
• Paired with Ice Cream
• As Part of a Brunch Spread
• How to Perfect Lemon Blueberry Pound Cake
• Best Side Dishes for Lemon Blueberry Pound Cake
• Common Mistakes to Avoid
• Storage & Reheating Instructions
• Refrigerator Storage
• Freezing Lemon Blueberry Pound Cake
• Reheating Lemon Blueberry Pound Cake
• Frequently Asked Questions
• What makes Lemon Blueberry Pound Cake so moist?
• Can I use frozen blueberries for this recipe?
• How can I customize my Lemon Blueberry Pound Cake?
• Is there a gluten-free option for Lemon Blueberry Pound Cake?
• Final Thoughts
• 📖 Recipe Card

Why You’ll Love This Recipe

• Bursting with Flavor: The combination of lemon zest and fresh blueberries creates a refreshing taste in every bite.
• Moist and Tender: Using buttermilk ensures that this pound cake remains incredibly moist and soft.
• Perfect for Any Occasion: Whether it’s a family gathering or a casual afternoon tea, this cake fits right in.
• Simple Preparation: With straightforward steps, even novice bakers can create this delicious dessert.
• Versatile Enjoyment: Serve it plain or topped with whipped cream for an extra special treat.

Tools and Preparation

Before you start baking, gather your tools to ensure a smooth cooking process. Having the right equipment makes all the difference!

Essential Tools and Equipment

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

Importance of Each Tool

• Bundt pan: This unique shape not only helps in even baking but also adds elegance to your presentation.
• Electric mixer: Saves time and effort when creaming butter and sugar together for a fluffy texture.

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

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How to Make Lemon Blueberry Pound Cake

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Prepare a 10-inch Bundt pan by greasing it generously with butter or baking spray. Dust it lightly with flour, tapping out any excess.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the following:
1. All-purpose flour
2. Baking powder
3. Baking soda
4. Salt

Set this mixture aside for later use.

Step 3: Cream Butter and Sugar

In a large mixing bowl, beat the unsalted butter and granulated sugar on medium speed using an electric mixer until light and fluffy. This should take about 3-5 minutes.

Step 4: Add Eggs and Flavorings

Add the eggs one at a time to the butter mixture, mixing well after each addition. Scrape down the sides of the bowl as needed. Then mix in:
– Lemon zest
– Lemon juice
– Vanilla extract

Step 5: Combine Wet and Dry Ingredients

Alternate adding the dry ingredients and buttermilk into the batter:
1. Add 1/3 of the flour mixture; mix gently.
2. Add 1/2 of the buttermilk; mix gently.
3. Repeat until all ingredients are combined—do not overmix.

Step 6: Fold in Blueberries

Toss your blueberries with 1 tablespoon of flour to prevent them from sinking during baking. Gently fold these blueberries into your batter.

Step 7: Bake the Cake

Pour your batter into the prepared Bundt pan. Smooth out the top with a spatula. Bake in your preheated oven for about 50-60 minutes or until a toothpick inserted into the center comes out clean. If browning too quickly, cover loosely with aluminum foil around the 50-minute mark.

Step 8: Cool and Glaze

Allow the cake to cool in its pan for about 15-20 minutes before carefully inverting it onto a wire rack to cool completely. While cooling, prepare your glaze by whisking together powdered sugar and lemon juice until smooth. Drizzle over the cooled cake and let it set for about 15 minutes before slicing into pieces to serve.

Enjoy your delicious Lemon Blueberry Pound Cake!

How to Serve Lemon Blueberry Pound Cake

Lemon Blueberry Pound Cake is a delightful treat that can be enjoyed in various ways. Whether you serve it for breakfast, dessert, or a special occasion, here are some serving suggestions that will elevate your experience.

With Fresh Berries

• Top the cake with a mix of fresh blueberries, raspberries, and strawberries for a burst of color and flavor.

Accompanied by Whipped Cream

• Serve slices of the cake with a dollop of freshly whipped cream to add a light and creamy texture that complements the sweetness.

Drizzled with Extra Lemon Glaze

• For those who love citrus flavors, drizzle additional lemon glaze over each slice for an extra zing.

Paired with Ice Cream

• A scoop of vanilla or lemon sorbet next to a slice of this pound cake creates a refreshing and indulgent dessert.

As Part of a Brunch Spread

• Include slices of Lemon Blueberry Pound Cake in your brunch buffet alongside muffins and pastries for a delightful variety.

How to Perfect Lemon Blueberry Pound Cake

Creating the perfect Lemon Blueberry Pound Cake requires attention to detail. Here are some tips to ensure yours turns out moist and flavorful.

• Use Room Temperature Ingredients: Allow eggs and buttermilk to reach room temperature for better incorporation into the batter.
• Don’t Overmix the Batter: Gently fold in the flour and buttermilk; overmixing can lead to a dense cake.
• Coat Blueberries with Flour: Tossing blueberries in flour helps prevent them from sinking during baking.
• Check Baking Time: Start checking for doneness around 50 minutes; every oven varies slightly.
• Cool Before Drizzling Glaze: Ensure the cake is completely cool before adding the lemon glaze for the best texture.

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Best Side Dishes for Lemon Blueberry Pound Cake

Lemon Blueberry Pound Cake pairs wonderfully with various side dishes. These complementary options will enhance your dessert experience.

1. Greek Yogurt Parfait: Layer Greek yogurt with honey and granola for a nutritious side that balances sweetness.
2. Fruit Salad: A refreshing mix of seasonal fruits adds brightness and acidity to each bite.
3. Coffee or Tea: A warm cup of coffee or herbal tea makes for a cozy pairing, perfect for afternoon breaks.
4. Cheese Platter: Pair slices with mild cheeses like brie or goat cheese for a savory contrast.
5. Nut Mix: Serve with roasted nuts for added crunch and flavor; it’s an excellent snack alongside cake.
6. Scones: Offer lemon or blueberry scones as part of a larger brunch spread, continuing the theme of flavors.

Enjoy experimenting with these serving suggestions and side dishes that highlight your Lemon Blueberry Pound Cake!

Common Mistakes to Avoid

When making Lemon Blueberry Pound Cake, avoiding common mistakes can help you achieve the perfect texture and flavor.

• Overmixing the batter: This can lead to a dense cake. Mix gently when combining wet and dry ingredients.
• Not coating the blueberries: Skipping this step can cause blueberries to sink. Toss them in a bit of flour before adding.
• Incorrect oven temperature: An oven that is too hot may burn the cake. Always preheat and check with an oven thermometer.
• Skipping the cooling time: Cutting into a warm cake can ruin its structure. Allow it to cool in the pan for at least 15 minutes.
• Using cold ingredients: Cold butter or eggs can affect how well they mix. Let all ingredients come to room temperature before starting.

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container for up to 5 days.
• Ensure it is completely cooled before sealing to prevent moisture buildup.

Freezing Lemon Blueberry Pound Cake

• Wrap tightly in plastic wrap and aluminum foil to prevent freezer burn.
• Can be frozen for up to 3 months.

Reheating Lemon Blueberry Pound Cake

• Oven: Preheat to 350°F (175°C), place slices on a baking sheet, and heat for about 10 minutes.
• Microwave: Heat individual slices for 15-20 seconds until warm. Be cautious not to overheat, as it can become tough.
• Stovetop: Use a skillet over low heat, cover with a lid, and warm slices for a few minutes until heated through.

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Frequently Asked Questions

What makes Lemon Blueberry Pound Cake so moist?

The use of buttermilk contributes extra moisture and tenderness, ensuring each slice is soft and fluffy.

Can I use frozen blueberries for this recipe?

Yes! Frozen blueberries work well; just toss them in flour before adding them to the batter.

How can I customize my Lemon Blueberry Pound Cake?

You can add nuts like walnuts or pecans for extra crunch or substitute other berries for a different flavor profile.

Is there a gluten-free option for Lemon Blueberry Pound Cake?

You can use a gluten-free all-purpose flour blend as a substitute for regular flour in this recipe.

Final Thoughts

Lemon Blueberry Pound Cake is not only delicious but also versatile. You can easily customize it with different fruits or toppings. This cake is perfect for gatherings or as an everyday treat—give it a try!

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