Lemon Blueberry Pound Cake

This Lemon Blueberry Pound Cake is the perfect dessert for any occasion, bringing together the bright flavors of lemon and sweet blueberries. Its moist texture and rich taste make it a delightful treat, whether for a family gathering, a picnic, or a cozy afternoon tea. The addition of buttermilk ensures tenderness, while the tangy lemon glaze adds an irresistible finishing touch that will impress your guests.

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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
• A Scoop of Ice Cream
• Whipped Cream Topping
• Drizzled with Extra Lemon Glaze
• Pairing with Tea or Coffee
• Garnished with Lemon Zest
• 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
• Can I use frozen blueberries for Lemon Blueberry Pound Cake?
• How do I make my Lemon Blueberry Pound Cake more lemony?
• What is the best way to serve Lemon Blueberry Pound Cake?
• How long does Lemon Blueberry Pound Cake last?
• Final Thoughts
• 📖 Recipe Card

Why You’ll Love This Recipe

• Bursting with Flavor: The combination of fresh lemons and blueberries creates a deliciously vibrant taste.
• Easy to Make: With straightforward steps, even beginner bakers can whip up this cake without stress.
• Perfect for Any Occasion: This cake is ideal for birthdays, holidays, or simply as a treat to enjoy at home.
• Moist and Tender: Buttermilk keeps the cake incredibly moist, giving it a soft crumb everyone will love.
• Beautiful Presentation: The Bundt shape and glossy glaze make it visually appealing for any dessert table.

Tools and Preparation

Before you start baking your Lemon Blueberry Pound Cake, gather your tools. Having everything ready will streamline your preparation.

Essential Tools and Equipment

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

Importance of Each Tool

• Bundt pan: Gives the cake its signature shape and helps it bake evenly.
• Electric mixer: Saves time when creaming butter and sugar, ensuring a fluffy texture.
• Mixing bowls: Essential for mixing ingredients separately before combining them.

Ingredients

Here’s what you need to create this delightful Lemon Blueberry Pound Cake:

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). Prepare a 10-inch Bundt pan by generously greasing it with butter or baking spray. Lightly dust with flour and tap 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 bowl, use an electric mixer on medium speed to beat the unsalted butter and granulated sugar until light and fluffy (about 3-5 minutes).

Step 4: Add Eggs and Flavorings

Add the four large eggs one at a time to the butter mixture. Mix 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 with buttermilk:
1. Add 1/3 of the flour mixture; mix gently.
2. Add 1/2 of the buttermilk; mix gently.
3. Repeat these steps until all ingredients are combined—end with flour.

Important: Stir just until combined; do not overmix!

Step 6: Fold in Blueberries

Toss your blueberries with 1 tablespoon of flour to prevent sinking. Gently fold them into the batter.

Step 7: Bake the Cake

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

Step 8: Cool and Glaze

Let your cake cool in the pan for about 15-20 minutes before carefully inverting onto a wire rack to cool completely.

While cooling, prepare your glaze by whisking together powdered sugar and lemon juice until smooth. Drizzle over your cooled cake and allow it to set for about 15 minutes before slicing.

Now you have an amazing Lemon Blueberry Pound Cake ready to be enjoyed!

How to Serve Lemon Blueberry Pound Cake

Lemon Blueberry Pound Cake is a delightful dessert that pairs wonderfully with various accompaniments. Here are some serving suggestions to enhance your cake experience.

With Fresh Berries

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

A Scoop of Ice Cream

• Vanilla or lemon ice cream complements the citrus notes of the pound cake perfectly, adding creaminess to each bite.

Whipped Cream Topping

• A dollop of freshly whipped cream adds richness and lightness, making each slice even more indulgent.

Drizzled with Extra Lemon Glaze

• For those who love a zingy flavor, drizzle additional lemon glaze over the top before serving to heighten the tartness.

Pairing with Tea or Coffee

• Enjoy slices of this cake with a warm cup of tea or coffee. The flavors meld beautifully, making for a comforting afternoon treat.

Garnished with Lemon Zest

• Sprinkle some additional lemon zest on top just before serving for an extra pop of citrus aroma and visual appeal.

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How to Perfect Lemon Blueberry Pound Cake

Perfecting your Lemon Blueberry Pound Cake ensures every bite is moist and flavorful. Here are some tips to help you achieve that.

• Use Room Temperature Ingredients: Ensure all ingredients like butter, eggs, and buttermilk are at room temperature for better mixing and texture.
• Don’t Overmix the Batter: Gently fold in the flour and buttermilk to keep the cake light and airy.
• Coat Blueberries in Flour: Tossing blueberries in flour helps prevent them from sinking during baking, keeping them evenly distributed.
• Check Doneness Early: Start checking for doneness at 50 minutes; every oven is different. A toothpick should come out clean when inserted in the center.
• Let it Cool Properly: Allow the cake to cool in the pan for at least 15-20 minutes before inverting it onto a wire rack. This helps maintain its structure.
• Store Correctly: Keep leftovers in an airtight container to maintain freshness.

Best Side Dishes for Lemon Blueberry Pound Cake

Pairing side dishes with your Lemon Blueberry Pound Cake can elevate your dessert experience. Here are some delicious options:

1. Greek Yogurt Parfait: Layer Greek yogurt with honey and fresh fruits for a refreshing contrast.
2. Citrus Salad: A salad made from mixed citrus fruits adds brightness and balances sweetness.
3. Scones: Serve lemon or blueberry scones for a delightful brunch pairing that complements the flavors.
4. Cheese Platter: A selection of soft cheeses like Brie or goat cheese enhances the sweet-tart profile of the cake.
5. Fruit Compote: A warm compote made from berries can be drizzled over slices for added moisture and flavor.
6. Nutty Granola: Crunchy granola served on the side can add texture and richness when paired with yogurt or ice cream.
7. Coffee Cake Muffins: Mini muffins make a great addition if you’re serving this cake at breakfast or brunch.
8. Lemonade or Iced Tea: Refreshing beverages like lemonade or iced tea complement the zesty flavors beautifully.

Common Mistakes to Avoid

Baking a Lemon Blueberry Pound Cake can be simple, but there are common pitfalls. Here are some mistakes to watch out for:

• Skipping the room temperature ingredients: Using cold butter or eggs can lead to a dense cake. Always ensure your butter and eggs are at room temperature for better mixing.
• Overmixing the batter: This can result in a tough cake. Gently mix the ingredients until just combined, especially when adding flour.
• Not measuring ingredients accurately: Using too much or too little of any ingredient can affect the cake’s texture. Use proper measuring cups and spoons for accuracy.
• Ignoring the oven temperature: Every oven is different. Always preheat your oven and consider using an oven thermometer for precise baking conditions.
• Failing to coat blueberries: If you skip coating blueberries with flour, they may sink to the bottom of the cake. Toss them in flour before folding into the batter.

Storage & Reheating Instructions

Refrigerator Storage

• • Airtight container: Store your Lemon Blueberry Pound Cake in an airtight container to keep it fresh.
• • Duration: It will stay good for up to 5 days in the refrigerator.

Freezing Lemon Blueberry Pound Cake

• • Wrap tightly: Use plastic wrap or aluminum foil to wrap individual slices or the whole cake.
• • Duration: The cake can be frozen for up to 3 months without losing flavor.

Reheating Lemon Blueberry Pound Cake

• Oven: Preheat to 350°F (175°C) and warm slices for about 10 minutes for best results.
• Microwave: Heat each slice on medium power for about 15-20 seconds until warm.
• Stovetop: Use a skillet over low heat, cover with a lid, and warm for a few minutes while keeping the moisture in.

Frequently Asked Questions

Here are some common questions about making Lemon Blueberry Pound Cake:

Can I use frozen blueberries for Lemon Blueberry Pound Cake?

Yes, you can use frozen blueberries. Just toss them in flour before adding them to prevent sinking.

How do I make my Lemon Blueberry Pound Cake more lemony?

Add extra lemon zest or juice to enhance the flavor. You can also increase the glaze amount for more citrus sweetness.

What is the best way to serve Lemon Blueberry Pound Cake?

Serve it plain or with whipped cream and fresh berries on top for a delightful dessert experience.

How long does Lemon Blueberry Pound Cake last?

When stored properly, it lasts about 3 days at room temperature or up to 5 days in the refrigerator.

Final Thoughts

This Lemon Blueberry Pound Cake is not only delicious but also versatile. Its combination of tangy lemon and sweet blueberries makes it perfect for various occasions. Feel free to customize it by adding nuts, herbs, or even a different glaze. Give this recipe a try, and enjoy its delightful flavors!