Lemon blueberry pound cake is not just a dessert; it’s an experience that dances on your taste buds. Imagine the aroma of freshly baked bread mingling with bright citrus notes and sweet blueberries. It’s like a sunny day in your mouth!
Growing up, my mom would whip this up every Sunday morning while we argued about who got the last slice. You could smell the zesty lemon wafting through our home, making even the grumpiest of us crack a smile. This delightful treat is perfect for brunch gatherings or as an afternoon snack with tea.
Why You'll Love This Recipe
- The preparation is simple and quick, taking only about 15 minutes to get into the oven
- The flavor is a refreshing blend of zesty lemon and sweet blueberries that will have everyone asking for seconds
- Visually stunning with its vibrant colors, it’s sure to impress on any dessert table
- Versatile enough to enjoy any time of day, this cake pairs beautifully with coffee or tea
I once brought this Lemon Blueberry Pound Cake to a picnic, and it disappeared faster than you can say “seconds.” Everyone raved about it!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- All-Purpose Flour: The backbone of your cake; sift it for a lighter texture.
- Granulated Sugar: Sweetens the batter beautifully; feel free to adjust based on your taste.
- Baking Powder: Essential for that perfect rise; always check expiration dates for best results.
- Salt: Just a pinch enhances all the flavors without being noticeable.
- Unsalted Butter: Make sure it’s softened for easy creaming with sugar; it adds richness.
- Eggs: Use large eggs at room temperature for better emulsification in your batter.
- Lemon Zest: Grate the zest from fresh lemons; it gives your cake that vibrant citrus punch.
- Lemon Juice: Freshly squeezed is best; bottled juice doesn’t pack quite the same flavor.
- Fresh Blueberries: Opt for plump berries; frozen will work but may add extra moisture.
- Vanilla Extract: A splash enhances overall flavor; consider using pure vanilla for depth.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Preheat Your Oven and Prepare Your Pan: Preheat your oven to 350°F (180°C). Grease a 9×5-inch loaf pan with butter or non-stick spray to prevent sticking.
Cream Butter and Sugar Together: In a large bowl, cream together softened butter and granulated sugar until light and fluffy—about 3-4 minutes. This step is crucial for creating that melt-in-your-mouth texture.
Add Eggs and Mix Well: Add eggs one at a time to the mixture, beating well after each addition until fully incorporated. The batter should be smooth and creamy.
Incorporate Dry Ingredients with Wet Ingredients: In another bowl, whisk together flour, baking powder, and salt. Gradually add dry ingredients to wet ingredients while alternating with lemon juice until just combined—be careful not to overmix!
Fold in Zest and Blueberries Carefully: Gently fold in lemon zest and blueberries into the batter using a spatula until evenly distributed. This helps keep those beautiful berries intact.
Bake Until Golden Brown : Pour the batter into your prepared pan and bake in preheated oven for 50-60 minutes or until a toothpick inserted comes out clean. Let cool in pan for 10 minutes before transferring to wire rack.
This Lemon Blueberry Pound Cake will leave your kitchen smelling heavenly! Enjoy it warm or at room temperature—because let’s face it; there’s no wrong way to indulge in this citrusy delight!
You Must Know
- Lemon Blueberry Pound Cake is a delightful dessert that balances sweet blueberries with zesty lemon
- This cake’s fluffy texture and bright flavor make it perfect for any occasion, from brunch to dessert
- Your kitchen will smell heavenly while baking this treat!
Perfecting the Cooking Process
Start by creaming the butter and sugar until light and fluffy. Then, add eggs one at a time, followed by lemon juice and zest. Finally, gently fold in the flour and blueberries for a perfect blend of flavors.
Add Your Touch
Feel free to substitute Greek yogurt for sour cream or add a splash of vanilla extract. You can also mix in other berries like raspberries or blackberries to create your own signature version.
Storing & Reheating
Store the cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it, and reheat slices in the microwave for about 10-15 seconds.
Chef's Helpful Tips
- To enhance the flavor of your Lemon Blueberry Pound Cake, use fresh lemons and ripe blueberries
- Avoid overmixing after adding flour to keep the cake tender
- A light dusting of powdered sugar adds an elegant finish that impresses everyone!
Baking this Lemon Blueberry Pound Cake has become a family favorite. My aunt once said she could smell it from three houses away—talk about a compliment!
FAQ
What makes Lemon Blueberry Pound Cake unique?
It combines tart lemon with sweet blueberries for a refreshing flavor experience.
Can I use frozen blueberries instead of fresh?
Yes, but do not thaw them before adding; it’ll keep the batter from turning blue.
How do I know when my cake is done baking?
Insert a toothpick into the center; if it comes out clean, your cake is ready!
Lemon Blueberry Pound Cake
- Total Time: 1 hour 10 minutes
- Yield: Serves approximately 10 slices 1x
Description
Lemon Blueberry Pound Cake is a delightful blend of zesty lemon and sweet blueberries, resulting in a moist, flavorful treat perfect for any gathering or cozy afternoon snack.
Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup (1 stick) unsalted butter, softened
- 3 eggs
- 1 tbsp lemon zest
- 2 tbsp lemon juice
- 1 cup fresh blueberries
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (180°C) and grease a 9×5-inch loaf pan.
- In a large bowl, cream softened butter and sugar together until light and fluffy (about 3-4 minutes).
- Add eggs one at a time, mixing well after each addition.
- In another bowl, whisk flour, baking powder, and salt. Gradually incorporate the dry mixture into the wet ingredients, alternating with lemon juice.
- Gently fold in lemon zest and blueberries until evenly distributed.
- Pour the batter into the prepared pan and bake for 50-60 minutes or until a toothpick comes out clean.
- Let the cake cool before serving.
Notes
- Substitute Greek yogurt for a moist texture or add vanilla extract for extra flavor.
- Feel free to mix in other berries like raspberries or blackberries for variety.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (70g)
- Calories: 260
- Sugar: 18g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg