Lemon Blueberry Pound Cake: 7 Steps to Bake Perfection

Oh my goodness, where do I even start with this Lemon Blueberry Pound Cake? It’s like sunshine on a plate! The zesty lemon flavor perfectly complements the sweet, juicy blueberries, creating a cake that’s both refreshing and indulgent. Every bite is moist and bursting with flavor, thanks to the luscious lemon glaze that takes it to the next level. I first stumbled upon this recipe during a summer picnic, and it quickly became a family favorite. Everyone just raved about it! This cake is perfect for brunch, a backyard barbecue, or even a cozy night in with a cup of tea. Trust me, once you bake this beauty, you’ll understand why it’s a staple in my kitchen. It’s become my go-to treat for gatherings and special occasions. Let’s dive into how you can whip up this delightful cake at home!

Ingredients List

Gathering the right ingredients is key to making an amazing Lemon Blueberry Pound Cake. Here’s what you’ll need:

• 3 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp salt
• 1 cup unsalted butter, room temperature
• 2 cups granulated sugar
• 4 large eggs, room temperature
• 1 tbsp lemon zest (freshly grated for the best flavor)
• 1 tbsp lemon juice (freshly squeezed is ideal)
• 1 tsp vanilla extract
• 1 cup buttermilk, room temperature (or you can use sour cream as a substitute)
• 2 cups blueberries (you can use fresh or frozen, but if frozen, don’t thaw them)
• 1 tbsp flour (for coating the blueberries to prevent sinking)
• 1 cup powdered sugar, sifted (for the glaze)
• 2 tbsp lemon juice (for the glaze)

Make sure everything is at room temperature for the best mixing results. Trust me, it makes a difference!

How to Prepare Lemon Blueberry Pound Cake

Prepping the Oven and Pan

First things first, let’s get that oven preheating to 350°F (175°C). This is super important because a properly heated oven ensures even baking. While that’s warming up, grab your 10-inch Bundt pan and give it a good greasing and flouring. I like to use butter for greasing and then dust it with flour. This step is crucial for ensuring your cake doesn’t stick and comes out beautifully.

Mixing the Ingredients

Now onto the fun part! In a medium bowl, whisk together your dry ingredients: the flour, baking powder, baking soda, and salt. Set that aside for a moment. In a large mixing bowl, beat the room temperature butter and granulated sugar together until it’s light and fluffy, which should take about 3 to 5 minutes. You want that lovely pale yellow color and a texture that’s almost creamy. This step is vital because it helps create the lightness that makes this cake so delightful!

Combining Dry and Wet Ingredients

Next, it’s time to bring it all together! Start by adding the eggs one at a time into your butter mixture, mixing well after each addition. Then, mix in the lemon zest, lemon juice, and vanilla extract. After that, it’s all about alternating! Gradually add the dry ingredient mixture and the buttermilk into the batter, starting and ending with the dry ingredients. Make sure you mix gently to avoid overmixing—trust me, we want a tender cake, not a dense one!

Adding Blueberries and Baking

Now for the blueberries! Toss them in a tablespoon of flour to coat them. This little trick helps prevent them from sinking to the bottom of the cake while it bakes. Gently fold the blueberries into your batter, being careful not to crush them. Once everything is well combined, pour the batter into your prepared Bundt pan, smoothing the top with a spatula. Pop that beauty into the oven and let it bake for about 50 to 60 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean. If the top starts browning too quickly, just cover it loosely with some foil.

Making the Glaze

While your cake is cooling, let’s whip up that delicious lemon glaze! In a small bowl, whisk together the sifted powdered sugar and lemon juice until it’s smooth. Once your cake has cooled completely, drizzle that tangy glaze over the top, letting it drip down the sides. It’s the perfect finishing touch that will have everyone coming back for seconds!

Why You’ll Love This Recipe

• Moist and Flavorful: Each slice of this Lemon Blueberry Pound Cake is bursting with the bright flavors of lemon and the sweetness of blueberries, making it a true delight.
• Easy to Prepare: With simple steps and common ingredients, you’ll find this recipe quick and accessible, perfect for both novice and experienced bakers.
• Versatile Treat: Whether it’s for brunch, dessert, or an afternoon snack, this cake fits any occasion and is sure to impress!
• Make-Ahead Friendly: It stores beautifully at room temperature, allowing you to prepare it ahead of time for gatherings or special events.

Tips for Success

To make sure your Lemon Blueberry Pound Cake turns out absolutely perfect, here are a few expert tips! First, when creaming the butter and sugar, be patient—beat them together until they’re light and fluffy, as this creates that lovely texture we all crave. Also, remember to measure your flour correctly; spoon it into your measuring cup and level it off with a knife to avoid a dense cake. Lastly, keep an eye on the baking time! Every oven is a bit different, so start checking for doneness at the 50-minute mark. Your cake should spring back when lightly touched and a toothpick should come out clean. Happy baking!

Storage & Reheating Instructions

To keep your Lemon Blueberry Pound Cake fresh, store it in an airtight container at room temperature for up to 3 days. If you want to extend its life, you can refrigerate it for up to 5 days. Just be sure to wrap it tightly in plastic wrap to prevent it from drying out. If you have leftovers that you’d like to freeze, slice the cake and wrap individual pieces in plastic wrap before placing them in a freezer-safe bag. When you’re ready to enjoy a slice, simply let it thaw at room temperature or pop it in the microwave for about 10-15 seconds for a warm, delightful treat!

Nutritional Information

Keep in mind that nutritional values can vary based on the specific ingredients and brands you use, so these numbers are approximate. Each slice of Lemon Blueberry Pound Cake contains about 420 calories, with 38g of sugar and 18g of fat. Always check the labels for the most accurate information!

FAQ Section

Q1. Can I use frozen blueberries for this recipe?
Absolutely! You can use frozen blueberries, but don’t thaw them beforehand. Just toss them in a bit of flour and fold them into the batter while still frozen. This helps prevent them from sinking and the color from bleeding too much.

Q2. How can I make this cake even more lemony?
If you’re a lemon lover like me, you can boost the lemon flavor by adding an extra tablespoon of lemon juice and zest. You could even use lemon extract for an extra punch!

Q3. What can I substitute for buttermilk?
No buttermilk? No problem! You can easily substitute it with sour cream or make your own by adding a tablespoon of lemon juice or vinegar to regular milk. Let it sit for a few minutes until it thickens slightly.

Q4. Can I make this recipe in a different pan?
Yes! This Lemon Blueberry Pound Cake can be made in a loaf pan or even as cupcakes. Just keep an eye on the baking time, as smaller portions will cook faster.

Q5. How do I know when the cake is done baking?
You’ll know it’s ready when a toothpick inserted into the center comes out clean or with a few moist crumbs. The cake should also spring back when lightly pressed. Happy baking!

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