Quick Overview
If you are looking for a delightful dessert that combines the bright flavors of citrus and sweetness of berries, look no further than this Lemon Blueberry Pound Cake. This moist and tender loaf is infused with fresh lemon zest and packed with juicy blueberries. Perfect for any gathering or afternoon tea, this recipe will impress your guests and satisfy your sweet tooth. Get ready to bake a cake that is as simple to make as it is delicious!
Ingredient Breakdown
Flour
You will need 2 cups of all-purpose flour for structure and texture in the cake. The flour provides the foundation for the loaf, creating a sturdy yet tender crumb when baked.
Sugar
1 cup of granulated sugar adds sweetness to balance the tartness of the lemon. It also helps create a lovely crust on the outside while keeping the inside moist.
Butter
Use 1 cup (2 sticks) of unsalted butter at room temperature. This ingredient gives richness and flavor while ensuring a tender texture in your pound cake.
Eggs
Three large eggs are essential for binding the ingredients together. Eggs also contribute to the overall structure and moisture of the cake.
Milk
1/2 cup of whole milk adds moisture to the batter. It helps achieve a smooth consistency and enhances the flavor profile of the cake.
Lemons
You will need zest from 2 lemons and 2 tablespoons of fresh lemon juice. The citrus zest provides vibrant flavor, while the juice adds acidity that brightens up every bite.
Blueberries
1 cup of fresh blueberries adds natural sweetness and bursts of flavor throughout the loaf. You can use frozen blueberries if fresh ones are not available; just ensure they are thawed before adding.
Step By Step Recipe: Lemon Blueberry Pound Cake
Preheat Oven
Start by preheating your oven to 350°F (175°C). This ensures that your batter bakes evenly from start to finish. Prepare your loaf pan by greasing it or lining it with parchment paper for easy removal after baking.
Mix Dry Ingredients
In a medium bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon salt until well combined. Mixing these dry ingredients first prevents clumping and ensures an even distribution throughout your batter.
Cream Butter and Sugar
In a separate large bowl, beat together 1 cup of softened unsalted butter and 1 cup granulated sugar until light and fluffy. This process usually takes about 3 to 5 minutes using an electric mixer on medium speed. Properly creaming these ingredients creates air pockets that help your cake rise beautifully.
Add Eggs
Add three large eggs one at a time to your butter-sugar mixture. Be sure to mix well after each addition until fully incorporated. This step allows each egg to blend seamlessly into the batter, contributing moisture and richness.
Incorporate Milk and Lemon
Next, add 1/2 cup of whole milk, zest from two lemons, and 2 tablespoons of fresh lemon juice into the wet mixture. Stir gently until just combined. Avoid overmixing at this point; you want a smooth batter without lumps but not tough.
Combine Wet and Dry Ingredients
Gradually fold in your dry ingredients into the wet mixture using a spatula or wooden spoon until just combined. Be cautious not to over-mix; some lumps may remain as they will disappear during baking.
Add Blueberries
Gently fold in 1 cup of fresh blueberries into your batter using a spatula. If you’re using frozen blueberries, toss them in some flour first to prevent them from sinking to the bottom during baking.
Pour Batter into Pan
Pour your well-blended batter into the prepared loaf pan, smoothing out the top with a spatula if necessary. Ensure that the batter is evenly distributed throughout so that it bakes uniformly.
Bake
Place your loaf pan in the preheated oven and bake for approximately 50-60 minutes or until a toothpick inserted into the center comes out clean. Keep an eye on it in case it browns too quickly; you can cover it loosely with aluminum foil if needed.
Cool Down
Once baked, remove the lemon blueberry pound cake from the oven and let it cool in the pan for about 10 minutes before transferring it onto a wire rack. Allow it to cool completely before slicing so that it firms up nicely.
Serving and Storing Tips
Serving Suggestions
Slice your Lemon Blueberry Pound Cake into thick pieces for serving. It pairs wonderfully with whipped cream or vanilla ice cream if you desire something extra special on warm days.
Storing Leftovers
Store any leftover pound cake in an airtight container at room temperature for up to three days or refrigerate it for up to one week. To maintain freshness longer, consider freezing slices wrapped tightly in plastic wrap or aluminum foil for up to three months.
By following this detailed guide on how to make Lemon Blueberry Pound Cake, you’ll have everyone asking for seconds! Enjoy every bite!
Mistakes to Avoid
One common mistake when baking Lemon Blueberry Pound Cake is not measuring ingredients accurately. Precision is key in baking; even a slight deviation in flour or sugar can alter the texture and flavor. Always use a kitchen scale or proper measuring cups for best results.
Another mistake is overmixing the batter. Incorporating air into the batter helps achieve a light texture, but too much mixing can lead to a dense cake. Mix until just combined, allowing for a tender crumb.
Additionally, many bakers neglect to preheat their oven. Baking in an unheated oven can result in uneven cooking, affecting rise and texture. Always preheat your oven as per the recipe instructions for optimal results.
Finally, using old or expired ingredients can ruin your Lemon Blueberry Pound Cake. Ensure your baking powder and baking soda are fresh. Check the expiration dates before starting your baking process for the best outcome.
Tips and Tricks
To create the perfect Lemon Blueberry Pound Cake, start by selecting fresh blueberries. Frozen blueberries can work, but fresh ones provide better flavor and texture. Tossing them with a little flour before adding them to the batter helps prevent sinking during baking.
Incorporate room temperature ingredients into your batter. This includes butter, eggs, and any dairy products like milk or yogurt. Room temperature ingredients blend more easily, resulting in a smoother batter that traps air better for a lighter cake.
Consider adding lemon zest directly into the batter for an extra citrusy punch. The zest contains essential oils that enhance the lemon flavor significantly compared to juice alone. Use a microplane to grate the zest finely without including the white pith, which can be bitter.
Let your Lemon Blueberry Pound Cake cool completely in the pan before transferring it to a wire rack. Cooling in the pan allows it to set properly, reducing breakage when you remove it from the mold. Patience here leads to a beautifully formed cake.
Lastly, don’t shy away from glaze! A simple lemon glaze made from powdered sugar and lemon juice adds sweetness and enhances flavor while giving your cake an appealing finish. Drizzle it over once cooled for an elegant touch.
Suggestions for Lemon Blueberry Pound Cake
For added texture, consider incorporating some chopped nuts such as walnuts or pecans into your Lemon Blueberry Pound Cake mix. This will provide a delightful crunch that contrasts beautifully with the soft cake and juicy blueberries.
If you want to add more depth of flavor, substitute part of the granulated sugar with brown sugar. This will lend a subtle caramel note that pairs wonderfully with lemon and blueberries while also keeping your cake moist.
For those who enjoy cream cheese frosting, consider topping your cooled pound cake with a light layer of cream cheese icing mixed with lemon juice and zest. This combination complements the flavors perfectly while adding creaminess and richness.
Experimenting with spices can also elevate your cake’s profile. Adding a pinch of cinnamon or nutmeg can introduce warmth without overpowering the primary flavors of lemon and blueberry. Just ensure these spices are balanced correctly to maintain harmony within your dessert.
FAQs
What’s the best way to store Lemon Blueberry Pound Cake?
To store your Lemon Blueberry Pound Cake properly, wrap it tightly in plastic wrap or aluminum foil once cooled completely. Keep it at room temperature if you plan to consume it within three days; otherwise, refrigerate it for up to one week for freshness.
Can I freeze Lemon Blueberry Pound Cake?
Yes! You can freeze Lemon Blueberry Pound Cake successfully by wrapping individual slices or whole cakes in plastic wrap followed by aluminum foil for extra protection against freezer burn. It will stay fresh frozen for about three months.
How do I know when my pound cake is done baking?
To check if your Lemon Blueberry Pound Cake is done baking, insert a toothpick into the center of the cake; if it comes out clean or with just a few crumbs sticking to it, then it’s ready! Avoid opening the oven door too early as this may cause sinking.
Can I use other fruits besides blueberries?
Absolutely! While blueberries are traditional in this recipe, you can substitute them with raspberries or diced strawberries for different flavors while maintaining similar moisture levels in your Lemon Blueberry Pound Cake.
Why did my pound cake sink?
A sinking pound cake often results from underbaking or overmixing during preparation. Make sure you’re mixing just until combined and not incorporating too much air which can cause collapse when cooling down.
Is there a gluten-free version of this recipe?
Yes! You can make Gluten-Free Lemon Blueberry Pound Cake using gluten-free all-purpose flour blends that include xanthan gum for structure. Follow package instructions regarding substitutions as ratios may vary between different brands.
Summary
Baking a delightful Lemon Blueberry Pound Cake requires attention to detail regarding measurements and mixing techniques. Avoid common pitfalls such as overmixing and using old ingredients while utilizing tips like selecting fresh blueberries and incorporating room temperature items for better results. Remember that cooling properly is essential alongside creative suggestions like adding nuts or experimenting with glazes that enhance both flavor and presentation!
Print
Lemon Blueberry Pound Cake
- Total Time: 1 hour 15 minutes
- Yield: 8 servings 1x
Description
This Lemon Blueberry Pound Cake is a delightful dessert that combines the tartness of lemon with the sweetness of fresh blueberries, resulting in a moist and flavorful cake perfect for any occasion.
Ingredients
1 1/2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsalted butter, softened
3 large eggs
1/4 cup sour cream
2 tablespoons lemon juice
1 tablespoon lemon zest
1 teaspoon baking powder
1/2 teaspoon salt
1 cup fresh blueberries (or frozen, if not available)
Instructions
1. Preheat the oven to 350°F (175°C) and grease a loaf pan.
2. In a mixing bowl, cream together the softened butter and sugar until light and fluffy.
3. Add the eggs one at a time, followed by the sour cream, lemon juice, and lemon zest. Mix until well combined.
4. In another bowl, whisk together the flour, baking powder, and salt.
5. Gradually add the dry ingredients to the wet mixture and mix until just combined.
6. Gently fold in the blueberries, being careful not to overmix.
7. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
8. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
9. Allow to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
Notes
This cake can be stored in an airtight container at room temperature for up to three days or refrigerated for up to a week. You can also drizzle with a simple lemon glaze for extra sweetness!
- Prep Time: 15 minutes
- Cook Time: 60 minutes
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 12g
- Fat: 10g
- Carbohydrates: 34g
- Protein: 3g
Keywords: lemon, blueberry, pound cake, dessert, baking