Delight in Every Bite: Lemon Blueberry Pound Cake Recipe
Are you looking for a delicious and impressive dessert to serve at your next gathering or family dinner? Look no further than this Lemon Blueberry Pound Cake recipe. With its bright, fresh flavors and airy texture, it’s sure to be a crowd-pleaser.
Drawing on the classic pound cake recipe, this version adds in the zing of fresh lemon juice and zest, as well as juicy bursts of frozen blueberries. The result is a cake that’s both sweet and tart, with a delightful crumb that’s perfectly complemented by the tangy lemon glaze.
Whether you’re an experienced baker or new to the kitchen, this Lemon Blueberry Pound Cake recipe is easy to follow and produces excellent results every time. So grab your apron and get ready to impress with this delicious dessert!
Why You’ll Love This Recipe
Ladies and gentlemen, listen up – if you’re a fan of sweet treats with a zingy kick, then this lemon blueberry pound cake recipe is the one for you! Picture this: soft and moist cake with pops of tangy blueberries in every bite, finished off with a drizzle of sweet lemon glaze. Sounds like heaven, doesn’t it?
But why will you love this recipe? Firstly, it’s incredibly easy to make. The list of ingredients may seem long, but they’re all easily accessible at your local grocery store. The steps themselves are straightforward and won’t require much prep work or baking skills. Even if you’re not a seasoned baker, this recipe will make you feel like an expert in no time.
Secondly, the combination of fresh lemon juice and zest adds a bright citrus flavor that perfectly complements the juicy blueberries. The taste is neither too tart nor too sweet, making it an ideal dessert for any occasion. Plus, the powdered sugar dusting adds an extra touch of sweetness while also giving the cake a beautiful finishing look.
Finally, this recipe is versatile – you can customize it to your liking by swapping out the blueberries for other fruits such as raspberries or blackberries. Feeling adventurous? You could even try making mini individual cakes instead of one large pound cake!
In conclusion, this lemon blueberry pound cake recipe is quick, easy, deliciously tangy, and versatile – what more could you ask for? It’s the perfect dessert to make for family gatherings or simply as an indulgent treat for yourself. Trust me; once you try this recipe, you’ll be coming back for seconds (and thirds!).
Ingredient List
Here are the ingredients you need to gather to make this delicious lemon blueberry pound cake recipe:
For the Cake:
- 1 and 1/2 cups (3 sticks) unsalted butter, softened at room temperature
- 3 cups granulated sugar
- 6 large eggs at room temperature
- 1 tablespoon fresh lemon zest
- 1 teaspoon pure vanilla extract
- 3 cups all-purpose flour
- 1/3 cup cornstarch
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- ½ cup sour cream
- ½ cup whole milk
- 2 tablespoons fresh lemon juice
- 1 and 1/2 cups fresh blueberries
For the Lemon Glaze:
- 1 cup powdered sugar
- Zest of 2 large lemons
- Juice of one large lemon
Gathering everything in advance will help you ensure that you have all the necessary ingredients, and you can start making this delightful cake without interruptions.
The Recipe How-To
Now that you have all the ingredients ready, we can begin with making this delicious Lemon Blueberry Pound Cake!
Prep Time
- Preheat your oven to 350°F (175°C)
- Grease and flour your bundt pan or loaf tin.
Making the Batter
- Cream together the room temperature unsalted butter and granulated sugar until light and fluffy.
- Add in 3 large eggs, one at a time, mixing well after each addition.
- Mix in the vanilla, lemon juice, and lemon zest until evenly combined.
- In a separate bowl, mix together the flour, baking powder, and salt.
- Gradually add in the flour mixture to the batter, alternating with 1/2 cup of room temperature sour cream, until just combined.
- Gently fold in 1 cup of frozen or fresh blueberries.
Baking Time
- Pour the batter into your greased and floured bundt pan or loaf tin.
- Bake for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool in the pan for at least 10 minutes before transferring it to a wire rack to cool completely.
Lemon Glaze
- While waiting for the cake to cool, make the glaze by mixing together powdered sugar and fresh lemon juice until smooth.
- Once cooled, drizzle generously over top of the cake.
Now it’s time to slice up your delicious creation and serve! Store leftovers in an airtight container at room temperature or in the fridge for up to 5 days, but we doubt it will last that long!
Substitutions and Variations
One of the great things about this Lemon Blueberry Pound Cake Recipe is its versatility. There are several ingredient substitutions and variations you can make to give this cake a unique twist. Here are some ideas to try:
– Instead of using frozen blueberries, you can use fresh blueberries or even substitute them with other fruits such as raspberries or strawberries.
– If you don’t have any sour cream on hand, Greek yogurt can be used as a substitute for the same tanginess.
– To give this cake even more lemon flavor, add a few drops of lemon extract to the batter.
– For a gluten-free version of the cake, substitute all-purpose flour with a gluten-free flour blend. Use at least two different flours in the mix such as almond and rice flour.
– You can also change up the cake pan used. Instead of the classic bundt pan, try using a loaf pan or muffin tin for individual portions.
Whatever substitution or variation you choose, make sure to follow the recipe instructions closely so that the resulting cake has a similar texture and flavor. Don’t be afraid to play around with flavors and textures to create your own unique version of this Lemon Blueberry Pound Cake recipe.
Serving and Pairing
Serving and pairing options are essential aspects of any recipe, including this delightful Lemon Blueberry Pound Cake. Since it has a crunchy exterior and a beautifully soft, moist interior, this luscious cake can be served on its own as a perfect accompaniment to afternoon tea or brunch. The pound cake is undeniably tasteful in its simplicity, but you can enhance your enjoyment by incorporating additional elements.
Stir up some fresh blueberries and powdered sugar to make an appetising blueberry compote. You can spoon the compote over the top of your lemon blueberry pound cake just before serving, which would add more vivid bursts of berry tanginess for an extra enjoyable experience. If you want something richer still, try serving it with whipped cream or creamy Greek yogurt.
If you need a great topping idea, consider making some homemade Lemon glaze. Slightly tart and sweet, lemon glaze will bring out even more bright lemon flavours in the loaf, rounded off by its pillowy icing texture. To add to the combination, sprinkle with some grated lemon zest on top – this enhances the citrus essence into every bite.
Pairing suggestions for your Lemon Blueberry Pound Cake would be based on personal preferences. Pairing it with champagne, juice or wine can provide a wide range of exciting combinations to enhance flavours. A dry white wine like Sauvignon Blanc would cut through the texture and gently usher in some more succulent citrus notes.
Whichever way you choose to serve or pair this cake, one fact remains: the memorable blend of lemony zest and ripe blueberries provides an exquisite treat for anyone who appreciates a sophisticated dessert that is both visually stunning and deliciously tantalizing!
Make-Ahead, Storing and Reheating
No need to fret about hosting a brunch or entertaining guests with this lemon blueberry pound cake recipe. It can be made ahead of time and stored without compromising the delicious flavors. Whether you want to bake the cake a day or a week in advance, it can be stored easily.
To make-ahead, once the cake has cooled completely, wrap it tightly with plastic wrap or tin foil and store it in an airtight container. The cake can be kept at room temperature for up to two days, and for longer storage use the refrigerator. The cake will keep well in the refrigerator for up to a week but make sure to bring it to room temperature before serving.
Storing leftovers is equally as easy. Wrap leftover slices of cake in plastic wrap or place them in an airtight container, and store them in the refrigerator for up to three days.
Reheating the pound cake will bring back its freshly baked texture making it as good as new. Simply take out the desired amount of slices from the refrigerator (but make sure they are at room temperature), and heat them in the microwave for about 10 seconds or until warmed through.
You can also choose to serve the pound cake with your favorite accompaniments. I recommend pairing this delightful dessert with fresh blueberries, lemon glaze, blueberry sauce or whipped cream. So whether you decide to make it ahead of time or store leftovers, this lemon blueberry pound cake will taste just as scrumptious days after you’ve made it!
Tips for Perfect Results
When making a Lemon Blueberry Pound Cake, it’s important to pay attention to the details in order to get that perfect result. Here are some tips that can help you achieve just that.
Firstly, remember to use room temperature ingredients. This will prevent the batter from being too thick or too runny, and will help the cake bake evenly. Take out the eggs, butter and sour cream out of the fridge at least an hour before starting your baking.
Secondly, make sure to grease your baking pan well with softened unsalted butter and then dust some flour into the pan too. This ensures that your cake will come out from the pan smoothly without sticking.
Thirdly, when incorporating the flour mixture into the wet ingredients, be careful not to overmix. Overmixing can make the cake tough and dense rather than moist and tender.
Fourthly, always sift together the flour and leavening agents (baking powder and baking soda) before mixing them into the batter. This will eliminate lumps in your batter which can affect the texture of your finished cake.
Fifthly, don’t forget to sprinkle some flour on top of your fresh blueberries before folding them into your butter-sugar mixture so they don’t sink while baking.
Lastly, let the cake cool for 5-10 minutes in its baking dish before transferring it onto a wire rack to cool completely. This will prevent any breakage or sticking during removal from pan.
By following these tips, you’re on track for making a perfect Lemon Blueberry Pound Cake every time!
Bottom Line
In conclusion, this Lemon Blueberry Pound Cake recipe offers a delightful combination of tangy lemon and sweet blueberries in every bite. The ingredients are readily available and easy to work with, making this recipe perfect for anyone looking to bake a delicious treat without too much fuss.
Whether you’re looking to impress friends and family with a stunning dessert or simply indulge in some baking therapy, this recipe is sure to satisfy your cravings. With its moist and tender crumb, bursts of juicy blueberries, and fragrant lemon glaze, it’s bound to become a fan favorite.
So don’t wait any longer; head to the kitchen and whip up a fresh batch of Lemon Blueberry Pound Cake today! Trust me; you won’t be disappointed. With this recipe on hand, you will be able to enjoy a slice of heaven anytime you want.
So what are you waiting for? Grab your apron and let’s get baking!
Lemon Blueberry Pound Cake Recipe
Ingredients
- 3 cups sugar
- 3 cups flour
- 6 eggs
- 2 teaspoons lemon extract
- 1 teaspoon almond extract
- 1 teaspoon vanilla
- 1 cup whipping cream
- 1 cup butter, softened
- 2 tablespoons lemon peel, grated
In separate bowl mix
- 1 tablespoon flour
- 2 cups frozen blueberries
Glaze
- 2 cups powdered sugar
- 2 tablespoons lemon peel, grated
- 1/3 cup fresh lemon juice
Instructions
- In separate bowl: Mix 1 Tbls. flour with 2 cups frozen Blueberries (set aside).
- Cream sugar & butter.
- Add eggs one at a time.
- Add 1 cup flour, 1/2 cup cream, 1 cup flour, 1/2 cup cream and 1 cup flour.
- Add lemon, vanilla & almond extract.
- Add lemon peel.
- Gently fold in berries.
- Spoon batter into greased & floured bundt pan.
- Bake at 350 for 15 minutes and reduce to 325 for app. 1 hour.
- GLAZE:
- Mix powdered sugar, butter, lemon juice and grated lemon peel (save some lemon peel to sprinkle on top).
Nutrition
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Brian is a British chef cum food blogger who has been in the kitchen since he was a young lad. Growing up in Manchester, he developed a passion for cooking and a keen eye for the perfect dish. He now runs his own blog and YouTube channel, which is dedicated to sharing his passion for food with the world.