Mouthwatering Lemon Blueberry Pound Cake Recipe
Hark, good people, and attend! I bring to thee a recipe that will surely set thy heart ablaze with joy and delight. A recipe so delectable and mouthwatering that it will transport thee to the rolling hills of England! Nay, hold thy horses, for I shall not keep thee in suspense any longer. The recipe in question is none other than a Light Lemon Blueberry Pound Cake!
This cake is bound to be the star of any feast or gathering. It boasts a perfect balance of tart lemon and sweet blueberry flavors that will leave thy taste buds yearning for more. It is baked to perfection using a secret ingredient – light cream cheese – which ensures that it stays moist and fluffy.
Whether thou hast a sweet tooth or art simply looking for a scrumptious treat to enjoy with thy friends and family, this cake is sure to please. So come, gather around the table, and let us indulge in this luscious delight together!
Why You’ll Love This Recipe
O, my dear friends, let me tell you about the light lemon blueberry pound cake recipe that will surely tickle your taste buds like none other! This cake is a dessert lover’s paradise, a heaven for those with a sweet tooth. Its aroma is heavenly, and its texture so tender that it truly melts in your mouth.
What makes this recipe even better, you ask? It’s the perfect balance of luscious lemon flavor and juicy blueberries, all baked into a moist and spongey pound cake. The ingredients used in this recipe are specifically chosen to give you the most flavorsome and tender lemon blueberry pound cake experience possible.
With just one bite, you’ll feel as if you’ve been transported to the fragrant lemon groves of Italy or the lush blueberry fields of Tennessee. You won’t be able to resist yourself from indulging in more than just one slice. Trust me when I say this, when baked properly, this cake will be an excellent addition to any afternoon tea or brunch table spread.
If you’re looking for a unique yet classic dessert recipe that’s sure to impress your guests at any gathering or spring dessert party, then look no further than this lip-smackingly good lemon blueberry pound cake. The combination of tart lemons and juicy blueberries make it not too sweet while still giving off enough sweetness to keep your taste buds satisfied. And on top of everything else, it’s also an easy-to-follow recipe that is perfect for novice chefs.
So come now, give this delectable lemon blueberry bundt cake recipe a try and let your taste buds be delightfully surprised!
Ingredient List
Cake Ingredients:
- 2 cups all-purpose flour, divided
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened to room temperature
- 4 ounces light cream cheese, softened to room temperature
- 1 and ⅓ cups granulated sugar
- 3 large eggs and 1 large egg white, at room temperature
- 2 teaspoons vanilla extract
- 1/3 cup fat-free Greek yogurt or sour cream
- 3 tablespoons fresh lemon juice
- Zest of 1 lemon
- 1 and ½ cups fresh blueberries (you can use either fresh or frozen blueberries in this recipe)
Lemon Glaze Ingredients:
- Juice of two small lemons
- Zest of one small lemon
- 2 cups powdered sugar
Note: If using frozen blueberries, do not thaw before using. And if you prefer your cake less sweet, you can reduce the amount of sugar in both the cake and glaze by a half cup.
The Recipe How-To
Now, let’s get straight to the good stuff – how to make this Light Lemon Blueberry Pound Cake recipe! Follow these simple steps to create a delicious and refreshing dessert that will wow your taste buds!
Ingredients Needed
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup light butter softened
- 4 ounces light cream cheese, softened
- 1 ½ cups granulated sugar
- 3 large eggs + 1 large egg white
- 2 tablespoons fresh lemon juice
- zest of one lemon
- 1 teaspoon vanilla extract
- ⅓ cup fat-free Greek yogurt
- 2 cups fresh or frozen blueberries (if using frozen, do not thaw)
Prepping the Oven and Pan
- Preheat your oven to 350°F.
- Spray a 10 inch bundt pan generously with cooking spray.
Mixing the Batter
- In a medium bowl, stir together 2 cups of flour, 1 tsp baking powder, and ¼ tsp salt.
- Using a standing mixer, beat together ½ cup softened light butter and 4 oz softened light cream cheese until creamy.
- Add 1½ cups granulated sugar gradually, continuing to beat until light and fluffy.
- Add in 3 large eggs + 1 large egg white, one at a time, while continuing to beat the batter.
- Add in 2 tbsp fresh lemon juice, lemon zest, and vanilla extract.
- Slowly mix in the dry ingredients, alternating with ⅓ cup fat-free Greek yogurt until batter is smooth and well combined.
- Reserve about ½ cup of blueberries for later use when assembling the cake.
- Toss together remaining blueberries (1½ cups) in a separate bowl with 1 tablespoon flour to coat the blueberries.
- Using a spatula, gently fold the flour-coated blueberries into the batter until evenly distributed.
Assembling and Baking
- Gently spoon and press batter into a 10 inch bundt pan, ensuring that it is level and smooth.
- Add the reserved ½ cup of blueberries on top of the batter, gently pressing them into the surface.
- Bake cake in preheated oven for 60-70 minutes or until toothpick inserted near center comes out clean.
- Remove cake from oven and set aside to cool for 30 minutes before removing cake from pan.
Topping it Off
- Once the cake has cooled, whisk together ½ cup powdered sugar with 2 tbsp fresh squeezed lemon juice to create a tangy lemon glaze.
- Drizzle the lemon glaze over the top of your completely cooled cake to add a perfect finishing touch
Substitutions and Variations
Hark! Forsooth, shouldst thou like to add thy own twist to this lemon blueberry pound cake recipe, I have some counsel for thee.
Firstly, thou mayest replace the fresh blueberries with frozen ones if they be not in season or if thou hath them at hand. Simply defrost the frozen berries beforehand and drain them well afore addingeth them to the batter.
Should thine heart desire to make this cake a tad healthier, methinks thou couldst make use of low-fat cream cheese and light butter instead of their full-fat counterparts. This would also work for the Greek yogurt icing if thou wishes to combine it with frozen blueberries instead.
As for those who art unable to or doth not wish to consume granulated sugar, mayhap thou couldst replace it with sugar-free substitutes that art more amenable to thy taste or dietary requirements.
Shouldst thou have no pound cake pan at thy disposal, a regular cake pan would serve thee as well. Adjust the baking time accordingly though as it might take longer to cook completely.
Finally, I would recommend one more variation – stirring in a cup of shredded coconut for some added texture and flavor. This would turn thy lemon blueberry pound cake into a delightful tropical treat, perfect for springtime dessert tables.
Serving and Pairing
Oh, but once you’ve prepared this delightful lemon blueberry pound cake recipe, it’s time to think about serving and pairing it. My heart flutters at the mere thought of savoring a soft and moist slice with a dollop of whipped cream cheese frosting on top. If you’re not feeling adventurous, simply dust it with some powdered sugar.
When serving, you should know that this cake pairs wonderfully with tea or coffee, making for a perfect afternoon indulgence. The fruity notes of blueberries will brighten up even the dullest afternoon, while the lemon flavor uplifts one’s mood.
If you want to experiment with something more potent, try pairing your slice with a glass of rose wine. The flavors complement each other perfectly, and you’ll have a burst of sweetness swirling in your mouth.
For those who enjoy entertaining friends and family at home, consider using this lemon blueberry bundt cake as the centerpiece dessert for a spring-themed party. The pastel yellow hue gives an added layer of vibrancy to any room.
I suggest decorating it with some fresh blueberries or lemon slices before serving to make it even more visually stunning. This cake will undoubtedly bring smiles to faces and leave folks clamoring for your secret recipe.
Make-Ahead, Storing and Reheating
Verily, a lemon blueberry pound cake is an admirable dessert for any occasion. However, with the hustle and bustle of modern life, making it right before serving is not always possible. Fear not, for I shall reveal to thee the secrets of make-ahead, storing and reheating this delicacy.
To make ahead, bake the cake and allow it to cool completely. Once cooled, wrap the cake tightly in plastic wrap and store it in an airtight container at room temperature for up to two days or in the fridge for up to five days. The sweet smell of blueberries and lemon will remain intact with this storage method.
But how can one reheat this scrumptious cake without losing its luscious texture? Worry not, for there are several ways thou can achieve that goal. One method would be to bring it up to room temperature before reheating in the oven at 300°F for about 10 minutes. An alternative method would be to use a microwave-safe dish and heat it on medium heat for about 20 seconds per slice.
Storing leftovers properly is also key to maintain freshness. Place any leftover slices in an airtight container and keep them in the fridge for up to five days (if they last that long!). Freezing is also an option – wrap each slice individually in plastic wrap and store them in a freezer-safe bag or container labeled with a date. They shall be stored safely for up to three months.
As for serving after refrigeration or freezing, allow the cake slices to thaw at room temperature if they were frozen or place it in the microwave on low heat if refrigerated. You may add a sprinkle of powdered sugar or a dollop of whipped cream cheese frosting on top before serving.
In conclusion, with make-ahead instructions so easy as aforementioned, thou may enjoy this buttery lemon blueberry pound cake without worry!
Tips for Perfect Results
To ensure your Light Lemon Blueberry Pound Cake turns out perfect, here are some tips to keep in mind.
First, make sure your cream cheese and butter are fully softened before starting. Leave them at room temperature for at least 30 minutes before using, or place them in the microwave on low power for a few seconds.
When adding the eggs, be sure to mix each one in fully before adding the next. This will ensure a smooth batter and even distribution of ingredients.
To prevent your blueberries from sinking to the bottom of the cake, toss them in flour before adding them to the batter. The flour will help hold them in place as the cake bakes.
Be careful not to overmix the batter once you’ve added in the dry ingredients. Overmixing can result in a tough or rubbery texture.
Finally, when testing for doneness, use a toothpick inserted into the center of the cake. If it comes out clean, your cake is ready; otherwise, bake for another 5-10 minutes and test again.
By following these tips, you’ll have a perfectly moist and flavorful Lemon Blueberry Pound Cake every time you make it. Enjoy!
Bottom Line
Verily, this Light Lemon Blueberry Pound Cake hath been a delight to share with thee! As thou hast seen in the recipe how-to, the ingredient list, and the tips for perfect results, creating a delicious dessert is not only possible but enjoyable as well.
As I bid thee farewell, let me remind thee of the versatility that this cake offers. It can be made ahead of time, stored and reheated with ease; it can be paired with fresh fruit or a dollop of whipped cream; and it can be adapted with substitutions and variations to thy liking.
Thus, I entreat thee – doth not hesitate to indulge in such a wondrous creation as this lemon blueberry pound cake. With its light yet buttery texture, tantalizing blend of flavors, and beautiful presentation in a bundt pan, it is sure to please both thy taste buds and thy guests.
So go forth, dear reader, and bring forth this cake as a testament to thy culinary prowess. May it bring joy and satisfaction to all who partake of it!
Light Lemon Blueberry Pound Cake Recipe
Ingredients
- nonstick cooking spray
- 1 tablespoon flour
- 1 (18 1/4 ounce) package light yellow cake mix
- 1/3 cup lemon juice, plus
- 4 teaspoons lemon juice, divided
- 1 teaspoon vanilla
- 1 (8 ounce) package light cream cheese
- 3 large egg whites
- 1 large egg
- 1 cup fresh blueberries or 1 cup frozen blueberries, thawed
- 1 cup sifted powdered sugar (sift before measuring)
Instructions
- Preheat oven to 350.
- Coat a 12-cup bundt pan with cooking spray; dust with flour.
- Combine cake mix, 1/3 cup lemon juice, vanilla, cream cheese, egg whites and egg in a large bowl; beat at low speed of a mixer 30 seconds.
- Beat at medium speed 2 minutes; fold in blueberries.
- Pour batter into pan.
- Bake for 50 minutes or until a toothpick inserted in center comes out clean.
- Let cool in pan for 10 minutes; remove from pan.
- Let cool completely on wire rack.
- Combine sugar and remaining 4 teaspoons.
- lemon juice in a small bowl; drizzle over cake.
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.