why make this recipe
Lemon Blueberry Pound Cake is a delightful treat that combines the zesty flavor of lemon with the sweetness of fresh blueberries. This cake is perfect for any occasion, whether it’s a weekend brunch, a summer picnic, or simply a cozy afternoon snack. The moist texture and the bright flavors make it a favorite among friends and family. Plus, the simple ingredients mean you can whip it up any time the craving strikes!
how to make Lemon Blueberry Pound Cake
Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 tablespoon lemon zest
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1 1/2 cups fresh blueberries
- For the glaze:
- 1 cup powdered sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
Directions
- Preheat the oven to 350°F (175°C) and grease a loaf pan.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition. Stir in vanilla and lemon zest.
- In another bowl, combine flour, baking powder, and salt. Gradually add this to the creamed mixture, alternating with buttermilk.
- Gently fold in the blueberries.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- For the glaze, whisk together the powdered sugar, milk, and vanilla until smooth. Drizzle over the cooled cake before serving.
how to serve Lemon Blueberry Pound Cake
Serve the Lemon Blueberry Pound Cake by slicing it and placing it on a plate. A sprinkle of powdered sugar on top or a dollop of whipped cream can make it even more special. It pairs beautifully with tea or coffee, making it a perfect dessert or snack!
how to store Lemon Blueberry Pound Cake
Store any leftover cake in an airtight container at room temperature for up to three days. If you want to keep it longer, you can wrap it tightly in plastic wrap and freeze it for up to three months. Just thaw it in the refrigerator before serving.
tips to make Lemon Blueberry Pound Cake
- Ensure your butter is softened to room temperature for easier mixing.
- Rinse and dry the blueberries before adding them to prevent them from sinking in the batter.
- If you prefer a stronger lemon flavor, add more lemon zest or a bit of lemon juice to the batter.
- Check the cake a few minutes early to avoid overbaking, as oven temperatures can vary.
variation
For a different twist, try adding nuts like walnuts or pecans for a crunchy texture. You can also swap out blueberries for other berries like raspberries or strawberries, depending on your preference.
FAQs
Q: Can I use frozen blueberries instead of fresh?
A: Yes, you can use frozen blueberries. Just add them directly to the batter without thawing to prevent them from becoming mushy.
Q: How do I know when the cake is done baking?
A: Insert a toothpick into the center of the cake; it should come out clean or with a few crumbs attached when the cake is done.
Q: Can I make this cake ahead of time?
A: Absolutely! This cake keeps well and tastes great even a day after baking. It’s perfect for preparing in advance for gatherings.
Lemon Blueberry Pound Cake
Ingredients
Main Ingredients
- 1 cup unsalted butter, softened Ensure butter is softened to room temperature for easier mixing.
- 2 cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 tablespoon lemon zest For a stronger lemon flavor, add more lemon zest or lemon juice.
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1 1/2 cups fresh blueberries Rinse and dry before adding to prevent sinking.
Glaze Ingredients
- 1 cup powdered sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease a loaf pan.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition. Stir in vanilla and lemon zest.
- In another bowl, combine flour, baking powder, and salt. Gradually add this to the creamed mixture, alternating with buttermilk.
- Gently fold in the blueberries.
Baking
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Glaizing
- For the glaze, whisk together the powdered sugar, milk, and vanilla until smooth. Drizzle over the cooled cake before serving.