Introduction to Lemon Blueberry Pound Cake
Why Lemon Blueberry Pound Cake is the Perfect Sweet Treat
Are you ready to elevate your dessert game? Let’s talk about Lemon Blueberry Pound Cake, a delightful treat that perfectly balances the sweetness of blueberries with the bright, zesty kick of fresh lemons. Whether you're hosting a brunch or need a sweet pick-me-up after a long day, this cake ticks all the boxes.
One of the best things about this pound cake is its moist texture and rich flavor, making every bite a truly indulgent experience. The combination of juicy blueberries and tangy lemon creates a refreshing flavor profile that is ideal for any occasion.
In fact, according to health experts, incorporating fruits like blueberries into your diet can provide significant health benefits, such as improved cognitive function and enhanced heart health. Plus, who can resist that gorgeous, luscious glaze drizzling down the sides?
With simple ingredients and straightforward steps, you'll whip up this Lemon Blueberry Pound Cake in no time, impressing your friends and family alike. So, grab those lemons and blueberries, and let’s dive into this delicious recipe!
Ingredients for Lemon Blueberry Pound Cake
When it comes to baking a Lemon Blueberry Pound Cake, having the right ingredients makes all the difference. You’ll want to gather these fresh and flavorful components to create a loaf that is bursting with taste.
For the Cake
- Milk: Use ½ cup, ideally whole milk for creaminess.
- Lemon Zest: 1 tablespoon packed — this adds vibrant lemon flavor.
- Fresh Lemon Juice: 2 tablespoons to enhance the cake’s brightness.
- All-Purpose Flour: 2 cups + 1 teaspoon; make sure to spoon it into the measuring cup for accuracy.
- Baking Soda: A pinch (¼ teaspoon) to help the cake rise.
- Salt: Just ¼ teaspoon to balance the sweetness.
- Blueberries: 1 cup, which can be fresh or frozen—don’t defrost frozen ones!
- Unsalted Butter: 1 stick (½ cup), softened for that delectable texture.
- Granulated Sugar: 1¼ cups to sweeten the cake perfectly.
- Eggs: 2 large ones for structure.
For the Glaze
For that irresistible glossy top, mix:
- Confectioners' Sugar: ¾ cup, for a smooth finish.
- Lemon Zest: ¼ teaspoon for extra zing.
- Fresh Lemon Juice: 1½ tablespoons, to tie the flavors together.
Each ingredient works in harmony, creating a Lemon Blueberry Pound Cake that is as delightful to eat as it is to bake. For tips on choosing fresh blueberries, check out this guide from the USDA.
Preparing Lemon Blueberry Pound Cake
Making a Lemon Blueberry Pound Cake is a delightful experience that combines the bright, zesty flavor of lemons with the sweet burst of fresh blueberries. Whether you’re preparing it for a brunch gathering or just a sweet treat for yourself, these steps will guide you through a seamless baking experience.
Gather Your Ingredients
Before diving into the mixing process, it’s crucial to gather all your ingredients. You will need:
- ½ cup milk
- 1 tablespoon grated lemon zest
- 2 tablespoons fresh lemon juice
- 2 cups + 1 teaspoon all-purpose flour
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup blueberries (fresh or frozen)
- 1 stick (½ cup) unsalted butter
- 1¼ cups granulated sugar
- 2 large eggs
For the glaze, grab:
- ¾ cup confectioners' sugar
- ¼ teaspoon lemon zest
- 1½ tablespoons fresh lemon juice
Make sure to have everything prepped and measured for an easy, enjoyable baking process.
Preheat and Prepare the Pan
Say goodbye to the hassle of cleanup by preheating your oven to 350°F and positioning an oven rack in the middle. Grab a 9x5-inch metal loaf pan, spray it with nonstick cooking spray, and line the bottom with parchment paper. A second spray ensures your cake will pop out effortlessly post-baking.
Mix the Wet Ingredients
Take a small bowl and whisk together the milk, lemon zest, and lemon juice. Let it sit for at least 10 minutes; this step allows the mixture to curdle slightly, giving your Lemon Blueberry Pound Cake a tender, moist texture.
Combine the Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside. To prevent the blueberries from sinking during baking, toss them with the extra teaspoon of flour in a separate small bowl.
Cream the Butter and Sugar
Using a stand mixer or hand mixer, cream the softened butter and granulated sugar on medium speed for 2 to 3 minutes until it becomes light and fluffy. This crucial step helps to incorporate air into the batter, ensuring a light cake.
Incorporate All Ingredients Together
Next comes the fun part: adding the eggs one at a time, mixing well after each addition. After that, alternate adding the flour mixture and curdled milk, starting and ending with the flour. Just remember to scrape down the bowl as you mix!
Fold in the Blueberries
Gently fold the floured blueberries into the batter with a spatula. This will keep them intact and evenly distributed throughout the cake, creating pockets of juicy goodness.
Bake and Cool the Cake
Transfer the batter to your prepared pan, smoothing the top. Bake it for 50 to 60 minutes, until golden brown and a tester comes out clean. After baking, let the cake cool in the pan for about 10 minutes before inverting it onto a wire rack.
Making a Lemon Blueberry Pound Cake may seem like a chore, but it's truly a labor of love. What’s your favorite cake to bake? If you enjoy citrus flavors, you might also love this Lemon Tart recipe, which is just as refreshing!
Variations on Lemon Blueberry Pound Cake
Lemon Raspberry Pound Cake
If you're craving something a bit different, try substituting raspberries for the blueberries in your classic Lemon Blueberry Pound Cake. The tangy sweetness of raspberries pairs beautifully with zesty lemon, giving you a delightful twist on a beloved favorite. Simply follow the same recipe, swapping in about a cup of fresh (or frozen) raspberries, and watch as it transforms into a colorful treat!
Lemon Blueberry Muffins
For a portable version of this blissful flavor combo, why not turn the pound cake into delicious muffins? Just adjust the baking time to around 20-25 minutes, and you'll have individual treats perfect for breakfast or snacking. These Lemon Blueberry Muffins pack all the same flavor in a fun, grab-and-go size, making them ideal for busy mornings.
Discover more ways to elevate your baking by visiting sites like King Arthur Baking for expert tips!
Baking Notes for Lemon Blueberry Pound Cake
When making this Lemon Blueberry Pound Cake, a few tips can make all the difference.
- Fresh Ingredients: Always use fresh lemons and blueberries for the best flavor. Did you know that using frozen blueberries without thawing keeps them from sinking? It’s a game-changer!
- Mixing: Be gentle when folding in the blueberries to avoid bursting them. This preserves that luscious texture and juice.
- Testing for Doneness: A toothpick inserted into the center should come out clean. If you notice the top browning too quickly, loosely tent it with aluminum foil.
Looking for more tips? Check out King Arthur Baking. Happy baking!
Serving Suggestions for Lemon Blueberry Pound Cake
This delightful Lemon Blueberry Pound Cake is versatile and perfect for various occasions. Here are some serving suggestions to elevate your cake experience:
- Brunch Favorite: Serve slices alongside freshly brewed coffee or herbal tea for a refreshing brunch option. The citrus notes complement the warm drinks beautifully.
- Berry Compote: Top it with a homemade berry compote or fresh whipped cream, adding an extra layer of flavor and texture. You can learn how to make a simple compote here.
- Light Dessert: For a lighter dessert, pair it with a scoop of vanilla yogurt and a sprinkle of granola. The creamy yogurt balances the cake's sweetness perfectly.
- Picnic Treat: Wrap slices for a picnic or afternoon snack. They stay moist and delicious, making them a crowd-pleaser.
Feel free to get creative with your toppings and pairings to make this scrumptious cake your own!
Tips for Making the Perfect Lemon Blueberry Pound Cake
Creating a lemon blueberry pound cake that wows your friends and family is all about combining the right ingredients and techniques. Here are some tips to elevate your baking game:
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Use Fresh Ingredients: Whenever possible, opt for fresh blueberries and real lemons. This adds a burst of flavor that dried or bottled products can't match.
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Don’t Overmix: When folding in the blueberries, be gentle! Overmixing can deflate the batter, leading to a dense cake.
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Cool Properly: Allow the cake to cool in the pan to avoid sticking. Once it’s out, let it cool completely on a rack before glazing.
These simple steps will help you achieve a delightful dessert that pairs perfectly with a cup of tea or as a brunch centerpiece!
For more baking tips, see The Kitchn.
Time Breakdown for Lemon Blueberry Pound Cake
Preparation Time
Setting aside about 15-20 minutes for preparation will allow you to measure out ingredients, mix, and get everything ready for baking. Don’t rush — this is where the delightful lemon flavor begins!
Baking Time
The baking time will take approximately 50-60 minutes. This is the perfect window to enjoy the tantalizing aroma building up in your kitchen.
Total Time
In total, from preparation to cooling, you’re looking at around 70-80 minutes before you can slice into your delicious Lemon Blueberry Pound Cake. It's well worth the wait!
For more delicious recipes, be sure to check out Once Upon a Chef.
Nutritional Facts for Lemon Blueberry Pound Cake
When indulging in a slice of Lemon Blueberry Pound Cake, it’s great to be aware of what you're savoring. Here's a quick glance at the nutritional aspects:
Calories
A slice of this delightful cake contains approximately 200-250 calories, making it a satisfying treat that won't derail your day.
Sugars
You'll find about 12-15 grams of sugar per slice, adding that sweet touch we all love without overwhelming your palate.
Carbohydrates
Each slice also provides around 30-35 grams of carbohydrates, giving you the energy boost you need, especially during brunch or that afternoon slump!
For more information on the health benefits of blueberries, check out this healthline article. Enjoy your baking!
FAQs About Lemon Blueberry Pound Cake
Can I use frozen blueberries for this recipe?
Yes, you can absolutely use frozen blueberries! Just remember to keep them frozen until you're ready to mix them into the batter. This will help prevent them from bleeding their color into the cake during baking.
How do I store leftover pound cake?
To keep your lemon blueberry pound cake fresh, store any leftovers in an airtight container at room temperature. It can last up to three days, but you can also refrigerate it for an extended shelf life. Just make sure to wrap it tightly in plastic wrap to prevent drying out!
Can I substitute ingredients in this pound cake recipe?
Definitely! If you're looking to make some substitutions, consider these options:
- Butter: You can use margarine or a dairy-free spread.
- Milk: Almond milk or oat milk work well for a non-dairy alternative.
- Sugar: Feel free to swap granulated sugar with coconut sugar for a different flavor profile.
For more ingredient substitutions and tips, check out this informative article for guidance. Happy baking!
Conclusion on Lemon Blueberry Pound Cake
The Lemon Blueberry Pound Cake is not just a delightful dessert; it's a slice of sunshine that brightens your day. With its moist texture and zesty flavor, it’s perfect for any occasion—be it brunch, dessert, or an afternoon snack. Enjoy making it, sharing it, and savoring every bite!
For more delicious cake ideas, check out The Spruce Eats and Food Network.
Lemon Blueberry Pound Cake
Equipment
- Loaf pan
- electric mixer
- Mixing Bowls
- whisk
- spatula
Ingredients
For the Cake
- ½ cup milk
- 1 tablespoon grated lemon zest packed
- 2 tablespoons fresh lemon juice
- 2 cups all-purpose flour spooned into measuring cup and leveled-off with a knife
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup blueberries (if using frozen blueberries, do not defrost)
- 1 stick unsalted butter softened
- 1 ¼ cups granulated sugar
- 2 large eggs
For the Glaze
- ¾ cup confectioners' sugar
- ¼ teaspoon lemon zest packed
- 1 ½ tablespoons fresh lemon juice
Instructions
Instructions
- Preheat the oven to 350°F and set an oven rack in the middle position. Spray a 9x5-inch metal loaf pan with nonstick cooking spray. Line the bottom of the pan with parchment paper, then spray the pan again.
- In a small bowl, whisk together the milk, lemon zest, and lemon juice. Let sit for at least 10 minutes while you proceed with the recipe. (It will curdle; that's okay.)
- In a medium bowl, whisk together the 2 cups flour, baking soda, and salt. In a small bowl, toss the blueberries with the remaining teaspoon of flour. Set both aside.
- In the bowl of an electric mixer fitted with the paddle attachment (or beaters), cream the butter and sugar on medium speed until light and fluffy, 2 to 3 minutes. Scrape down the sides of the bowl, then beat in the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl again. With the mixer on low speed, beat in a third of the flour mixture, then half of the milk mixture. Beat in another third of the flour mixture, then the remaining milk mixture, followed by the remaining flour mixture, scraping the bowl as necessary. Add the flour-dusted blueberries to the batter and, using a spatula, fold until evenly combined.
- Transfer the batter into the prepared pan and smooth the top.
- Bake for 50 to 60 minutes, until the cake is golden brown and a tester comes out clean. Let the cake cool in the pan for about 10 minutes, then turn out onto a rack to cool completely.
- When the cake is cool, transfer it to a serving platter.
- Make the glaze: In a small bowl, mix together the confectioners' sugar, lemon zest, and lemon juice. Add more confectioners' sugar or lemon juice as necessary to make a thick but pourable glaze (it should be a little thicker than you'd think, about the consistency of molasses or honey). Spoon the glaze over the top of the cake, letting it drip down the sides. Let the glaze set for 10 to 15 minutes before serving. Slice with a serrated knife. The cake will keep on the countertop for up to 3 days; store in a covered container or wrap in plastic wrap.
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