Lemon Blueberry Pound Cake

This Lemon Blueberry Pound Cake is a delightful treat, perfect for any occasion. Whether you’re celebrating a birthday, hosting a brunch, or simply indulging yourself, this cake stands out with its moist texture and vibrant flavors. The combination of zesty lemon and sweet blueberries creates a refreshing dessert that everyone will love. Plus, it’s easy to make with simple ingredients, making it a go-to recipe in your baking repertoire.

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Jump to:

• Why You’ll Love This Recipe
• Tools and Preparation
• Essential Tools and Equipment
• Importance of Each Tool
• Ingredients
• For the Cake:
• For the Lemon Glaze:
• How to Make Lemon Blueberry Pound Cake
• Step 1: Preheat the Oven
• Step 2: Prepare Dry Ingredients
• Step 3: Cream Butter and Sugar
• Step 4: Add Eggs and Flavorings
• Step 5: Combine Wet and Dry Ingredients
• Step 6: Fold in Blueberries
• Step 7: Bake Your Cake
• Step 8: Cool Your Cake
• Step 9: Make Lemon Glaze
• How to Serve Lemon Blueberry Pound Cake
• With Fresh Berries
• Accompanied by Whipped Cream
• Paired with Ice Cream
• How to Perfect Lemon Blueberry Pound Cake
• Best Side Dishes for Lemon Blueberry Pound Cake
• Common Mistakes to Avoid
• Storage & Reheating Instructions
• Refrigerator Storage
• Freezing Lemon Blueberry Pound Cake
• Reheating Lemon Blueberry Pound Cake
• Frequently Asked Questions
• Can I use frozen blueberries in Lemon Blueberry Pound Cake?
• What can I substitute for buttermilk?
• How do I know when my Lemon Blueberry Pound Cake is done?
• Can I add more lemon flavor?
• What makes this Lemon Blueberry Pound Cake so moist?
• Final Thoughts
• 📖 Recipe Card

Why You’ll Love This Recipe

• Moist and Flavorful: The use of buttermilk ensures a tender crumb while the fresh blueberries and lemon zest add a burst of flavor.
• Versatile Occasion Cake: This pound cake is perfect for brunches, picnics, or as an afternoon treat with tea or coffee.
• Easy to Make: With straightforward steps and common ingredients, this recipe is accessible for bakers of all levels.
• Beautiful Presentation: The Bundt pan creates an elegant shape that looks stunning on any dessert table.
• Delicious Lemon Glaze: The tangy lemon glaze adds an extra layer of flavor and makes the cake visually appealing.

Tools and Preparation

Before you start baking your Lemon Blueberry Pound Cake, gather your tools. Having everything ready will streamline the process and ensure a successful bake.

Essential Tools and Equipment

• 10-inch Bundt pan
• Mixing bowls
• Electric mixer
• Whisk
• Rubber spatula
• Measuring cups and spoons

Importance of Each Tool

• Bundt pan: This unique shape not only enhances the cake’s appearance but also allows for even baking.
• Electric mixer: Saves time and effort when creaming butter and sugar, leading to a light texture.
• Rubber spatula: Perfect for gently folding in ingredients without deflating the batter.

Ingredients

For the Cake:

• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1 cup unsalted butter, room temperature
• 2 cups granulated sugar
• 4 large eggs, room temperature
• 1 tablespoon lemon zest (about 2 lemons)
• 1 tablespoon lemon juice (about 1 lemon)
• 1 teaspoon vanilla extract
• 1 cup buttermilk, room temperature
• 2 cups fresh or frozen blueberries
• 1 tablespoon all-purpose flour (for coating blueberries)

For the Lemon Glaze:

• 1 cup powdered sugar, sifted
• 2 tablespoons lemon juice

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How to Make Lemon Blueberry Pound Cake

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Generously grease a 10-inch Bundt pan with butter or baking spray. Lightly dust with flour by tapping out the excess.

Step 2: Prepare Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until combined. Set aside.

Step 3: Cream Butter and Sugar

In a large bowl, beat together the unsalted butter and granulated sugar using an electric mixer on medium speed until light and fluffy (about 3-5 minutes).

Step 4: Add Eggs and Flavorings

Add the eggs one at a time to the butter mixture, mixing well after each addition. Scrape down the sides of the bowl as needed. Then mix in the lemon zest, lemon juice, and vanilla extract until evenly combined.

Step 5: Combine Wet and Dry Ingredients

Alternate adding the dry ingredients and buttermilk to the butter mixture:
1. Add 1/3 of the flour mixture; mix gently.
2. Add 1/2 of the buttermilk; mix gently.
3. Repeat until all ingredients are combined—finish with the final third of flour mixture. Take care not to overmix.

Step 6: Fold in Blueberries

Toss your blueberries with 1 tablespoon of flour to prevent them from sinking in the batter. Gently fold them into your prepared batter.

Step 7: Bake Your Cake

Pour the batter into your greased Bundt pan and smooth out the top. Bake for about 50-60 minutes or until a toothpick inserted into the center comes out clean. If it starts browning too quickly near the end of baking time, loosely cover it with aluminum foil.

Step 8: Cool Your Cake

Allow your cake to cool in the pan for about 15-20 minutes before carefully inverting it onto a wire rack to cool completely.

Step 9: Make Lemon Glaze

In a medium bowl, whisk together sifted powdered sugar and lemon juice until smooth. Drizzle over the cooled cake allowing it to run down the sides. Let glaze set for about 15 minutes before slicing.

Enjoy your delicious Lemon Blueberry Pound Cake!

How to Serve Lemon Blueberry Pound Cake

Lemon Blueberry Pound Cake is a delightful dessert that can be enjoyed in many ways. Whether you’re hosting a brunch or enjoying a quiet afternoon snack, these serving suggestions will enhance your experience.

With Fresh Berries

• Mixed Berries: Serve the cake with a side of fresh strawberries, raspberries, or blackberries for added freshness.
• Berry Compote: Drizzle warm berry compote over each slice for an extra burst of flavor.

Accompanied by Whipped Cream

• Sweetened Whipped Cream: A dollop of lightly sweetened whipped cream adds a creamy texture that pairs perfectly with the cake.
• Flavored Whipped Cream: Try adding lemon zest to the whipped cream for a citrusy twist.

Paired with Ice Cream

• Vanilla Ice Cream: A scoop of vanilla ice cream complements the cake’s flavors and makes it feel indulgent.
• Lemon Sorbet: For a refreshing option, serve with lemon sorbet to enhance the citrus notes.

How to Perfect Lemon Blueberry Pound Cake

To ensure your Lemon Blueberry Pound Cake turns out perfectly every time, follow these helpful tips.

• Use Room Temperature Ingredients: Make sure your butter, eggs, and buttermilk are at room temperature for better mixing and texture.
• Don’t Overmix the Batter: Gently fold in the flour and buttermilk. Overmixing can lead to a dense cake.
• Coat Blueberries in Flour: Tossing blueberries in flour before adding them to the batter helps prevent sinking during baking.
• Check for Doneness Early: Start checking your cake at 50 minutes to avoid overbaking. A toothpick should come out clean.
• Cool Properly: Allow the cake to cool in the pan before transferring it to a wire rack for even cooling.
• Store Correctly: Keep leftovers in an airtight container at room temperature or refrigerate for longer freshness.

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Best Side Dishes for Lemon Blueberry Pound Cake

Pairing side dishes with your Lemon Blueberry Pound Cake can elevate the dining experience. Here are some great options to consider.

1. Greek Yogurt Parfait: Layer Greek yogurt with honey and granola for a healthy breakfast option alongside your cake.
2. Fruit Salad: A light fruit salad adds freshness and complements the flavors of the pound cake beautifully.
3. Coffee or Tea: Serve with a cup of freshly brewed coffee or herbal tea to enhance the flavors during afternoon tea time.
4. Cheese Plate: A selection of cheeses such as goat cheese or brie pairs well with the sweetness of the cake.
5. Nut Mix: A mix of salted nuts provides a savory contrast that balances out the sweetness of the pound cake.
6. Chocolate Sauce: Drizzle chocolate sauce on top for those who enjoy a rich chocolate flavor with their dessert.

Common Mistakes to Avoid

Baking can be tricky, especially with a delightful recipe like Lemon Blueberry Pound Cake. Here are some common mistakes to watch out for:

• Skipping the Room Temperature Ingredients: Using cold butter or eggs can lead to uneven mixing. Always let your butter and eggs sit out for about 30 minutes before starting.
• Overmixing the Batter: This can make your cake dense instead of fluffy. Mix until just combined, especially when adding flour and buttermilk.
• Ignoring the Oven Temperature: Every oven is different. Use an oven thermometer to ensure that your oven is at the right temperature for baking.
• Not Flour Coating the Blueberries: If you forget this step, your blueberries may sink to the bottom of the cake. Toss them in a bit of flour before folding them into the batter.
• Cutting the Cake Too Soon: Patience is key! Allow your cake to cool completely before slicing to maintain its structure and flavor.

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container for up to 5 days.
• Keep it at room temperature if consuming within 3 days.

Freezing Lemon Blueberry Pound Cake

• Wrap tightly in plastic wrap, then foil, for up to 3 months.
• Thaw in the refrigerator overnight before serving.

Reheating Lemon Blueberry Pound Cake

• Oven: Preheat to 350°F (175°C) and warm for about 10-15 minutes.
• Microwave: Heat individual slices on low power for about 15-20 seconds.
• Stovetop: Place a slice in a skillet over low heat, covering it until warmed through.

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Frequently Asked Questions

Can I use frozen blueberries in Lemon Blueberry Pound Cake?

Yes, frozen blueberries work well! Just toss them in flour before adding to prevent sinking.

What can I substitute for buttermilk?

You can use sour cream or a mixture of milk and vinegar as alternatives.

How do I know when my Lemon Blueberry Pound Cake is done?

A toothpick inserted into the center should come out clean when it’s fully baked.

Can I add more lemon flavor?

Absolutely! You can increase lemon zest or juice for a stronger citrus taste.

What makes this Lemon Blueberry Pound Cake so moist?

The combination of buttermilk and butter keeps this pound cake tender and moist.

Final Thoughts

This Lemon Blueberry Pound Cake is a delightful treat perfect for any occasion. Its sweet, tangy flavors make it versatile enough for dessert or brunch. Feel free to customize it by adding nuts or other fruits!

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