Lemon Blueberry Pound Cake

Lemon Blueberry Pound Cake is a delightful treat perfect for any occasion. This moist and flavorful cake combines the bright zest of lemons with the sweetness of blueberries, making it a favorite for gatherings, brunches, or just a cozy afternoon snack. Its rich texture and vibrant flavors are sure to impress your friends and family.

Why You’ll Love This Recipe

• Easy to Make: This pound cake comes together quickly with simple steps, making it accessible even for beginner bakers.
• Bursting with Flavor: The combination of fresh lemon and juicy blueberries creates a deliciously refreshing taste that will brighten your day.
• Versatile Serving Options: Serve it plain, dusted with powdered sugar, or with a dollop of whipped cream for an extra indulgence.
• Great for Any Occasion: Whether it’s a birthday party or a casual get-together, this cake fits right in.
• Make Ahead: This pound cake can be made in advance and stored, allowing you to enjoy it whenever you want.

Tools and Preparation

Before you start baking, gather your tools to ensure a smooth process. Having everything ready will help you focus on creating this delicious Lemon Blueberry Pound Cake.

Essential Tools and Equipment

• Mixing bowl
• Electric mixer
• Measuring cups
• Measuring spoons
• Loaf pan
• Cooling rack

Importance of Each Tool

• Mixing bowl: A sturdy mixing bowl allows you to combine ingredients efficiently without spills.
• Electric mixer: Using an electric mixer saves time and ensures that your butter and sugar are well-creamed for a light texture.
• Loaf pan: A good loaf pan ensures even baking and gives your cake its classic shape.

Ingredients

For the Cake:

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup granulated sugar
• 4 large eggs
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 tablespoon lemon zest (from about 1 lemon)
• 1/4 cup fresh lemon juice
• 1 cup fresh blueberries (or frozen)

How to Make Lemon Blueberry Pound Cake

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). This ensures that the cake bakes evenly from the start.

Step 2: Prepare Your Loaf Pan

Grease your loaf pan with butter or line it with parchment paper. This will make it easy to remove the cake once it’s baked.

Step 3: Cream Butter and Sugar

In a mixing bowl, beat the softened butter and granulated sugar together using an electric mixer until light and fluffy. This should take about 3-5 minutes.

Step 4: Add Eggs

Add the eggs one at a time, mixing well after each addition. Ensure they are fully incorporated before proceeding.

Step 5: Combine Dry Ingredients

In another bowl, whisk together the flour, baking powder, and salt. Gradually add this mixture to the wet ingredients while alternating with the lemon juice. Mix until just combined.

Step 6: Fold in Blueberries

Gently fold in the blueberries along with the lemon zest. Be careful not to overmix; you want to keep those blueberries whole!

Step 7: Bake the Cake

Pour the batter into your prepared loaf pan and smooth out the top. Bake in the preheated oven for about 60-70 minutes or until a toothpick inserted into the center comes out clean.

Step 8: Cool Before Serving

Once baked, allow the cake to cool in the pan for about 15 minutes before transferring it to a cooling rack. Let it cool completely before slicing and serving. Enjoy your delicious Lemon Blueberry Pound Cake!

How to Serve Lemon Blueberry Pound Cake

Serving Lemon Blueberry Pound Cake can enhance your dessert experience. Here are some delightful ways to enjoy this flavorful cake.

Classic Slice

• Serve a simple slice of lemon blueberry pound cake on its own for a quick treat with a cup of tea or coffee.

Whipped Cream Topping

• Add a dollop of freshly whipped cream on top for an extra creamy texture that pairs beautifully with the tangy lemon and sweet blueberries.

Fresh Berries

• Garnish with fresh blueberries and slices of lemon for a vibrant presentation and an added burst of flavor.

Ice Cream Delight

• Pair it with vanilla or coconut ice cream to create a delicious contrast between the warm cake and cold ice cream.

Lemon Glaze Drizzle

• Drizzle a simple lemon glaze over the top for an additional citrusy sweetness that complements the cake perfectly.

Fruit Compote

• Serve with a warm blueberry or mixed berry compote to elevate the flavors even more and add a juicy touch.

How to Perfect Lemon Blueberry Pound Cake

Perfecting your Lemon Blueberry Pound Cake is easy with these helpful tips.

• Choose ripe blueberries: Using fresh, ripe blueberries will enhance the flavor and sweetness of your cake, making it more enjoyable.

• Room temperature ingredients: Ensure your butter and eggs are at room temperature for better mixing, resulting in a lighter texture.

• Don’t overmix: Mix just until combined to prevent the cake from becoming dense. Overmixing can lead to tough results.

• Use fresh lemon juice: Freshly squeezed lemon juice provides brighter flavor compared to bottled juice, enhancing the overall taste.

• Check for doneness: Insert a toothpick into the center; if it comes out clean, your cake is done. This ensures perfect baking every time.

• Cool completely: Allow your cake to cool in the pan for 10 minutes before transferring it to a wire rack. This helps maintain its structure.

Best Side Dishes for Lemon Blueberry Pound Cake

Enjoying Lemon Blueberry Pound Cake can be even better with complementary side dishes. Here are some great options:

1. Greek Yogurt Parfait: Layer Greek yogurt with granola and fresh berries for a creamy and crunchy contrast that pairs well with the pound cake.

2. Citrus Salad: A refreshing salad made from assorted citrus fruits like oranges, grapefruits, and tangerines adds brightness alongside the cake.

3. Chia Seed Pudding: Creamy chia seed pudding flavored with vanilla or almond milk offers a nutritious side that balances the sweetness of the cake.

4. Minted Fruit Salad: A mix of seasonal fruits tossed with fresh mint elevates freshness, creating a perfect balance against the rich pound cake.

5. Honey-Glazed Carrots: Roasted carrots drizzled with honey provide a sweet-savory contrast that complements dessert flavors nicely.

6. Almond Biscotti: Crunchy almond biscotti makes for an excellent dipping companion alongside coffee or tea served with your pound cake.

Common Mistakes to Avoid

Baking a Lemon Blueberry Pound Cake can be delightful, but certain errors can lead to disappointing results. Here are some common mistakes to steer clear of:

• Skipping the Room Temperature Ingredients: Using cold butter or eggs can prevent your cake from rising properly. Make sure your butter and eggs are at room temperature for the best texture.

• Overmixing the Batter: Mixing too much can make the cake dense. Mix until just combined to keep it light and fluffy.

• Not Preheating the Oven: Baking in an unheated oven can affect the cake’s rise. Always preheat your oven to ensure even baking.

• Using Old Baking Powder: Expired baking powder won’t help your cake rise. Check its freshness before you start baking.

• Ignoring Ingredient Measurements: Accurate measurements are key in baking. Use measuring cups and spoons for precision.

Storage & Reheating Instructions

Refrigerator Storage

• Store leftover cake in an airtight container.
• It will stay fresh for up to 5 days in the refrigerator.

Freezing Lemon Blueberry Pound Cake

• Wrap slices tightly in plastic wrap to avoid freezer burn.
• The cake can be frozen for up to 3 months.

Reheating Lemon Blueberry Pound Cake

• Oven: Preheat to 350°F (175°C) and warm for about 10-15 minutes.
• Microwave: Heat individual slices for about 15-20 seconds until warm.
• Stovetop: Use a skillet on low heat, cover, and warm each slice for about 5 minutes.

Frequently Asked Questions

Here are some common questions about Lemon Blueberry Pound Cake that may help you out.

How do I make my Lemon Blueberry Pound Cake more flavorful?

Adding more lemon zest or juice enhances the flavor. Fresh blueberries also pack a punch!

Can I use frozen blueberries?

Yes! Just toss them in flour before adding them to the batter to prevent sinking.

Is there a way to make Lemon Blueberry Pound Cake healthier?

You can substitute some of the sugar with applesauce or use whole wheat flour for added nutrition.

How should I store my Lemon Blueberry Pound Cake?

Keep it in an airtight container at room temperature or refrigerate it for longer freshness.

Final Thoughts

This Lemon Blueberry Pound Cake is not only delicious but also versatile. It’s perfect for any occasion, from casual gatherings to special celebrations. Feel free to customize it with different fruits or add nuts for extra texture. Give this recipe a try, and enjoy a moist, flavorful treat!

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

Print

Lemon Blueberry Pound Cake

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Amelia
• Total Time: 1 hour 20 minutes
• Yield: Serves approximately 12 slices 1x

Print Recipe

Pin Recipe

Description

Lemon Blueberry Pound Cake is a refreshing and moist dessert that perfectly combines the zesty brightness of lemons with the sweet burst of blueberries. Ideal for any occasion, whether it’s a family gathering, brunch, or a cozy afternoon snack, this delightful cake promises to impress everyone. Its rich texture and vibrant flavors make it a must-try recipe that is simple enough for beginner bakers but delicious enough to satisfy any palate. Serve it plain, dusted with powdered sugar, or topped with whipped cream for an indulgent treat that’s sure to brighten your day.

---

Ingredients

Scale 1x2x3x

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 4 large eggs
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 tablespoon lemon zest (from about 1 lemon)
• 1/4 cup fresh lemon juice
• 1 cup fresh blueberries (or frozen)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat your oven to 350°F (175°C).
2. Grease your loaf pan or line it with parchment paper.
3. In a mixing bowl, cream together the softened butter and sugar until light and fluffy.
4. Add the eggs one at a time, mixing well after each addition.
5. In another bowl, whisk together the flour, baking powder, and salt. Gradually add this to the wet ingredients along with the lemon juice until just combined.
6. Gently fold in the blueberries and lemon zest.
7. Pour batter into the prepared loaf pan and smooth out the top.
8. Bake for 60-70 minutes or until a toothpick inserted in the center comes out clean.
9. Cool in the pan for about 15 minutes before transferring to a wire rack.

• Prep Time: 15 minutes
• Cook Time: 65 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice (approximately 80g)
• Calories: 320
• Sugar: 20g
• Sodium: 150mg
• Fat: 15g
• Saturated Fat: 9g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 44g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 95mg