Lemon Blueberry Pound Cake

The aroma alone is enough to transport you to a sun-drenched afternoon, even on the dreariest of days. That’s the magic of this Lemon Blueberry Pound Cake. From the moment it emerges from the oven, golden brown and glistening, to the last crumb devoured, this cake is a pure delight. In my own kitchen, it’s become a weekend staple. The bright citrus zing of lemon beautifully complements the burst of sweet blueberries, creating a flavor harmony that’s simply irresistible. My family? Let’s just say it disappears faster than I can bake it! Whether it’s served as a simple afternoon treat with a cup of tea or dressed up with a dollop of whipped cream for a special occasion, this Lemon Blueberry Pound Cake never fails to impress. It’s moist, tender, and bursting with flavor – a true testament to the power of simple, quality ingredients.

Ingredients

• Unsalted Butter: 1 cup (2 sticks), softened. The foundation of our pound cake, unsalted butter provides richness, moisture, and that melt-in-your-mouth tenderness we all crave. Softened butter is crucial for proper creaming and incorporating air, leading to a light and fluffy crumb.
• Granulated Sugar: 1 ¾ cups. Sugar not only sweetens the cake but also contributes to its moisture and browning. Granulated sugar is ideal for pound cakes as it creams well with butter, creating air pockets for a lighter texture.
• Large Eggs: 3, at room temperature. Eggs are essential for binding the ingredients, adding structure, richness, and moisture to the cake. Using room temperature eggs ensures they emulsify properly into the batter, resulting in a smoother, more cohesive mixture.
• All-Purpose Flour: 3 cups, plus extra for dusting. The structural backbone of the cake, all-purpose flour provides the necessary gluten development for a tender yet sturdy crumb. Measuring accurately is key; spoon and level the flour to avoid using too much, which can lead to a dry cake.
• Baking Powder: 1 ½ teaspoons. Our leavening agent, baking powder creates air bubbles in the batter, causing the cake to rise and become light and airy. Ensure your baking powder is fresh for optimal results.
• Salt: ½ teaspoon. Salt enhances the flavors of all the other ingredients, balancing the sweetness and bringing out the brightness of the lemon and blueberries.
• Lemon Zest: 2 tablespoons, from about 2 large lemons. The star of the show! Lemon zest provides a concentrated burst of bright, citrusy flavor that infuses the entire cake. Make sure to only zest the yellow part of the lemon, avoiding the bitter white pith.
• Lemon Juice: 3 tablespoons, freshly squeezed. Lemon juice adds a touch of tanginess that complements the sweetness and enhances the lemon flavor profile. Freshly squeezed juice is always preferred for its vibrant taste.
• Vanilla Extract: 1 teaspoon. Vanilla extract adds a warm, aromatic depth of flavor that complements both the lemon and blueberries, rounding out the overall taste of the cake.
• Fresh Blueberries: 1 ½ cups. Juicy bursts of sweetness and vibrant color, fresh blueberries are the perfect complement to the lemony base. Using fresh blueberries ensures they hold their shape better during baking and provide the best flavor.
• Powdered Sugar: (Optional, for dusting). A delicate dusting of powdered sugar adds a touch of sweetness and visual appeal to the finished cake.

Instructions

1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch loaf pan or a bundt pan. Generously greasing and flouring the pan is crucial to prevent the cake from sticking and ensures easy removal after baking. Alternatively, you can use a baking spray with flour.
2. Cream Butter and Sugar: In a large mixing bowl, cream together the softened unsalted butter and granulated sugar using an electric mixer on medium speed until light and fluffy. This process, known as creaming, incorporates air into the mixture, which is essential for a light and tender pound cake. Continue creaming for 3-5 minutes until the mixture is noticeably paler and increased in volume.
3. Incorporate Eggs: Beat in the large eggs one at a time, ensuring each egg is fully incorporated before adding the next. Beat well after each addition. This gradual incorporation of eggs allows for proper emulsification, creating a smooth and stable batter. Scrape down the sides of the bowl as needed to ensure all ingredients are evenly combined.
4. Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt. Whisking ensures the baking powder is evenly distributed throughout the flour, preventing pockets of leavening and ensuring a consistent rise.
5. Alternate Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the lemon juice and vanilla extract in two additions, beginning and ending with the dry ingredients. Start by adding about one-third of the flour mixture to the butter-sugar mixture and mix on low speed until just combined. Then, add half of the lemon juice and vanilla extract, mixing until just combined. Repeat with another third of the flour mixture, then the remaining lemon juice and vanilla extract, and finally, the last third of the flour mixture. Mix until just combined after each addition, being careful not to overmix. Overmixing can develop the gluten in the flour, resulting in a tough cake.
6. Add Lemon Zest and Blueberries: Gently fold in the lemon zest and fresh blueberries using a spatula. Folding is a gentle technique that prevents overmixing and ensures the blueberries remain intact and evenly distributed throughout the batter. Distribute the blueberries evenly throughout the batter for consistent flavor and texture in every slice.
7. Pour into Pan and Bake: Pour the batter into the prepared loaf pan or bundt pan and spread evenly. Ensure the batter is evenly distributed in the pan for even baking and a level cake.
8. Bake: Bake in the preheated oven for 60-70 minutes, or until a wooden skewer inserted into the center comes out clean. Baking time may vary depending on your oven and the pan used. Start checking for doneness around 60 minutes and continue baking until the skewer test is successful. The top of the cake should be golden brown and spring back lightly when touched.
9. Cool in Pan: Let the cake cool in the pan for 15-20 minutes before inverting it onto a wire rack to cool completely. Cooling in the pan allows the cake to firm up slightly, making it easier to remove without breaking. Cooling completely on a wire rack prevents condensation from forming on the bottom of the cake, which can make it soggy.
10. Dust with Powdered Sugar (Optional): Once the cake is completely cool, dust with powdered sugar if desired. A light dusting of powdered sugar adds a touch of elegance and visual appeal to the finished cake.

Nutrition Facts

(Per serving, based on 12 servings per cake – approximate values)

• Serving Size: 1 slice (approximately 1/12th of the cake).
• Calories: Approximately 350-400 calories per serving. Calorie count can vary slightly based on ingredient brands and specific measurements.
• Fat: Approximately 18-22 grams of fat per serving. This includes saturated and unsaturated fats from butter and eggs, contributing to the cake’s richness and flavor.
• Carbohydrates: Approximately 40-45 grams of carbohydrates per serving. Carbohydrates primarily come from sugar and flour, providing energy.
• Sugar: Approximately 25-30 grams of sugar per serving. Sugar content comes from granulated sugar in the cake and natural sugars in blueberries.

Note: These are estimated nutritional values and can vary.

Preparation Time

• Prep Time: Approximately 20-25 minutes. This includes gathering ingredients, measuring, creaming butter and sugar, mixing batter, zesting lemons, and preparing the pan.
• Bake Time: Approximately 60-70 minutes. This is the time the cake spends baking in the oven until fully cooked.
• Cooling Time: Approximately 1-2 hours. This includes the initial cooling in the pan and the time for the cake to cool completely on a wire rack before serving or frosting.
• Total Time: Approximately 2 hours to 2 hours 45 minutes. From start to finish, including preparation, baking, and cooling, this is the total time commitment for making this delicious Lemon Blueberry Pound Cake.

How to Serve

This Lemon Blueberry Pound Cake is incredibly versatile and can be enjoyed in countless ways. Here are some delightful serving suggestions:

• Classic Slice:
  • Enjoy a simple slice of pound cake on its own. Its moistness and flavor are perfect as is.
  • Ideal for afternoon tea or coffee breaks.
  • A comforting and satisfying dessert any time of day.
• With a Dollop of Cream or Yogurt:
  • Serve with a spoonful of freshly whipped cream for added richness and coolness.
  • Greek yogurt provides a tangy and lighter alternative to cream, complementing the cake’s sweetness.
  • Consider flavored yogurts like lemon or vanilla for an extra layer of flavor.
• Berry Compote or Sauce:
  • Drizzle with a homemade blueberry compote or raspberry sauce for an intensified berry flavor.
  • Warm compote adds a comforting element, especially during cooler months.
  • A chilled berry sauce is refreshing for warmer weather.
• Lemon Glaze:
  • Create a simple lemon glaze by whisking powdered sugar with lemon juice and drizzle over the cooled cake.
  • The glaze adds extra lemon zing and a beautiful glossy finish.
  • For a thicker glaze, use less lemon juice.
• Grilled or Toasted:
  • Slice the pound cake and lightly grill or toast it for a warm, caramelized exterior.
  • Serve grilled slices with a scoop of ice cream or sorbet for a decadent dessert.
  • Toasting enhances the buttery flavor and adds a delightful texture contrast.
• Alongside Fresh Fruit:
  • Pair slices of pound cake with a side of fresh berries, sliced peaches, or other seasonal fruits.
  • The fruit adds freshness and lightness, balancing the richness of the cake.
  • Create a beautiful fruit platter alongside the cake for an elegant presentation.
• With Ice Cream or Sorbet:
  • Serve warm or cold slices with a scoop of vanilla ice cream, lemon sorbet, or blueberry gelato.
  • The cold ice cream contrasts beautifully with the moist cake.
  • Experiment with different ice cream flavors to find your favorite pairing.
• As Part of a Dessert Platter:
  • Include slices of Lemon Blueberry Pound Cake as part of a larger dessert platter with cookies, brownies, and other treats.
  • Offers variety and caters to different tastes.
  • Perfect for parties and gatherings.

Additional Tips for Baking the Perfect Lemon Blueberry Pound Cake

1. Use Room Temperature Ingredients: Ensure your butter, eggs, and any other dairy ingredients are at room temperature. Room temperature ingredients emulsify more easily, creating a smoother batter and a more tender cake. Cold ingredients can lead to a denser, less airy cake.
2. Cream Butter and Sugar Properly: Don’t rush the creaming process. Creaming butter and sugar until light and fluffy is crucial for incorporating air into the batter. This air is what helps the cake rise and become light and tender. Aim for a pale and noticeably fluffy mixture.
3. Measure Flour Accurately: Too much flour can result in a dry, dense cake. Use the spoon and level method to measure flour: lightly spoon flour into your measuring cup and level off the top with a straight edge. Avoid scooping directly from the bag, as this can pack the flour and lead to using too much.
4. Don’t Overmix the Batter: Overmixing after adding the flour can develop the gluten in the flour too much, resulting in a tough cake. Mix until just combined after each addition of dry and wet ingredients. Fold in the blueberries and lemon zest gently.
5. Use Fresh, High-Quality Blueberries: Fresh blueberries provide the best flavor and texture for this cake. If using frozen blueberries, do not thaw them before adding to the batter, and gently toss them with a tablespoon of flour to prevent them from sinking to the bottom of the cake.
6. Zest Lemons Properly: When zesting lemons, use a microplane or fine grater and only zest the yellow part of the peel. Avoid grating into the white pith underneath, as it is bitter and can negatively impact the flavor of your cake.
7. Check for Doneness with a Skewer: Start checking for doneness around 60 minutes. Insert a wooden skewer into the center of the cake. If it comes out clean or with just a few moist crumbs attached, the cake is done. If it comes out with wet batter, continue baking for a few more minutes and check again.
8. Cool Completely Before Slicing: Allow the cake to cool in the pan for 15-20 minutes before inverting it onto a wire rack to cool completely. Slicing a warm cake can result in a crumbly texture. Cooling completely allows the cake to firm up and makes slicing easier and cleaner.

Frequently Asked Questions (FAQ)

Q1: Can I use frozen blueberries instead of fresh blueberries?
A: Yes, you can use frozen blueberries. However, do not thaw them before adding them to the batter. Toss them with a tablespoon of flour before folding them in to help prevent them from sinking to the bottom and bleeding color into the batter. Fresh blueberries are generally preferred for their texture and less color bleeding.

Q2: Can I make this cake ahead of time?
A: Absolutely! Lemon Blueberry Pound Cake is a great make-ahead dessert. It actually tastes even better the next day as the flavors have had time to meld. Store it tightly wrapped at room temperature for up to 3 days or in the refrigerator for up to a week.

Q3: Can I freeze Lemon Blueberry Pound Cake?
A: Yes, pound cake freezes beautifully. Allow the cake to cool completely, then wrap it tightly in plastic wrap and then in aluminum foil or place it in a freezer-safe bag. Freeze for up to 2-3 months. Thaw overnight in the refrigerator or at room temperature for a few hours before serving.

Q4: What if I don’t have lemon zest? Can I skip it?
A: Lemon zest is a key ingredient in this recipe and provides a significant amount of lemon flavor. While you can technically skip it, the lemon flavor will be much less pronounced. If possible, try to use lemon extract as a substitute, but fresh zest is highly recommended for the best flavor.

Q5: My pound cake is dry. What did I do wrong?
A: A dry pound cake can be caused by several factors: overmeasuring flour, overbaking, or not using enough butter or eggs. Ensure you are measuring flour accurately using the spoon and level method, not overbaking the cake (check for doneness with a skewer), and using the correct amount of butter and eggs as specified in the recipe.

Q6: My blueberries sank to the bottom of the cake. How can I prevent this?
A: To prevent blueberries from sinking, toss them with a tablespoon of flour before folding them into the batter. This helps to coat them and gives them something to grip onto in the batter. Also, ensure your batter isn’t too thin; a thicker batter will support the blueberries better.

Q7: Can I use a different type of pan?
A: Yes, you can use different pans. A 9×13 inch loaf pan or a bundt pan are commonly used for pound cake. You can also make muffins or smaller loaves, but baking time will need to be adjusted accordingly. Keep an eye on them and check for doneness earlier.

Q8: Can I add a glaze to this cake?
A: Absolutely! A lemon glaze or a simple powdered sugar glaze would be delicious additions to this cake. For a lemon glaze, whisk together powdered sugar with lemon juice until you reach your desired consistency. Drizzle over the cooled cake. You can also use other flavors like vanilla or even a blueberry glaze.

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