Lemon Blueberry Pound Cake

Introduction

Lemon Blueberry Pound Cake is the perfect marriage of zesty lemon and plump, juicy blueberries folded into a soft, buttery cake. Every slice offers a delightful balance of sweetness from the blueberries and tanginess from the lemon, creating a flavor profile that’s simply irresistible.

I remember the first time I made this cake for a brunch gathering. The moment I took it out of the oven, the bright lemon scent filled the kitchen, and when I cut into it, the juicy blueberries made every slice even more inviting. The texture is incredibly moist and tender, with a crumb so light that it practically melts in your mouth.

This pound cake is as visually appealing as it is tasty, with the vibrant bursts of blueberries adding a gorgeous pop of color to the golden cake. Whether you’re serving it as a casual snack or showcasing it at a special occasion, Lemon Blueberry Pound Cake is always a crowd-pleaser that never disappoints.

Perfect for:

• Brunch gatherings
• Afternoon tea
• Special occasions
• Gifting
• Lemon and berry lovers

Why You’ll Love This Lemon Blueberry Pound Cake

Here’s why Lemon Blueberry Pound Cake will become your go-to dessert:

• Moist and Tender Texture: This cake is rich and moist with a fine crumb, thanks to the addition of sour cream and butter.
• Citrusy Freshness: The bright, tangy flavor of lemon pairs perfectly with sweet, juicy blueberries for a refreshing contrast.
• Simple Yet Elegant: While the recipe is easy to follow, the result is a show-stopping dessert that’s ideal for both casual and formal occasions.
• Versatile: This cake can be enjoyed plain or with a glaze, making it a customizable treat.
• Perfect for Gifting: Its beautiful appearance and delicious flavor make it a wonderful gift for friends and family.

Preparation and Cooking Time

• Total Time: 1 hour 30 minutes
• Preparation Time: 15 minutes
• Cooking Time: 1 hour 10 minutes
• Servings: 12-16 slices
• Calories per serving: Approximately 250-300 calories
• Key Nutrients: Protein: 3g, Carbs: 40g, Fat: 10g

Ingredients

Gather these ingredients to make your Lemon Blueberry Pound Cake:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 1 cup unsalted butter, softened
• 1 ½ cups granulated sugar
• 4 large eggs
• 1 tablespoon lemon zest (about 2 lemons)
• 2 tablespoons fresh lemon juice
• 1 teaspoon vanilla extract
• 1 cup sour cream
• 1 ½ cups fresh blueberries (or frozen, if necessary)
• 1 tablespoon all-purpose flour (for coating the blueberries)

Ingredient Highlights

• Lemon Zest and Juice: The fresh zest and juice from lemons infuse the cake with a vibrant citrus flavor, creating the perfect balance of tart and sweet.
• Sour Cream: Adds moisture and richness to the cake, keeping it tender and soft.
• Blueberries: These sweet, juicy berries are dotted throughout the cake, providing bursts of flavor in every slice.
• Butter: Butter makes the cake rich and tender, giving it a delicate crumb that melts in your mouth.

Step-by-Step Instructions

Here’s how to make Lemon Blueberry Pound Cake:

Prepare the Cake Batter:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper for easy removal.
2. Mix the Dry Ingredients: In a medium-sized bowl, whisk together the flour, baking powder, and salt. Set aside.
3. Cream the Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer until light and fluffy, about 3-4 minutes.
4. Add the Eggs and Flavorings: Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Stir in the lemon zest, lemon juice, and vanilla extract.
5. Add the Sour Cream: Mix in the sour cream until smooth and combined.
6. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing just until combined. Be careful not to overmix, as this can result in a dense cake.
7. Coat the Blueberries: Toss the blueberries with 1 tablespoon of flour (this helps prevent them from sinking to the bottom of the cake). Gently fold the blueberries into the batter.

Bake the Cake:

8. Transfer to the Pan: Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
9. Bake: Bake in the preheated oven for 1 hour to 1 hour 10 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown and firm to the touch.
10. Cool: Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

How to Serve Lemon Blueberry Pound Cake

Lemon Blueberry Pound Cake is a versatile treat that can be served in many ways:

• As a Dessert: Serve slices of the cake with a cup of tea, coffee, or even a glass of lemonade for a refreshing snack.
• For Breakfast or Brunch: It pairs wonderfully with yogurt or a spread of butter for a satisfying morning treat.
• With a Glaze: Drizzle with a simple lemon glaze for an extra touch of sweetness and shine.
• As a Gift: Package the cake in a decorative box or tin to give as a thoughtful homemade gift.
• With Whipped Cream or Ice Cream: Serve with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent dessert.

Additional Tips for Lemon Blueberry Pound Cake

Here are some tips to ensure your Lemon Blueberry Pound Cake turns out perfectly every time:

• Don’t Overmix the Batter: Mixing the batter too much can lead to a dense texture. Mix until just combined.
• Use Fresh Blueberries: If using frozen blueberries, do not thaw them before folding them into the batter to avoid excess moisture.
• Lemon Zest: Make sure to use fresh lemon zest for the best flavor. A microplane or zester works best to get the finest zest.
• Check for Doneness: Start checking the cake at 1 hour to ensure it doesn’t overbake. The cake should be golden brown with a clean toothpick when inserted.
• Cool Completely Before Slicing: Let the cake cool fully before cutting to avoid the crumb from being too soft and falling apart.
• Store Properly: Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

Recipe Variations for Lemon Blueberry Pound Cake

Here are 10 variations you can try for Lemon Blueberry Pound Cake:

• Lemon Raspberry Pound Cake: Replace blueberries with fresh raspberries for a different berry twist.
• Lemon Poppy Seed Pound Cake: Add 2 tablespoons of poppy seeds for a fun texture and subtle flavor.
• Lemon Glazed Pound Cake: Drizzle the cake with a lemon glaze made from powdered sugar and lemon juice for extra sweetness.
• Lemon Coconut Pound Cake: Add shredded coconut for a tropical flair.
• Lemon Almond Pound Cake: Incorporate almond extract and chopped almonds for a nutty, aromatic flavor.
• Lemon Blueberry Muffins: Make muffins instead of a cake by dividing the batter into a muffin tin and adjusting the baking time to 20-25 minutes.
• Blueberry Lemon Yogurt Cake: Replace the sour cream with Greek yogurt for a tangy twist.
• Lemon Lavender Pound Cake: Add 1 teaspoon of dried lavender for a floral twist that pairs beautifully with lemon.
• Lemon Cream Cheese Pound Cake: Replace the sour cream with cream cheese for a richer, tangier flavor.
• Vegan Lemon Blueberry Pound Cake: Use a flax egg and a plant-based sour cream or yogurt for a dairy-free version.

Freezing and Storage for Lemon Blueberry Pound Cake

• Freezing: This cake freezes well. Wrap it tightly in plastic wrap and foil, then store in a freezer-safe bag for up to 3 months. Thaw at room temperature before serving.
• Storage: Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

Special Equipment for Lemon Blueberry Pound Cake

Here are some special equipment items to make preparing your Lemon Blueberry Pound Cake easier:

• Electric Mixer: A hand or stand mixer is great for creaming the butter and sugar.
• Loaf Pan: A 9×5-inch loaf pan is ideal for this pound cake.
• Measuring Cups and Spoons: Accurate measurements are essential for baking success.
• Mixing Bowls: A variety of sizes will help you mix the ingredients separately before combining.
• Cooling Rack: A wire rack ensures the cake cools evenly without becoming soggy.
• Zester: A microplane or fine zester is perfect for extracting fresh lemon zest.
• Parchment Paper: For easy cake removal, lining the pan with parchment paper is a smart choice.

Frequently Asked Questions for Lemon Blueberry Pound Cake

1. Can I use frozen blueberries?
   Yes, you can use frozen blueberries. Just toss them in a little flour before adding them to the batter to prevent them from sinking.
2. Can I make this cake gluten-free?
   Yes, simply replace the all-purpose flour with a gluten-free flour blend and ensure the other ingredients are gluten-free.
3. Can I make this cake in a Bundt pan?
   Yes, you can use a Bundt pan. Just be sure to adjust the baking time and check for doneness with a toothpick.
4. Can I add other fruits?
   Yes, other berries like raspberries, blackberries, or strawberries work well in this cake.
5. How do I know when the cake is done?
   The cake should have a golden brown top and a toothpick inserted into the center should come out clean.

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Conclusion

Lemon Blueberry Pound Cake is a sweet and refreshing dessert that brings together the zesty brightness of lemon and the burst of juicy blueberries in a moist, flavorful cake. Whether you’re serving it at a brunch, enjoying it with a warm cup of tea, or simply savoring a slice on your own, this cake is sure to bring smiles to everyone around the table.

Its simple yet delicious combination of flavors makes it a go-to treat for any occasion, and its easy preparation means you can whip it up whenever the craving strikes. With each bite, you’ll get a perfect balance of sweetness, tartness, and freshness. This cake is bound to become a new favorite in your baking rotation!

Can’t wait to see how your Lemon Blueberry Pound Cake turns out! Be sure to snap a photo and share it on social media—don’t forget to tag me. I’d love to see your beautiful creation! Happy baking!