Lemon Blueberry Pound Cake

There’s something undeniably comforting about baking, especially when it involves a delightful treat like Lemon Blueberry Pound Cake. It takes me back to sunny afternoons spent in my grandmother’s kitchen, where the sweet aroma of fresh lemons and blueberries filled the air, creating an inviting atmosphere. With each slice, you’d get that perfect blend of tart and sweet, making it an instant favorite for family gatherings and casual get-togethers. When I first attempted to recreate her recipe, I was met with a few baking mishaps, but with each try, I found myself closer to that perfect cake. This Lemon Blueberry Pound Cake is moist, refreshing, and essentially a hug in cake form. It’s the kind of dessert that brings people together, making every bite a cherished moment.

Ingredients for Lemon Blueberry Pound Cake

When it comes to creating a memorable Lemon Blueberry Pound Cake, the choice of ingredients is paramount. Each component plays a vital role in achieving that perfect balance of flavor and texture. The star ingredients are, of course, the fresh blueberries and lemon, which infuse the cake with their vibrant essence. The use of buttermilk ensures a moist crumb, while the blend of all-purpose flour and granulated sugar gives the cake its structure and sweetness. Let’s take a closer look at these key players:

• 3 cups all-purpose flour (plus extra for dusting pan and blueberries): This is the backbone of the cake, providing structure and stability.
• 1 tsp baking soda: Essential for leavening, helping the cake rise to perfection.
• 1 tsp salt: Enhances the sweetness of the cake and balances flavors.
• 1 cup buttermilk: Adds moisture and a slight tang, creating a tender crumb.
• 2 tbsp grated lemon peel: Brightens up the cake with its zesty flavor and aroma.
• 2 tbsp fresh lemon juice: Provides acidity, enhancing the overall flavor profile.
• 1 cup butter, softened: Contributes richness and moisture to the cake.
• 2 1/4 cups granulated sugar: Sweetens the cake and aids in achieving that light and fluffy texture.
• 3 large eggs, room temperature: Binds the ingredients together and helps with leavening.
• 2 cups fresh blueberries, washed and dried: The fruity burst in each bite.
• 2 cups powdered sugar: Used for the frosting, adding sweetness and a delightful finish.
• 1 tbsp milk: Helps achieve the desired consistency for the frosting.
• 2 tbsp fresh lemon juice: Adds a refreshing zing to the frosting.

Lemon Blueberry Pound Cake Instructions

Making this Lemon Blueberry Pound Cake is a delightful journey. Each step is simple and rewarding, leading to a beautiful finished product that you can be proud of. Follow these instructions carefully to ensure perfect results!

1. Preheat your oven to 325 degrees F. This step is crucial for ensuring your cake bakes evenly.
2. In a medium bowl, combine 3 cups of all-purpose flour, 1 tsp baking soda, and 1 tsp salt. Mix these dry ingredients well and set aside.
3. Prepare a 10-inch tube or bundt pan by greasing it thoroughly and dusting it with flour. This will prevent the cake from sticking.
4. In a large mixing bowl, beat 1 cup of softened butter and 2 1/4 cups of granulated sugar until light and fluffy, approximately 2 to 3 minutes. This process incorporates air into the batter, ensuring a light texture.
5. Add in 3 large eggs, one at a time, beating well after each addition. This method helps to emulsify the batter, resulting in a smoother mixture.
6. Stir in 2 tablespoons of fresh lemon juice and 2 tablespoons of grated lemon peel, mixing until well combined. The zesty flavor will enhance the cake’s overall taste.
7. With the mixer on low speed, add in half of the dry ingredients. Mix until just combined, being careful not to overmix.
8. Add in half of the 1 cup of buttermilk and mix until just combined. Repeat this process with the remaining dry ingredients and buttermilk.
9. Toss 2 cups of fresh blueberries in a bit of flour to coat them. This step helps prevent them from sinking to the bottom of the cake. Gently fold the blueberries into the batter, ensuring an even distribution.
10. Scoop the batter into the prepared pan, smoothing the top as needed. Bake for approximately 65 to 75 minutes, or until a cake tester inserted into the center comes out clean, and the cake springs back when lightly pressed.
11. Allow the cake to cool slightly before using a spatula or knife to gently loosen it from the sides of the pan. Let it cool for an additional 10 minutes.
12. Once cooled, invert the cake onto a cake plate or pan, allowing it to cool completely.
13. To make the frosting, combine the frosting ingredients in a bowl and mix until smooth. Drizzle it over the cooled cake for a sweet finish.
14. Store any leftovers tightly covered at room temperature.

How to Switch It Up

If you’re feeling adventurous, there are several ways to customize your Lemon Blueberry Pound Cake. Here are some ideas to enhance its flavor and presentation:

• Add Mixed Berries: Instead of just blueberries, consider adding raspberries or strawberries to the mix for a burst of color and flavor.
• Try Different Citrus: Experiment with orange or lime zest and juice for a unique twist on the classic lemon flavor.
• Glaze Variations: Create a different glaze by using cream cheese or a simple sugar glaze for a richer taste.
• Serve with Whipped Cream: Top each slice with freshly whipped cream for added decadence and a touch of luxury.
• Mix in Nuts: Incorporate chopped walnuts or pecans into the batter for added crunch and flavor complexity.

What to Serve With Lemon Blueberry Pound Cake

Pairing your Lemon Blueberry Pound Cake with the right accompaniments can elevate your dessert experience. Here are some fantastic serving suggestions:

• Tea or Coffee: This cake pairs wonderfully with a cup of tea or coffee, making it an ideal afternoon treat.
• Fresh Fruit Salad: Serve with a refreshing fruit salad to balance the sweetness and add a vibrant touch.
• Ice Cream: A scoop of vanilla or lemon sorbet complements the cake’s flavors beautifully.
• Yogurt: For a lighter option, consider serving slices with a dollop of Greek yogurt drizzled with honey.
• Brunch Delight: This cake makes for an excellent brunch item, alongside other pastries and breakfast dishes.
• Seasonal Variations: During spring and summer, fresh flowers or edible flowers make lovely garnishes to enhance the visual appeal.

FAQ

Conclusion

This Lemon Blueberry Pound Cake is truly a delightful dessert that balances sweetness and tartness perfectly. It’s a wonderful treat to share with loved ones, and the memories made while baking it will be cherished for years to come. I encourage you to give this recipe a try, and I promise it will win over anyone who takes a bite. Enjoy your baking journey!

Lemon Blueberry Pound Cake

The perfect blend of sweet and tart, this Lemon Blueberry Pound Cake is a must-try! Bursting with juicy blueberries and zesty lemon, it’s a delightful dessert for any occasion. You'll love its tender crumb and bright flavors. Make it tonight for a sweet treat!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 30 minutes mins

Servings: 16 servings

Course: Desserts

Cuisine: American

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 3 cups all-purpose flour plus extra for dusting pan and blueberries
• 1 tsp baking soda
• 1 tsp salt
• 1 cup buttermilk
• 2 tbsp grated lemon peel
• 2 tbsp fresh lemon juice
• 1 cup butter softened
• 2.25 cups granulated sugar
• 3 large eggs room temperature
• 2 cups fresh blueberries washed and dried
• 2 cups powdered sugar
• 1 tbsp milk
• 2 tbsp fresh lemon juice

Equipment

• Bundt or Tube Pan

Method

 

1. Preheat your oven to 325 degrees F. This step is crucial for ensuring your cake bakes evenly.
2. In a medium bowl, combine 3 cups of all-purpose flour, 1 tsp baking soda, and 1 tsp salt. Mix these dry ingredients well and set aside.
3. Prepare a 10-inch tube or bundt pan by greasing it thoroughly and dusting it with flour. This will prevent the cake from sticking.
4. In a large mixing bowl, beat 1 cup of softened butter and 2 1/4 cups of granulated sugar until light and fluffy, approximately 2 to 3 minutes. This process incorporates air into the batter, ensuring a light texture.
5. Add in 3 large eggs, one at a time, beating well after each addition. This method helps to emulsify the batter, resulting in a smoother mixture.
6. Stir in 2 tablespoons of fresh lemon juice and 2 tablespoons of grated lemon peel, mixing until well combined. The zesty flavor will enhance the cake's overall taste.
7. With the mixer on low speed, add in half of the dry ingredients. Mix until just combined, being careful not to overmix.
8. Add in half of the 1 cup of buttermilk and mix until just combined. Repeat this process with the remaining dry ingredients and buttermilk.
9. Toss 2 cups of fresh blueberries in a bit of flour to coat them. This step helps prevent them from sinking to the bottom of the cake. Gently fold the blueberries into the batter, ensuring an even distribution.
10. Scoop the batter into the prepared pan, smoothing the top as needed. Bake for approximately 65 to 75 minutes, or until a cake tester inserted into the center comes out clean, and the cake springs back when lightly pressed.
11. Allow the cake to cool slightly before using a spatula or knife to gently loosen it from the sides of the pan. Let it cool for an additional 10 minutes.
12. Once cooled, invert the cake onto a cake plate or pan, allowing it to cool completely.
13. To make the frosting, combine the frosting ingredients in a bowl and mix until smooth. Drizzle it over the cooled cake for a sweet finish.
14. Store any leftovers tightly covered at room temperature.

Notes

• Frosting Thickness: Frosting can easily be made thicker or thinner to your liking.
• Adjusting Thickness: For thicker frosting, add additional powdered sugar, a tablespoon at a time.
• Thinning Frosting: For thinner frosting, add additional lemon juice 1 to 2 teaspoons at a time.

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Meet Violet Lane

The Creative Spark I see the kitchen as my art studio. I love experimenting with colors and textures, and I’m usually the one asking, “What if we added this?” I encourage the team to take risks and try new flavor combinations. I love the energy of cooking with six other people it’s chaotic, colorful, and inspiring. I’m hands-on with the cooking and styling, always trying to make our plates look as artistic as they taste.