Blueberry Lemon Pound Cake

$- 1 ½ cups all-purpose flour - ¾ cup unsalted butter, softened - 1 cup granulated sugar - 1 cup fresh blueberries - 1 teaspoon baking powder - ½ teaspoon baking soda - ½ teaspoon salt - 3 large eggs - 1 tablespoon lemon zest - 2 tablespoons fresh lemon juice - 1 teaspoon vanilla extract - ½ cup powdered sugar - 2 tablespoons fresh lemon juice This blueberry lemon pound cake shines with fresh flavors. The main ingredients create a rich and moist base. I use all-purpose flour for the perfect texture. Softened unsalted butter adds creaminess and richness. Granulated sugar gives the cake its sweetness. Fresh blueberries burst with flavor in every bite. The other ingredients are key to balancing the flavors. Baking powder and baking soda help the cake rise. Salt enhances all the flavors without being noticeable. The eggs add moisture and help bind the cake. Lemon zest and juice bring a bright, fresh taste. Vanilla extract rounds out the flavor profile with warmth. For the glaze, I mix powdered sugar with fresh lemon juice. This adds a sweet and tangy finish. Drizzling it on the cooled cake makes it extra special. Each ingredient plays a vital role in making this cake delicious. 1. Preheat your oven to 350°F (175°C). This step is key for even baking. 2. Grease a 9x5 inch loaf pan with butter or non-stick spray. This helps to prevent sticking. 3. In a medium bowl, mix 1 ½ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt. Whisk these dry ingredients until combined. Set this mixture aside for later. 1. In a large bowl, cream together ¾ cup softened unsalted butter and 1 cup granulated sugar. Use an electric mixer on medium speed. Mix for about 3-4 minutes until the mix is light and fluffy. 2. Add 3 large eggs, one at a time, to the butter mix. Make sure to mix well after each egg. Then, add 1 tablespoon of lemon zest, 2 tablespoons of lemon juice, and 1 teaspoon of vanilla extract. Blend until smooth. 1. Slowly mix the reserved dry ingredients into the wet batter. Stir just until it combines. Be careful not to overmix; this keeps the cake soft. 2. Gently fold in 1 cup of fresh blueberries with a spatula. Ensure they are evenly spread but do not crush them. 3. Pour the batter into the greased loaf pan. Use a spatula to smooth the top. 4. Bake for 55-60 minutes. The cake is done when a toothpick comes out clean from the center. If it browns too fast, cover it with aluminum foil for the last 15 minutes. 5. After baking, cool the cake in the pan for 10 minutes. Then, move it to a wire rack to cool completely. To make a soft and moist pound cake, avoid overmixing. Overmixing can make the cake tough. Mix the batter just until you see no dry flour. This helps keep the cake light. When you fold in blueberries, use a spatula or a wooden spoon. Gently fold them into the batter. Be careful not to crush the berries. This keeps the blueberries whole and juicy in your cake. To prevent the top of the cake from browning too fast, use aluminum foil. Place it loosely over the cake during the last 15 minutes of baking. This protects the top while the inside cooks fully. To check if the cake is done, use a clean toothpick. Insert it into the center of the cake. If it comes out clean, your cake is ready. If there is batter on the toothpick, bake a bit longer. Serve slices of your pound cake on a nice plate. Each slice can look even better with a few fresh blueberries on top. Dust with powdered sugar for a sweet touch. This makes your cake look pretty and inviting. {{image_4}} Can I use frozen blueberries instead of fresh? Yes, you can! Frozen blueberries work well when fresh ones are not in season. Just toss them in a bit of flour before adding to the batter. This helps prevent them from sinking. What about other citrus fruits? You can use oranges or limes. They add a fun twist to the cake. Try swapping lemon juice and zest for orange or lime for a new flavor. Can I add herbs? Yes! Adding herbs like thyme brings a unique taste to your cake. Just use a small amount. This adds a fresh and herby note. What about spices? Incorporating spices, such as cinnamon or nutmeg, can enhance the flavor. Just a pinch can make a big difference. It adds warmth and depth to each slice. Are there gluten-free flour alternatives? Yes, you can use almond flour or a gluten-free blend. This allows you to enjoy the cake without gluten. Can I reduce sugar or use natural sweeteners? Definitely! Reducing sugar makes the cake lighter. You can also use honey or maple syrup instead of granulated sugar. Just adjust the amount to match the sweetness you like. To keep your blueberry lemon pound cake fresh, wrap it well. Use plastic wrap or aluminum foil. This keeps moisture in and prevents drying. Place the wrapped cake in an airtight container. Store it at room temperature. Make sure it is cool before wrapping. If you prefer, you can refrigerate it. However, this may change the texture slightly. To freeze the cake, first wrap it tightly in plastic wrap. Then, place it in a freezer-safe bag or container. Label it with the date. You can freeze it for up to three months. When you're ready to eat it, take it out and leave it at room temperature. For the best texture, let it thaw slowly. This helps keep it moist. At room temperature, your pound cake stays fresh for about three days. Look for signs of spoilage. If you see mold or it smells off, do not eat it. If the cake feels dry or hard, it may not taste good. Always check before enjoying a slice. To know if your cake is done, look for a few signs: - The edges pull away from the pan. - The top is golden brown. - The cake springs back when gently pressed. The best way to check is with a toothpick. Insert it into the center of the cake. If it comes out clean, the cake is ready. If not, bake it a bit longer. This test helps ensure your Blueberry Lemon Pound Cake is perfectly baked. Yes! You can use a variety of fruits. Here are some tasty options: - Raspberries - Strawberries - Cherries - Peaches When using different fruits, adjust the baking time. Softer fruits may need less time, while firmer ones may need a bit more. Keep an eye on your cake as it bakes. If your cake sinks, it could be due to several reasons: - Overmixing the batter - Not enough baking time - Opening the oven door too soon To prevent sinking, mix your batter gently. Avoid opening the oven door before 50 minutes of baking. If your cake does sink, you can still enjoy it. Just top it with glaze and fresh fruit for a delicious fix! This blog post covered the key ingredients, steps, and tips for making a delicious blueberry pound cake. I shared how to mix, bake, and store it properly. You learned about tasty variations and how to keep your cake fresh. Baking is fun, and this recipe makes it easy. Remember, great cakes come from good practices. Enjoy making your blueberry pound cake and share it with friends and family. Happy baking!$

Indulge in the delightful flavors of Blueberry Lemon Pound Cake with this easy-to-follow recipe! This moist and flavorful cake combines fresh blueberries with a zesty lemon glaze that’s perfect for any occasion. With simple ingredients and a straightforward method, you can create a dessert that impresses everyone. Click through to discover how to make this delicious treat that’s sure to brighten your day!

Print Recipe Pin Recipe

Ingredients

1 ½ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

¾ cup unsalted butter, softened to room temperature

1 cup granulated sugar

3 large eggs, at room temperature

1 tablespoon lemon zest (finely grated)

2 tablespoons freshly squeezed lemon juice

1 teaspoon pure vanilla extract

1 cup fresh blueberries (or frozen, if not in season)

½ cup powdered sugar (for glaze)

2 tablespoons freshly squeezed lemon juice (for glaze)

Instructions

Start by preheating your oven to 350°F (175°C). Prepare a 9x5 inch loaf pan by greasing it thoroughly with butter or non-stick spray, then set it aside.

In a medium-sized mixing bowl, combine the all-purpose flour, baking powder, baking soda, and salt. Whisk together until well blended, then set aside for later use.

In a large mixing bowl, use an electric mixer on medium speed to cream together the softened butter and granulated sugar. Beat until the mixture becomes light and fluffy, which should take about 3-4 minutes.

Add the eggs to the butter mixture one at a time, ensuring to mix well after each addition. Once all the eggs are incorporated, mix in the lemon zest, fresh lemon juice, and vanilla extract, blending until everything is combined smoothly.

Gradually add the reserved dry ingredients to the wet mixture, mixing just until the batter comes together. Take care not to overmix to maintain a tender cake texture.

Carefully fold in the fresh blueberries using a spatula. Ensure the blueberries are evenly distributed throughout the batter while taking care not to crush them.

Pour the prepared batter into the greased loaf pan, using a spatula to even out the top for a smooth finish.

Bake in the preheated oven for 55-60 minutes. The cake is done when a toothpick inserted into the center comes out clean. If the surface begins to brown too quickly, loosely cover the top with aluminum foil during the last 15 minutes of baking.

Once baked, take the loaf out of the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.

For the glaze, whisk together the powdered sugar and 2 tablespoons of fresh lemon juice in a small bowl until it reaches a smooth consistency. Drizzle this refreshing glaze over the cooled pound cake right before serving.

Prep Time: 20 minutes | Total Time: 1 hour 20 minutes | Servings: 8

- Presentation Tips: Serve individual slices of the pound cake on a decorative plate. Garnish each slice with a few fresh blueberries and a light dusting of powdered sugar for a delightful and elegant presentation.