Lemon Blueberry Pound Cake Recipe

The Lemon Blueberry Pound Cake Recipe is a delightful treat that combines the zesty flavor of lemons with the sweetness of fresh blueberries. This cake is not only super moist but also features a sweet vanilla glaze that elevates its taste. Ideal for breakfast, brunch, or dessert, this pound cake will impress your guests and keep them coming back for more. Whether you’re hosting a gathering or just craving a slice of something sweet, this recipe is perfect for any occasion.

Why You’ll Love This Recipe

• Bursting with Flavor: The combination of lemon zest and blueberries creates a refreshing taste that’s hard to resist.
• Moist Texture: Thanks to the sour cream and butter, this pound cake remains unbelievably moist.
• Easy to Make: With straightforward steps, even beginner bakers can create this delicious cake with ease.
• Versatile Serving Options: Enjoy it plain, with a glaze, or as part of a dessert spread; it fits any situation.
• Perfect for Sharing: This recipe yields enough slices to share with family and friends.

Tools and Preparation

To make your baking process smoother, having the right tools on hand is essential. Here’s what you’ll need to prepare the Lemon Blueberry Pound Cake.

Essential Tools and Equipment

• Stand mixer
• Loaf pan (9 x 5 inch)
• Mixing bowls
• Whisk
• Spatula
• Parchment paper

Importance of Each Tool

• Stand mixer: Makes creaming ingredients easy and ensures they are mixed thoroughly without much effort.
• Loaf pan: The shape allows for even baking and easy slicing once the cake is done.
• Parchment paper: Prevents sticking and makes it easier to remove the cake from the pan.

Ingredients

A super moist lemon blueberry pound cake bursting with fresh, juicy blueberries and drizzled with a sweet vanilla glaze. Perfect for breakfast and dessert!

Ingredients:
– ¾ cup (170 g) unsalted butter, room temperature
– 1 cup (200 g) granulated sugar
– 2 tablespoons lemon zest
– 4 large eggs, room temperature
– 1 teaspoon vanilla extract
– 2 cups plus 2 tablespoons (265 g) all-purpose flour, divided
– 1 teaspoon baking powder
– ½ teaspoon salt
– 1/3 cup whole milk, room temperature
– ¼ cup sour cream, room temperature (or full-fat Greek yogurt)
– 1 cup blueberries
– 1 ½ cups (195 g) confectioners sugar, sifted
– 5-6 tablespoons whole milk or heavy cream
– ½ teaspoon vanilla
– ½ tablespoon Greek yogurt, to thicken the glaze (optional)

How to Make Lemon Blueberry Pound Cake Recipe

Step 1: Preheat the Oven

Preheat your oven to 350°F. Grease the bottom of a 9 x 5 inch loaf pan and line it with parchment paper, allowing some overhang for easy removal later.

Step 2: Prepare the Batter

In the bowl of your stand mixer fitted with the paddle attachment:
1. Add granulated sugar and lemon zest.
2. Use your hands to massage the zest into the sugar until it’s well combined.
3. Add unsalted butter. Cream together until light and fluffy, about 2 minutes.

Step 3: Incorporate Eggs and Vanilla

Add one large egg at a time, mixing well after each addition. Scrape down the sides of the bowl as needed. Finally, mix in the vanilla extract until fully combined.

Step 4: Mix Dry Ingredients

In a medium bowl:
1. Whisk together all-purpose flour, baking powder, and salt.

Step 5: Combine Wet and Dry Ingredients

Gradually add in your dry mixture alternating with whole milk and sour cream. Start and finish with flour mixture:
1. Mix on low speed until just combined; do not overmix.

Step 6: Fold in Blueberries

Toss your fresh blueberries in the remaining flour from earlier:
1. Gently fold them into your batter using a spatula or wooden spoon until evenly distributed.

Step 7: Transfer to Pan

Pour your batter into the prepared loaf pan, smoothing out the top.

Step 8: Bake

Bake in preheated oven for about 50–55 minutes:
1. Check doneness by inserting a toothpick into the center; it should come out clean or with a few crumbs.
2. If browning too quickly, tent loosely with aluminum foil.

Step 9: Cool

Once baked, allow cooling in the pan for about 10–15 minutes:
1. Use parchment paper overhang to remove from pan.
2. Let cool completely on a wire rack before glazing.

Glaze Instructions

Step 10: Prepare Glaze

In a medium bowl:
1. Whisk together confectioners sugar, milk, and vanilla extract until smooth.

Step 11: Adjust Consistency

If you want a thicker glaze:
1. Add a tablespoon of Greek yogurt.
2. Adjust thickness by adding more milk if too thick or more confectioners sugar if too thin.

Step 12: Drizzle Over Cake

Once cooled completely, drizzle glaze over your pound cake generously before serving. Enjoy!

How to Serve Lemon Blueberry Pound Cake Recipe

Serving your Lemon Blueberry Pound Cake can elevate its delightful flavors and make it even more enjoyable. Here are some creative ways to present this delicious cake for any occasion.

With Fresh Berries

• Add a handful of fresh blueberries and sliced strawberries on the side for a colorful and refreshing touch.

A Scoop of Ice Cream

• Pair a slice of lemon blueberry pound cake with a scoop of vanilla or lemon ice cream. The creamy texture balances the cake’s moisture perfectly.

Drizzled with Honey

• Drizzle a bit of honey over each slice for an extra layer of sweetness that complements the tartness of the lemon.

Whipped Cream Topping

• Top each slice with freshly whipped cream for a light and airy finish that enhances the cake’s flavors.

Serve with Tea or Coffee

• Enjoy your cake alongside a warm cup of tea or coffee, which adds a comforting element to your dessert experience.

Create a Dessert Platter

• Arrange slices on a platter with other desserts like cookies or brownies for a delightful assortment that guests will love.

How to Perfect Lemon Blueberry Pound Cake Recipe

Perfecting your Lemon Blueberry Pound Cake requires attention to detail and some helpful tips. Follow these guidelines to ensure every bite is delicious.

• Use Room Temperature Ingredients: Make sure your butter, eggs, and dairy are at room temperature. This helps the ingredients blend better, resulting in a fluffier cake.
• Don’t Overmix the Batter: Gently fold in the blueberries and batter. Overmixing can lead to a dense texture instead of the desired moist loaf.
• Check Doneness Carefully: Use a toothpick to check if the cake is done. It should come out clean or with just a few crumbs attached; otherwise, it may need more time in the oven.
• Cool Before Glazing: Allow the cake to cool completely before adding the glaze. This prevents it from melting into the cake and ensures a beautiful finish.
• Store Properly: Keep leftover cake wrapped tightly at room temperature or in the fridge for longer freshness while maintaining moisture.
• Experiment with Flavors: Try adding different citrus zests or spices like cinnamon for unique flavor twists that complement blueberries well.

Best Side Dishes for Lemon Blueberry Pound Cake Recipe

Pairing side dishes with your Lemon Blueberry Pound Cake can enhance its appeal and create a well-rounded meal or treat. Here are some delightful suggestions.

1. Greek Yogurt Parfait: Layer Greek yogurt with granola and berries for a healthy contrast that balances sweetness.
2. Fruit Salad: A mix of seasonal fruits adds freshness and color, making for an appealing presentation alongside your cake.
3. Cheese Platter: Offer creamy cheeses like mascarpone or goat cheese that pair beautifully with sweet flavors.
4. Coconut Macaroons: These chewy treats add texture variety and complement the fruity notes of your pound cake.
5. Chocolate Dipped Strawberries: The richness of chocolate provides an indulgent contrast to the tartness of lemon.
6. Vanilla Pudding: A smooth pudding offers creaminess that pairs well with both lemon and blueberry flavors.
7. Almond Biscotti: These crunchy cookies make for perfect dipping companions alongside tea or coffee.
8. Mini Muffins: Serve small blueberry muffins as an additional treat that echoes the main dessert’s flavor profile.

Common Mistakes to Avoid

Making a lemon blueberry pound cake can be an enjoyable experience, but there are a few common mistakes you should avoid to ensure perfect results.

• Overmixing the batter: This can lead to a dense cake. Mix just until ingredients are combined and no flour streaks remain.
• Not using room temperature ingredients: Cold butter and eggs can affect the cake’s texture. Always bring them to room temperature before mixing.
• Forgetting to flour the blueberries: Skipping this step can cause the blueberries to sink to the bottom. Toss them in flour before folding into the batter.
• Not checking for doneness: Relying solely on baking time can be misleading. Use a toothpick to check if the cake is baked through; it should come out clean or with a few crumbs.
• Using a non-stick pan without greasing: Even non-stick pans benefit from greasing. Grease and line the pan to ensure easy removal of the cake.

Refrigerator Storage

• Store your lemon blueberry pound cake in an airtight container.
• It will last for about 3-5 days in the refrigerator without losing moisture.

Freezing Lemon Blueberry Pound Cake Recipe

• Wrap individual slices or the whole loaf tightly in plastic wrap.
• Place it in a freezer-safe bag or container, and it can be frozen for up to 3 months.

Reheating Lemon Blueberry Pound Cake Recipe

• Oven: Preheat oven to 350°F. Place slices on a baking sheet and warm for about 10 minutes.
• Microwave: Heat individual slices for about 15-20 seconds on medium power, checking frequently.
• Stovetop: Use a skillet over low heat, placing a lid on top. Warm each slice for about 2-3 minutes.

Frequently Asked Questions

What makes this Lemon Blueberry Pound Cake Recipe so moist?

The combination of butter, sour cream, and whole milk keeps this cake deliciously moist while adding rich flavor.

Can I use frozen blueberries in my Lemon Blueberry Pound Cake Recipe?

Yes, you can use frozen blueberries! Just toss them in flour before folding them into the batter to prevent sinking.

How do I customize my Lemon Blueberry Pound Cake Recipe?

Feel free to add nuts or swap out blueberries for other berries like raspberries or blackberries for a unique twist!

How do I know when my lemon blueberry pound cake is done?

A toothpick inserted into the center should come out clean or with just a few crumbs attached.

Final Thoughts

This lemon blueberry pound cake recipe is not only easy to make but also incredibly versatile. With its bright flavors and moist texture, it’s perfect for breakfast or dessert. Don’t hesitate to customize it with your favorite fruits or toppings! Enjoy making this delightful treat!