Lemon blueberry pound cake brings together the tangy zest of lemon and the sweet juiciness of blueberries, creating a delightful dessert. It’s the perfect addition to any celebration, whether you’re enjoying a cozy afternoon tea or hosting a summer gathering. This moist, fluffy cake is surprisingly easy to make, with a glaze that adds just the right amount of sweetness. If you’re interested in learning how to freeze your cakes for later enjoyment, check out this guide on freezing cakes, which will help you preserve this delectable treat.
Ingredients for Lemon Blueberry Pound Cake
This cake comes together with a simple list of ingredients. You’ll need:
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 cup butter (room temperature)
- 3 cups sugar
- 6 large eggs
- 1 tablespoon lemon zest
- 2 teaspoons lemon extract
- 2 cups fresh blueberries (or frozen, if fresh is unavailable)
- 1 cup milk (preferably at room temperature)
While fresh blueberries give the best result, frozen blueberries can be used as well. Tossing them in a little bit of flour before folding them into the batter will help prevent them from sinking to the bottom.
Tip: Want to learn more about how different dairy options affect your cake’s texture? Check out this guide on sour cream substitutes for more tips on how to enhance your baked goods.
How to Make Lemon Blueberry Pound Cake
Making the perfect lemon blueberry pound cake involves a few key steps. Start by preheating your oven to 325°F (163°C) and greasing a 10-inch Bundt pan. After this, you’ll need to cream the butter and sugar together until light and fluffy. It should take about 4-5 minutes using a hand mixer or stand mixer. Once this is done, gradually add the eggs, one at a time, mixing well after each addition. Then, stir in the lemon extract and lemon zest for that signature fresh flavor.
Next, whisk together the flour and baking powder in a separate bowl. Alternating between the dry ingredients and milk, gradually add them into the butter mixture. Mix until just combined to avoid overworking the batter. Fold in the blueberries gently. Freezing the blueberries beforehand can help them maintain their shape during baking
Once everything is mixed, pour the batter into the Bundt pan and bake for approximately 85-90 minutes. Use a toothpick to check for doneness—if it comes out clean, the cake is ready!
Variations of Lemon Blueberry Pound Cake
While this recipe is delicious as it is, there are a few variations that might catch your eye. You could swap out the blueberries for raspberries, which would create a slightly tart contrast with the lemon. For a gluten-free version, try using a gluten-free flour blend instead of regular all-purpose flour. The end result will be just as tender and flavorful.
If you’re in the mood for something more indulgent, consider adding chopped nuts like almonds or walnuts into the batter. This will provide a crunchy texture that complements the moist cake.
Tips for Baking Perfect Lemon Blueberry Pound Cake
Achieving the perfect lemon blueberry pound cake requires attention to detail, but with a few expert tips, you’ll be a pro in no time:
- Room Temperature Ingredients: Ensure that your butter, eggs, and milk are at room temperature. This helps create a smooth, evenly mixed batter, leading to a fluffier texture.
- Don’t Overmix: When incorporating the dry ingredients, mix only until combined. Overmixing can make your cake dense and heavy.
- Accurate Oven Temperature: An oven thermometer is a great investment to ensure your cake bakes at the right temperature, as even small discrepancies can affect the texture.
Frequently Asked Questions
Why isn’t my pound cake fluffy?
- If your cake turned out dense, the most likely culprit is overmixing the batter. Additionally, using cold butter or eggs can also prevent the cake from achieving its ideal texture. Make sure your ingredients are at room temperature.
How do I keep my pound cake moist?
- Adding buttermilk or sour cream can keep your cake moist for a longer period. Additionally, wrapping the cooled cake tightly in plastic wrap can help retain moisture.
Can I freeze lemon blueberry pound cake?
- Yes, you can freeze this cake! Wrap it tightly in plastic wrap, then in aluminum foil, and it will stay fresh in the freezer for up to 3 months. Be sure to thaw it overnight in the refrigerator before serving.
Can I use frozen blueberries?
- Absolutely! Frozen blueberries can be used as a substitute for fresh ones. Toss them in a little flour before folding them into the batter to prevent them from sinking.
What’s the best way to serve lemon blueberry pound cake?
- This cake can be served on its own or with a scoop of vanilla ice cream. For a special touch, drizzle it with the lemon glaze from the recipe, or serve it alongside a hot cup of tea.
Can I make this in a different pan?
- Yes, feel free to use a loaf pan or mini Bundt pans. Adjust the baking time accordingly since smaller pans may cook faster.
Conclusion
Lemon blueberry pound cake is a delicious treat that’s easy to make and guaranteed to impress. Whether you’re serving it at a party or enjoying it with a warm cup of tea, this cake is sure to be a hit. Don’t forget to check out this freezing guide if you want to enjoy your cake later on. Happy baking!