I absolutely adore a good dessert, and let me tell you, this Blueberry Lemon Pound Cake? It’s the kind of treat that makes you close your eyes and savor every single bite. I’ve been baking for ages– like, since I was practically tall enough to reach the counter– and this recipe is one that I’ve lovingly tweaked over the years. It started with my grandma’s secret pound cake recipe. I added fresh, juicy blueberries and a zesty lemon glaze, and wow! It’s quickly become a family favorite. Trust me, it’s perfect for a weekend brunch, a special occasion, or just because you deserve a little sunshine on a cloudy day!
Why You’ll Love This Blueberry Lemon Pound Cake
Okay, so let me tell you why I’m completely obsessed with this recipe. It’s truly got it all!
- Easy to make, even if you’re a beginner baker!
- Bursting with fresh, bright, and delicious flavors.
- Perfect for any occasion – from a casual get-together to a fancy tea party.
- Moist, tender, and oh-so-yummy, it practically melts in your mouth!
- Beautiful look to the cake and glaze.
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Seriously, what’s not to love?
Ingredients for the Perfect Blueberry Lemon Pound Cake
Alright, so to make this Blueberry Lemon Pound Cake magical, you’ll need a few things. Don’t worry; it’s mostly pantry staples! You’ll need 1 cup (that’s 2 sticks, folks!) of unsalted butter, softened. We’re also using 2 3/4 cups of granulated sugar and 4 big, gorgeous eggs. Plus 3 cups of all-purpose flour, a teaspoon of baking powder, and a half-teaspoon of salt. Then comes 1 cup of milk, 1 tablespoon of lemon zest, and a teaspoon of vanilla extract, plus 1 1/2 cups of fresh blueberries! And for that incredible glaze? You’ll need 1 1/2 cups of powdered sugar and 3 tablespoons of lemon juice! Easy peasy!
How to Make Blueberry Lemon Pound Cake: Step-by-Step Instructions
Okay, friends, let’s get our bake on! Don’t worry; it’s easier than you think. Just follow these steps, and you’ll have a gorgeous Blueberry Lemon Pound Cake in no time. This is the fun part, so put on some music, and let’s go!
Preparing the Batter
First up, preheat your oven to 350°F (175°C). Don’t skip this; a hot oven is super important! Now, grab a loaf pan, grease it generously, and then dust it with flour. Don’t be shy; make sure every nook and cranny is coated. Then, in a large bowl, cream together that softened butter and sugar. Beat this until it’s light and fluffy, like a whipped dream. This is very important for the cake’s texture! Next, beat in those eggs, one at a time. This helps to emulsify everything perfectly.
Incorporating the Blueberries
So, here’s a tip I learned the hard way: gently is the name of the game! In a separate bowl, whisk together the flour, baking powder, and salt. Then, slowly add the dry ingredients to the wet ingredients. Alternate adding the flour mixture and milk, starting and ending with the dry stuff. You don’t want to overmix! Now, the best part – fold in the lemon zest and vanilla extract. Finally, and very carefully, fold in those beautiful fresh blueberries. Gently does it; we don’t want them exploding all over the place!
Baking the Blueberry Lemon Pound Cake
Now, pour your gorgeous batter into the prepared loaf pan. Smooth it out with a spatula. Pop that bad boy into the preheated oven for 60-70 minutes. You want to make sure the middle is done so your cake is nice and airy! You can test it by inserting a toothpick into the center; when it comes out clean, you’re golden! If it’s still gooey, give it a few more minutes, but keep an eye on it. No one wants a burnt cake!
Making the Lemon Glaze
While the cake is baking (or cooling – see below!), let’s make that amazing lemon glaze! In a small bowl, whisk together the powdered sugar and lemon juice until you get a nice, smooth glaze. You want it to be pourable, but not too runny, so it drizzles beautifully. If it’s too thick, add a tiny bit more lemon juice, and if it’s too thin, a touch more powdered sugar should do the trick.
Assembling the Blueberry Lemon Pound Cake
Once the cake is baked, let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. This helps prevent it from breaking. Once cool, place the cake on a serving plate or board, and drizzle that delicious lemon glaze over the top. Let it set for a few minutes, and then, voila! You’re ready to enjoy every single bite of your Blueberry Lemon Pound Cake. Yum!
Tips for Success with Your Blueberry Lemon Pound Cake
Okay, so, listen up, because I’ve learned a few tricks over the years that will *guarantee* your Blueberry Lemon Pound Cake is a total showstopper! First, quality ingredients are key. Use the best butter you can find – it makes a huge difference. Make sure that butter is softened, but not melted; it should give slightly when you press it. Also, don’t skimp on the lemons! Freshly zested lemons give the absolute best flavor. And whatever you do, don’t overmix the batter! It’s tempting, I know, but trust me, overmixing can make your cake tough. Gently fold, and you’ll be rewarded with a tender, moist, melt-in-your-mouth experience. Finally, a good loaf pan makes everything better!
Ingredient Notes and Substitutions
Okay, let’s chat about some of the ingredients! I get questions about substitutions all the time, so I figured I’d break it down for you. First off, for the butter, always use unsalted! This lets *you* control the saltiness in the recipe. If you only have salted butter, just cut back a *teensy* bit on the salt in the recipe. As for the blueberries–fresh is always best, but if you’re in a pinch, frozen works beautifully! Just *don’t* thaw them before adding them to the batter; this helps them from bleeding. For the lemon, make sure you’re using real lemon juice, and for the zest, well, fresh zest is a MUST! Trust me, it makes all the difference! If you don’t have lemons you could also use a tablespoon of lemon extract.
Make-Ahead and Storage Tips for Blueberry Lemon Pound Cake
So, you’ve baked this gorgeous Blueberry Lemon Pound Cake – congrats! Now, what do you do with the leftovers (if there are any 😉)? Luckily, this cake is super easy to store. Just make sure the cake has fully cooled, and then store it in an airtight container at room temperature. It’ll stay moist and delicious for up to three days! If you want it to last even longer, you can wrap individual slices in plastic wrap and freeze them. Just let them thaw at room temperature before enjoying. To reheat, you can pop a slice in the microwave for a few seconds. Easy peasy!
Variations to Elevate Your Blueberry Lemon Pound Cake
Okay, so, guess what? You can totally jazz up this Blueberry Lemon Pound Cake and make it your own! Want to get a little fancy? Try adding a teaspoon of poppy seeds to the batter. The crunch is amazing! Also, you could totally swap out some of the blueberries for raspberries or blackberries. Oh! And if you’re a spice fiend like me, a pinch of cardamom or a dash of nutmeg would be pure heaven. Don’t be shy; have a little fun! That’s what baking is all about!
Estimated Nutritional Information for Blueberry Lemon Pound Cake
Alright, so I am not a nutritionist, and I don’t have the fancy tools for that, but here’s a rough estimate of the nutritional info for a slice of this yummy Blueberry Lemon Pound Cake. Expect around — *ahem* — Calories, Fat, Protein, Carbs, and all that good stuff! Remember, these are estimates!
Frequently Asked Questions About Blueberry Lemon Pound Cake
I feel like I’m constantly getting questions about this Blueberry Lemon Pound Cake! So, here are a few of the most common ones I hear! Hopefully, they’ll clear up any baking mysteries!
Can I use frozen blueberries?
Absolutely! I actually prefer it sometimes. Just make sure you don’t thaw them first! Toss those frozen berries right into the batter. This helps prevent them from sinking and keeps the batter from turning a weird color. Some of the best Blueberry Lemon Pound Cakes actually started out with frozen blueberries – shhh, don’t tell!
My cake sunk in the middle – what did I do wrong?
Oh, honey, that’s happened to me a few times! Usually, it means your oven temperature wasn’t right or you opened the oven too many times during baking. Make sure your oven is preheated to the correct temperature before you start. Also, resist the urge to peek! I know it’s tempting, but let the oven do its thing. Opening it can mess things up!
Can I add other fruits to this recipe?
Of course! That’s the fun of baking, right? This Blueberry Lemon Pound Cake is a great base. You can swap out a portion of the blueberries for raspberries, blackberries, or even a mix! Just adjust the baking time as needed. Have fun and experiment – that’s how the best recipes are born!
Serving Suggestions for Blueberry Lemon Pound Cake
Okay, so you’ve baked this gorgeous Blueberry Lemon Pound Cake, and now you want to know what to serve with it, right? Personally, I think it’s fantastic all on its own, but if you want to jazz it up a bit, go for it! A dollop of fresh whipped cream and a few extra blueberries are always a good idea! A scoop of vanilla ice cream is also really good! So if you are feeling super fancy, add a drizzle of lemon curd to make it extra lemony!
Equipment You’ll Need
Alright, before we get started, let’s talk tools! You’ll need a good loaf pan – I love my classic metal one. You’ll also need a mixing bowl (or two!). A whisk, and a spatula are your best friends! And, of course, your oven! Don’t forget your measuring cups and spoons!
Enjoy Your Delicious Blueberry Lemon Pound Cake!
And that’s it, friends! You did it! I seriously hope you enjoy baking and eating this Blueberry Lemon Pound Cake as much as I do. Now go on, share your masterpieces! Leave a comment below with your thoughts, rate the recipe if you loved it, and, of course, share your photos on social media! Happy baking!
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Blueberry Lemon Pound Cake
- Total Time: 85 min
- Yield: 10 servings
- Diet: Vegetarian
Description
A moist and flavorful pound cake with fresh blueberries and a bright lemon glaze.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 2 3/4 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh blueberries
- For the Glaze: 1 1/2 cups powdered sugar, 3 tablespoons lemon juice
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a loaf pan.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients.
- Stir in the lemon zest and vanilla extract.
- Gently fold in the blueberries.
- Pour the batter into the prepared loaf pan.
- Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Make the glaze: Whisk together the powdered sugar and lemon juice until smooth.
- Drizzle the glaze over the cooled cake.
Notes
- Make sure your butter is softened but not melted.
- Gently fold in the blueberries to prevent them from bursting.
- You can substitute frozen blueberries, but do not thaw them first.
- Prep Time: 20 min
- Cook Time: 65 min
- Category: Dessert
- Method: Baking
- Cuisine: American
