This Lemon Blueberry Pound Cake is a light and fluffy treat that brings together tangy lemon and sweet blueberries. It’s perfect for breakfast or a delightful snack!
Every bite feels like a sunny day! I love how easy it is to whip up, and the smell of baking lemon and blueberries fills the house with happiness.
Slice it up and serve it with a cup of tea or coffee, and enjoy a little moment of joy. You might find it disappears fast—it’s just that good!
Key Ingredients & Substitutions
Butter: Use unsalted butter to control the saltiness. For a healthier option, you could try using coconut oil or even applesauce in a reduced amount for moisture.
Sugar: Granulated sugar is key for sweetness and texture. If you’re looking for a healthier substitute, coconut sugar or honey works too, but keep in mind these may slightly alter the cake’s flavor and color.
Eggs: Eggs provide structure and moisture. If you need an egg substitute, use 1/4 cup unsweetened applesauce or a mashed banana for each egg.
Lemon Juice and Zest: Fresh lemons give the best flavor! If you’re in a pinch, bottled lemon juice can work, but fresh is always preferred for a burst of brightness.
Blueberries: Fresh blueberries are delicious, but frozen work too. Just toss them in a bit of flour to keep them from sinking, which you’re already doing. In case of allergies, try using chopped strawberries or raspberries for a similar taste and texture.
How Can You Prevent Blueberries from Sinking in the Cake?
An important step is coating your blueberries in flour before adding them to the batter. This helps them stay suspended rather than sinking to the bottom during baking. Here’s how to do it:
- Take your fresh blueberries and place them in a bowl.
- Add 1 tablespoon of flour and gently toss them until they’re well-coated.
- Now fold them into your batter carefully to keep them intact.
This simple technique will ensure you have blueberries throughout the cake, adding flavor in every bite!
Why is it Important to Cream the Butter and Sugar Well?
Creaming the butter and sugar incorporates air into the mixture, which makes the cake light and fluffy. Here’s how to achieve the best results:
- Start with room temperature butter (not melted) for better mixing.
- Beat on medium speed for about 3-5 minutes until the mixture is pale and fluffy.
- Stop occasionally to scrape down the sides of the bowl so everything is mixed evenly.
This step is essential for the texture of your lemon blueberry pound cake!
How to Make Lemon Blueberry Pound Cake?
Ingredients You’ll Need:
For the Cake:
- 1 cup (230g) unsalted butter, softened
- 1 ½ cups (300g) granulated sugar
- 4 large eggs
- 2 cups (250g) all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup (120ml) whole milk or buttermilk
- Zest of 2 lemons
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 1 ½ cups fresh blueberries (plus extra for garnish)
- 1 tablespoon all-purpose flour (for coating blueberries)
For the Lemon Glaze:
- 1 cup (120g) powdered sugar, sifted
- 2 tablespoons fresh lemon juice (adjust for consistency)
How Much Time Will You Need?
This delightful lemon blueberry pound cake requires about 20 minutes of prep time and 60-70 minutes of baking time. You’ll also want to allow for cooling time before glazing, which can be about 30 minutes. Altogether, plan for around 1 hour and 50 minutes, including baking and cooling.
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
Start by preheating your oven to 350°F (175°C). Grease a 9×5 inch loaf pan with butter or cooking spray. For extra insurance against sticking, you can line the pan with parchment paper—this makes it easier to remove the cake after baking.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until fully combined. Set this mixture aside for later use. This step ensures your leavening agents are evenly distributed.
3. Prepare the Blueberries:
In a small bowl, gently toss the fresh blueberries with 1 tablespoon of flour until they are coated. This little trick helps keep the blueberries from sinking to the bottom of your cake while it bakes.
4. Cream Butter and Sugar:
In a large mixing bowl, beat the softened butter and granulated sugar together using an electric mixer on medium speed. Continue beating for about 3-5 minutes, or until the mixture becomes light and fluffy. This step is crucial as it introduces air into the butter, which helps the cake rise.
5. Add Eggs and Flavorings:
Next, add the eggs one at a time, making sure to beat well after each addition. After the eggs are mixed in, add the lemon zest, fresh lemon juice, and vanilla extract; mix until everything is well combined.
6. Combine Wet and Dry Ingredients:
Lower the mixer speed to low and gradually add the dry flour mixture in three parts, alternating with the milk. Start and finish with the flour mixture. Mix only until just combined—over-mixing can lead to a dense cake.
7. Fold in Blueberries:
Carefully fold the floured blueberries into the batter using a spatula. Be gentle so as not to break the berries apart too much.
8. Bake the Cake:
Pour the batter into your prepared loaf pan and smooth the top with a spatula. Bake in your preheated oven for 60-70 minutes, or until a toothpick inserted in the center comes out clean. If the top is browning too quickly, you can tent it loosely with aluminum foil.
9. Cool the Cake:
Once baked, allow the cake to cool in the pan for about 15 minutes. Then carefully transfer it to a wire rack to cool completely. This cooling process is important for texture and flavor development.
10. Prepare the Lemon Glaze:
While the cake is cooling, you can prepare the lemon glaze. In a small bowl, whisk together the sifted powdered sugar and fresh lemon juice until you have a smooth mixture. Adjust the consistency by adding more lemon juice or sugar as needed until it reaches a drizzling consistency.
11. Glaze the Cake:
Once the cake is completely cool, drizzle the lemon glaze over the top allowing it to drip down the sides. For extra flair, garnish with additional fresh blueberries.
12. Serve and Enjoy:
Slice the cake and serve it up! Enjoy the delightful mix of lemon and blueberries in this moist and flavorful pound cake. It’s perfect for a treat anytime!
Can I Use Frozen Blueberries Instead of Fresh?
Absolutely! Frozen blueberries can be used in this recipe. Just make sure to toss them in flour before folding them into the batter to help prevent them from sinking. There’s no need to thaw them first; you can add them straight from the freezer!
Can I Substitute the Buttermilk with Something Else?
Yes, if you don’t have buttermilk on hand, you can easily make your own by mixing 1/2 cup of whole milk with 1/2 tablespoon of lemon juice or vinegar. Let it sit for about 5-10 minutes until it thickens slightly. This will give you the same tangy flavor and moisture that buttermilk provides.
How Should I Store Leftover Lemon Blueberry Pound Cake?
Store any leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, it can be wrapped tightly and frozen for up to 3 months. Just thaw it in the fridge before serving!
Can I Add Nuts or Other Fruits to This Recipe?
Certainly! Chopped pecans or walnuts can be a delicious addition for some crunch. You can also experiment with other fruits such as raspberries or blackberries. Just keep in mind that different fruits may alter the overall flavor and moisture content of the cake.
