Introduction
Nothing quite compares to the comfort of a homemade dessert, and this Blueberry Lemon Pound Cake with Lemon Glaze offers a refreshing twist on a timeless classic. With its perfect balance of sweet and tangy flavors, this cake is destined to become a favorite in your dessert repertoire. Whether it’s a warm summer day or a cozy winter evening, this cake’s vibrant burst of blueberry and the zesty zing of fresh lemon make it the ideal treat for any occasion.
Detailed Ingredients
The beauty of the Blueberry Lemon Pound Cake lies in its simplicity and the quality of its ingredients. Each component plays a crucial role in building the cake’s exquisite flavor and texture. Here’s a detailed look at the ingredients you’ll need:
– Unsalted Butter (1 cup, softened): Butter is key in pound cakes, providing richness and helping to create a soft, tender crumb. Ensure it’s at room temperature to blend thoroughly with the sugar.
– Granulated Sugar (2 cups): Sugar adds sweetness and aids in creating a soft, moist texture in the cake.
– Large Eggs (4): Eggs bind the ingredients and add structure and moisture to the cake.
– Fresh Lemon Juice (1/3 cup): The juice contributes to the cake’s fresh citrus flavor and adds subtle acidity for balance.
– Lemon Zest (1/4 cup): Zest is where the potent lemon oil resides, packing an aromatic punch that amplifies the cake’s lemon essence.
– All-Purpose Flour (3 cups): The main structural component, providing the bulk of the cake’s substance. Proper measuring is key to avoid heaviness.
– Baking Powder (1/2 teaspoon): Provides lift, helping the cake rise for a soft texture.
– Baking Soda (1/2 teaspoon): Balances acidity and gives the cake a tender crumb.
– Salt (1/2 teaspoon): Enhances flavors and balances sweetness.
– Sour Cream (1 cup): Adds moisture, richness, and a tangy flavor, contributing to the cake’s tenderness.
– Fresh Blueberries (1 1/2 cups): Juicy pockets of sweetness that complement the lemon and add color and texture.
Lemon Glaze Ingredients:
– Powdered Sugar (1 cup): The base of the glaze, providing sweetness.
– Fresh Lemon Juice (2 tablespoons): Enhances the lemon flavor and creates a pourable consistency.
– Lemon Zest (1 tablespoon): Infuses the glaze with an extra burst of lemon aroma.
Prep Time, Cook Time, Total Time, Yield
Making this delightful cake is easier than you might think, with a relatively short prep time considering the final product’s impressive appearance and taste.
– Prep Time: 15 minutes
– Cook Time: 65 minutes
– Total Time: 80 minutes
– Yield: Serves 12
Detailed Directions and Instructions
1. Preheat your oven to 325°F (163°C). Grease and flour a bundt pan thoroughly to ensure an easy release of the cake. This preparation step is crucial for maintaining the cake’s shape and appearance.
2. In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. This can take about 3-5 minutes with an electric mixer set on medium speed. The process of creaming is pivotal as it incorporates air into the batter, providing a light texture.
3. Add the eggs one at a time, beating well after each addition. This gradual incorporation of eggs prevents the batter from curdling and ensures a smooth, homogenous mixture. Once all the eggs are incorporated, stir in the fresh lemon juice and zest until evenly combined. The citrus elements should be fully integrated to impart even flavor throughout the cake.
4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures even distribution of the leavening agents and salt and helps prevent clumps. Gradually add this dry mixture to the creamed butter mixture, alternating with the sour cream. Begin and end with the flour mixture. This alternating method helps maintain the batter’s balance and texture, reducing the risk of overmixing.
5. Gently fold in the fresh blueberries with a spatula or spoon. Coating them a little in flour can prevent them from sinking to the bottom of the cake. This step should be done carefully to avoid crushing the berries and to ensure even distribution throughout the cake.
6. Pour the batter into your prepared bundt pan, smoothing the top with a spatula for even baking. Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs. If the cake browns too quickly, you can tent it with foil halfway through baking.
7. Allow the cake to cool in the pan for approximately 10 minutes. This helps it set up slightly and makes it easier to remove. Afterward, carefully turn it out onto a wire rack to cool completely.
8. For the lemon glaze, combine powdered sugar, lemon juice, and lemon zest in a bowl. Whisk until smooth and pourable. Adjust the consistency with more lemon juice or powdered sugar as needed. Drizzle the glaze over the cooled cake, letting it cascade down the sides. It will add an extra layer of flavor and a beautiful finish to your cake.
Notes
– Using fresh lemons is crucial for the optimal flavor in both the cake and the glaze.
– The quality of the blueberries matters. Opt for fresh, plump berries for the best results.
– If using frozen blueberries, do not thaw them before adding to the batter to minimize the color bleed.
– The cake can be made a day in advance. Store it at room temperature and glaze just before serving for the freshest appearance.
Cook Techniques-FAQ
What is creaming and why is it important?
Creaming involves beating butter and sugar together to incorporate air, creating a light, fluffy batter that contributes to the cake’s tender texture.
Can I use a different pan type?
Yes, you can use a loaf pan, but the baking time may vary. Start checking for doneness after 45 minutes.
How do I prevent blueberries from sinking?
Gently tossing the blueberries in a little flour can help them remain suspended in the batter during baking.
Conclusion
The Blueberry Lemon Pound Cake with Lemon Glaze is a delightful marriage of flavors, offering a burst of fruitiness combined with the comforting density of a classic pound cake. This cake is more than just a dessert; it’s an experience, a journey through citrus groves and berry patches in every bite. Whether you’re enjoying a slice with afternoon tea or serving it at a festive gathering, it promises to impress with its vibrant flavors and charming presentation.
More Recipe Suggestions and Combinations
If you love the zesty lemon flavor, you might also enjoy a Lemon Lavender Pound Cake for a floral twist or a classic Lemon Meringue Pie for a creamy delight. For berry enthusiasts, consider exploring a Blueberry Coffee Cake or a Mixed Berry Crumble that can be served with a dollop of fresh cream or ice cream. These recipes enhance the fruit flavors while adding unique textures and ingredients, expanding your baking adventures even further.
Dive into the world of homemade desserts with these inspirations, and watch your baking repertoire flourish with flavor and creativity.
Blueberry Lemon Pound Cake with Lemon Glaze
Ingredients
Method
- Preheat your oven to 325°F (163°C) and grease and flour a bundt pan.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in the fresh lemon juice and zest.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry mixture to the creamed mixture, alternating with sour cream, beginning and ending with flour.
- Gently fold in the fresh blueberries.
- Pour the batter into the prepared bundt pan and smooth the top.
- Bake in the preheated oven for 55-65 minutes, or until a toothpick comes out clean.
- Allow the cake to cool in the pan for about 10 minutes, then turn it out onto a wire rack.
- Combine powdered sugar, lemon juice, and lemon zest in a bowl. Whisk until smooth.
- Drizzle the glaze over the cooled cake before serving.
