Lemon Blueberry Cake

The Ultimate Lemon Blueberry Pound Cake Recipe

Introduction:
Embrace the flavors of fall with this luscious Lemon Blueberry Pound Cake! The refreshing zest of lemon paired with the sweet burst of blueberries makes this dessert a seasonal favorite. Whether you’re hosting a gathering or simply enjoying a warm cup of tea on a crisp afternoon, this cake is sure to delight. Subscribe to receive this delicious recipe straight to your inbox and enjoy a taste of homemade goodness!

Why You’ll Love This Recipe:
This Lemon Blueberry Pound Cake is a must-try for dessert lovers. Its rich, moist texture and vibrant flavors make it both family-friendly and impressively easy to prepare. Plus, it doubles as a perfect brunch treat or a showstopper at any dinner party!

Ingredients:
– 1 cup unsalted butter, softened
– 2 cups granulated sugar
– 4 large eggs
– 1 teaspoon vanilla extract
– Zest of 1 medium lemon
– 3 cups all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1/2 cup milk
– 1/4 cup fresh lemon juice
– 1 1/2 cups fresh blueberries
– 1 tablespoon all-purpose flour (for coating blueberries)

Necessary Tools:
– 10-inch tube pan or bundt pan
– Large mixing bowls
– Hand or stand mixer
– Spatula
– Measuring cups and spoons
– Wire rack

Ingredient Swaps and Additions:
Feel free to swap fresh blueberries for frozen ones, or try adding raspberries for a unique twist. For added richness, a dollop of Greek yogurt or sour cream can be mixed into the batter.

Step-by-Step Instructions:
1. Preheat the oven to 325°F (163°C) and grease your chosen pan.
2. Cream the butter and sugar in a large bowl until light and fluffy.
3. Beat in eggs one at a time, followed by vanilla extract and lemon zest.
4. Combine flour, baking powder, and salt in a separate bowl.
5. Gradually mix dry ingredients into the butter mixture, alternating with milk and lemon juice.
6. Toss the blueberries with flour and gently fold them into the batter.
7. Pour batter into the prepared pan and smooth the top.
8. Bake for 60-70 minutes, testing with a toothpick for doneness.
9. Cool the cake in the pan for 15 minutes, then transfer to a wire rack to cool completely.

Serving Suggestions:
This cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. For a festive touch, try dusting it with powdered sugar or drizzling with a lemon glaze.

Pro Tips for Success:
Ensure your ingredients are at room temperature for a smooth batter. Tossing blueberries in flour prevents them from sinking to the bottom of the cake.

Storing and Reheating:
Store leftovers in an airtight container at room temperature for up to three days or refrigerate for up to a week. To reheat, gently warm slices in a low oven or microwave.

FAQ Section:
Q: Can I use other fruits?
A: Absolutely! Blackberries or raspberries are great alternatives.

Q: Can I use less sugar?
A: You can reduce the sugar slightly, though it may affect the cake’s moistness.

Conclusion:
With its vibrant lemon flavor and juicy blueberries, this Lemon Blueberry Pound Cake is as easy to make as it is delicious. We invite you to try it, and when you do, share your photos or tag us on Instagram! Your feedback is always appreciated.

Nutritional Information (approx. per serving):
– Calories: 350
– Protein: 5g
– Carbohydrates: 55g
– Sugars: 30g
– Fat: 15g

Lemon Blueberry Pound Cake

A luscious lemon blueberry pound cake that combines refreshing lemon zest with sweet blueberries, perfect for gatherings or as a delightful dessert with tea.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 25 minutes mins

Servings: 12 slices

Course: Dessert

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 cup unsalted butter, softened Ensure it is at room temperature.
• 2 cups granulated sugar
• 4 large eggs At room temperature.
• 1 teaspoon vanilla extract
• Zest of 1 medium lemon Provides the lemon flavor.
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup milk At room temperature.
• 1/4 cup fresh lemon juice
• 1 1/2 cups fresh blueberries Can substitute with frozen blueberries.
• 1 tablespoon all-purpose flour (for coating blueberries) Helps prevent sinking.

See also  Salted Caramel Pumpkin Cheesecake Bars

Method

 

Preparation

1. Preheat the oven to 325°F (163°C) and grease your chosen pan.
2. Cream the butter and sugar in a large bowl until light and fluffy.
3. Beat in eggs one at a time, followed by vanilla extract and lemon zest.
4. Combine flour, baking powder, and salt in a separate bowl.
5. Gradually mix dry ingredients into the butter mixture, alternating with milk and lemon juice.
6. Toss the blueberries with flour and gently fold them into the batter.

Baking

1. Pour batter into the prepared pan and smooth the top.
2. Bake for 60-70 minutes, testing with a toothpick for doneness.
3. Cool the cake in the pan for 15 minutes, then transfer to a wire rack to cool completely.

Notes

This cake pairs beautifully with whipped cream or vanilla ice cream. Dust with powdered sugar or drizzle with lemon glaze for an added touch. Ensure all ingredients are at room temperature for a smooth batter.