LEMON BLUEBERRY POUND CAKE BY SOPHIA Jump to Recipe·Print Recipe There’s just something magical abou

When it comes to baking, few combinations are as refreshing and delightful as lemon and blueberry. The zesty brightness of lemon paired with the sweet, juicy burst of blueberries creates an irresistible flavor profile perfect for any occasion. Among the many variations of this classic combo, the Lemon Blueberry Pound Cake stands out. This cake is rich, moist, and bursting with flavor, making it a beloved treat for families and friends. Whether you’re planning a brunch, a picnic, or simply indulging in a sweet craving, this cake will surely impress.

The Charm of Pound Cake

Pound cake has a long-standing tradition in the baking world, known for its dense texture and rich flavor. Traditionally made with a pound each of flour, butter, sugar, and eggs, this cake has evolved into numerous variations. The key to a perfect pound cake lies in its simplicity—using quality ingredients and allowing them to shine. The addition of lemon and blueberries not only enhances the taste but also adds a vibrant color and aroma.

Why Lemon and Blueberry?

Lemon and blueberry are a match made in heaven. The tartness of the lemon balances the sweetness of the blueberries, creating a harmonious flavor. This pairing is not only delicious but also visually appealing, with bright yellow and deep blue hues that are sure to catch the eye. Whether you’re serving it at a summer gathering or enjoying a slice with your afternoon tea, this cake is bound to become a favorite.

Ingredients You’ll Need

Creating a Lemon Blueberry Pound Cake requires some basic ingredients, many of which you might already have in your pantry. Here’s what you’ll need:

For the Cake:

• 2 cups all-purpose flour: The foundation of your cake, providing structure.
• 1 teaspoon baking powder: This will help the cake rise.
• ½ teaspoon baking soda: A little extra leavening agent for a light texture.
• ½ teaspoon salt: Enhances flavor and balances sweetness.
• 1 cup unsalted butter: Brings richness and moisture. Make sure it’s at room temperature.
• 2 cups granulated sugar: Sweetens the cake beautifully.
• 4 large eggs: Adds structure and moisture.
• 1 tablespoon lemon zest: For that fresh lemon flavor.
• ½ cup lemon juice: Brightens the overall taste.
• 1 teaspoon vanilla extract: A hint of warmth to enhance flavor.
• 1 ½ cups fresh blueberries: The star ingredient, bursting with juice.

For the Glaze (Optional):

• 1 cup powdered sugar: To sweeten the glaze.
• 2-3 tablespoons lemon juice: To achieve the desired consistency and flavor.

Baking the Perfect Lemon Blueberry Pound Cake

Now that you have your ingredients ready, let’s dive into the baking process. Follow these steps for a foolproof lemon blueberry pound cake:

Step 1: Preheat and Prepare

Begin by preheating your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper for easy removal.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures that your leavening agents are evenly distributed throughout the flour.

Step 3: Cream Butter and Sugar

In a large mixing bowl, cream the butter and sugar together until light and fluffy. This process incorporates air into the mixture, which is crucial for a light pound cake. Aim for about 4-5 minutes of mixing.

Step 4: Add Eggs and Flavors

Add the eggs one at a time, mixing well after each addition. Then, stir in the lemon zest, lemon juice, and vanilla extract. The mixture should be smooth and well combined.

Step 5: Combine Dry and Wet Ingredients

Gradually add the dry mixture to the wet mixture, mixing until just combined. Be careful not to overmix, as this can lead to a dense cake.

Step 6: Fold in Blueberries

Gently fold in the fresh blueberries, ensuring they are evenly distributed throughout the batter. This will help to prevent them from sinking to the bottom during baking.

Step 7: Bake the Cake

Pour the batter into the prepared loaf pan and smooth the top. Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean. The cake should be golden brown and spring back when lightly pressed.

Step 8: Cool and Glaze

Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. If you’re using a glaze, mix the powdered sugar with lemon juice until smooth and drizzle it over the cooled cake.

Serving Suggestions

This Lemon Blueberry Pound Cake is delightful on its own, but there are endless ways to enjoy it. Here are some serving suggestions:

• With Fresh Whipped Cream: Add a dollop of freshly whipped cream for an indulgent treat.
• On a Brunch Table: Serve slices alongside other pastries, fruits, and beverages for a beautiful brunch spread.
• As a Dessert: Pair it with a scoop of vanilla ice cream for a stunning dessert.
• Gift it: Wrap it in cellophane with a pretty ribbon to make a wonderful homemade gift.

Tips for Success

• Room Temperature Ingredients: Ensure that your butter and eggs are at room temperature to create a smooth batter.
• Fresh Blueberries: Use fresh blueberries for the best flavor and texture. If using frozen, do not thaw them beforehand to prevent excess moisture.
• Don’t Overmix: Be gentle when mixing in the dry ingredients and blueberries to maintain the cake’s delicate texture.
• Storage: Store leftover cake in an airtight container at room temperature for up to three days. For longer storage, you can freeze it for up to three months.

Conclusion

The Lemon Blueberry Pound Cake is not just a dessert; it’s a versatile treat that brings joy to any occasion. With its bright flavors and moist texture, it’s sure to be a hit amongst family and friends. Whether you bake it for a special gathering or just because you crave something sweet, this cake is a delightful way to savor the wonderful combination of lemon and blueberry. So gather your ingredients, preheat your oven, and bake a slice of sunshine today!