Lemon Blueberry Pound Cake

This Lemon Blueberry Pound Cake is the perfect dessert for any occasion, from family gatherings to cozy brunches. The cake is moist and sweet, bursting with bright citrus and juicy blueberry flavors. Its delightful lemon glaze adds a finishing touch that elevates this classic treat. Enjoy this cake as a showstopper at your next celebration or as a comforting snack with your afternoon tea.

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Jump to:

• Why You’ll Love This Recipe
• Tools and Preparation
• Essential Tools and Equipment
• Importance of Each Tool
• Ingredients
• For the Cake:
• For the Lemon Glaze:
• How to Make Lemon Blueberry Pound Cake
• Step 1: Preheat the Oven
• Step 2: Mix Dry Ingredients
• Step 3: Cream Butter and Sugar
• Step 4: Add Eggs and Flavorings
• Step 5: Combine Dry Ingredients with Buttermilk
• Step 6: Fold in Blueberries
• Step 7: Bake the Cake
• Step 8: Cool the Cake
• Step 9: Prepare Lemon Glaze
• Step 10: Glaze Your Cake
• How to Serve Lemon Blueberry Pound Cake
• Pair with Fresh Berries
• Serve with Whipped Cream
• Enjoy with Ice Cream
• Accompany with Tea or Coffee
• Top with Additional Glaze or Zest
• How to Perfect Lemon Blueberry Pound Cake
• Best Side Dishes for Lemon Blueberry Pound Cake
• Common Mistakes to Avoid
• Storage & Reheating Instructions
• Refrigerator Storage
• Freezing Lemon Blueberry Pound Cake
• Reheating Lemon Blueberry Pound Cake
• Frequently Asked Questions
• How do I make my Lemon Blueberry Pound Cake more moist?
• Can I use frozen blueberries for my Lemon Blueberry Pound Cake?
• What if I don’t have buttermilk?
• How long does Lemon Blueberry Pound Cake last?
• Can I add nuts to my Lemon Blueberry Pound Cake?
• Final Thoughts
• 📖 Recipe Card

Why You’ll Love This Recipe

• Irresistible Flavor: The combination of lemon and blueberries creates a refreshing taste that pleases everyone.
• Moist Texture: Thanks to buttermilk, this pound cake remains tender and deliciously moist.
• Versatile Occasion: Perfect for birthdays, potlucks, or just an everyday indulgence, it fits any event.
• Easy to Make: With straightforward steps, even novice bakers can confidently whip up this delightful cake.
• Stunning Presentation: The Bundt shape and glistening glaze make for an impressive centerpiece on any table.

Tools and Preparation

Before you start baking your Lemon Blueberry Pound Cake, gather the essential tools to ensure smooth preparation.

Essential Tools and Equipment

• 10-inch Bundt pan
• Electric mixer
• Mixing bowls (medium and large)
• Whisk
• Rubber spatula
• Measuring cups and spoons

Importance of Each Tool

• 10-inch Bundt pan: This unique shape not only looks beautiful but also helps the cake bake evenly.
• Electric mixer: Saves time and ensures your butter and sugar are mixed perfectly for a fluffy texture.
• Mixing bowls: Having multiple sizes allows for efficient organization of ingredients throughout the process.

Ingredients

For the Cake:

• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1 cup unsalted butter, room temperature
• 2 cups granulated sugar
• 4 large eggs, room temperature
• 1 tablespoon lemon zest (about 2 lemons)
• 1 tablespoon lemon juice (about 1 lemon)
• 1 teaspoon vanilla extract
• 1 cup buttermilk, room temperature
• 2 cups fresh or frozen blueberries
• 1 tablespoon all-purpose flour (for coating blueberries)

For the Lemon Glaze:

• 1 cup powdered sugar, sifted
• 2 tablespoons lemon juice

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How to Make Lemon Blueberry Pound Cake

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Generously grease a 10-inch Bundt pan with butter or baking spray. Lightly dust it with flour, tapping out any excess.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside for later use.

Step 3: Cream Butter and Sugar

In a large bowl, beat the unsalted butter and granulated sugar using an electric mixer on medium speed until light and fluffy. This should take about 3-5 minutes.

Step 4: Add Eggs and Flavorings

Add the eggs one at a time to the butter mixture, mixing well after each addition. Scrape down the sides of the bowl as needed. Then mix in the lemon zest, lemon juice, and vanilla extract until combined.

Step 5: Combine Dry Ingredients with Buttermilk

Alternate adding the dry ingredients and buttermilk to the creamed mixture:
1. Add 1/3 of the flour mixture; mix gently.
2. Add 1/2 of the buttermilk; mix gently.
3. Repeat until all ingredients are combined—do not overmix!

Step 6: Fold in Blueberries

Toss the blueberries with 1 tablespoon of flour to prevent sinking during baking. Gently fold them into your batter until evenly distributed.

Step 7: Bake the Cake

Pour the batter into your prepared Bundt pan and smooth out the top. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean. If browning too quickly, loosely cover with aluminum foil around the 50-minute mark.

Step 8: Cool the Cake

Let your cake cool in the pan for about 15-20 minutes before carefully inverting onto a wire rack to cool completely.

Step 9: Prepare Lemon Glaze

In a medium bowl, whisk together sifted powdered sugar and lemon juice until smooth.

Step 10: Glaze Your Cake

Drizzle the glaze over your cooled cake, allowing it to run down the sides. Let it set for about 15 minutes before slicing into this delicious Lemon Blueberry Pound Cake!

How to Serve Lemon Blueberry Pound Cake

Serving Lemon Blueberry Pound Cake is a delightful experience, perfect for any occasion. Whether it’s a family gathering or a casual afternoon tea, this cake pairs beautifully with a variety of accompaniments.

Pair with Fresh Berries

• Adding fresh blueberries, raspberries, or strawberries enhances the fruity flavor and adds a pop of color to your plate.

Serve with Whipped Cream

• A dollop of lightly sweetened whipped cream complements the tangy lemon glaze, creating a rich and creamy contrast that elevates each bite.

Enjoy with Ice Cream

• Vanilla or lemon ice cream provides a cold and creamy treat that balances the sweetness of the cake while enhancing its citrus notes.

Accompany with Tea or Coffee

• A warm cup of herbal tea or freshly brewed coffee creates a cozy atmosphere, making every slice even more enjoyable.

Top with Additional Glaze or Zest

• Drizzling extra lemon glaze or sprinkling lemon zest on top before serving can intensify the flavors and add visual appeal.

How to Perfect Lemon Blueberry Pound Cake

Creating the perfect Lemon Blueberry Pound Cake requires attention to detail. Here are some essential tips to achieve cake perfection every time:

• Use Room Temperature Ingredients: Ensuring that your butter, eggs, and buttermilk are at room temperature helps create a smoother batter and contributes to a lighter texture.
• Measure Flour Correctly: Use the spoon-and-level method for measuring flour to avoid an overly dense cake. Spoon flour into your measuring cup and level it off with a knife.
• Gently Fold in Blueberries: When adding blueberries to the batter, fold them in gently to prevent breaking them apart and ensure even distribution throughout the cake.
• Don’t Overmix: Mixing too much can lead to a dense texture. Combine ingredients just until incorporated for a light and fluffy pound cake.
• Check for Doneness Early: Start checking your cake around the 50-minute mark. If it’s browning too quickly, cover it loosely with aluminum foil until fully baked.
• Cool Completely Before Glazing: Allow your cake to cool completely before adding the lemon glaze; this prevents it from melting away and ensures it sets nicely on top.

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Best Side Dishes for Lemon Blueberry Pound Cake

Pairing side dishes with Lemon Blueberry Pound Cake can enhance your dessert experience. Here are some excellent options:

1. Fresh Fruit Salad
   A refreshing blend of seasonal fruits adds brightness and complements the flavors of the cake perfectly.
2. Yogurt Parfait
   Layers of Greek yogurt, honey, and granola provide a crunchy contrast while keeping things light and healthy.
3. Citrus Salad
   A citrus salad featuring oranges and grapefruits brings out the lemony notes in your pound cake while adding a refreshing zing.
4. Cheese Plate
   A selection of soft cheeses like ricotta or mascarpone alongside crackers creates an elegant pairing that balances sweetness with savory richness.
5. Chocolate Ganache Dip
   Offering a side of chocolate ganache for dipping can satisfy chocolate lovers craving something rich alongside their cake.
6. Spiced Nuts
   Roasted spiced nuts provide crunchiness and warmth that contrast beautifully with the moist texture of the pound cake.

Common Mistakes to Avoid

Baking a perfect Lemon Blueberry Pound Cake can be challenging. Here are some common mistakes and tips on how to avoid them:

• Overmixing the Batter: Overmixing can lead to a dense cake. Mix just until the ingredients are combined to keep it light and airy.
• Ignoring Room Temperature Ingredients: Using cold eggs or butter can affect texture. Allow your ingredients to reach room temperature for better integration.
• Not Coating Blueberries: Failing to coat blueberries in flour can cause them to sink. Toss them in flour before adding them to the batter for even distribution.
• Skipping the Cooling Time: Cutting the cake too soon can result in crumbling. Let it cool in the pan for at least 15 minutes before transferring it to a wire rack.
• Inaccurate Measurements: Using incorrect amounts of ingredients can ruin your cake. Always measure carefully, especially with flour and sugar.

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container for up to 5 days.
• Keep it in a cool part of your refrigerator to maintain freshness.

Freezing Lemon Blueberry Pound Cake

• Wrap tightly in plastic wrap and then foil for up to 3 months.
• Thaw overnight in the fridge before serving.

Reheating Lemon Blueberry Pound Cake

• Oven: Preheat to 350°F (175°C), wrap the cake in foil, and warm for 10-15 minutes.
• Microwave: Heat individual slices on medium power for about 15-20 seconds.
• Stovetop: Place slices in a non-stick pan over low heat, flipping occasionally until warmed through.

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Frequently Asked Questions

How do I make my Lemon Blueberry Pound Cake more moist?

Adding buttermilk helps keep the pound cake moist. Ensure you don’t overbake it, as this can dry it out.

Can I use frozen blueberries for my Lemon Blueberry Pound Cake?

Yes! Frozen blueberries work well. Just coat them in flour before folding them into the batter.

What if I don’t have buttermilk?

You can substitute sour cream or mix milk with a tablespoon of vinegar or lemon juice for a similar effect.

How long does Lemon Blueberry Pound Cake last?

When stored properly, this cake can last about 3 days at room temperature or up to 5 days in the fridge.

Can I add nuts to my Lemon Blueberry Pound Cake?

Absolutely! Chopped walnuts or pecans make excellent additions, adding both flavor and texture.

Final Thoughts

Lemon Blueberry Pound Cake is a delightful treat that combines zesty lemon flavors with sweet blueberries. This recipe is not only easy to make but also versatile; feel free to customize it by adding different fruits or spices. Enjoy baking this delicious cake that is sure to impress friends and family!