I’m thrilled to walk you through the steps of creating a Lemon Blueberry Pound Cake, a truly wonderful confection that marries the sharp, aromatic tang of lemon with the sweet, juiciness of blueberries. This cake stands out for its rich, buttery texture and moist crumb, making it an irresistible choice for any occasion.

Whether you’re setting the table for an elegant afternoon tea, celebrating a momentous event, or simply indulging in a well-deserved treat, this cake promises to deliver satisfaction in every slice. Let’s embark on this baking adventure together, and I’ll show you how to bring this delightful dessert to life.

Ingredients Needed for This Recipe

For about 8 servings, you’ll need:

For the Cake:

1 cup (2 sticks) unsalted butter, softened to room temperature
2 cups granulated sugar

4 large eggs, at room temperature
1 tablespoon lemon zest (from about 2 lemons)
1 teaspoon vanilla extract

3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda

1/2 teaspoon salt
1 cup buttermilk, at room temperature
2 cups fresh blueberries (you can also use frozen blueberries, but do not thaw)

2 tablespoons all-purpose flour (for coating the blueberries)

For the Lemon Glaze:

1 cup powdered sugar
2-3 tablespoons fresh lemon juice (adjust based on desired consistency)

Instructions for Making Lemon Blueberry Pound Cake

Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan or loaf pan thoroughly to prevent the cake from sticking.
Prepare the blueberries: In a small bowl, gently toss the blueberries with 2 tablespoons of flour. This helps to prevent them from sinking to the bottom of the cake.
Mix the dry ingredients: In another bowl, whisk together 3 cups of flour, baking powder, baking soda, and salt. Set this aside for a moment.

Cream the butter and sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy. This usually takes about 4-5 minutes with an electric mixer on medium speed.
Add the eggs and flavorings: Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Then, stir in the lemon zest and vanilla extract.
Combine with dry ingredients and buttermilk: Add the dry ingredients to the butter mixture in three additions, alternating with the buttermilk. Start and end with the dry ingredients. Mix until just combined after each addition.

Fold in the blueberries: Gently fold the flour-coated blueberries into the batter. Be gentle to keep the berries intact.
Bake the cake: Pour the batter into the prepared pan and smooth the top with a spatula. Bake for about 60-70 minutes, or until a toothpick inserted into the center comes out clean.
Cool and glaze: Let the cake cool in the pan for about 20 minutes, then turn it out onto a wire rack to cool completely. Once cooled, whisk together the powdered sugar and lemon juice for the glaze and drizzle it over the cake.

Tips for Perfecting the Recipe

Room Temperature Ingredients: Using room temperature ingredients is crucial for this cake. Cold eggs or butter can result in a batter that doesn’t emulsify properly, leading to a cake that’s dense or unevenly baked. Set out your eggs, butter, and buttermilk ahead of time to ensure they’re the right temperature when you start.

Coating Blueberries in Flour: This simple step can be the difference between blueberries that suspend beautifully in the cake and those that sink to the bottom. The light dusting of flour helps to anchor the berries throughout the batter. Just be sure to gently fold them in to avoid breaking them up.

Zesting Lemons Correctly: When zesting your lemons, ensure you only get the outer yellow skin, not the white pith underneath, which can be bitter. A microplane zester works best for getting fine zest without the pith.

Do Not Overmix: After adding the dry ingredients and buttermilk, mix just until combined. Overmixing the batter can develop the gluten too much and lead to a tough cake.

Baking Time May Vary: Oven temperatures can vary, so start checking your cake for doneness about 10 minutes before the recipe suggests. A toothpick inserted into the center should come out clean or with a few moist crumbs.

Cooling the Cake: Allowing the cake to cool in the pan for about 20 minutes helps it to set and makes it easier to remove. However, leaving it too long can cause it to become soggy or stick to the pan.

Serving Suggestions

With Freshly Whipped Cream: Serve each slice with a dollop of freshly whipped cream. The cream’s richness complements the cake’s tanginess beautifully.

Alongside Fruit Compote: A berry compote or a simple mixture of fresh berries can add a lovely freshness and make the plate more visually appealing.

Lemon Curd: For an extra lemony kick, a spoonful of homemade or store-bought lemon curd alongside or on top of the cake slice can be divine.

Ice Cream Pairing: A scoop of vanilla ice cream is a classic choice, but for something different, try lemon sorbet or blueberry ice cream for a double dose of flavor.

Tea or Coffee: This cake pairs wonderfully with a hot cup of tea or coffee, making it perfect for brunch or an afternoon snack.

Frequently Asked Questions

Can I use frozen blueberries? Yes, you can use frozen blueberries without thawing them first. Just toss them with flour as you would with fresh berries to prevent them from sinking.

What if I don’t have buttermilk? If you don’t have buttermilk, you can easily make a substitute by adding 1 tablespoon of lemon juice or vinegar to a cup of milk and letting it sit for about 5 minutes until it slightly curdles.

Can this cake be made in advance? Absolutely. This cake tastes even better the next day as the flavors have more time to meld. Just make sure it’s completely cooled before wrapping it tightly in plastic wrap to keep it moist. It can be stored at room temperature for up to 3 days or in the refrigerator for up to 5 days.

Can I freeze Lemon Blueberry Pound Cake? Yes, this cake freezes beautifully. Wrap it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before serving.

How do I prevent the cake from sticking to the bundt pan? Make sure you grease and flour your bundt pan thoroughly, getting into all the crevices. Alternatively, a baking spray that contains flour works well too.

Why did my cake sink in the middle? There could be a few reasons: overmixing the batter, opening the oven door too early in the baking process, or using expired leavening agents. Ensure your baking powder and soda are fresh and that you mix the batter until just combined.

Can I use a different type of berry? Yes, while blueberries are classic, raspberries or chopped strawberries can also work well in this recipe. Just ensure to coat them in flour before folding them into the batter to prevent sinking.

Lemon Blueberry Pound Cake

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I'm thrilled to walk you through the steps of creating a Lemon Blueberry Pound Cake, a truly wonderful confection that marries the sharp, aromatic tang of lemon with the sweet, juiciness of blueberries

Ingredients

For the Cake:

1 cup 2 sticks unsalted butter, softened to room temperature

2 cups granulated sugar
4 large eggs at room temperature
1 tablespoon lemon zest from about 2 lemons

1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder

1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk at room temperature

2 cups fresh blueberries you can also use frozen blueberries, but do not thaw
2 tablespoons all-purpose flour for coating the blueberries

For the Lemon Glaze:

1 cup powdered sugar

2-3 tablespoons fresh lemon juice adjust based on desired consistency

Instructions

Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan or loaf pan thoroughly to prevent the cake from sticking.
Prepare the blueberries: In a small bowl, gently toss the blueberries with 2 tablespoons of flour. This helps to prevent them from sinking to the bottom of the cake.

Mix the dry ingredients: In another bowl, whisk together 3 cups of flour, baking powder, baking soda, and salt. Set this aside for a moment.
Cream the butter and sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy. This usually takes about 4-5 minutes with an electric mixer on medium speed.
Add the eggs and flavorings: Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Then, stir in the lemon zest and vanilla extract.

Combine with dry ingredients and buttermilk: Add the dry ingredients to the butter mixture in three additions, alternating with the buttermilk. Start and end with the dry ingredients. Mix until just combined after each addition.
Fold in the blueberries: Gently fold the flour-coated blueberries into the batter. Be gentle to keep the berries intact.
Bake the cake: Pour the batter into the prepared pan and smooth the top with a spatula. Bake for about 60-70 minutes, or until a toothpick inserted into the center comes out clean.

Cool and glaze: Let the cake cool in the pan for about 20 minutes, then turn it out onto a wire rack to cool completely. Once cooled, whisk together the powdered sugar and lemon juice for the glaze and drizzle it over the cake.