Lemon Blueberry Pound Cake

Lemon Blueberry Pound Cake is a delightful treat perfect for any occasion. This cake combines the zesty brightness of lemon with the sweet and juicy burst of blueberries, making it an irresistible dessert. Whether you’re hosting a brunch, celebrating a birthday, or simply indulging yourself, this cake is sure to impress. Its moist texture and vibrant flavors will keep your guests coming back for seconds!

Why You’ll Love This Recipe

• Easy to Prepare: With straightforward steps, even novice bakers can master this recipe.
• Versatile Flavor: The combination of lemon and blueberry makes it suitable for both spring and summer gatherings.
• Perfectly Moist: The butter and fresh blueberries ensure that each slice is soft and flavorful.
• Great for Any Occasion: Whether it’s a casual family dinner or a special celebration, this cake fits right in.
• Freeze Friendly: You can easily freeze leftovers for later enjoyment without losing flavor or texture.

Tools and Preparation

Before you start baking, gather all your tools so you can work efficiently.

Essential Tools and Equipment

• Mixing bowl
• Electric mixer
• Rubber spatula
• Loaf pan

Importance of Each Tool

• Mixing bowl: A large mixing bowl allows you to combine ingredients easily without spills.
• Electric mixer: This tool helps achieve a smooth batter quickly, saving time and effort.
• Rubber spatula: Perfect for scraping down the sides of the bowl to ensure all ingredients are well mixed.

Ingredients

For the Cake:

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup granulated sugar
• 3 large eggs
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup sour cream
• Zest of 1 lemon
• 1 tablespoon fresh lemon juice
• 1 cup fresh blueberries

How to Make Lemon Blueberry Pound Cake

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). This ensures that the cake bakes evenly.

Step 2: Prepare Your Loaf Pan

Grease your loaf pan with butter or non-stick spray. Dust it lightly with flour to prevent sticking.

Step 3: Cream Butter and Sugar

In a mixing bowl, use an electric mixer to beat together the softened butter and granulated sugar until the mixture is light and fluffy. This usually takes about 3-5 minutes.

Step 4: Add Eggs

Add the eggs one at a time, mixing well after each addition. Ensure that they are fully incorporated before adding the next.

Step 5: Combine Dry Ingredients

In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add this dry mixture to the creamed butter and sugar.

Step 6: Mix in Sour Cream and Lemon

Add in the sour cream, lemon zest, and lemon juice. Mix until just combined; be careful not to overmix.

Step 7: Fold in Blueberries

Gently fold in the fresh blueberries using a rubber spatula. This will help keep them intact for bursts of flavor throughout the cake.

Step 8: Bake Your Cake

Pour the batter into the prepared loaf pan. Bake in the preheated oven for about 60-70 minutes or until a toothpick inserted into the center comes out clean.

Step 9: Cool Before Serving

Once baked, remove from the oven and let cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Enjoy your delicious Lemon Blueberry Pound Cake!

How to Serve Lemon Blueberry Pound Cake

Lemon Blueberry Pound Cake is a delightful treat that can be enjoyed in various ways. Whether you’re serving it at a gathering or enjoying a slice with tea, these suggestions will enhance your experience.

With Fresh Berries

• Serve slices of cake alongside fresh blueberries and raspberries for a burst of flavor and color.

Drizzled with Lemon Glaze

• A simple lemon glaze made from powdered sugar and lemon juice adds sweetness and tang to each slice.

Topped with Whipped Cream

• Light, fluffy whipped cream complements the dense pound cake. Add a sprinkle of lemon zest for extra zing.

Accompanied by Vanilla Ice Cream

• Warm slices of the cake served with vanilla ice cream create a delightful contrast in temperature and texture.

Paired with Tea or Coffee

• Enjoying this cake with a hot cup of tea or coffee makes for a cozy afternoon treat.

Served as Dessert with Fruit Compote

• A warm fruit compote, made from berries simmered in juice, offers a juicy addition to each bite of the cake.

How to Perfect Lemon Blueberry Pound Cake

To achieve the perfect Lemon Blueberry Pound Cake, keep these tips in mind. They will help you bake a moist and flavorful cake every time.

• Use Room Temperature Ingredients: Ensure butter, eggs, and any dairy are at room temperature to create a smooth batter.
• Sift the Dry Ingredients: Sifting flour and baking powder helps incorporate air, resulting in a lighter texture.
• Don’t Overmix the Batter: Mix until just combined to avoid developing gluten, which can make the cake dense.
• Check for Doneness Early: Start checking your cake 5-10 minutes before the suggested baking time to prevent overcooking.
• Cool Before Serving: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack. This helps retain moisture.
• Add Zest for Extra Flavor: Incorporating additional lemon zest into the batter enhances the citrus flavor throughout the cake.

Best Side Dishes for Lemon Blueberry Pound Cake

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

1. Greek Yogurt: Creamy yogurt adds richness without overpowering the flavors of the cake.
2. Citrus Salad: A refreshing salad made with oranges and grapefruits provides a bright contrast to the sweet cake.
3. Chia Seed Pudding: This light pudding offers a healthy alternative that pairs well with the fruity notes of the pound cake.
4. Almond Biscotti: Crunchy biscotti add texture and nutty flavors that complement the softness of the pound cake.
5. Mint Infused Water: Refreshing mint water serves as a palate cleanser that balances sweetness effectively.
6. Coconut Macaroons: These chewy treats provide an interesting flavor pairing that pairs nicely with lemon and blueberry notes.
7. Chocolate Drizzle: A light drizzle of melted chocolate can add an indulgent touch without overwhelming the citrus flavors.
8. Spiced Nuts: Savory spiced nuts offer crunch and warmth, making them an excellent snack alongside your dessert.

Common Mistakes to Avoid

Baking can be tricky, especially with a delightful recipe like Lemon Blueberry Pound Cake. Here are some common pitfalls and how to steer clear of them.

• Using cold butter: Cold butter can lead to a dense cake. Always ensure your butter is softened for a light and fluffy texture.
• Overmixing the batter: Overmixing can produce a tough pound cake. Mix just until combined for the best results.
• Skipping the zest: Omitting lemon zest means missing out on essential flavor. Always include it for that zesty kick.
• Ignoring oven temperature: Baking at the incorrect temperature can ruin your cake. Use an oven thermometer to ensure accuracy.
• Not using fresh blueberries: Using frozen blueberries can lead to excess moisture. Opt for fresh ones for better texture and flavor.

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container for up to 5 days.
• Keep slices separated with parchment paper to maintain freshness.

Freezing Lemon Blueberry Pound Cake

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

Reheating Lemon Blueberry Pound Cake

• Oven: Preheat to 350°F (175°C) and warm for about 10-15 minutes.
• Microwave: Place a slice on a microwave-safe plate and heat for 10-15 seconds.
• Stovetop: Heat in a skillet over low heat until warm, about 5 minutes.

Frequently Asked Questions

Here are some commonly asked questions about Lemon Blueberry Pound Cake.

Can I use frozen blueberries in Lemon Blueberry Pound Cake?

Using frozen blueberries is not recommended as they can make the batter soggy. Fresh blueberries work best.

How do I know when my Lemon Blueberry Pound Cake is done?

You can check if it’s done by inserting a toothpick into the center; it should come out clean when baked properly.

Can I substitute other fruits in this recipe?

Yes! You can try using raspberries or strawberries as delicious alternatives to blueberries.

How should I store Lemon Blueberry Pound Cake?

Store it in an airtight container at room temperature or refrigerate it for longer freshness.

Final Thoughts

Lemon Blueberry Pound Cake is a delightful treat that combines sweetness with zesty brightness. It’s perfect for any occasion, whether as dessert or a snack. Feel free to customize it by adding nuts or drizzling glaze on top!

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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Lemon Blueberry Pound Cake

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• Author: Jennifer
• Total Time: 1 hour 25 minutes
• Yield: Serves approximately 12 slices 1x

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Description

Lemon Blueberry Pound Cake is a delightful dessert that perfectly balances the tangy brightness of lemon with the sweet burst of juicy blueberries. This moist and flavorful cake is not only easy to prepare but also versatile enough for any occasion, from casual family dinners to festive celebrations. With its soft texture and vibrant flavors, it’s sure to be a hit at your next gathering. Enjoy it as a sweet treat on its own or pair it with fresh berries, whipped cream, or a light glaze for an extra touch of indulgence. Whether you’re enjoying a slice during tea time or serving it at brunch, this Lemon Blueberry Pound Cake is bound to impress.

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Ingredients

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• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 3 large eggs
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup sour cream
• Zest of 1 lemon
• 1 tablespoon fresh lemon juice
• 1 cup fresh blueberries

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Instructions

1. Preheat your oven to 350°F (175°C) and grease a loaf pan with butter or non-stick spray.
2. In a mixing bowl, beat softened butter and sugar together until light and fluffy.
3. Add eggs one at a time, mixing well after each addition.
4. In another bowl, whisk together flour, baking powder, baking soda, and salt; gradually mix into the creamed mixture.
5. Add sour cream, lemon zest, and lemon juice; mix just until combined.
6. Gently fold in fresh blueberries using a rubber spatula.
7. Pour batter into the prepared loaf pan and bake for 60-70 minutes or until a toothpick inserted comes out clean.
8. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

• Prep Time: 15 minutes
• Cook Time: 70 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 220
• Sugar: 14g
• Sodium: 180mg
• Fat: 9g
• Saturated Fat: 5g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 55mg