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Lemon Blueberry Pound Cake Recipe

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4.1 from 70 reviews

  • Author: Patricia
  • Total Time: 1 hour 15 minutes
  • Yield: 8 servings

Description

This Lemon Blueberry Pound Cake is a moist and buttery dessert featuring fresh blueberries and bright lemon zest, perfect for a comforting treat or special occasion.

Ingredients

For the Cake

  • 1 cup Unsalted butter, room temperature
  • 2 cups Granulated sugar
  • 4 large Eggs, room temperature
  • 2 cups All-purpose flour
  • 2 teaspoons Baking powder
  • 1 teaspoon Salt
  • 2 tablespoons Lemon zest
  • 1 teaspoon Vanilla extract
  • 2 cups Fresh blueberries
  • 1/4 cup Milk (estimated to add moisture for batter consistency)

For the Glaze

  • 1 cup Powdered sugar
  • 2 tablespoons Fresh lemon juice

Instructions

  1. Preparation: Preheat your oven to 350°F (175°C) and grease a loaf pan well with butter or non-stick spray to prevent sticking.
  2. Mix Dry Ingredients: In a bowl, combine the all-purpose flour, baking powder, and salt thoroughly to distribute the leavening agents evenly.
  3. Cream Butter and Sugar: In a separate large bowl, beat the unsalted butter and granulated sugar together until the mixture is light and fluffy, usually about 3 to 5 minutes. This helps incorporate air for a tender cake.
  4. Add Eggs: Add the eggs one at a time to the creamed butter and sugar mixture, blending well after each addition to maintain a smooth batter.
  5. Add Flavor: Stir in the lemon zest and vanilla extract, infusing the batter with fresh, citrusy aroma.
  6. Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, alternating with milk (about 1/4 cup) to maintain moistness and batter consistency, mixing just until combined.
  7. Fold in Blueberries: Gently fold in the fresh blueberries to evenly distribute without breaking them up.
  8. Bake: Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake in the preheated oven for 50-60 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean.
  9. Cool: Remove the cake from the oven and allow it to cool in the pan for 10 minutes, then transfer it onto a wire rack to cool completely.
  10. Prepare Glaze: Mix powdered sugar with fresh lemon juice until smooth to create a glossy glaze.
  11. Glaze Cake: Once the cake is cooled, drizzle the lemon glaze over the top for added sweetness and citrus flavor.

Notes

  • Make sure the butter and eggs are at room temperature for better mixing and a smoother batter.
  • Use fresh blueberries for the best texture and flavor; frozen blueberries can be substituted but may affect moisture levels.
  • Do not overmix the batter once the dry ingredients are added to avoid a tough cake.
  • Check the cake at the 50-minute mark to avoid overbaking; oven temperatures vary.
  • The lemon glaze can be adjusted in consistency by adding more lemon juice to thin or more powdered sugar to thicken.
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://patriciarecipes.com/lemon-blueberry-pound-cake-recipe/