Lemon Blueberry Pound Cake
🍋 Simple Lemon Blueberry Pound Cake
Ingredients:
• 1 cup (226g) unsalted butter, softened
• 1 ½ cups (300g) granulated sugar
• 4 large eggs, room temperature
• 2 cups (250g) all-purpose flour
• 1 tsp baking powder
• ½ tsp salt
• ½ cup (120ml) buttermilk (or whole milk + 1 tsp lemon juice)
• 1 tbsp lemon zest (about 1 lemon)
• 2 tbsp lemon juice, fresh
• 1 tsp vanilla extract
• 1 ½ cups fresh blueberries (tossed in 1 tbsp flour to prevent sinking)
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Instructions:
1. Preheat & Prep:
Preheat oven to 325°F (165°C). Grease and flour a loaf pan or a bundt pan.
2. Cream Butter & Sugar:
In a large bowl, cream together the butter and sugar until light and fluffy (about 3–5 minutes).
3. Add Eggs:
Beat in the eggs, one at a time, mixing well after each addition.
4. Add Flavor:
Stir in the lemon zest, lemon juice, and vanilla extract.
5. Combine Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, and salt.
6. Alternate Mixing:
Add the dry ingredients to the wet in 2–3 additions, alternating with the buttermilk, starting and ending with the flour. Mix until just combined.
7. Fold in Blueberries:
Gently fold in the floured blueberries.
8. Bake:
Pour batter into prepared pan. Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean.
9. Cool:
Let the cake cool in the pan for 10–15 minutes, then turn out onto a wire rack to cool completely.
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Optional Lemon Glaze:
• 1 cup powdered sugar
• 2–3 tbsp lemon juice
Mix until smooth and pour over cooled cake.
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Lemon Blueberry Pound Cake is a classic dessert that combines the dense, buttery texture of pound cake with the bright, refreshing flavors of lemon and blueberries. This cake is especially popular for spring and summer gatherings due to its light and vibrant taste. Using fresh lemon zest and juice infuses the batter with natural citrus aroma, perfectly balancing the sweetness of the cake. Adding buttermilk or a buttermilk substitute not only tenderizes the crumb but also adds a subtle tang that enhances the overall flavor profile. To prevent blueberries from sinking to the bottom during baking, tossing them in a bit of flour is a simple but effective technique, ensuring an even distribution throughout the cake. Baking at a low temperature of 325°F allows the cake to cook evenly without over-browning. An optional lemon glaze made by mixing powdered sugar and fresh lemon juice adds a glossy, sweet-tart finish that complements the cake’s flavors beautifully. This glaze can be adjusted in thickness depending on preference, and it adds an appealing shine that makes the cake even more tempting. For best results, use unsalted butter at room temperature to achieve a smooth, creamy batter when creaming with sugar. Incorporating eggs one at a time ensures proper emulsification and creates a light, fluffy texture. This recipe is versatile and can be baked in a loaf pan or a bundt pan, making it perfect for gifting or family celebrations. Nutritionally speaking, this pound cake provides a satisfying treat with the antioxidants from blueberries and vitamin C from lemon, making it a delightful choice for those who want a sweet indulgence with a hint of natural fruitiness. For those exploring variations, substituting fresh blueberries with frozen ones or adding a handful of chopped nuts can add interesting texture and flavor dimensions. Overall, this Lemon Blueberry Pound Cake recipe offers an easy-to-follow method that yields a moist, tender, and flavorful cake suitable for a range of occasions, from casual tea time to festive celebrations.
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