Lemon Blueberry Pound Cake🍋🫐
Lemon + blueberry = summertime magic 🍋🫐
Moist, zesty, and bursting with juicy berries. This pound cake is the softest little slice of sunshine.
Drizzled with lemon glaze because… why not?
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)
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.
Optional Lemon Glaze:
• 1 cup powdered sugar
• 2–3 tbsp lemon juice
Mix until smooth and pour over cooled cake.
Lemon blueberry pound cake is a classic summertime treat that combines the tangy zest of lemon with the sweet burst of fresh blueberries. This cake stands out for its moist texture and rich flavor profile, enhanced by the use of buttermilk or a lemon juice substitute, which makes the crumb tender and fluffy. When making this pound cake, tossing blueberries in flour before folding them into the batter is a crucial step to prevent sinking and ensure an even distribution throughout the cake. Baking at a moderate temperature of 325°F allows the cake to bake slowly without drying out, achieving a soft interior and golden crust. The optional lemon glaze adds an extra layer of citrus brightness and sweetness to finish the cake beautifully, making it ideal for serving at picnics, brunches, or as a delightful dessert. For best results, room temperature ingredients such as butter and eggs help create a smooth batter. Creaming the butter and sugar well incorporates air, contributing to a light texture. Fresh lemon zest and juice are key to achieving that authentic lemon flavor. If fresh lemons are not available, using high quality lemon extract can be an alternative. This recipe adapts well to mini loaf pans for individual-sized portions, as noted in some variations, which bake faster and are perfect for gifting or smaller servings. Pair this lemon blueberry pound cake with a cup of tea or a glass of chilled lemonade to enjoy a refreshing and satisfying experience that highlights the best of summer flavors.
