Welcome to the world of baking where flavors and textures intertwine to create masterpieces that delight the senses. Today, we’re diving into the heart of summer desserts with a classic, yet ever-so-delightful, Lemon Blueberry Pound Cake. This recipe is not just a treat for the taste buds but also a journey into the art of baking.
Why You’ll Love This Recipe
Lemon Blueberry Pound Cake is the perfect amalgamation of tart lemons and sweet, plump blueberries, all wrapped up in a moist, buttery cake. Its vibrant flavors and stunning presentation make it a favorite for gatherings, afternoon teas, or a luxurious treat alongside your morning coffee.
Prep Time, Cook Time, and Total Time
- Prep Time: 20 minutes
- Cook Time: 85-90 minutes
- Total Time: About 2 hours
Servings
This recipe yields one 10-inch cake, serving approximately 12-16 people.
Ingredients
For the Cake:
- 1 ¼ cups (2 ½ sticks / 284 g) salted butter, room temperature
- 3 cups (600 g) granulated sugar
- 6 large eggs, room temperature
- 3 cups (375 g) cake flour
- ¼ cup (60 g) buttermilk, room temperature
- 2 teaspoons lemon extract
- 1 teaspoon lemon zest
- 2 cups (296 g) fresh blueberries
For the Glaze:
- 2 cups (250 g) confectioners’ sugar
- ¼ cup (61 g) lemon juice
Instructions
- Prepare Your Pan: Preheat your oven to 325°F (163°C). Thoroughly spray a 10-inch bundt pan with non-stick spray to ensure your cake releases perfectly.
- Cream the Butter and Sugar: In the stand mixer fitted with the paddle attachment, cream the butter until smooth, about 3 minutes. Gradually add the granulated sugar and mix until light and fluffy, setting the stage for a tender cake.
- Add Eggs: Introduce the eggs, one at a time, mixing well after each addition to incorporate air and structure into the batter.
- Incorporate the Flour: Slowly add the cake flour and mix until just combined. This step is crucial for a fine, tender crumb.
- Mix in Buttermilk and Flavors: Remove the bowl from the mixer, add buttermilk, lemon extract, and lemon zest, and mix by hand until just incorporated. The buttermilk adds a subtle tang and moisture to the cake.
- Fold in Blueberries: Gently fold in the fresh blueberries, distributing them evenly throughout the batter. The blueberries not only add bursts of flavor but also create a visually stunning slice.
- Bake: Pour the batter into the prepared bundt pan. Bake for 85-90 minutes, or until a toothpick comes out with a few crumbs but no wet batter. The cake should have a golden brown crust around the edges.
- Cool and Glaze: Let the cake cool to room temperature before glazing. For the glaze, mix confectioners’ sugar with lemon juice until smooth and pour over the cooled cake.
Keto Version Lemon Blueberry Pound Cake Recipe
- Substitute granulated sugar with erythritol or monk fruit sweetener
- Replace cake flour with almond flour
- Use keto-friendly confectioners’ sugar for the glaze
Serving Suggestions
Serve this cake with a dollop of whipped cream, a sprinkle of fresh blueberries, or alongside a cup of Earl Grey tea for a perfect afternoon delight.
Frequently Asked Questions (FAQs) About Lemon Blueberry Pound Cake Recipe
Q: Can I use frozen blueberries?
A: Yes, but coat them in flour before folding into the batter to prevent sinking and bleeding.
Q: How long does the pound cake last?
A: It can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to 5 days.
Q: Can I make this cake gluten-free?
A: Yes, substitute the cake flour with a gluten-free all-purpose flour blend.
Conclusion
Our Lemon Blueberry Pound Cake is more than just a dessert; it’s a celebration of flavors, textures, and the joys of baking. With its moist crumb, tangy lemon flavor, and bursts of blueberries, it promises to be a delightful addition to any table.
Now, it’s time to preheat your oven and embark on a baking journey that promises a deliciously rewarding destination. Happy baking!
