This Lemon Blueberry Pound Cake is a sweet treat that’s perfect for any occasion! It’s bursting with juicy blueberries and has a bright lemon flavor that makes each bite refreshing.
Who doesn’t love a cake that’s both sweet and a little zesty? When it’s warm from the oven, I can hardly resist sneaking a slice. It pairs perfectly with a cup of tea, too!
Baking this cake is a breeze! Just mix the ingredients, fold in the blueberries, and let the oven do its magic. It’s a delightful dessert that’s sure to impress friends and family!
Key Ingredients & Substitutions
Unsalted Butter: Essential for moisture and richness, use unsalted to control the salt content. If you’re out, a half-and-half mix of olive oil and butter can give a similar texture. I’ve done that, and it adds a nice flavor.
Granulated Sugar: Standard sugar keeps the cake sweet. You can swap for brown sugar if you want a deeper flavor, but it will change the texture slightly. I like sticking with white sugar for this recipe, as it allows the fruit to shine through.
Sour Cream or Greek Yogurt: Both add moisture and tanginess. If you need a dairy-free option, try using non-dairy yogurt or applesauce. It won’t taste the same, but it works well in a pinch!
Lemon Zest & Juice: Fresh lemon zest packs in flavor, and the juice adds moisture. It’s worth using real lemons if you can. If you’re short on lemons, bottled lemon juice works, but it doesn’t compare!
Blueberries: Fresh blueberries are key here. For substitutions, you could use frozen ones or other berries like raspberries. Just remember, frozen berries might bleed color into the batter.
How Do I Ensure My Pound Cake Isn’t Dense?
The technique to perfect the texture of your pound cake lies in the mixing method. It’s important not to overmix once you combine the dry and wet ingredients. Here’s how:
- Start by creaming the butter and sugar until light and fluffy—this adds air for a lighter texture.
- When adding eggs, incorporate them fully, ensuring each is mixed before the next.
- Finally, gently fold in the flour mixture without overworking the batter; this keeps it airy and moist.
Pay special attention when folding in the blueberries, as gentle motions will prevent them from breaking apart.
How to Make Lemon Blueberry Pound Cake
Ingredients You’ll Need:
For the Cake:
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs, at room temperature
- 1/4 cup sour cream or Greek yogurt
- 1/4 cup whole milk
- 2 tablespoons lemon zest (about 2 lemons)
- 2 tablespoons fresh lemon juice
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups fresh blueberries (tossed in 1 tablespoon flour to prevent sinking)
For the Lemon Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons fresh lemon juice
How Much Time Will You Need?
This recipe takes about 15 minutes for prep and 55-65 minutes for baking. Plan for an additional 15 minutes cooling time, and voila! You’ll have a delightful lemon blueberry pound cake ready to enjoy!
Step-by-Step Instructions:
1. Preheat the Oven and Prepare the Pan:
Start by preheating your oven to 350°F (175°C). While it heats up, grease and flour a 9×5-inch loaf pan, or you can line it with parchment paper for easy removal later. This will help your cake come out smoothly!
2. Cream Together Butter and Sugar:
In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar together. Mix for about 4-5 minutes until the mixture is light and fluffy. This step is important as it introduces air, making your cake nice and light.
3. Incorporate the Eggs:
Next, add the eggs to the mixture one at a time. Beat well after each egg until fully incorporated. This ensures that the eggs mix evenly throughout the batter.
4. Mix in the Creamy Ingredients:
Now, add the sour cream (or Greek yogurt), milk, lemon zest, fresh lemon juice, and vanilla extract to the bowl. Mix everything together until it’s well combined and smooth.
5. Combine Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This helps distribute the leavening agents evenly through the flour.
6. Combine Wet and Dry Mixtures:
Gradually add the dry ingredient mixture into the wet ingredients. Mix on low speed just until combined, being careful not to overmix. This step is critical for a fluffy cake!
7. Fold in the Blueberries:
Gently fold the blueberries, which have been tossed in flour, into the batter. This helps prevent them from sinking to the bottom during baking. Use a spatula for a gentle touch!
8. Bake the Cake:
Pour the batter into the prepared loaf pan and smooth out the top. Bake in the preheated oven for 55-65 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean. Keep an eye on it; ovens can vary!
9. Cool and Transfer:
Once baked, let your cake cool in the pan for about 15 minutes. Then, carefully transfer it to a wire rack to cool completely.
10. Make the Lemon Glaze:
While the cake is cooling, prepare the lemon glaze by whisking the powdered sugar with lemon juice until smooth and glossy. You can adjust the thickness by adding more lemon juice or sugar as needed—just make it to your liking!
11. Drizzle the Glaze:
Once your pound cake is cool, drizzle the lemon glaze over the top. Let the glaze set for about 15 minutes. This adds a beautiful shine and a burst of lemon flavor!
12. Slice and Serve:
Now your delicious Lemon Blueberry Pound Cake is ready to be sliced and enjoyed! It’s perfect for dessert, brunch, or even an afternoon snack. Enjoy the moist, tangy flavor bursting with blueberries!
Can I Use Frozen Blueberries for This Recipe?
Absolutely! Just make sure to keep them frozen until you’re ready to fold them into the batter. There’s no need to thaw them; however, they might bleed a bit of color, so your cake could have a more marbled look!
What Can I Substitute for Sour Cream?
If you don’t have sour cream on hand, Greek yogurt is a great substitute as it offers a similar texture and tang. You can also use buttermilk if you want a slightly different flavor profile.
How Should I Store Leftovers?
Store any leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it fresh longer, you can refrigerate it for about a week or freeze individual slices wrapped tightly in plastic wrap for up to 3 months!
Can I Make This Recipe Gluten-Free?
Yes, you can use a 1:1 gluten-free all-purpose flour blend instead of regular flour. Make sure that the blend contains xanthan gum for the best texture and resulting cake!
