why make this recipe

Lemon Blueberry Pound Cake is a delightful treat that brings together the refreshing flavors of lemon and the sweetness of blueberries. It’s perfect for breakfast, dessert, or a sweet snack with your afternoon tea or coffee. The combination of flavors gives this cake a light and bright taste that makes it stand out at any gathering. Plus, the moist texture and delicious glaze add to its appeal, making it irresistible to anyone who tries it.

how to make Lemon Blueberry Pound Cake

Ingredients

1 cup (2 sticks) unsalted butter, softened to room temperature
2 cups granulated sugar
4 large eggs, at room temperature
3 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream or Greek yogurt (for moisture and tang)
1/4 cup fresh lemon juice (about 2 lemons)
Zest of 2 lemons (avoid the bitter white pith)
1 teaspoon pure vanilla extract
1 1/2 cups fresh blueberries (can substitute frozen, but do not thaw)
2 tablespoons all-purpose flour (for coating blueberries to prevent sinking)
1 cup powdered sugar
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
1-2 tablespoons milk or heavy cream (to adjust consistency)

Directions

Step 1: Preheat and Prepare Your Pan
Preheat your oven to 325°F (163°C). Grease and flour a 9×5-inch loaf pan or a bundt pan to prevent sticking. You can also line the pan with parchment paper for added safety.

Step 2: Cream Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar together using an electric mixer on medium speed until light, fluffy, and pale yellow. This usually takes about 4-5 minutes.

Step 3: Add Eggs One at a Time
Add eggs one at a time, beating well after each addition to ensure they are fully mixed in.

Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, and salt to ensure they are evenly distributed.

Step 5: Mix Wet Ingredients with Dry
Whisk together sour cream, lemon juice, lemon zest, and vanilla extract in a medium bowl. Gradually add the dry ingredients to the butter mixture, alternating with the sour cream mixture, starting and ending with the dry ingredients. Mix until just combined to avoid overmixing.

Step 6: Prepare the Blueberries
Toss the blueberries with 2 tablespoons of flour to coat them lightly. This helps keep them from sinking in the cake.

Step 7: Fold Blueberries into Batter
Gently fold the floured blueberries into the batter with a spatula, being careful not to crush them.

Step 8: Transfer Batter and Bake
Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 70-80 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

Step 9: Cool and Glaze
Let the cake cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely. Once cooled, prepare the glaze by whisking powdered sugar, lemon juice, lemon zest, and milk/heavy cream until smooth. Drizzle the glaze over the cake and let it set before slicing.

how to serve Lemon Blueberry Pound Cake

Slice the Lemon Blueberry Pound Cake and serve it plain or with a dollop of whipped cream for an extra touch. It pairs wonderfully with a cup of tea or coffee.

how to store Lemon Blueberry Pound Cake

Store the cake in an airtight container at room temperature for up to 3 days. If you want to keep it for longer, you can refrigerate it for up to a week or freeze it for up to 3 months.

tips to make Lemon Blueberry Pound Cake

Make sure all your ingredients are at room temperature to help the batter mix well.
Don’t overmix the batter after adding the dry ingredients to keep the cake light and fluffy.
Use fresh blueberries, but if you opt for frozen, do not thaw them before adding.

variation

You can add nuts like walnuts or pecans for extra crunch. You might also try swapping blueberries for raspberries or blackberries if you want a different flavor.

FAQs

1. Can I use frozen blueberries?
Yes, you can use frozen blueberries, but do not thaw them. Coat them in flour before adding to the batter to prevent sinking.

2. Can I make this cake ahead of time?
Absolutely! You can make the cake a day or two in advance. Just store it properly and glaze it before serving.

3. What can I use instead of sour cream?
You can use Greek yogurt as a substitute for sour cream. It will provide similar moisture and tang.