Description: A moist and flavorful Lemon Blueberry Pound Cake, bursting with fresh blueberries and a zesty lemon glaze. This cake is perfect for brunch, dessert, or any special occasion.
Ingredients:
For the Cake:
- 1 ¼ cups (2 ½ sticks) salted butter, room temperature
- 3 cups granulated sugar
- 6 large eggs, room temperature
- 3 cups cake flour
- ¼ cup buttermilk, room temperature
- 2 teaspoons lemon extract
- 1 teaspoon lemon zest
- 2 cups fresh blueberries
For the Glaze:
- 2 cups confectioners’ sugar
- ¼ cup lemon juice
Preparation:
Step 1: Preheat the Oven: Preheat your oven to 325°F (163°C). Ensure your oven rack is positioned in the center. Grease a 10-inch Bundt pan thoroughly with non-stick baking spray, making sure to get into all the nooks and crannies. Alternatively, you can grease the pan with shortening and dust it with flour for an extra measure against sticking. Set the prepared pan aside.
Step 2: Cream Butter and Sugar: In the bowl of a stand mixer fitted with the paddle attachment, cream the softened butter on medium speed until smooth and completely free of lumps. Gradually add the granulated sugar, one spoonful at a time, mixing on medium speed until the mixture becomes light, fluffy, and pale in color. This process usually takes about 3-5 minutes. Scraping down the sides of the bowl as needed ensures even incorporation. The aeration of the butter and sugar at this stage is crucial for the cake’s light texture.
Step 3: Add Eggs: Add the eggs one at a time, mixing well after each addition. Incorporating each egg fully before adding the next ensures a smooth batter. Mix until each egg is fully emulsified, avoiding overmixing, which can lead to a tough cake. Scrape down the sides of the bowl as needed to ensure all ingredients are evenly combined.
Step 4: Incorporate Dry Ingredients: In a separate bowl, whisk together the cake flour. Slowly add the cake flour to the wet mixture, mixing on low speed until just combined. Be careful not to overmix, as this can develop the gluten in the flour, resulting in a dense, tough cake. Mix until the flour disappears, leaving no visible streaks.
Step 5: Add Buttermilk and Flavorings: Add the buttermilk and mix until just incorporated. Then add the lemon extract and mix until combined. These liquids add moisture and enhance the lemon flavor.
Step 6: Fold in Lemon Zest and Blueberries: Gently fold in the lemon zest and fresh blueberries using a spatula. Be careful not to overmix, as this can cause the blueberries to bleed into the batter, creating a streaky appearance. Fold until the blueberries are evenly distributed throughout the batter.
Step 7: Bake the Cake: Pour the batter into the prepared Bundt pan, spreading it evenly. Bake for 85–90 minutes, or until a toothpick inserted into the center comes out with a few crumbs but no wet batter. The crust should be a dark golden brown around the edges and lighter in the center. If the top of the cake starts to brown too quickly, tent it loosely with foil to prevent it from burning.
Step 8: Cool the Cake: Allow the cake to cool in the pan for about 10 minutes, then invert onto a wire rack to cool completely. Cooling the cake in the pan allows it to set and prevents it from sticking. Inverting it onto a wire rack ensures it cools evenly and doesn’t become soggy.
Step 9: Prepare the Glaze: In a small bowl, combine the confectioners’ sugar and lemon juice. Mix until smooth. If the glaze is too thick, add a little more lemon juice until it reaches the desired consistency. If it’s too thin, add a little more confectioners’ sugar.
Step 10: Glaze the Cake: Once the cake has cooled completely, pour the glaze over the top, allowing it to drip down the sides. The glaze will set as it cools, creating a beautiful and delicious finish.
Why You Will Love This Recipe
This Lemon Blueberry Pound Cake is a delightful treat that balances the tartness of lemon with the sweetness of blueberries, creating a symphony of flavors in every bite. The cake is incredibly moist and tender, thanks to the use of buttermilk and cake flour. The lemon glaze adds a final touch of sweetness and enhances the overall citrusy flavor. It’s perfect for any occasion, from a casual brunch to a special celebration. The recipe is also relatively straightforward, making it accessible for bakers of all skill levels. The vibrant colors of the blueberries and the glossy glaze make it visually appealing, adding to its overall charm.
Serving Suggestions:
- Serve slices of the cake with a dollop of whipped cream or a scoop of vanilla ice cream.
- Pair with a cup of hot coffee or tea for a perfect afternoon treat.
- Garnish with fresh blueberries and lemon slices for an elegant presentation.
- Serve it as part of a brunch spread alongside other pastries and fresh fruit.
Tips:
- Make sure all your ingredients are at room temperature for the best results. This helps the batter come together more smoothly and ensures even baking.
- Don’t overmix the batter, as this can result in a tough cake. Mix until just combined.
- Gently fold in the blueberries to prevent them from bleeding into the batter.
- If the top of the cake starts to brown too quickly, tent it loosely with foil to prevent it from burning.
- Allow the cake to cool completely before glazing to prevent the glaze from melting.
Prep Time:
20 minutes
Cook Time:
90 minutes
Total Time:
1 hour 50 minutes
Nutritional Information:
(Approximate values per serving)
- Calories: 611
- Protein: 6 grams
- Sodium: 250 mg
Conclusion
This Lemon Blueberry Pound Cake is a versatile and delicious recipe that’s sure to become a favorite. The combination of lemon and blueberries is a classic for a reason, and this cake showcases it perfectly. The moist, tender crumb and the tangy glaze make it a truly irresistible treat. Whether you’re baking for a special occasion or just want to enjoy a slice with your afternoon coffee, this cake is a guaranteed crowd-pleaser. Enjoy the process of baking and savor every bite of this delightful creation!
Questions and Answers
- Can I use frozen blueberries instead of fresh blueberries? Yes, you can use frozen blueberries. However, do not thaw them before adding them to the batter. Toss them with a tablespoon of flour to prevent them from sinking to the bottom of the cake.
- Can I make this cake without a Bundt pan? Yes, you can bake this cake in a loaf pan or a tube pan. Adjust the baking time accordingly, checking for doneness with a toothpick. A loaf pan may require a shorter baking time.
- Can I make this cake ahead of time? Yes, this cake can be made a day or two in advance. Store it in an airtight container at room temperature. Glaze it just before serving.
- Can I add other ingredients to the cake? Yes, you can customize this cake to your liking. Consider adding other citrus flavors like orange or lime zest. You can also add nuts like chopped walnuts or pecans.
- How do I prevent the blueberries from sinking to the bottom of the cake? Toss the blueberries with a tablespoon of flour before adding them to the batter. This helps to prevent them from sinking to the bottom during baking. Also, be gentle when folding them into the batter to avoid breaking them.
