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For the glaze:
- 1/2 cup powdered sugar
- 2 tablespoons fresh lemon juice
- Zest of 1/2 lemon (optional, for extra zing)
Step-by-Step Guide to Making Blueberry Lemon Pound Cake
1. Preheat the Oven and Prepare the Pan
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray, and line the bottom with parchment paper for easy removal of the cake.
2. Prepare the Blueberries
To prevent the blueberries from sinking to the bottom of the cake, toss them in 1 tablespoon of flour until lightly coated. This will help them stay evenly distributed throughout the batter.
3. Make the Batter
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer or stand mixer until light and fluffy. This should take about 3-5 minutes.
Add the eggs, one at a time, beating well after each addition. Then, stir in the vanilla extract, lemon zest, and lemon juice.
Next, alternate adding the dry ingredients and the buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined. Be careful not to overmix, as this can make the cake dense.
4. Fold in the Blueberries
Gently fold the floured blueberries into the batter with a spatula, taking care not to crush them. The batter will be thick, which is typical for a pound cake.
5. Bake the Cake
Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Place the pan in the preheated oven and bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean or with just a few crumbs attached.
If the cake starts to brown too quickly on top, loosely cover it with aluminum foil for the last 15 minutes of baking.
6. Let the Cake Cool
Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.
7. Make the Lemon Glaze
While the cake is cooling, prepare the lemon glaze by whisking together the powdered sugar and fresh lemon juice in a small bowl. Add lemon zest for an extra burst of flavor, if desired.
8. Drizzle the Glaze
Once the cake has cooled completely, drizzle the glaze over the top of the cake. You can let it drip down the sides or spread it evenly for a smooth finish.
Tips for the Perfect Blueberry Lemon Pound Cake
- Fresh vs. Frozen Blueberries: Fresh blueberries are ideal, but if using frozen, make sure they’re thawed and well-drained to avoid excess moisture in the batter.
- Avoid Overmixing the Batter: Overmixing can lead to a dense cake. Mix just until the ingredients are combined.
- Test for Doneness: Ovens vary, so start checking the cake for doneness after 55 minutes. If it’s not done, give it a few extra minutes and check again.
- Make It Ahead: This cake actually improves in flavor after a day or two, so it’s perfect for making ahead of time.
Why You’ll Love This Blueberry Lemon Pound Cake
This Blueberry Lemon Pound Cake is a beautiful combination of sweet and tart flavors. The blueberries burst with juiciness, while the lemon provides a refreshing zing that balances out the richness of the buttery cake. The lemon glaze on top adds just the right amount of sweetness and a gorgeous finishing touch.
It’s perfect for any occasion, whether it’s a casual afternoon snack, a special brunch, or a treat to bring to a gathering. Plus, it’s easy to make and sure to impress with its vibrant flavors and beautiful presentation.
Conclusion
If you love the combination of sweet and citrusy flavors, you won’t want to miss out on this Blueberry Lemon Pound Cake. With its moist, tender crumb and fresh fruit, it’s a delightful treat that’s perfect for any occasion. So, the next time you’re craving something both comforting and refreshing, whip up this cake and enjoy a slice of heaven!
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