LEMON BLUEBERRY POUND CAKE
LEMON BLUEBERRY POUND CAKE

Lemon Blueberry Pound Cake is a sweet, moist and buttery cake made with fresh blueberries, lemon juice and zest. It has a dense texture, almost like a pound cake, but with the added bonus of fresh fruit and a tangy lemon flavor. It’s perfect for breakfast, dessert, or any occasion that calls for a delicious and refreshing treat. The combination of the tart lemon and sweet blueberries make for a delicious and unique flavor that is sure to delight anyone who tries it.

LEMON BLUEBERRY POUND CAKE
LEMON BLUEBERRY POUND CAKE

Origin of the Lemon Blueberry Pound Cake :

Unfortunately, the exact origin of Lemon Blueberry Pound Cake is unknown. However, pound cake recipes have been around for centuries, with the earliest known recipe dating back to the 1700s. The addition of lemon and blueberries to the traditional pound cake recipe is a more recent variation, likely from the 20th century. The combination of tangy lemon and sweet blueberries adds a fresh and summery twist to the classic pound cake.

 

LEMON BLUEBERRY POUND CAKE
LEMON BLUEBERRY POUND CAKE

Lemon Blueberry Pound Cake is a highly popular recipe, especially during the summer months when blueberries are in season. This cake is loved by many for its bright, tangy lemon flavor that pairs perfectly with sweet, juicy blueberries. Its dense, moist texture and beautiful presentation make it a perfect choice for brunches, dessert, or even as a sweet snack. The vibrant colors and fresh taste of the cake also make it a popular choice for special occasions such as birthdays, weddings, and baby showers.

How to make Lemon Blueberry Pound Cake?

  1. Preheat the oven to 350°F.
  2. Grease the bottom of a loaf pan and line it with parchment paper, leaving the sides to hang over for easy removal.
  3. Combine sugar and lemon zest in a stand mixer bowl and mix with your hands.
  4. Add butter to the bowl and beat until light and fluffy.
  5. Gradually add eggs, mixing well after each addition.
  6. Mix in vanilla.
  7. In a separate bowl, combine flour, baking powder, and salt.
  8. Alternately add the flour mixture, sour cream, and whole milk to the stand mixer bowl, mixing on low speed.
  9. Toss blueberries with remaining flour and gently fold into the batter.
  10. Pour the batter into the loaf pan.
  11. Bake for 50-55 minutes.
  12. Cool the cake in the pan for 10-15 minutes.
  13. Remove the cake from the pan and cool on a wire rack.
  14. To make the glaze, whisk together confectioners’ sugar, milk, and vanilla.
  15. Add a tablespoon of Greek yogurt to thicken the glaze.
  16. Drizzle the glaze over the cake.

Here is the list of ingredients for this Blueberry Pound Cake?

For The Cake:
  • 3/4 cup (170 g) unsalted butter, at room temperature
  • 1 cup (200 g) granulated sugar
  • 2 tablespoons lemon zest
  • 4 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 2 cups plus 2 tablespoons (265 g) all-purpose flour, divided
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/3 cup whole milk, at room temperature
  • 1/4 cup sour cream or full-fat Greek yogurt, at room temperature
  • 1 cup blueberries
For The Glaze:
  • 1 1/2 cups (195 g) confectioners sugar, sifted
  • 5–6 tablespoons whole milk or heavy cream
  • 1/2 teaspoon vanilla extract
  • 1/2 tablespoon Greek yogurt (optional, for thickening the glaze)
LEMON BLUEBERRY POUND CAKE
LEMON BLUEBERRY POUND CAKE

Common Questions About Blueberry Pound Cake:

How do you store blueberry pound cake?

To store blueberry pound cake, first let it cool completely, then wrap it tightly in plastic wrap or aluminum foil to prevent it from drying out. You can then store it at room temperature for up to 3 days, in the fridge for up to a week, or in the freezer for up to 3 months. If you are freezing it, make sure to wrap it tightly and place it in an airtight container or freezer bag to prevent freezer burn.

Can you freeze blueberry pound cake?

Yes, you can freeze blueberry pound cake. Wrap the cooled cake tightly in plastic wrap and then place it in an airtight container or freezer bag. It can be stored in the freezer for up to 3 months. When ready to eat, allow the cake to thaw at room temperature for a few hours before serving.

Can you substitute the blueberries with other fruits?

Yes, you can substitute blueberries with other fruits in a pound cake recipe. Some good options include raspberries, blackberries, strawberries, and even peaches or cherries. However, keep in mind that the moisture content of the fruit may affect the texture of the cake, so you may need to make adjustments to the recipe accordingly.

Can you use a different type of flour for the recipe?

In most baking recipes, it’s best to use the type of flour specified to achieve the desired texture and consistency. For this blueberry pound cake recipe, all-purpose flour is recommended. However, you can try using alternative flours such as whole wheat flour, almond flour, or coconut flour, but keep in mind that it may affect the texture and flavor of the cake. It’s best to do some research or experimentation to determine the appropriate amount and any necessary adjustments.

 

Tips and Tricks :

  1. Use room temperature ingredients: Take out the butter, eggs, and sour cream or yogurt from the fridge at least an hour before you start baking. This will help the ingredients blend together more easily.
  2. Don’t overmix the batter: Overmixing the batter can lead to a tough cake. Only mix until the ingredients are just combined.
  3. Toss the blueberries in flour: Coating the blueberries with flour before adding them to the batter will help prevent them from sinking to the bottom of the cake.
  4. Use parchment paper: Grease the loaf pan and line it with parchment paper so that the cake can be easily removed from the pan.
  5. Let the cake cool completely: Let the cake cool in the pan for 10-15 minutes, then remove it from the pan and let it cool completely on a wire rack. This will prevent the cake from becoming soggy.
  6. Adjust baking time for different ovens: Keep a close eye on the cake while it’s baking, as ovens can vary in temperature. You may need to adjust the baking time based on your oven.
  7. Make the glaze just before serving: Make the glaze right before you plan to serve the cake. If you add the glaze too early, it may become absorbed into the cake and lose its shine.

Check out the printable recipe below and let me know what you think about Blueberry Pound Cake (comments below).

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LEMON BLUEBERRY POUND CAKE

LEMON BLUEBERRY POUND CAKE


  • Author: Olivia
  • Total Time: 1 hour 10 minutes
  • Yield: 4 Servings 1x

Description

Lemon Blueberry Pound Cake is a sweet, moist and buttery cake made with fresh blueberries, lemon juice and zest.


Ingredients

Scale

Cake:

  • 3/4 cup (170 g) unsalted butter, at room temperature
  • 1 cup (200 g) granulated sugar
  • 2 tablespoons lemon zest
  • 4 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 2 cups plus 2 tablespoons (265 g) all-purpose flour, divided
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/3 cup whole milk, at room temperature
  • 1/4 cup sour cream or full-fat Greek yogurt, at room temperature
  • 1 cup blueberries

Glaze:

  • 1 1/2 cups (195 g) confectioners sugar, sifted
  • 56 tablespoons whole milk or heavy cream
  • 1/2 teaspoon vanilla extract
  • 1/2 tablespoon Greek yogurt (optional, for thickening the glaze)

Instructions

  1. Preheat the oven to 350°F.
  2. Grease the bottom of a loaf pan and line it with parchment paper, leaving the sides to hang over for easy removal.
  3. Combine sugar and lemon zest in a stand mixer bowl and mix with your hands.
  4. Add butter to the bowl and beat until light and fluffy.
  5. Gradually add eggs, mixing well after each addition.
  6. Mix in vanilla.
  7. In a separate bowl, combine flour, baking powder, and salt.
  8. Alternately add the flour mixture, sour cream, and whole milk to the stand mixer bowl, mixing on low speed.
  9. Toss blueberries with remaining flour and gently fold into the batter.
  10. Pour the batter into the loaf pan.
  11. Bake for 50-55 minutes.
  12. Cool the cake in the pan for 10-15 minutes.
  13. Remove the cake from the pan and cool on a wire rack.
  14. To make the glaze, whisk together confectioners’ sugar, milk, and vanilla.
  15. Add a tablespoon of Greek yogurt to thicken the glaze.
  16. Drizzle the glaze over the cake.
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Category: Main Course
  • Cuisine: American

Nutrition

  • Serving Size:
  • Calories: 1188
  • Sugar: 101.1 g
  • Sodium: 391.7 mg
  • Fat: 44.7 g
  • Carbohydrates: 179.7 g
  • Protein: 19 g
  • Cholesterol: 291.1 mg

Keywords: LEMON BLUEBERRY POUND CAKE

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