Here’s a detailed recipe for Lemon Blueberry Pound Cake that yields a moist, flavorful cake with a bright lemony tang and bursts of juicy blueberries. Perfect for breakfast, tea time, or dessert.
🍰 Lemon Blueberry Pound Cake
📋 Ingredients:
For the Cake:
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1 cup (230g) unsalted butter, softened
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1 ¾ cups (350g) granulated sugar
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4 large eggs, room temperature
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1 tablespoon lemon zest (about 2 lemons)
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2 tablespoons fresh lemon juice
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2 teaspoons vanilla extract
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2 ½ cups (312g) all-purpose flour
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2 teaspoons baking powder
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½ teaspoon salt
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½ cup (120ml) whole milk or buttermilk
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1 ½ cups (225g) fresh or frozen blueberries (if frozen, do not thaw)
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1 tablespoon flour (for tossing blueberries)
Optional Glaze:
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1 cup (120g) powdered sugar, sifted
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2–3 tablespoons fresh lemon juice
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½ teaspoon lemon zest (optional)
🧑🍳 Instructions:
1. Prepare Pan and Oven:
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Preheat oven to 350°F (175°C).
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Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
2. Mix Dry Ingredients:
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In a medium bowl, whisk together:
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2 ½ cups all-purpose flour
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2 teaspoons baking powder
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½ teaspoon salt
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Set aside.
3. Cream Butter and Sugar:
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In a large bowl (or stand mixer), beat butter and sugar on medium-high speed until light and fluffy, about 3–4 minutes.
4. Add Eggs and Flavoring:
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Add eggs one at a time, beating well after each addition.
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Mix in the lemon zest, lemon juice, and vanilla extract.
5. Combine Wet and Dry:
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Reduce mixer speed to low.
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Alternately add the flour mixture and milk to the butter mixture, starting and ending with flour (e.g., flour–milk–flour–milk–flour).
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Do not overmix; just blend until combined.
6. Add Blueberries:
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Toss the blueberries with 1 tablespoon flour (prevents sinking).
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Gently fold them into the batter using a spatula.
7. Bake:
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Pour the batter into the prepared loaf pan.
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Smooth the top and tap the pan to remove air bubbles.
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Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean.
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Check at 50 minutes and loosely tent with foil if browning too quickly.
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8. Cool:
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Let the cake cool in the pan for 15–20 minutes, then transfer to a wire rack to cool completely.
9. Add Glaze (Optional):
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Mix powdered sugar and lemon juice in a small bowl until smooth.
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Drizzle over the cooled cake.
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Add lemon zest on top if desired.
🧊 Storage:
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Store covered at room temperature for up to 3 days, or refrigerate for up to 5 days.
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Freezes well (wrap tightly and freeze up to 3 months).
💡 Tips:
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Use room temperature ingredients for best results.
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Don’t overmix the batter once the flour is added—this keeps the cake tender.
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If using frozen blueberries, do not thaw to prevent color bleeding.