Introduction to Lemon Blueberry Pound Cake
When it comes to baked goods that embody the essence of comfort and springtime, nothing compares to lemon blueberry pound cake. This delightful treat dazzles with the perfect balance of tart lemon and sweet, juicy blueberries, making it a must-try for anyone who loves a good slice of cake.
What makes lemon blueberry pound cake a must-try?
Imagine the first bite of a moist, buttery pound cake that melts in your mouth, with bursts of fresh blueberries and zesty lemon flavor dancing on your palate. It's an experience worth savoring! This cake is not only delicious, but it also offers versatility—enjoy it at brunch, as a midday snack, or even for dessert.
Additionally, it’s surprisingly easy to make! Whether you’re a beginner or a seasoned pro in the kitchen, you'll find that this recipe comes together smoothly. Plus, if you need a thoughtful gift or a show-stopping dessert for a gathering, this lemon blueberry pound cake could be your new go-to.
For additional tips on baking techniques, check out King Arthur Baking. You’ll be amazed at how quickly you can elevate your baking skills! So, let’s dive in and create this delightful lemon blueberry pound cake together.
Ingredients for Lemon Blueberry Pound Cake
Making the perfect lemon blueberry pound cake requires a delightful mix of fresh ingredients that will fill your kitchen with irresistible aromas. Here’s a quick rundown to get you started.
Essential Ingredients for the Cake
- ½ cup milk: Adds moisture and tenderness.
- 1 tablespoon grated lemon zest: Brings that vibrant citrusy flavor.
- 2 tablespoons fresh lemon juice: Balances sweetness and provides a punch of juice.
- 2 cups + 1 teaspoon all-purpose flour: Creates the perfect pound cake texture.
- ¼ teaspoon baking soda: Helps the cake rise beautifully.
- ¼ teaspoon salt: Enhances the overall flavor.
- 1 cup blueberries: Use fresh for the best taste—frozen works too, just don’t defrost them.
- ½ cup unsalted butter (1 stick): For that rich, buttery goodness.
- 1¼ cups granulated sugar: Sweetness is key!
Ingredients for the Glaze
- ¾ cup confectioners' sugar: Adds that sweet finishing touch.
- ¼ teaspoon lemon zest: A little zest goes a long way to enhance flavor.
- 1½ tablespoons fresh lemon juice: Creates the ideal drizzling consistency.
Now that you have all your ingredients gathered, you’re ready to whip up this delightful cake. And remember, if you want to learn more about baking with lemons, check out this article for some great tips!
Step-by-step preparation of Lemon Blueberry Pound Cake
Preheat and prepare your loaf pan
To start your delightful lemon blueberry pound cake, preheat your oven to 350°F (175°C) and position an oven rack in the middle. While waiting for it to heat up, grab a 9x5-inch metal loaf pan. Spray it generously with nonstick cooking spray, then line the bottom with parchment paper. This ensures that your cake comes out cleanly. Give it another quick spray for good measure!
Combine wet ingredients
In a small bowl, whisk together ½ cup of milk, 1 tablespoon of grated lemon zest, and 2 tablespoons of fresh lemon juice. Let this mixture sit for about 10 minutes. It might curdle a bit, and that’s perfectly normal! This step infuses a burst of lemon flavor into your batter. You can find great tips on the benefits of using fresh lemon juice on culinary sites like Serious Eats.
Mix dry ingredients and the blueberries
While the wet ingredients are resting, turn your attention to the dry components. In a medium bowl, whisk together 2 cups of all-purpose flour, ¼ teaspoon of baking soda, and ¼ teaspoon of salt. In a separate small bowl, toss 1 cup of blueberries with 1 teaspoon of flour. This helps prevent them from sinking to the bottom of your cake during baking.
Cream butter and sugar
Now, let’s get to the fun part! In the bowl of an electric mixer fitted with the paddle attachment, cream together ½ cup of softened unsalted butter and 1¼ cups of granulated sugar on medium speed until light and fluffy—about 2 to 3 minutes. This is where you build that cloud-like texture. Beat in 2 large eggs one at a time, ensuring each is well combined before adding the next.
Combine all elements for the batter
With your mixer on low speed, gradually add in a third of the flour mixture, followed by half of the milk mixture. Then, alternate by adding another third of the flour, the remaining milk, and finally the rest of the flour. Scrape the bowl as needed. Gently fold in your flour-dusted blueberries until incorporated evenly throughout the batter.
Transfer batter and bake
Carefully pour the batter into your prepped loaf pan, smoothing the top with a spatula. Now, it’s time to bake! Place the cake in the preheated oven and bake for 50 to 60 minutes. You’ll know it’s done when it’s golden brown and a toothpick inserted into the center comes out clean.
Cool and glaze the cake
Let the cake cool in the pan for about 10 minutes before turning it out onto a wire rack. To elevate the lemon blueberry pound cake experience, mix together ¾ cup of confectioners' sugar with ¼ teaspoon of lemon zest and 1½ tablespoons of lemon juice to make a glaze. Spoon this delightful mixture over the cooled cake and let it set for about 10 to 15 minutes. And there you have it—a breathtaking dessert perfect for any occasion!
With this step-by-step guide, your lemon blueberry pound cake is sure to impress friends and family alike. Enjoy the baking!
Variations on Lemon Blueberry Pound Cake
Adding nuts for extra crunch
If you're looking to give your lemon blueberry pound cake an extra texture boost, consider incorporating nuts! Chopped walnuts or pecans add a delightful crunch that complements the soft cake and bursting blueberries. Simply fold in about a half-cup of your chosen nuts along with the blueberries in the mixing step. This twist not only enhances flavor but can also offer a satisfying contrast to the fudge-like cake.
Incorporating different fruits
Feel free to mix things up by substituting or adding different fruits. Raspberries, blackberries, or even diced peaches work beautifully with this lemon blueberry pound cake. Just keep in mind the moisture content; you may need to slightly adjust flour to keep the cake perfectly balanced. By experimenting with fruits, you can create a whole new flavor profile while keeping the brightness of lemon front and center.
Cooking tips and notes for Lemon Blueberry Pound Cake
Tips for perfecting the cake texture
To achieve a perfectly moist and fluffy lemon blueberry pound cake, be sure to measure your flour correctly. Use the “spoon and level” method to avoid packing it down and throwing off the balance. It’s also essential to cream the butter and sugar until light and fluffy, usually around 2-3 minutes. This aeration contributes to a tender texture, so don’t rush this step!
Suggestions for zesting and juicing lemons
Getting the most zest and juice from your lemons is key for maximum flavor. Use a microplane or zester for fine zest that incorporates beautifully into the batter. For juicing, roll the lemons on the counter before cutting; this helps release more juice. Remember, you'll need about two large lemons to yield the necessary zest and juice for this recipe!
Serving suggestions for Lemon Blueberry Pound Cake
Enjoying it with morning coffee
There's something magical about starting your day with a slice of lemon blueberry pound cake alongside a warm cup of coffee. The zest from the lemon enhances the vibrant flavors in your brew, making for a delightful morning ritual that you’ll look forward to. Whether you prefer a smooth latte or a classic black coffee, the cake’s sweet and tangy notes will surely complement your favorite morning beverage.
Pairing with fresh berries
Why not take your cake experience up a notch? Serve your slices with a variety of fresh berries such as strawberries, raspberries, or even more blueberries. The natural sweetness and acidity of these fruits elevate the lemony notes in the pound cake, creating a refreshing contrast. For added flair, a dollop of whipped cream can transform your dessert into a beautiful treat, perfect for brunches or cozy evenings.
Time Breakdown for Lemon Blueberry Pound Cake
Preparation Time
Get started with 20 minutes to gather your ingredients and mix the batter. This part is all about zesting those lemons and folding in those juicy blueberries!
Baking Time
Once your cake is in the oven, it will need about 50-60 minutes to rise and turn golden brown. Don’t forget to check with a tester for that perfect bake!
Total Time
Including both prep and baking, you’re looking at around 1 hour and 20 minutes before you can savor your delicious lemon blueberry pound cake. Perfect for a weekend brunch or a mid-week treat!
Nutritional Facts for Lemon Blueberry Pound Cake
Calories
A slice of lemon blueberry pound cake packs about 323 calories, making it a flavorful choice for those looking to enjoy a little treat without overindulging.
Sugars
This delightful cake contains 36 grams of sugar per serving, courtesy of the natural sweetness from blueberries and the added sugar in the batter. It's a perfect balance for a burst of flavor!
Protein
With 3 grams of protein per slice, this pound cake not only satisfies your sweet tooth but also provides a slightly nutritious edge to your baking indulgence. If you're looking for a delightful afternoon snack or a brunch centerpiece, this cake does the trick!
For more detailed nutritional insights, check out resources like the USDA FoodData Central or MyFitnessPal.
Indulging in dessert doesn't have to be a guilty pleasure; with lemon blueberry pound cake, you can enjoy every bite while keeping an eye on your overall nutrition!
FAQ about Lemon Blueberry Pound Cake
Can I use frozen blueberries?
Absolutely! Using frozen blueberries in your lemon blueberry pound cake is a great option. Just be sure to add them directly from the freezer without thawing. This helps to maintain their shape and prevents them from bleeding into the batter, ensuring your cake looks stunning and beautifully speckled with blueberries.
How should I store the pound cake?
To keep your lemon blueberry pound cake fresh, store it in an airtight container at room temperature for up to three days. If you want to save it for later, you can freeze the cake (unfrosted) for up to three months. Just make sure to wrap it tightly in aluminum foil or plastic wrap. Thaw it overnight in the fridge before serving, and then feel free to add the glaze!
What other flavors work well with lemon?
Lemon pairs wonderfully with other flavors! Consider adding fresh herbs like thyme or basil for something unique, or complement it with vanilla, almond, or coconut. Each brings out a different layer of brightness in your lemon blueberry pound cake, making it even more delightful! For tips on flavor combinations, check out this helpful guide.
Conclusion on Lemon Blueberry Pound Cake
Why you should bake this cake today!
Bringing a touch of happiness to your kitchen, this lemon blueberry pound cake is a delightful combination of flavors and textures. It’s perfect for brunch or as a sweet snack any time of day. Whip it up today, and enjoy a slice of sunshine!
If you enjoyed this recipe, be sure to check out more delicious treats at Once Upon a Chef. Happy baking!
Lemon Blueberry Pound Cake
Equipment
- 9x5-inch metal loaf pan
- Electric Mixer
- whisk
- spatula
- Small bowl
- medium bowl
Ingredients
For the Cake
- ½ cup milk
- 1 tablespoon grated lemon zest packed
- 2 tablespoons fresh lemon juice
- 2 cups all-purpose flour spooned into measuring cup and leveled-off with a knife
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup blueberries if using frozen blueberries, do not defrost
- ½ cup unsalted butter softened
- 1¼ cups granulated sugar
- 2 large eggs
For the Glaze
- ¾ cup confectioners' sugar
- ¼ teaspoon lemon zest packed
- 1½ tablespoons fresh lemon juice
Instructions
Instructions
- Preheat the oven to 350°F and set an oven rack in the middle position. Spray a 9x5-inch metal loaf pan with nonstick cooking spray. Line the bottom of the pan with parchment paper, then spray the pan again.
- In a small bowl, whisk together the milk, lemon zest, and lemon juice. Let sit for at least 10 minutes while you proceed with the recipe. (It will curdle; that's okay.)
- In a medium bowl, whisk together the 2 cups flour, baking soda, and salt. In a small bowl, toss the blueberries with the remaining teaspoon of flour. Set both aside.
- In the bowl of an electric mixer fitted with the paddle attachment (or beaters), cream the butter and sugar on medium speed until light and fluffy, 2 to 3 minutes. Scrape down the sides of the bowl, then beat in the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl again. With the mixer on low speed, beat in a third of the flour mixture, then half of the milk mixture. Beat in another third of the flour mixture, then the remaining milk mixture, followed by the remaining flour mixture, scraping the bowl as necessary. Add the flour-dusted blueberries to the batter and, using a spatula, fold until evenly combined.
- Transfer the batter into the prepared pan and smooth the top.
- Bake for 50 to 60 minutes, until the cake is golden brown and a tester comes out clean. Let the cake cool in the pan for about 10 minutes, then turn out onto a rack to cool completely.
- When the cake is cool, transfer it to a serving platter.
- Make the glaze: In a small bowl, mix together the confectioners' sugar, lemon zest, and lemon juice. Add more confectioners' sugar or lemon juice as necessary to make a thick but pourable glaze (it should be a little thicker than you'd think, about the consistency of molasses or honey). Spoon the glaze over the top of the cake, letting it drip down the sides. Let the glaze set for 10 to 15 minutes before serving. Slice with a serrated knife.
- The cake will keep on the countertop for up to 3 days; store in a covered container or wrap in plastic wrap.
- Freezer-Friendly Instructions: The cake can be frozen (without the glaze) for up to 3 months. After it is completely cooled, double-wrap it securely with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Thaw overnight on the countertop before serving. (Add the glaze after the cake is thawed.)
- Note: You'll need 2 large lemons for the entire recipe. Be sure to zest them before you juice them.
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