Lemon Blueberry Pound Cake is a delightful treat that has found a cherished spot in our family gatherings. The tangy lemon zest perfectly complements the burst of fresh blueberries, making each bite a flavorful experience. This cake is reminiscent of summers spent at my grandmother’s house in the countryside. She would always have a fresh pound cake waiting for us, and this recipe brings back those warm, comforting memories.
One summer, my family and I took a trip to a small town in Maine, famous for its blueberry farms. We spent the day picking the juiciest blueberries, and it was there that I first tried a variation of this cake. The combination of lemon and blueberry was a revelation, a perfect marriage of tart and sweet. I decided to recreate it when we returned home, adding a few personal touches like using buttermilk for extra moisture and a lemon glaze for added zest.
This Lemon Blueberry Pound Cake is versatile enough to be enjoyed on various occasions. For a more decadent twist, consider adding a handful of white chocolate chips to the batter. The sweetness of the white chocolate complements the tartness of the lemon, creating a balanced flavor profile. Alternatively, a sprinkle of poppy seeds can add a delightful crunch and a subtle nutty flavor.
If you prefer a lighter version, substitute half of the butter with Greek yogurt. This not only reduces the calorie content but also adds a slight tang that enhances the lemony flavor. You can also use whole wheat flour instead of cake flour for a healthier alternative, though it will alter the texture slightly, making it denser.
Whether you serve it at a summer picnic, a family gathering, or a simple afternoon tea, this Lemon Blueberry Pound Cake is sure to impress. It’s a testament to the fact that sometimes the best recipes are the ones that bring back memories and create new ones, all while delighting your taste buds.
Making Lemon Blueberry Pound Cake
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Ingredients
- 1 ¼ cups (2 ½ sticks) room temperature salted butter
- 2 cups fresh blueberries
- ¼ cup buttermilk at room temperature
- 2 cups powdered sugar
- 1 teaspoon lemon zest
- ¼ cup lemon juice
- 2 teaspoons lemon extract
- 3 cups granulated sugar
- 3 cups cake flour
- 6 large eggs, room temperature
Directions
- Preheat your oven to 325°F. Spray a 10-inch bundt pan with non-stick spray.
- In a stand mixer with the paddle attachment, beat the butter on medium speed until it is smooth. Gradually add the granulated sugar, mixing until the combination becomes light and fluffy.
- Beat in the eggs one by one, making sure to mix well after each addition and scrape down the sides of the bowl as needed.
- Gradually add the cake flour to the mixture, blending on low speed until it is well combined.
- Pour in the buttermilk and mix just until it is incorporated, ensuring to scrape the bowl as necessary.
- Stir in the lemon extract. Then, carefully fold in the lemon zest and fresh blueberries.
- Transfer the batter into the prepared bundt pan. Bake for 85-90 minutes or until a toothpick inserted into the center comes out with a few crumbs but no wet batter. The cake should have a dark golden brown crust around the edges and be lighter in the center. Let the cake cool to room temperature.
- For the glaze, mix the powdered sugar and lemon juice in a small bowl until smooth. Drizzle over the cooled cake.
Storing Suggestions:
To store the Lemon Blueberry Pound Cake, keep it in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate the cake for up to a week, or freeze it for up to three months. When ready to eat, let the cake come to room temperature or gently warm it up.
FAQs:
Can I use frozen blueberries instead of fresh ones?
Yes, you can use frozen blueberries. However, be sure to thaw them and drain any excess liquid before folding them into the batter to prevent the cake from becoming too moist.
What can I use as a substitute for buttermilk?
If you don’t have buttermilk on hand, you can make a substitute by mixing ¼ cup of milk with ¾ teaspoon of lemon juice or white vinegar. Let it sit for about 5 minutes before using.
Why is my pound cake dense?
A dense pound cake can be a result of overmixing the batter or not incorporating enough air into the mixture. Make sure to beat the butter and sugar until light and fluffy and avoid overmixing once the flour is added.
How can I prevent my blueberries from sinking to the bottom of the cake?
To prevent blueberries from sinking, you can toss them in a small amount of flour before folding them into the batter. This helps suspend the berries throughout the cake.
Can I use all-purpose flour instead of cake flour?
Yes, you can use all-purpose flour, but the texture might be slightly different. For every cup of cake flour, use 1 cup minus 2 tablespoons of all-purpose flour, and add 2 tablespoons of cornstarch.
How do I know when the pound cake is done?
The pound cake is done when a toothpick inserted into the center comes out with a few crumbs but no wet batter. Additionally, the cake should be a dark golden brown on the edges and lighter in the center.
Lemon Blueberry Pound Cake
Ingredients
- 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
- 2 cups powdered sugar
- ¼ cup lemon juice
Instructions
- Preheat your oven to 325°F. Coat a 10-inch bundt pan with non-stick spray.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter on medium speed until smooth. Gradually add the sugar and continue mixing until light and fluffy.
- Add the eggs one at a time, mixing thoroughly after each addition and scraping down the sides of the bowl as necessary.
- Slowly incorporate the cake flour into the mixture, blending on low speed until well combined.
- Add the buttermilk and mix just until incorporated, scraping the bowl as needed.
- Stir in the lemon extract, then gently fold in the lemon zest and fresh blueberries.
- Pour the batter into the prepared bundt pan. Bake for 85-90 minutes, or until a toothpick inserted into the center of the cake 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. Allow the cake to cool to room temperature.
For the glaze:
- In a small bowl, combine the powdered sugar and lemon juice. Mix until smooth. Drizzle over the cooled cake.
