This Lemon Blueberry Pound Cake combines the fresh, flavor of lemon with the sweet juiciness of blueberries. Picture a moist, buttery cake with a light and fluffy texture, full of lemon flavor and bursting with blueberries in every bite. A lemon glaze on top adds a sweet finish that pairs perfectly with the cake’s rich taste. Whether you’re celebrating something special or just treating yourself, this Lemon Blueberry Pound Cake will lift your spirits and fill your kitchen with the wonderful smell of fresh lemons and baking.
Ingredients
For the Cake:
- Salted Butter: Adds richness and moisture to the cake, contributing to its tender texture. The salt in salted butter enhances the overall flavor.
- Granulated Sugar: Provides sweetness and helps create a light, airy texture in the cake by incorporating air during the creaming process.
- Eggs: Bind the ingredients together, add moisture, and contribute to the cake’s structure and rise.
- Cake Flour: Gives the cake a tender crumb due to its lower protein content compared to all-purpose flour, resulting in a finer, lighter texture.
- Buttermilk: Adds moisture, helping to activate the baking soda for leavening. It also contributes to a tender crumb.
- Lemon Extract: Enhances the lemon flavor in the cake, providing a concentrated lemon essence that complements the fresh lemon zest.
- Lemon Zest: Provides fresh, bright lemon flavor and aroma, adding to the cake’s overall citrusy taste.
- Fresh Blueberries: Add bursts of juicy sweetness and a pop of flavor, creating a fruity contrast to the lemon in the cake.
For the Glaze:
- Confectioners’ Sugar: Forms the base of the glaze, creating a smooth and sweet topping that hardens slightly upon drying.
- Lemon Juice: Adds a lemon flavor to the glaze, balancing the sweetness of the confectioners’ sugar and enhancing the lemony taste of the cake.
How To Make Lemon Blueberry Pound Cake
Turn the oven to 325 degrees. Spray a 9×5-inch metal loaf pan with no-stick substance.
Combine butter with a mixer until smooth as silk. Slowly blend in sugar until fluffy like a cloud.
Crack in the eggs one at a time, mixing well after each. Scrape as you go to ensure thorough blending.
Add the flour bit by bit while blending on low for even distribution.
Gradually incorporate the buttermilk for a damp texture.
Stir in lemon extract then gently fold in zest and blueberries.
Pour the batter into the prepared pan. Bake for an hour and a half or until a wooden stick comes out clean.
The outside edges will be deep gold while the center remains pale. Let cool entirely before lifting from the pan.
This creates a moist yet sturdy cake filled with sunny lemon flavor and pops of juicy blueberries throughout. Enjoy!
Glaze
In a small bowl, whisk together the confectioners’ sugar and lemon juice until well blended. Drizzle the mixture over the cake once it has cooled.
How To Store Pound Cake
To preserve the pound cake’s moistness and zesty essence for several days, cover it loosely but fully.A thin clear film seals in humidity while allowing breathing space. Leave at regular indoor temperatures.Like this it can last about 3 sun cycles before signs of staleness may appear. The steady environment agrees with its nature.If cold storage is preferred, encase tightly to prevent dehydration or absorbing odd scents.Five days maximum in the refrigerated realm will maintain fresh attributes.When ready to share its charms, bring the cake back to normal indoor climate gradually.
How To Freeze Pound Cake
To store any leftover slices for later, fully wrap the cake twice.First use a plastic or wax paper to seal in moisture. Then cover with shiny aluminum foil for extra protection.This double layer shield protects flavor and texture inside the freezer.The frozen cake can last over two seasons if left undisturbed in the icy box.When you want a piece in the future, carefully transfer the whole bundle to the chilly fridge the evening before.
More Cakes
Lemon Blueberry Pound Cake
Ingredients
- 1 ¼ cups 2 ½ sticks / 284 g salted butter, room temperature
- 3 cups 600 g granulated sugar
- 6 large eggs room temperature
- 3 cups 300 g cake flour
- ¼ cup 60 g buttermilk, room temperature
- 2 teaspoons lemon extract
- 1 teaspoon lemon zest
- 2 cups 296 g fresh blueberries
Glaze
- 2 cups 250 g confectioners’ sugar
- ¼ cup 61 g lemon juice
Instructions
- Turn the oven to 325 degrees. Spray a 9x5-inch metal loaf pan with no-stick substance.
- Combine butter with a mixer until smooth as silk. Slowly blend in sugar until fluffy like a cloud.
- Crack in the eggs one at a time, mixing well after each. Scrape as you go to ensure thorough blending.
- Add the flour bit by bit while blending on low for even distribution.
- Gradually incorporate the buttermilk for a damp texture.
- Stir in lemon extract then gently fold in zest and blueberries.
- Pour the batter into the prepared pan. Bake for an hour and a half or until a wooden stick comes out clean.
- The outside edges will be deep gold while the center remains pale. Let cool entirely before lifting from the pan.
- This creates a moist yet sturdy cake filled with sunny lemon flavor and pops of juicy blueberries throughout. Enjoy!