Lemon Blueberry Pound Cake

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

1. Prepare the Cake Batter

Preheat your oven to 325°F (163°C).

Spray a 9×5-inch metal loaf pan with non-stick cooking spray or grease it with butter and dust it lightly with flour. This will ensure that the cake doesn’t stick to the pan when baked.

In a large mixing bowl, use a hand mixer or stand mixer to cream the salted butter on medium speed for 2-3 minutes, until it becomes smooth and soft, resembling the texture of silk.

Gradually add the granulated sugar to the butter, and continue beating on medium-high speed until the mixture becomes light and fluffy, resembling clouds. This aerates the batter and contributes to a light, tender texture in the cake.

Crack the eggs one at a time into the mixture, mixing well after each addition. Be sure to scrape down the sides of the bowl as you go to ensure that all ingredients are fully incorporated. The eggs provide structure and help the cake rise.

With the mixer on low speed, gradually add the cake flour in small batches to the wet mixture. Mixing on low prevents the flour from flying out of the bowl and ensures even distribution throughout the batter.

Slowly pour in the buttermilk, mixing gently until the batter becomes smooth and well-combined. The buttermilk adds moisture and contributes to the cake’s tender crumb.

Stir in the lemon extract to enhance the lemon flavor. Then, gently fold in the lemon zest for a fresh citrusy punch that will infuse the cake with bright lemon notes.

Gently fold in the fresh blueberries using a spatula. Be careful not to overmix, as this can break the berries and turn the batter blue. The blueberries add juicy sweetness and color to the cake.

2. Bake the Cake

Pour the batter into the prepared loaf pan, spreading it evenly using a spatula. Smooth the top of the batter to ensure it bakes evenly.

Place the pan in the preheated oven and bake for 1 ½ hours or until a toothpick or wooden skewer inserted into the center comes out clean. The cake should have a golden brown crust around the edges, while the center will remain slightly pale.

Once baked, remove the cake from the oven and allow it to cool in the pan for 10-15 minutes. Afterward, carefully transfer the cake onto a wire rack to cool completely. Letting the cake cool prevents the glaze from melting when applied.

3. Prepare the Lemon Glaze

In a small bowl, whisk together the confectioners’ sugar and lemon juice until the mixture is smooth and free of lumps. The glaze should be thick yet pourable. If it’s too thick, you can add a little more lemon juice to achieve the right consistency.

4. Glaze the Cake

Once the cake has cooled completely, drizzle the lemon glaze over the top, letting it flow down the sides. You can use a spoon or a small spatula to spread the glaze evenly if you prefer.

5. Serve the Cake

Slice the cake into thick, even slices and serve. The cake will be moist, bursting with juicy blueberries, and flavored with the bright, refreshing lemon. The glaze adds the perfect sweet and tangy finish.

Tips for Success

• Room Temperature Ingredients: Ensure that the butter, eggs, and buttermilk are at room temperature for smoother mixing and better cake texture.
• Don’t Overmix: Be careful not to overmix the batter, especially after adding the flour and blueberries, as this can result in a denser texture.
• Check for Doneness: Oven temperatures may vary, so start checking the cake around 1 hour and 15 minutes to avoid overbaking. The cake is done when a toothpick inserted comes out clean.

Make-Ahead: The cake can be baked and glazed a day ahead of serving. Store it in an airtight container at room temperature.

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 Pound Cake
• Vegan Pound Cake