Looking for a crowd-pleasing cake recipe perfect for any occasion? Search no more; the Blueberry Lemon Pound Cake Recipe, bursting with fresh blueberries and bright citrus flavor, is here!
Whether you’re hosting a brunch or just want a sweet treat, this cake is a great choice. Check out some of the recipes below for step-by-step instructions and tips on how to make the perfect blueberry lemon pound cake.
Key Blueberry Lemon Pound Cake Ingredients & Why
Gives structure and texture.
Makes it rise by reacting with lemon juice’s acid.
Boosts cake flavor.
Adds richness and taste.
Bind ingredients, provide structure.
Keeps it moist and tender.
Sweetness and flavor burst.
Gives citrusy brightness.
Adds acidity, aids rising.
Sweet and tangy finish.
How Do You Make The Best Blueberry Lemon Pound Cake?
- Preheat to 350°F, grease, and flour a 10-inch Bundt pan.
- Quickly whip sugar and butter until light and fluffy (5-7 minutes) using an electric mixer. Add eggs one at a time, then stir in the zesty lemon extract for a burst of flavor.
- Blend flour, baking powder, and lemon zest with milk to form cake batter. Stir with a spatula, being careful not to overmix. Gently fold in the blueberries and transfer the batter to the pan.
- Bake for 1 to 1.2 hours until a toothpick emerges clean. Cool in the pan for 10 minutes, then transfer to a wire rack for thorough cooling.
Pro Tips For Making Blueberry Lemon Pound Cake Recipe
- Opt for fresh blueberries for the best cake flavor and texture. If using frozen blueberries, coat them with 2 tablespoons of flour to prevent sinking.
- Prior to juicing, zest the lemons – this cannot be done afterward. You’ll require two large lemons for the entire recipe.
- Ensure proper creaming of butter and sugar to start your cake right. Butter must be at room temperature for quick sugar integration.
- Maintain ingredient temperature: Always use room-temperature eggs and dairy products, including butter and sour cream, for a light and fluffy texture.
- Avoid overmixing to prevent a tough, dense cake. Mix until just combined.
- Allow the cake to cool entirely before applying the glaze to prevent melting and runoff.
- Use a loaf pan, as it’s more suitable than a Bundt pan, which can cause sticking.
- Practice patience when mixing the cake ingredients. Follow the recipe closely and take your time for the best results.
How to Store Blueberry Lemon Pound Cake
- Store the cake at room temperature in a covered container for 3-4 days or wrap it in plastic.
- For longer storage, keep the cake in the refrigerator for up to 1 week.
- Freeze the cake for 2-3 months by wrapping it tightly in plastic wrap or aluminum foil. Add glaze after defrosting if frozen before glazing.
Can You Freeze Blueberry Lemon Pound Cake?
Freezing blueberry lemon pound cake is a breeze. After it cools, wrap it snugly in plastic or foil to prevent freezer burn. Use a food storage system, freezer-safe container, or zippered bag. When you’re ready to indulge, let it defrost at room temperature for a few hours.
Frequently Asked Questions About Blueberry Lemon Pound Cake
Can I use frozen blueberries?
While frozen blueberries are an option, it’s advisable to thaw and gently pat them dry with a paper towel before use. This prevents excess moisture in the cake, ensuring a better result.
How can I make this recipe dairy-free?
Achieve dairy-free goodness by subbing butter with a vegan alternative and replacing buttermilk and sour cream with almond milk.
Can I make this cake in a Bundt pan?
Using a Bundt pan is not advisable due to potential sticking issues. For optimal results, choose a loaf pan.
Blueberry Lemon Pound Cake Recipe
- 3 cups 3 cups white sugar
- 2 cups butter, softened
- 2 teaspoons lemon extract
- 4 cups unbleached all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon grated lemon zest
- 1 cup milk, room temperature
- 2 cups fresh blueberries
- Start by preheating the oven to 350°F, then prepare a 10-inch Bundt pan by greasing and flouring it.
- Achieve a light, fluffy texture by beating together sugar and butter in a large bowl using an electric mixer for approximately 5 to 7 minutes. Gradually add eggs one at a time, and finish by gently incorporating the refreshing lemon extract.
- Create the cake batter by combining flour, baking powder, and lemon zest. Gradually infuse it with milk, using a spatula to stir by hand. Be cautious not to overmix; gently fold in the blueberries. Finally, spoon the batter into the prepared pan.
- Achieve a perfectly baked result by following these steps: Bake until a toothpick comes out clean, typically within 1 to 1.2 hours. Afterward, let it cool in the pan for 10 minutes before inverting it onto a wire rack for complete cooling.