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This Lemon Blueberry Pound Cake is a timeless dessert that perfectly combines sweet, tangy, and buttery flavors. The fresh lemon zest and juice bring a bright citrus note that contrasts beautifully with juicy blueberries scattered throughout. The use of buttermilk ensures a moist and tender crumb, making every bite rich yet light. Topped with a simple yet refreshing lemon glaze, this cake is an excellent choice for brunch, afternoon tea, or dessert to impress family and friends.
I first baked this cake on a sunny weekend, and it quickly became my family’s favorite. Now it’s often requested for holidays because it never fails to bring smiles and compliments every time I serve it.
Ingredients
- All-purpose flour: the base of the cake that provides structure use unbleached for best results
- Baking powder and baking soda: helps the cake rise and create a fluffy texture
- Salt: balances out the sweetness and enhances the flavors
- Unsalted butter at room temperature: adds richness and moisture make sure it’s soft for easier creaming
- Granulated sugar: sweetens the cake and contributes to the tender crumb
- Large eggs at room temperature: bind the ingredients and add structure
- Lemon zest and lemon juice: fresh lemon provides a bright citrus flavor avoid bottled juice for authentic taste
- Vanilla extract: rounds out the flavor with a subtle sweetness
- Buttermilk at room temperature: key for moistness and slight tang that elevates the overall flavor
- Fresh or frozen blueberries: provide bursts of juicy sweetness throughout the cake
- Extra flour to coat blueberries: prevents them from sinking to the bottom while baking
For the lemon glaze
- Powdered sugar sifted: ensures smooth texture for the glaze
- Lemon juice: adds a fresh tartness that complements the cake’s buttery richness
Step-by-Step Instructions
- Prepare the Cake Batter:
- Preheat your oven to 350 degrees Fahrenheit. Thoroughly grease a 10-inch Bundt pan with butter or non-stick spray and dust it lightly with flour to prevent sticking. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leaveners. In a large bowl, beat the butter and sugar with an electric mixer on medium speed until the mixture is fluffy and pale, which takes about three to five minutes. Add the eggs one by one, incorporating each fully before adding the next, and scrape down the bowl sides as needed. Stir in the lemon zest, lemon juice, and vanilla extract. Alternate adding the dry ingredients and buttermilk starting with one-third of the flour mixture, then half of the buttermilk, repeating and finishing with the last third of flour. Mix gently and just until combined to avoid a dense texture. Toss the blueberries with a tablespoon of flour to keep them suspended and fold them carefully into the batter. Pour the batter into the prepared Bundt pan and smooth the surface evenly.
- Bake the Cake:
- Place the pan in the oven and bake for 50 to 60 minutes. Begin testing for doneness with a toothpick at 50 minutes. It should come out clean or with a few crumbs. If the cake browns too fast, cover it loosely with foil after 50 minutes to prevent burning. Allow the cake to cool in the pan for 15 to 20 minutes, then invert it gently onto a wire rack to cool completely.
- Make the Lemon Glaze:
- Combine the powdered sugar and lemon juice in a small bowl and whisk until smooth and pourable. Drizzle the glaze over the cooled cake and let it set for about 15 minutes before slicing and serving.
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My favorite part of this cake is the fresh lemon zest which really shines through. It’s always reminded me of sunny afternoons spent baking with my grandmother, who insisted on zesting lemons by hand to capture the freshest flavor possible.
Storage Tips
Store this pound cake in an airtight container at room temperature for up to three days to keep it moist. If you need longer storage, wrap it carefully in plastic wrap and place it in the fridge for up to five days, bringing it back to room temperature before serving for the best taste and texture. For freezing, wrap the cooled cake tightly in plastic wrap and then in foil or use a freezer-safe container. Thaw slowly in the refrigerator overnight or at room temperature for several hours.
Ingredient Substitutions
No buttermilk on hand: Use sour cream or make a quick substitute by mixing one cup of milk with one tablespoon lemon juice, letting it sit for five minutes to curdle. If blueberries are unavailable frozen blueberries work just as well and can be added straight from the freezer without thawing. For a dairy-free option use a nondairy butter alternative and plant-based milk mixed with lemon juice to mimic buttermilk.
Serving Suggestions
Serve on its own to enjoy the perfect balance of lemon and blueberry. Top with freshly whipped cream or mascarpone cream for a creamy contrast. Add extra fresh berries or berry compote to intensify fruitiness. Pair with a warm cup of coffee or herbal tea for a delightful afternoon treat.
Cultural Context
Pound cake has roots going back centuries as a simple and beloved cake known for its dense texture and rich flavor. This lemon blueberry variation adds a modern twist with fresh fruit and citrus that brighten the traditional recipe, making it especially popular in spring and summer gatherings.
Pro Tips
Always use room temperature ingredients to achieve a smooth, well-emulsified batter. Avoid overmixing once the flour is added to keep the crumb tender and prevent toughness. Coat the blueberries lightly in flour before folding them in to ensure they stay suspended evenly throughout the cake.
Common Recipe Questions
- → Can I use frozen blueberries instead of fresh?
Yes, frozen blueberries can be used without thawing. Toss them lightly in flour before folding into the batter to prevent them from sinking.
- → What is a good substitute for buttermilk?
You can use sour cream or make a simple substitute by mixing 1 cup milk with 1 tablespoon lemon juice. Let it rest for 5 minutes before using.
- → How do I prevent the cake from sticking to the pan?
Thoroughly grease the pan with butter or baking spray, then dust it lightly with flour. Allow the cake to cool for 15–20 minutes before removing it from the pan.
- → Can I bake this in pans other than a Bundt pan?
Yes, a 9×5-inch loaf pan or two 8-inch round cake pans can be used. Baking times will vary: 55–65 minutes for loaf pan, 30–35 minutes for round pans.
- → How do I keep the cake moist?
Use room temperature ingredients, avoid overmixing the batter, and monitor baking time closely to prevent drying out.
- → Why does the cake sometimes sink in the middle?
Sinking can result from overmixing, underbaking, or opening the oven door too early. Test doneness with a toothpick before removing from the oven.