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Lemon Blueberry Pound Cake Recipe

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4.2 from 13 reviews

This Lemon Blueberry Pound Cake is a moist and tender dessert bursting with fresh blueberries and bright lemon flavor. Perfectly balanced with a lightly sweetened buttery batter, it's ideal for breakfast, brunch, or a delightful afternoon treat. Topped optionally with fresh whipped cream, this classic pound cake recipe is simple to make and sure to impress.

Ingredients

Butter and Sugar

  • 14 tablespoons (1 package) unsalted butter, softened, plus more for greasing the pan
  • 1 1/4 cups plus 2 tablespoons sugar, divided

Wet Ingredients

  • 5 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 tablespoons lemon juice
  • 2 teaspoons lemon zest

Dry Ingredients

  • 1 1/4 cups all-purpose flour
  • 1/4 cup all-purpose flour (for coating blueberries)
  • 1/2 teaspoon salt

Add-ins

  • 1 pint fresh blueberries

Optional Serving

  • Fresh whipped cream

Instructions

  1. Preheat the oven: Set your oven to 325 degrees Fahrenheit to ensure it reaches the right temperature while you prepare the cake batter.
  2. Prepare the loaf pan: Generously butter the bottom and sides of a 9x5 inch loaf pan. Then sprinkle two tablespoons of sugar throughout the pan, swirl it to coat evenly, and tap out any excess sugar. This helps create a sweet crust on the cake.
  3. Cream butter and sugar: Using an electric mixer, beat the softened unsalted butter with 1 1/4 cups of sugar until the mixture is light and fluffy, which takes about 4 minutes. This aerates the batter for a tender crumb.
  4. Add eggs and flavorings: Add the eggs one at a time, mixing well after each addition to fully incorporate them. Beat the mixture until it becomes very light, about 3 minutes. Then mix in the vanilla extract, lemon zest, and lemon juice to infuse the cake with citrus flavor.
  5. Combine dry ingredients: Gradually add 1 1/4 cups of all-purpose flour and the salt to the wet mixture, mixing until just combined to avoid overworking the batter.
  6. Coat and add blueberries: Toss the fresh blueberries with the reserved 1/4 cup of flour in a separate bowl. This prevents the blueberries from sinking to the bottom. Gently fold the coated blueberries into the batter, being careful not to break them to maintain their shape and distribute them evenly.
  7. Transfer and bake: Pour the batter into the prepared loaf pan, smoothing out the top. Bake for 60-75 minutes, or until a toothpick inserted into the center comes out clean. This ensures the cake is fully baked without drying out.
  8. Cool and serve: Allow the cake to cool completely in the pan before slicing. Serve with dollops of fresh whipped cream if desired for an extra creamy touch.

Notes

  • You can substitute frozen blueberries if fresh are not available, but do not thaw them before adding to prevent bleeding.
  • Make sure the eggs and butter are at room temperature for the best batter consistency and rise.
  • Test the cake for doneness starting at 60 minutes to avoid overbaking.
  • For an extra lemony flavor, add a lemon glaze or more lemon zest to the batter.
  • This cake keeps well covered at room temperature for 2 days or refrigerated for up to a week.

Find it online: https://dishcooks.com/lemon-blueberry-pound-cake-recipe/