This Lemon Blueberry Pound Cake is a delightful treat that blends tangy lemon with sweet blueberries. It’s soft, moist, and perfect for any occasion!
When I bake this, the smell just fills my kitchen and makes everyone excited. Plus, it’s a great way to use fresh blueberries—yum!
This cake is super easy to whip up. Just mix, pour, and bake! I love serving it with a dollop of whipped cream and a sprinkle of lemon zest for an extra zing!
Key Ingredients & Substitutions
Butter: Unsalted butter is essential for controlling the salt level in this cake. If you’re dairy-free, use a plant-based butter alternative.
Sour cream or Greek yogurt: This adds moisture and richness. You can substitute with buttermilk or plain non-dairy yogurt if needed.
Blueberries: Fresh blueberries are best for flavor. If they’re out of season, you can use frozen ones, but don’t thaw them beforehand to prevent them from bleeding into the batter.
Lemon: Fresh lemon zest and juice give this cake its bright flavor. Bottled lemon juice is a quick alternative, but fresh is always better for taste.
How Do I Ensure My Cake Isn’t Overmixed?
Overmixing can lead to a dense cake. When combining the dry and wet ingredients, mix until just combined. A few lumps are okay. This helps keep the texture light and fluffy.
- Start with the wet ingredients mixed well, but add in the dry mix gradually.
- Use a spatula to fold the ingredients together with gentle strokes.
- Once you see no dry flour, stop mixing!
What Can I Do to Keep My Blueberries From Sinking?
To prevent blueberries from sinking to the bottom, toss them in a tablespoon of flour before adding to the batter. This gives them a light coating and helps them stay suspended in the cake.
- Use all-purpose flour for this step, which helps absorb moisture.
- Gently fold them into the batter last to avoid breaking them.
How to Make Lemon Blueberry Pound Cake?
Ingredients You’ll Need:
For the Cake:
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1/4 cup sour cream or Greek yogurt
- 2 tablespoons lemon zest (from about 2 lemons)
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 1/2 cups fresh blueberries (tossed in 1 tablespoon flour to prevent sinking)
For the Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons fresh lemon juice
- Fresh blueberries and powdered sugar for garnish
How Much Time Will You Need?
This delicious Lemon Blueberry Pound Cake will take about 20 minutes to prepare and 60-70 minutes to bake. Plus, don’t forget an extra 15 minutes of cooling time before you can drizzle on that tasty glaze!
Step-by-Step Instructions:
1. Prepare Your Pan:
Start by preheating your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan to make sure your cake comes out easily. Alternatively, you can line it with parchment paper for even simpler removal.
2. Cream the Butter and Sugar:
In a large mixing bowl, combine the softened butter and granulated sugar. Using an electric mixer, cream them together until the mixture becomes light and fluffy. This step is important for a light cake texture!
3. Add Eggs and Wet Ingredients:
Add the eggs one at a time, making sure to beat well after each addition. Next, mix in the sour cream, lemon zest, lemon juice, and vanilla extract until everything is well combined and smooth.
4. Combine Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, and salt. This ensures your dry ingredients are evenly mixed, which is key for even baking.
5. Combine Wet and Dry Mixtures:
Slowly add the dry mixture to the wet ingredients, mixing until just combined. Be careful here—not to overmix! A few lumps are perfectly fine.
6. Fold in Blueberries:
Gently fold the floured blueberries into the batter. This helps keep them from sinking to the bottom of the cake during baking. Be gentle to avoid crushing them!
7. Pour and Smooth:
Pour the cake batter into your prepared loaf pan. Use a spatula to smooth the top for an even bake.
8. Bake the Cake:
Place your loaf pan in the preheated oven and bake for 60-70 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, tent it with foil after about 45 minutes to protect it.
9. Cool the Cake:
Once baked, remove the cake from the oven and let it cool in the pan for 15 minutes. After that, carefully transfer it to a wire rack to cool completely.
10. Make the Glaze:
While the cake cools, whisk together the powdered sugar and lemon juice until it becomes smooth. If needed, you can adjust the consistency by adding more powdered sugar or lemon juice until you get your desired thickness.
11. Drizzle and Garnish:
Once the cake is completely cool, drizzle the lemon glaze over the top. Finish it off by garnishing with additional fresh blueberries and a light dusting of powdered sugar for a touch of sweetness.
Enjoy your moist, tangy Lemon Blueberry Pound Cake! It’s perfect for dessert or a lovely afternoon treat with tea or coffee.
Can I Use Frozen Blueberries Instead of Fresh?
Yes, you can use frozen blueberries! Just be sure not to thaw them before adding to the batter, as this can cause them to bleed. Toss them in flour like you would with fresh blueberries to help prevent sinking.
Can I Substitute the Sour Cream?
Absolutely! Greek yogurt works perfectly as a substitute for sour cream. You can also use buttermilk if you want a lighter option. Both will ensure your cake stays moist and delicious!
How Should I Store the Pound Cake?
Store any leftover pound cake in an airtight container at room temperature for up to 3 days or in the refrigerator for about a week. If you want to keep it longer, consider wrapping it tightly in plastic wrap and freezing it for up to 3 months.
What If My Cake Sinks in the Middle?
If your cake sinks in the middle, it could be due to underbaking or overmixing. Ensure you bake it long enough and check with a toothpick for doneness. Also, be gentle when mixing to avoid deflating the batter!