Go Back
- 1 cup unsalted butter, softened - 2 cups granulated sugar - 4 large eggs - 1 tablespoon lemon zest - 2 tablespoons fresh lemon juice - 1 teaspoon vanilla extract - 3 cups all-purpose flour - 1 teaspoon baking powder - ½ teaspoon baking soda - ½ teaspoon salt - 1 cup buttermilk - 2 cups fresh blueberries - 1 tablespoon cornstarch To create this delightful lemon blueberry pound cake, you need fresh and high-quality ingredients. Butter adds richness and moisture to the cake, making it soft and tender. Choose unsalted butter for better control over the saltiness. Sugar is key for sweetness and helps with browning. Granulated sugar works best in this recipe. Eggs provide structure and stability to the cake. They also help it rise. Lemon zest brings bright flavor. Use a microplane or grater to get the zest without the bitter pith. Lemon juice adds a tangy taste and balances the sweetness of the cake. Freshly squeezed juice is ideal. Vanilla extract enhances the overall flavor. Always opt for pure vanilla for the best taste. All-purpose flour gives structure to the cake. Make sure to measure accurately for the best results. Baking powder and baking soda are both leavening agents that help the cake rise. They create air pockets, making the cake light. Salt amplifies flavors. A small amount is needed to enhance the taste. Buttermilk keeps the cake moist and tender. It reacts with the baking soda for extra lift. Fresh blueberries add bursts of flavor and color. Toss them with cornstarch to help them stay suspended in the batter. Cornstarch prevents the blueberries from sinking to the bottom. This trick keeps your cake looking beautiful! Gather these ingredients, and you’re ready to make a scrumptious lemon blueberry pound cake! {{ingredient_image_1}} 1. First, preheat your oven to 350°F (175°C). This step is key for a well-baked cake. 2. Next, grease and flour a 10-inch Bundt or loaf pan. This will help your cake come out easily. 3. In a large bowl, cream together the softened butter and sugar. Use a hand mixer or stand mixer. Mix until light and fluffy, about 5 minutes. 4. Now, add the eggs one at a time. Mix well after each egg. Then, add the lemon zest, lemon juice, and vanilla extract. Blend until combined. 1. In another bowl, whisk together the flour, baking powder, baking soda, and salt. This mix is crucial for the cake’s rise. 1. Gradually add the dry ingredients to the wet mixture. Alternate with the buttermilk. Start and end with the flour mix. 2. Mix until just combined; do not overmix. Overmixing can make your cake tough. 3. In a small bowl, toss the blueberries with cornstarch. This helps keep them from sinking. 4. Gently fold the blueberries into the batter using a spatula. Be careful not to crush them. 5. Pour the batter into the prepared pan. Smooth out the top with a spatula. 6. Bake in the preheated oven for 55-65 minutes. Check with a toothpick; it should come out clean. 7. Allow the cake to cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely. To ensure a perfect pound cake texture, start with room temperature ingredients. This helps them blend well, giving you a smooth batter. When you cream the butter and sugar, mix until it's light and fluffy. This step is key for a soft cake. Check for doneness by inserting a toothpick into the center of the cake. If it comes out clean, the cake is done. If it’s wet, bake for a few more minutes. If the top browns too quickly, cover it loosely with foil. This keeps the top from burning while the inside finishes baking. For serving, sprinkle powdered sugar on top for a sweet touch. You can also add fresh blueberries and thin lemon slices for color. This makes the cake look fresh and inviting. To store leftovers, wrap the cake in plastic wrap. Place it in an airtight container for best results. You can also slice the cake before storing. This makes it easier to grab a piece later, keeping it neat and tidy. Pro Tips Use Room Temperature Ingredients: Ensuring that your butter, eggs, and buttermilk are at room temperature will help create a smooth batter and contribute to a lighter texture in your pound cake. Don’t Overmix the Batter: Mixing the batter just until combined helps to keep the cake tender. Overmixing can lead to a dense texture, so be gentle when folding in the dry ingredients and blueberries. Coat Blueberries in Cornstarch: Tossing the blueberries in cornstarch before folding them into the batter helps to prevent them from sinking to the bottom of the cake, ensuring an even distribution throughout. Check for Doneness: Every oven is different, so start checking your cake at the 55-minute mark. A toothpick inserted into the center should come out clean or with a few moist crumbs, indicating it’s ready. {{image_2}} You can switch up the berries in this cake. Try raspberries or blackberries. They add a nice twist. Just remember to use the same amount. If you want a gluten-free option, use a gluten-free flour blend. Many blends work well in cakes. Just make sure it has a good mix of starches and proteins. For a fun twist, add herbs like thyme or mint. These herbs pair well with the lemon. Just chop them finely and mix them in. You can also play with the citrus zest. Use lime or orange zest instead of lemon. This change gives a fresh flavor. Experimenting with these flavors can make your cake unique and exciting! For your Lemon Blueberry Pound Cake, choose the right storage method. This cake stays fresh for a few days at room temperature. Store it in an airtight container. Keep it away from direct sunlight and heat. If you want it to last longer, refrigerate it. - Short-term Storage: At room temperature, the cake stays good for 3-4 days. Wrap it in plastic wrap or store it in a container. - Long-term Storage: In the fridge, it stays fresh for about a week. Just make sure to seal it well. Freezing is a great way to keep your cake for later. Follow these steps to freeze and defrost safely. 1. Cool the Cake: Always let your cake cool completely before freezing. This prevents ice crystals from forming. 2. Wrap It Up: Use plastic wrap to cover the cake tightly. Then, place it in a freezer bag or a container. 3. Label and Date: Write the date on the bag or container. This helps you track how long it has been frozen. When you want to enjoy your cake again, here’s how to defrost it: 1. Remove from Freezer: Take the cake out of the freezer. 2. Thaw in Fridge: Place it in the fridge overnight. This keeps it moist. 3. Serve: Once thawed, it’s ready to slice and serve. Enjoy the fresh taste! Can I use frozen blueberries instead of fresh? Yes, you can use frozen blueberries. They work well in this recipe. Just toss them with cornstarch to help keep them from sinking. Frozen blueberries often have more juice, which can make the cake moist and tasty. How can I reduce the sugar in this recipe? To cut down on sugar, use less granulated sugar. You can start with 1 ½ cups instead of 2 cups. This will still keep the cake sweet. You can also use a sugar substitute, but check the conversion on the label for the best results. What are the best serving suggestions for Lemon Blueberry Pound Cake? Slice it and serve it plain, or add a sprinkle of powdered sugar on top. You could also serve it with whipped cream or vanilla ice cream. Fresh blueberries and lemon slices make great garnishes, too. Enjoy it with tea or coffee for a delightful treat! In this blog post, we explored how to make a delicious Lemon Blueberry Pound Cake. We covered the key ingredients, precise steps for preparation, and helpful tips for perfect results. You learned about tasty variations and how to store this sweet treat effectively. Baking can be fun and rewarding. Enjoy the process and share your creation with loved ones! Try new flavors to keep things exciting. Your kitchen adventure is just beginning.

Lemon Blueberry Bliss Pound Cake

A delightful pound cake infused with lemon and studded with fresh blueberries.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Course Dessert
Cuisine American
Servings 10
Calories 300 kcal

Ingredients
  

  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 tablespoon lemon zest (about 1 lemon)
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1 cup buttermilk
  • 2 cups fresh blueberries (or frozen, if in season)
  • 1 tablespoon cornstarch (to coat blueberries)

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease and flour a 10-inch Bundt or loaf pan.
  • In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy (about 5 minutes) using a hand mixer or stand mixer.
  • Add eggs one at a time, mixing well after each addition. Then, mix in the lemon zest, lemon juice, and vanilla extract until combined.
  • In another bowl, whisk together the flour, baking powder, baking soda, and salt.
  • Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, starting and ending with the flour mixture. Mix until just combined; do not overmix.
  • In a small bowl, toss the blueberries with cornstarch. This will help prevent them from sinking to the bottom of the cake. Gently fold the blueberries into the batter using a spatula.
  • Pour the batter into the prepared pan, smoothing out the top with a spatula.
  • Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
  • Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

Once cooled, you can sprinkle powdered sugar on top and garnish with a few fresh blueberries and lemon slices for an inviting presentation!
Keyword blueberry, dessert, lemon, pound cake