Name: Lemon Blueberry Pound Cake
Prep time: 20 min
Cook time: 60 min
Total time: 90 min
Ingredients: 0.5 cup milk; 1 tablespoon grated lemon zest (packed); 2 tablespoons fresh lemon juice; 2 cups all-purpose flour (spooned into measuring cup and leveled-off with a knife); 0.25 teaspoon baking soda; 0.25 teaspoon salt; 1 cup blueberries (if using frozen blueberries, do not defrost); 0.5 cup unsalted butter (softened); 1.25 cups granulated sugar; 2 large eggs; 0.75 cup confectioners' sugar; 0.25 teaspoon lemon zest (packed); 1.5 tablespoons fresh lemon juice

Introduction to Lemon Blueberry Pound Cake

Why Lemon Blueberry Pound Cake is a Must-Try

Are you in search of a delightful treat that brightens your day? Look no further than lemon blueberry pound cake. This cake perfectly combines the zest of fresh lemons with the sweetness of juicy blueberries, making it a true crowd-pleaser. Whether you're whipping it up for brunch or just need a sweet pick-me-up during the week, this cake will surely bring a smile to your face.

What sets this pound cake apart is not just its vibrant flavors but also its moist, dense texture. The use of fresh ingredients, such as lemon juice and zest, elevates the taste, ensuring every bite is refreshing. Studies show that the aroma of citrus can boost mood and reduce stress—making this cake not only a treat for your taste buds but also a boost for your spirits.

Plus, it's surprisingly easy to make! With just a handful of ingredients and simple steps, you can bake a loaf that feels like a labor of love. You can even enjoy it for breakfast or as a dessert paired with your favorite tea or coffee. Ready to dive into this deliciously vibrant recipe? Let’s get started!

For more tips on enhancing your baking skills, check out resources from Baker's Choice and The Kitchn.

Ingredients for Lemon Blueberry Pound Cake

Creating a delicious lemon blueberry pound cake is easier than you might think! To achieve that vibrant flavor combo, gather the following ingredients:

For the Cake

½ cup milk: It helps to create a moist texture.
1 tablespoon grated lemon zest: Make sure it's packed for that intense lemony kick.
2 tablespoons fresh lemon juice: Adds a bright flavor, enhancing the fruitiness of the blueberries.
2 cups + 1 teaspoon all-purpose flour: Measured correctly to support the cake's structure; spoon it into a measuring cup and level off with a knife.
¼ teaspoon baking soda: This helps the cake rise beautifully.
¼ teaspoon salt: Balances the sweetness.
1 cup blueberries: Fresh or frozen (but keep those frozen ones unthawed!).
1 stick (½ cup) unsalted butter, softened: For that rich, buttery crumb.
1¼ cups granulated sugar: Sweetens the cake and helps with humidity retention.
2 large eggs: The binding agents that add moisture.

For the Glaze

¾ cup confectioners' sugar: Creates that delightful sweetness on top.
¼ teaspoon lemon zest: For an extra burst of flavor in the glaze.
1½ tablespoons fresh lemon juice: Makes the glaze perfectly tangy.

With these ingredients in hand, you're well on your way to baking a delightful treat that's perfect for any occasion. For more tips on ingredient selection, check here. Cooking is all about experimenting; feel free to adjust these amounts to suit your taste!

Step-by-Step Preparation of Lemon Blueberry Pound Cake

Creating a delicious lemon blueberry pound cake is easier than you may think! This moist, zesty cake is perfect for brunch or as a delightful treat any time of day. Let’s break down the process step-by-step so you can impress your friends and family with this wonderful homemade cake.

Gather Your Ingredients

Before diving into the baking process, gather all your ingredients for the pound cake:

½ cup milk
1 tablespoon grated lemon zest
2 tablespoons fresh lemon juice
2 cups + 1 teaspoon all-purpose flour
¼ teaspoon baking soda
¼ teaspoon salt
1 cup blueberries (fresh or frozen)
1 stick unsalted butter, softened
1¼ cups granulated sugar
2 large eggs

For the glaze, you’ll also need:

¾ cup confectioners' sugar
¼ teaspoon lemon zest
1½ tablespoons fresh lemon juice

Having everything on hand before you start makes the process go smoother and keeps things organized.

Prepping the Batter

Start by preheating your oven to 350°F and prepare a 9x5-inch metal loaf pan. A quick spray with nonstick cooking spray and a layer of parchment paper will ensure your cake releases flawlessly later.

In a small bowl, whisk together the milk, lemon zest, and lemon juice, and set it aside. The acidic lemon juice will slightly curdle the milk, which is exactly what we want—it adds tenderness to the cake!

The Creaming Process

Now comes the fun part! In a medium bowl, combine the flour, baking soda, and salt. Focus on this step as it helps provide structure to your cake.

In the bowl of an electric mixer, beat the softened butter and granulated sugar together on medium speed until light and fluffy—this usually takes about 2-3 minutes. Next, incorporate the eggs one by one, mixing well after each addition. Make sure to scrape down the sides of the bowl so nothing gets left behind!

Now, alternate adding the flour mixture and the acidic milk mixture, starting with one-third of the flour, then half of the milk, and repeat. This method ensures a smooth and well-mixed batter.

Incorporating the Blueberries

The sweetest part of your lemon blueberry pound cake is, of course, the blueberries! Toss your blueberries with a teaspoon of flour to prevent them from sinking. Gently fold the flour-dusted blueberries into the batter using a spatula. You want to keep them whole as much as possible for those lovely bursts of flavor.

Baking the Cake to Perfection

Transfer your delectable batter into the prepared loaf pan and smooth out the top with your spatula. Bake in the preheated oven for about 50 to 60 minutes. Keep an eye on your cake during the last few minutes—once it's golden brown and a toothpick inserted in the center comes out clean, you know it’s ready to come out. Let the cake cool for about 10 minutes before moving it to a rack to cool completely.

Making the Glaze

While your cake cools, mix the confectioners' sugar, lemon zest, and lemon juice in a small bowl until smooth. This glaze will add that extra hint of sweetness and tanginess! Adjust the consistency to your preference, ensuring it’s thick but pourable.

Once the cake has cooled and is ready for action, drizzle the glaze over the top, allowing it to cascade down the sides. Let it set for about 10-15 minutes before slicing.

There you have it—a step-by-step guide to making a delicious lemon blueberry pound cake! Enjoy your baking adventure, and don’t forget to share your creations with friends.

Variations on Lemon Blueberry Pound Cake

Adding Different Berries

While the classic lemon blueberry pound cake shines with its sweet and tangy blueberries, feel free to mix in different berries for a delightful twist! Strawberries, raspberries, or blackberries can add unique flavors and a pop of color. You can even try a berry medley for a burst of fruity goodness. Just be sure to adjust the sugar levels, depending on the sweetness of the berries you choose.

Incorporating Nuts or Seeds

To add a delightful crunch to your lemon blueberry pound cake, consider folding in some chopped nuts or seeds. Walnuts, pecans, or even sunflower seeds can provide a fantastic texture contrast. Not only do they enhance the flavor, but they also add healthy fats and protein. It’s an easy way to transform this already scrumptious cake into a more nutrient-dense snack!

Feel free to experiment with these suggestions, and discover your favorite take on this delicious recipe!

Cooking Tips and Notes for Lemon Blueberry Pound Cake

When making this delightful Lemon Blueberry Pound Cake, consider a few easy tips to elevate your baking game:

Zesting with care: Use a microplane for zesting lemons; it yields finer zest and captures more flavor, enhancing the cake's freshness.
Berry preparation: If using frozen blueberries, don't thaw them! This helps prevent them from sinking and ensures even distribution throughout the batter.
Temperature matters: Ensure your butter is softened but not melted—this creates the perfect texture for whipping.

For a unique twist, try adding a pinch of lavender to the glaze for a floral note. Happy baking!

Serving Suggestions for Lemon Blueberry Pound Cake

When it comes to enjoying your Lemon Blueberry Pound Cake, the possibilities are endless! This delightful cake pairs beautifully with a variety of accompaniments.

Breakfast Delight: Serve it warm with a side of Turkey Bacon or Chicken Ham for a satisfying brunch spread.
Tea Time: Enjoy slices with your favorite herbal tea or chamomile for a calming afternoon treat.
Berries Galore: Fresh berries sprinkled on top make for a visually appealing and flavorful option.
Simple Ice Cream: A scoop of vanilla ice cream melts perfectly over a warm slice, enhancing that lemony zing.

How do you enjoy your cake? Share your thoughts and let’s inspire each other with new ideas! For more pairing options, check out this article on Baking Tips.

Time Breakdown for Lemon Blueberry Pound Cake

Preparation Time

Get your kitchen ready in about 15 minutes. This includes gathering ingredients and mixing everything just right. It’s the perfect opportunity to crank up your favorite tunes while you whisk away!

Baking Time

Your lovely Lemon Blueberry Pound Cake will take about 50 to 60 minutes in the oven. This is a great time to relax or catch up on your favorite show while the delicious aroma fills your kitchen!

Total Time

All said and done, you’re looking at about 1 hour and 15 minutes from start to finish. In no time, you’ll have a delightful cake that's sure to impress at brunch or any gathering.

For more tips on baking times and techniques, check out King Arthur Baking’s website. Happy baking!

Nutritional Facts for Lemon Blueberry Pound Cake

Calories

Each slice of this delightful Lemon Blueberry Pound Cake packs in about 323 calories. It’s the perfect treat when you need a little indulgence without going overboard.

Sugar Content

With 36 grams of sugar per slice, this cake balances sweetness and tartness beautifully. While it’s sweet enough to satisfy your cravings, you might consider pairing it with a cup of herbal tea or a refreshing fruit smoothie to round out your snack!

For more information on maintaining a healthy diet while enjoying treats like this cake, explore resources like the American Heart Association for insightful tips.

FAQs about Lemon Blueberry Pound Cake

Can I use frozen blueberries?

Absolutely! You can use frozen blueberries directly in this Lemon Blueberry Pound Cake recipe without thawing them first. This keeps the batter from becoming too watery and helps the blueberries maintain their shape while baking. Just make sure to toss them in a little flour to prevent them from sinking to the bottom of the cake.

How do I store leftover pound cake?

To store leftover Lemon Blueberry Pound Cake, place it in an airtight container or wrap it tightly in plastic wrap. It will stay fresh at room temperature for up to three days. If you want to extend its shelf life even further, consider freezing it—just wrap it well to prevent freezer burn Learn more about proper cake storage here.

Can I make this cake ahead of time?

Yes, making your Lemon Blueberry Pound Cake ahead of time is a fantastic idea! It actually tastes great when it has had time to sit. Bake it a day in advance, and store it wrapped tightly to keep it moist. You can add the glaze just before serving for the perfect finishing touch.

Conclusion on Lemon Blueberry Pound Cake

In summary, Lemon Blueberry Pound Cake is a delightful balance of sweetness and zing that’s perfect for brunch or a cozy afternoon treat. Whether you’re celebrating a special occasion or enjoying a quiet moment at home, this cake will surely brighten your day. Give it a try – you won’t be disappointed!