Description: Indulge in the delightful harmony of tangy lemon and sweet blueberries with this moist and flavorful pound cake. This recipe yields a classic loaf perfect for breakfast, brunch, or dessert. The bright citrus notes paired with juicy blueberries make it a delightful treat any time of year. The simple glaze adds a touch of elegance and extra lemon flavor. This cake is easy to make and sure to impress!
Ingredients:
For the Cake:
- ½ cup milk
- 1 tablespoon grated lemon zest, packed (from approximately 2 large lemons, zest before juicing)
- 2 tablespoons fresh lemon juice (from approximately 2 large lemons)
- 2 cups + 1 teaspoon all-purpose flour, spooned into measuring cup and leveled-off with a knife
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup blueberries (fresh or frozen; if using frozen blueberries, do not defrost)
- 1 stick (½ cup) unsalted butter, softened
- 1¼ cups granulated sugar
- 2 large eggs
For the Glaze:
- ¾ cup confectioners’ sugar
- ¼ teaspoon lemon zest, packed
- 1½ tablespoons fresh lemon juice
Preparation:
Step 1: Preheat the oven to 350°F (175°C) and position an oven rack in the middle of the oven. Properly preparing your baking pan is crucial for easy release. Spray a 9×5-inch metal loaf pan generously with nonstick cooking spray. To further prevent sticking, cut a piece of parchment paper to fit the bottom of the pan, place it in the pan, and then spray the parchment paper with nonstick cooking spray as well. This double layer of protection will ensure that your pound cake comes out of the pan cleanly and beautifully.
Step 2: Prepare the lemon-infused milk. In a small bowl, whisk together the milk, 1 tablespoon of lemon zest, and 2 tablespoons of fresh lemon juice. This mixture will curdle due to the acidity of the lemon juice, but this is perfectly normal and desired. The curdled milk adds a subtle tang and richness to the cake, enhancing its overall flavor profile. Allow the mixture to sit for at least 10 minutes while you continue with the recipe, allowing the lemon flavor to fully infuse into the milk.
Step 3: Combine the dry ingredients. In a medium bowl, whisk together 2 cups of all-purpose flour, baking soda, and salt. Whisking ensures that these ingredients are evenly distributed, which is essential for a consistent rise and texture in the cake. Properly measured flour is crucial. Spoon the flour into your measuring cup, then level off the excess with a knife. Avoid scooping the flour directly from the bag, as this can compact it and lead to using too much flour, resulting in a dry cake.
Step 4: Prepare the blueberries. In a separate small bowl, gently toss the blueberries with the remaining 1 teaspoon of flour. This step helps prevent the blueberries from sinking to the bottom of the cake during baking. The flour coating also helps absorb excess moisture from the blueberries, which can prevent them from bleeding into the batter and creating streaks of color.
Step 5: Cream the butter and sugar. In the bowl of an electric mixer fitted with the paddle attachment (or using a handheld electric mixer), cream together the softened butter and granulated sugar on medium speed until the mixture is light and fluffy, about 2 to 3 minutes. This process incorporates air into the batter, which is essential for a light and tender crumb. Scrape down the sides of the bowl with a spatula to ensure that all of the butter and sugar are fully incorporated.
Step 6: Add the eggs. Beat in the large eggs one at a time, ensuring that each egg is fully incorporated before adding the next. Beat well after each addition, scraping down the sides of the bowl as necessary to ensure even mixing.
Step 7: Combine wet and dry ingredients. With the mixer on low speed, gradually add the dry ingredients and lemon milk mixture alternately to the butter and sugar mixture. Begin and end with the dry ingredients to prevent the gluten in the flour from developing too much, which can result in a tough cake. Beat in a third of the flour mixture, then half of the milk mixture. Beat in another third of the flour mixture, then the remaining milk mixture, followed by the remaining flour mixture. Scrape the bowl as necessary to ensure that all ingredients are evenly combined. Avoid overmixing the batter, as this can also lead to a tough cake.
Step 8: Fold in the blueberries. Gently fold the flour-dusted blueberries into the batter using a spatula until they are evenly distributed. Be careful not to overmix, as this can cause the blueberries to break down and bleed into the batter.
Step 9: Bake the cake. Transfer the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 50 to 60 minutes, or until the cake is golden brown and a wooden skewer or cake tester inserted into the center comes out clean. If the top of the cake starts to brown too quickly, you can tent it loosely with aluminum foil to prevent it from burning.
Step 10: Cool the cake. Let the cake cool in the pan for about 10 minutes before inverting it onto a wire rack to cool completely. Allowing the cake to cool slightly in the pan helps prevent it from breaking apart when you remove it.
Step 11: Make the glaze. While the cake is cooling, prepare the glaze. In a small bowl, whisk together the confectioners’ sugar, ¼ teaspoon of lemon zest, and 1½ tablespoons of fresh lemon juice. Add more confectioners’ sugar or lemon juice as needed to achieve a thick but pourable consistency. The glaze should be a little thicker than you might think, about the consistency of molasses or honey.
Step 12: Glaze the cake. Once the cake is completely cool, transfer it to a serving platter. Spoon the glaze over the top of the cake, allowing it to drip down the sides. Let the glaze set for 10 to 15 minutes before slicing and serving. The glaze will harden slightly as it sets, creating a beautiful and flavorful finish.
Why You Will Love This Recipe:
This Lemon Blueberry Pound Cake is more than just a recipe; it’s an experience! The combination of zesty lemon and sweet blueberries creates a symphony of flavors that will tantalize your taste buds. Here’s why you’ll adore this recipe:
- Incredible Flavor: The perfect balance of tart lemon and sweet blueberries makes this cake irresistible.
- Moist and Tender Texture: The careful combination of ingredients ensures a pound cake that is both moist and tender, never dry or crumbly.
- Easy to Make: This recipe is straightforward and requires minimal effort, making it perfect for both novice and experienced bakers.
- Versatile: Enjoy it for breakfast, brunch, dessert, or as a snack any time of day.
- Impressive Presentation: The glossy lemon glaze and scattered blueberries create a visually stunning cake that will impress your guests.
- Freezer-Friendly: Make ahead and freeze for future enjoyment, making it a convenient option for busy schedules.
- Nostalgic Comfort: This cake evokes feelings of warmth and nostalgia, reminiscent of homemade treats from grandma’s kitchen.
- Customizable: Easily adapt the recipe to your liking by adding other fruits, nuts, or spices.
- Crowd-Pleasing: It’s always a hit at gatherings and parties, loved by both kids and adults.
- Perfect for Any Occasion: Whether it’s a special celebration or a casual get-together, this cake is the perfect addition to any occasion.
COOKING Rating:
Easy
Serving Suggestions:
- Serve slices plain with a cup of coffee or tea for a simple yet satisfying treat.
- Top with a dollop of whipped cream or a scoop of vanilla ice cream for a more decadent dessert.
- Pair with fresh berries and a dusting of powdered sugar for an elegant presentation.
- Serve alongside a mimosa or sparkling wine for a festive brunch.
- Warm a slice slightly and serve with a drizzle of honey for a comforting dessert.
Tips:
- Use room-temperature butter and eggs for the best results. This allows them to emulsify properly, creating a smoother batter.
- Don’t overmix the batter, as this can develop the gluten in the flour and result in a tough cake.
- If using frozen blueberries, don’t defrost them before adding them to the batter. This will prevent them from bleeding into the batter.
- For a more intense lemon flavor, add a few drops of lemon extract to the batter.
- To prevent the top of the cake from browning too quickly, tent it loosely with aluminum foil during the last 15 minutes of baking.
- Let the cake cool completely before glazing to prevent the glaze from melting.
Prep Time:
20 minutes
Cook Time:
50-60 minutes
Total Time:
1 hour 10 minutes – 1 hour 20 minutes
Nutritional Information: (Approximate, per slice, based on 12 slices)
- Calories: 350
- Protein: 4g
- Sodium: 150mg
Conclusion:
This Lemon Blueberry Pound Cake recipe is a winner for its simplicity, vibrant flavors, and delightful texture. Whether you’re a seasoned baker or just starting, you’ll find this recipe easy to follow and the results incredibly rewarding. The combination of tangy lemon and sweet blueberries is a match made in heaven, creating a cake that is both comforting and refreshing. Perfect for any occasion, this pound cake is sure to become a family favorite. So, gather your ingredients, preheat your oven, and get ready to bake a slice of happiness!
Questions and Answers:
Q1: Can I use frozen blueberries instead of fresh?
A: Absolutely! Frozen blueberries work just as well in this recipe. In fact, some bakers prefer using frozen blueberries because they tend to bleed less into the batter. Just make sure not to defrost them before adding them to the batter, and toss them with the teaspoon of flour as directed in the recipe to help prevent them from sinking to the bottom of the cake.
Q2: What if I don’t have a 9×5-inch loaf pan? Can I use a different size?
A: While a 9×5-inch loaf pan is ideal for this recipe, you can use a slightly different size if needed. An 8×4-inch loaf pan will also work, but the baking time may need to be increased slightly. Keep a close eye on the cake and test it with a wooden skewer or cake tester to ensure it’s fully cooked. If you use a smaller loaf pan, the cake will be taller, so adjust baking time accordingly. Using a muffin tin is possible, but will significantly reduce cooking time (start checking at 15 minutes).
Q3: How can I prevent my cake from sticking to the pan?
A: Preventing sticking is crucial for a successful cake. The best way to ensure your cake comes out cleanly is to thoroughly grease your loaf pan with nonstick cooking spray. For added insurance, line the bottom of the pan with parchment paper before greasing. This double layer of protection will create a barrier between the cake and the pan, making it easy to remove the cake once it’s cooled. After baking, let the cake cool in the pan for about 10 minutes before inverting it onto a wire rack to cool completely.
Q4: My glaze is too thick/too thin. How can I adjust it?
A: Achieving the perfect glaze consistency is key. If your glaze is too thick, add a small amount of fresh lemon juice, about a teaspoon at a time, until it reaches the desired consistency. If your glaze is too thin, add a small amount of confectioners’ sugar, about a tablespoon at a time, until it thickens up. The ideal consistency should be thick but pourable, like molasses or honey.
Q5: How long will this cake stay fresh?
A: This Lemon Blueberry Pound Cake will stay fresh for up to 3 days if stored properly. The best way to store it is in a covered container or wrapped tightly in plastic wrap at room temperature. You can also freeze the cake (without the glaze) for up to 3 months. Just make sure to wrap it tightly in plastic wrap and then aluminum foil to prevent freezer burn. Thaw the cake overnight on the countertop before adding the glaze.
