Description
This Lemon Blueberry Pound Cake is a moist, flavorful dessert combining the tangy brightness of fresh lemon zest and juice with juicy blueberries, all baked into a tender pound cake base. Perfect for teatime or a light dessert, it’s topped beautifully with optional fresh whipped cream for an extra touch of indulgence.
Ingredients
For the Cake:
- 14 tablespoons (1 package) unsalted butter, softened, plus more for greasing the pan
- 1 1/4 cups plus 2 tablespoons sugar (divided)
- 5 large eggs, room temperature
- 1 teaspoon vanilla extract
- 2 tablespoons lemon juice
- 2 teaspoons lemon zest
- 1 1/4 cups all-purpose flour
- 1/4 cup all-purpose flour (for blueberries)
- 1/2 teaspoon salt
- 1 pint fresh blueberries
For Serving (Optional):
- Fresh whipped cream
Instructions
- Preheat the Oven: Set your oven to 325°F (163°C) to warm up while prepping the batter.
- Prepare the Pan: Generously butter a 9”x5” loaf pan, then sprinkle with 2 tablespoons of sugar. Swirl to coat evenly and tap out excess sugar to prevent sticking and enhance crust texture.
- Beat Butter and Sugar: Using an electric mixer, beat the softened butter and 1 1/4 cups sugar together until the mixture becomes light and fluffy, about 4 minutes, ensuring a good aeration that helps create a tender crumb.
- Add Eggs and Flavorings: Incorporate the eggs one at a time into the butter mixture, beating thoroughly after each addition. Continue beating until very light, approximately 3 minutes, then mix in the vanilla extract, lemon zest, and lemon juice to infuse the cake with citrus aroma.
- Combine Dry Ingredients: Gradually add 1 1/4 cups flour along with the salt to the wet ingredients, gently mixing until just combined to avoid toughening the batter.
- Prepare Blueberries and Fold In: Toss blueberries in the remaining 1/4 cup flour to coat. This prevents them from sinking during baking. Gently fold the flour-coated blueberries into the batter, careful not to break them apart.
- Transfer and Bake: Pour the batter into the prepared loaf pan and smooth the top evenly. Bake for 60 to 75 minutes, or until a toothpick inserted in the center comes out clean, indicating doneness.
- Cool and Serve: Let the cake cool completely in the pan before slicing. Serve with dollops of fresh whipped cream if desired for a creamy complement.
Notes
- Ensure butter and eggs are at room temperature to promote proper mixing and texture.
- Coating the blueberries in flour helps prevent them from sinking to the bottom of the cake.
- If fresh blueberries are not available, frozen blueberries may be used but do not thaw them before mixing to reduce bleeding into the batter.
- Letting the cake cool completely before slicing helps it set properly for clean cuts.
- For added lemon flavor, consider a light glaze made with powdered sugar and lemon juice drizzled over the cooled cake.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
