Luscious Lemon Blueberry Pound Cake Recipe – Easy Dessert

Craving a Dessert That’s Both Bright and Comforting?

Hello there, fellow baking enthusiasts! Are you searching for a dessert that’s utterly delicious, guaranteed to win over your taste buds, and impress everyone at the table? Today, we’re diving into an absolutely delightful creation: the Luscious Lemon Blueberry Pound Cake! This cake masterfully combines the zesty, invigorating freshness of lemons with the sweet burst of blueberries, crafting a flavor combination that is simply out of this world. It’s the quintessential treat for those warm summer days when you want something light yet satisfying, or any time you crave a comforting slice of homemade goodness. What makes this lemon blueberry cake truly special is its incredible ease of preparation, making it a go-to recipe for both beginner bakers taking their first steps and seasoned pros looking for a reliable, crowd-pleasing favorite. Get ready to experience pure baking bliss!

Ingredients for Luscious Lemon Blueberry Pound Cake

The magic of this pound cake lies in its simple yet high-quality ingredients. Using room temperature ingredients is key for a smooth, emulsified batter that bakes up beautifully. Have these ready before you begin!

Dry Ingredients: The Foundation

• 2 ¾ cups (340g) All-Purpose Flour: The sturdy backbone of our cake. For a slightly tender crumb, you can use cake flour, but all-purpose is perfectly fine.
• 1 teaspoon Baking Powder: Just a touch to ensure a lovely rise.
• ½ teaspoon Salt: Balances the sweetness and enhances all the other flavors.
• 1 ½ cups (300g) Granulated Sugar: For that classic pound cake sweetness and a tender texture.

Wet Ingredients: The Richness and Zest

• 1 cup (226g) Unsalted Butter, softened: The star of any pound cake, it provides richness and a melt-in-your-mouth texture. Make sure it’s truly softened, not melted!
• 4 large Eggs, room temperature: Bind everything together and add richness and structure. Cold eggs can cause the batter to curdle.
• 1 cup (240ml) Sour Cream or Full-Fat Greek Yogurt, room temperature: Adds moisture, a slight tang, and incredible tenderness.
• 1 tablespoon Lemon Zest: The bright, aromatic soul of this cake. Use a microplane for the best zest, avoiding the bitter white pith.
• 2 teaspoons Pure Vanilla Extract: Enhances all the fruity and citrus notes.
• 2 tablespoons Fresh Lemon Juice: More zesty goodness to complement the zest.

Optional Add-ins: The Burst of Blue

• 1 ½ cups (220g) Fresh or Frozen Blueberries: The juicy jewels that make this cake sing! If using frozen, do not thaw. If using fresh, wash and gently pat them dry. Toss them with a tablespoon of the measured flour to prevent them from sinking to the bottom.

Timing is Everything

This recipe takes about 25 minutes of active preparation, followed by a baking time of 60 to 75 minutes. Compared to the average pound cake recipe, this timing is quite standard, especially considering the richness and density of a good pound cake. The total time allows for proper cooling, which is crucial for the best texture.

Step-by-Step Baking Bliss

Let’s get baking! Follow these simple steps for a cake that’s as beautiful to look at as it is to eat.

Step 1: Preheat Your Oven & Prep the Pan

First things first, preheat your oven to 325°F (160°C). This moderate temperature is key for a pound cake that bakes evenly without drying out. Grease and flour a 9×5 inch (23×13 cm) loaf pan, or line it with parchment paper, ensuring the paper overhangs slightly for easy removal. This prevents our delicious cake from sticking.

Step 2: Cream the Butter and Sugar

In a large mixing bowl, cream together the softened unsalted butter and granulated sugar using an electric mixer on medium-high speed. Beat for about 3-5 minutes, until the mixture is light, fluffy, and pale yellow. This process incorporates air, which is essential for a tender cake. Scrape down the sides of the bowl as needed.

Step 3: Incorporate Eggs and Vanilla

Add the room temperature eggs, one at a time, beating well after each addition until fully incorporated. Don’t rush this step; ensure each egg is mixed in before adding the next to maintain a smooth emulsion. Stir in the vanilla extract until just combined.

Step 4: Alternate Dry and Wet Ingredients

In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt. Now, you’ll alternate adding the dry ingredients and the sour cream (or Greek yogurt) to the butter mixture. Begin and end with the dry ingredients. Add about one-third of the dry ingredients and mix on low speed until just combined. Then, add half of the sour cream and mix. Repeat with another third of the dry ingredients, the remaining sour cream, and finally the last third of the dry ingredients. Mix until no dry streaks remain, but be careful not to overmix, which can lead to a tough cake. Gently mix in the lemon zest and lemon juice.

Step 5: Gently Fold in the Blueberries

If you haven’t already, toss your fresh or frozen blueberries with 1 tablespoon of the measured flour. This helps them distribute evenly and prevents them from sinking. Using a spatula, gently fold the floured blueberries into the batter. Be tender with them to avoid crushing them too much, as this can release too much juice and color the batter excessively.

Step 6: Pour and Bake to Golden Perfection

Pour the batter evenly into the prepared loaf pan. Smooth the top with your spatula. Bake for 60-75 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean. The top should be a beautiful golden brown, and the cake should have started to pull away slightly from the sides of the pan.

Step 7: Cool Down and Enjoy

Once baked, let the pound cake cool in the pan for about 15-20 minutes. This allows it to set. Then, carefully invert the cake onto a wire rack to cool completely. Patience here is rewarded – a fully cooled cake is easier to slice and its flavors meld beautifully.

Nutritional Information

Please note that nutritional information is an estimate and can vary based on specific ingredients used and portion sizes.

• Calories: Approximately 350-400 per slice (depending on frosting/glaze)
• Fat: 20-25g
• Carbohydrates: 40-45g
• Protein: 5-7g
• Sugar: 25-30g

Healthier Tweaks, Same Great Flavor

While this recipe is already quite wholesome, you can make a few adjustments for a lighter version without sacrificing too much flavor:

• Flour: Substitute half of the all-purpose flour with whole wheat pastry flour or almond flour for added nutrients.
• Sugar: Reduce the granulated sugar by ¼ to ½ cup, or experiment with coconut sugar for a slightly lower glycemic index. You might need to add a touch more lemon juice or extract to compensate for the flavor depth.
• Fat: Replace some of the butter with unsweetened applesauce or mashed banana. This will alter the texture slightly, making it more moist and less dense, with a hint of fruitiness.
• Dairy: Use low-fat Greek yogurt instead of sour cream for a similar tangy moisture.

Serving Suggestions

This lemon blueberry pound cake is divine on its own, but here are a few ideas to elevate your serving:

• Simple Glaze: Whisk together powdered sugar with a little lemon juice or milk until you achieve a drizzling consistency. Drizzle generously over the cooled cake.
• Fresh Berries: Serve slices with a side of fresh blueberries and a dollop of whipped cream or vanilla ice cream.
• Lemon Cream Cheese Frosting: For an extra decadent treat, whip up a lemon cream cheese frosting and frost the cooled cake.

Avoiding Common Pound Cake Pitfalls

Even the most experienced bakers can encounter issues. Here are some common mistakes and how to avoid them:

• Overmixing: This develops the gluten in the flour too much, resulting in a tough, dense cake. Mix until ingredients are just combined.
• Ingredients Not at Room Temperature: Cold butter, eggs, or dairy won’t emulsify properly, leading to a greasy or curdled batter, and a flatter cake.
• Oven Temperature Issues: An oven that’s too hot will brown the outside before the inside is cooked. Use an oven thermometer to ensure accuracy.
• Opening the Oven Door Too Soon: The sudden change in temperature can cause your cake to collapse. Resist the urge to peek until the minimum baking time is reached.

Storing Your Luscious Creation

Proper storage ensures your pound cake stays fresh and delicious:

• Room Temperature: Wrapped tightly in plastic wrap or an airtight container, the cake will keep for 2-3 days.
• Refrigeration: For longer storage (up to a week), keep it wrapped and refrigerated. Bring to room temperature before serving for the best texture.
• Freezing: Wrap the fully cooled cake tightly in plastic wrap, then in foil or a freezer bag. It can be frozen for up to 2-3 months. Thaw overnight in the refrigerator.

Frequently Asked Questions (FAQs)