Description
Lemon Blueberry Pound Cake delivers a zesty twist that’ll make your taste buds dance with pure delight. Fresh blueberries and tangy lemon create a perfectly balanced slice of pure comfort straight from your kitchen.
Ingredients
Scale
Main Ingredients:
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1 cup unsalted butter
- 1 cup fresh blueberries
- 4 large eggs
Supporting Ingredients:
- 3 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- Zest of 2 lemons
Finishing Ingredients:
- 1 cup powdered sugar
- Additional lemon zest for garnish
Instructions
- Set your oven to precisely 325°F. Thoroughly coat a standard loaf pan with butter and flour to prevent sticking.
- Combine 1 cup softened unsalted butter and 2 cups granulated sugar in a large mixing bowl. Beat until the mixture becomes pale and airy, about 3-4 minutes.
- Add 4 large eggs individually, thoroughly mixing each one into the butter-sugar blend before introducing the next.
- Gradually incorporate 3 cups all-purpose flour into the mixture, stirring until a smooth batter forms. Mix in 1 teaspoon vanilla extract for enhanced flavor.
- Carefully fold 2 lemons’ worth of zest and 1 cup fresh blueberries into the batter, ensuring even distribution without crushing the berries.
- Pour the batter into the prepared loaf pan, smoothing the surface with a spatula. Bake at 325°F for exactly 65 minutes, checking doneness with a toothpick inserted into the center.
- Remove the cake from the oven and let it rest in the pan for 15 minutes. Gently transfer to a wire rack to cool completely.
- Prepare the glaze by whisking 1 cup powdered sugar with 3 tablespoons fresh lemon juice until silky and pourable.
- Once the cake has cooled to room temperature, drizzle the entire glaze over the top, allowing it to naturally cascade down the sides.
- Sprinkle additional lemon zest on top for a fresh, bright garnish. Slice and serve at room temperature for the best texture and flavor.
Notes
- Gently coat blueberries in a little flour before folding into the batter to prevent them from sinking during baking.
- Check the cake’s doneness early to avoid overbaking, which can make the pound cake dry and crumbly.
- For a gluten-free version, substitute all-purpose flour with a certified gluten-free blend and add 1/2 teaspoon xanthan gum.
- Store the pound cake wrapped tightly in plastic wrap at room temperature for up to 3 days to maintain its moisture and fresh flavor.
- Prep Time: 20 minutes
- Cook Time: 1 hour - 1 hour 10 minutes
- Category: Cakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8 to 10
- Calories: 457
- Sugar: 38 g
- Sodium: 80 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 8 g
- Trans Fat: 1 g
- Carbohydrates: 62 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 93 mg