Few desserts can rival the lemon blueberry pound cake in flavor and versatility. Its zesty lemon flavor perfectly complements the juicy sweetness of blueberries, making it a dessert for all occasions. Whether enjoyed as a brunch treat, a mid-afternoon snack, or an elegant dinner-party dessert, this cake always delivers.
If you’re a fan of fruity desserts, don’t miss these Country Apple Dumplings. They’re another timeless recipe that pairs well with any meal.
Why This Recipe Stands Out
A Harmony of Flavors
The combination of lemon zest and plump blueberries provides a balance of tart and sweet in every bite. The citrus flavor keeps it light, while the natural sweetness of the blueberries makes it truly indulgent.
Perfect Texture
With the use of sour cream, butter, and cake flour, this cake achieves a moist and tender crumb that’s impossible to resist.
A Versatile Dessert
You can serve this cake as a dessert, enjoy it with a cup of coffee, or gift it to a loved one. Its simplicity and elegance make it suitable for every occasion.
Ingredients You’ll Need
For the Cake:
- Eggs: Add structure and fluffiness to the batter.
- Granulated Sugar: Balances the tanginess of the lemon.
- Butter: Provides richness and moisture.
- Cake Flour: Creates a soft and tender crumb.
- Baking Powder: Ensures the cake rises evenly.
- Lemon Zest & Extract: Bring vibrant citrus flavor and aroma.
- Sour Cream: Keeps the cake moist while adding a subtle tang.
- Blueberries: Add a pop of sweetness and visual appeal.
For the Glaze:
- Confectioners’ Sugar: Forms the base for a silky, sweet glaze.
- Fresh Lemon Juice: Adds tartness and complements the cake.
- Heavy Cream: Provides a smooth, velvety consistency.
Want tips for using fruits in baked goods? Check out Best Apples for Apple Crisp, which offers excellent insights into selecting and preparing fruits for desserts.
Step-by-Step Instructions
Baking this lemon blueberry pound cake is simple, but precision and care at each step ensure the best results. Follow this detailed guide to create a showstopping dessert.
1. Prepare Your Equipment and Oven
Begin by preheating your oven to 325°F (165°C). Proper preparation is key to avoiding sticky disasters, so coat your loaf or Bundt pan generously with butter or a nonstick spray. Once coated, dust the pan lightly with flour, ensuring all surfaces are evenly covered. If using a Bundt pan, pay extra attention to intricate designs or edges. This preparation ensures the cake will release smoothly after baking.
2. Cream the Butter and Sugar
In a large mixing bowl, beat the butter and sugar together using a hand or stand mixer. Beat until the mixture becomes pale, light, and fluffy—this process can take 3 to 5 minutes. Incorporating air into the batter at this stage is essential for creating a soft and tender cake. Scrape down the sides of the bowl as needed to ensure the ingredients are fully mixed.
3. Add the Eggs and Flavorings
Add the eggs one at a time, ensuring each egg is fully incorporated before adding the next. This gradual addition prevents curdling and creates a smooth batter. After the eggs, mix in the sour cream, lemon zest, and lemon extract. These ingredients provide a burst of fresh citrus flavor and keep the cake moist.
4. Sift and Incorporate the Dry Ingredients
Sifting the dry ingredients ensures there are no lumps in the batter and allows the baking powder to distribute evenly. In a separate bowl, sift together the cake flour and baking powder. Gradually add this dry mixture to the wet ingredients, folding gently with a spatula. Be careful not to overmix; the batter should be smooth but not overworked, which can result in a dense cake.
5. Prepare and Add the Blueberries
The blueberries are the star of this recipe, and a little preparation ensures they stay evenly distributed throughout the cake. Toss the fresh or frozen blueberries in a tablespoon of flour. This step prevents them from sinking to the bottom of the batter while baking. Once coated, fold the blueberries gently into the batter with a spatula, being careful not to crush them. This ensures the blueberries retain their shape and create beautiful bursts of sweetness throughout the cake.
6. Transfer and Bake
Pour the batter evenly into your prepared pan, using a spatula to smooth the top. Make sure the batter is level to ensure the cake bakes evenly. Place the pan on the center rack of your preheated oven and set the timer for 1 hour and 15 minutes. To test for doneness, insert a toothpick into the thickest part of the cake. If it comes out clean or with just a few crumbs, your cake is ready. Avoid opening the oven door frequently during baking, as this can cause temperature fluctuations that affect the rise and texture of the cake.
The Lemon Glaze
The glaze adds an irresistible sweet-tart finish that complements the cake beautifully.
- Combine confectioners’ sugar, fresh lemon juice, and heavy cream in a mixing bowl.
- Whisk the mixture until smooth and lump-free, adjusting the consistency as needed. For a thinner glaze, add more lemon juice. For a thicker glaze, incorporate additional sugar.
- Once the cake has cooled completely, drizzle the glaze generously over the top, allowing it to flow naturally down the sides. Garnish with lemon zest and blueberries for a professional-looking presentation.
Pro Tips for Success
- Use Room-Temperature Ingredients: Room-temperature eggs, butter, and sour cream ensure a smoother batter and better mixing.
- Handle with Care: Be gentle when folding the blueberries into the batter to prevent them from breaking.
- Test for Doneness: Insert a toothpick into the center of the cake. If it comes out clean or with only a few crumbs, the cake is perfectly baked.
Storage Instructions
- Room Temperature: Store the cake in an airtight container for up to three days.
- Refrigerator: Keep the cake fresh for up to five days by wrapping it tightly in plastic wrap and refrigerating it.
- Freezer: To freeze, wrap the cake in plastic wrap, followed by aluminum foil, and store it for up to three months. Let it thaw overnight at room temperature before serving.
Frequently Asked Questions
Can I Use Frozen Blueberries?
Yes! Frozen blueberries work well as long as you coat them in flour before folding them into the batter. This step prevents the color from bleeding into the cake.
What If I Don’t Have Sour Cream?
“If you don’t have sour cream, plain Greek yogurt is a great substitute that provides similar tang and moisture.”
How Do I Ensure My Cake Isn’t Dense?
Avoid overmixing the batter, and make sure your baking powder is fresh. Both of these factors help create a light and airy texture.
Conclusion
The lemon blueberry pound cake is a stunning dessert that combines zesty lemon with juicy blueberries to create a treat that’s both refreshing and indulgent. Its moist crumb, vibrant glaze, and elegant appearance make it a versatile recipe you’ll want to bake again and again.
For more irresistible recipes, explore Country Apple Dumplings or other delightful creations on Maisie Recipes. Let your baking journey begin—your taste buds will thank you! 🍋🫐