Lemon Blueberry Pound Cake

$To make this delightful cake, you will need: - 1 ¾ cups all-purpose flour - 1 teaspoon baking powder - ½ teaspoon baking soda - ¼ teaspoon salt - 1 cup unsalted butter, softened to room temperature - 1 ½ cups granulated sugar - 4 large eggs, at room temperature - 1 tablespoon freshly grated lemon zest - 2 tablespoons fresh lemon juice - 1 teaspoon pure vanilla extract - 1 cup fresh blueberries, washed and dried - ½ cup powdered sugar (for glaze) - 1 tablespoon fresh lemon juice (for glaze) These ingredients work together to create a moist, flavorful cake. The butter adds richness, while the lemon zest and juice bring a bright, tangy flavor. You might find yourself short on some ingredients. Here are easy swaps: - Use coconut oil instead of butter for a dairy-free option. - Substitute Greek yogurt for eggs to make the cake vegan. - Replace all-purpose flour with gluten-free flour blend for a gluten-free cake. - Use maple syrup in place of granulated sugar for a natural sweetener. These substitutions still yield a tasty cake without compromising texture or flavor. When choosing blueberries, look for these signs of quality: - Choose firm, plump berries with a deep blue color. - Avoid berries that have green or red spots; they may be under ripe. - Smell the blueberries; they should have a sweet, fruity aroma. - If possible, buy organic blueberries to avoid pesticides. Good blueberries elevate the cake's taste. They add natural sweetness and juicy bursts that balance the tartness of lemon. For the full recipe, check out the Full Recipe section. Start by gathering all your tools. You need a 9x5 inch loaf pan, mixing bowls, and a whisk. Preheat your oven to 350°F (175°C). This step is key to getting a nice rise on your cake. Grease and flour the loaf pan. This helps the cake come out easily after baking. In a medium bowl, mix your dry ingredients. Combine 1 ¾ cups of flour, 1 teaspoon of baking powder, ½ teaspoon of baking soda, and ¼ teaspoon of salt. Whisk them together well. In a large bowl, beat together 1 cup of softened butter and 1 ½ cups of sugar. Mix on medium speed until it looks light and fluffy. This should take about 3-5 minutes. Add 4 large eggs one at a time. Mix well after each egg. Next, add 1 tablespoon of lemon zest, 2 tablespoons of lemon juice, and 1 teaspoon of vanilla extract. Stir until smooth. Now, slowly add the dry mix to the wet mix. Use a spatula to fold them together gently. Be careful not to overmix. This makes the cake dense. Finally, fold in 1 cup of fresh blueberries. Do this gently to keep the berries whole. Pour the batter into the prepared loaf pan and smooth the top. Bake in your preheated oven for 50-60 minutes. Check for doneness by inserting a toothpick into the center. It should come out clean or with a few moist crumbs. Once baked, let it cool in the pan for about 10 minutes. Then, move it to a wire rack to cool completely. While it cools, make the lemon glaze. Mix ½ cup of powdered sugar with 1 tablespoon of lemon juice. Stir until smooth. Once the cake has cooled, drizzle the glaze over the top. Let it sit for about 15 minutes. This lets the glaze set before you slice it. Enjoy your Lemon Blueberry Pound Cake! For the full recipe, check out the detailed instructions. To get a light and fluffy texture, I suggest two key steps. First, make sure your butter is at room temperature. This helps it cream well with sugar. Second, mix your batter gently. Overmixing introduces air, which can create a dense cake. Just stir until the ingredients blend. Be careful not to skip the lemon zest. This adds a burst of flavor. Also, avoid using cold eggs. They can affect how the batter mixes. Finally, be sure to check your oven temperature. An oven that is too hot can burn the cake’s edges while leaving the center raw. You can make this cake a day in advance. Just wrap it tightly in plastic wrap after cooling. If you want to freeze it, slice the cake first. Wrap each piece well in plastic wrap, then place them in a freezer bag. When ready to eat, thaw at room temperature for a tasty treat anytime. {{image_4}} You can add a fun twist to your lemon blueberry pound cake by including nuts. Chopped walnuts or pecans add a nice crunch. If you want to switch up the flavor, try using strawberries or raspberries instead of blueberries. They pair well with lemon too. Just remember to adjust the amount if you use larger fruit. You might wonder about the difference between a lemon blueberry cake and a pound cake. A pound cake is rich and dense, made with equal parts butter, sugar, eggs, and flour. In contrast, a lemon blueberry cake is lighter and often contains baking powder for rise. Both cakes are tasty, but the texture sets them apart. For a change, try different glazes or frostings. A cream cheese frosting adds a creamy touch that complements the lemon flavor. You can also make a honey glaze for a sweeter finish. To make it, mix honey with lemon juice until smooth. These options let you customize your cake for any occasion. For the full recipe, check out the Lemon Blueberry Bliss Pound Cake. To keep your lemon blueberry pound cake fresh, store it in an airtight container. You can use plastic wrap or a cake dome. This will help keep moisture in and prevent it from drying out. If you have a lot of cake left, slice it first. This makes it easier to grab a piece later. Your cake will stay good at room temperature for about 3 days. If you want it to last longer, store it in the fridge. In the fridge, it can last up to a week. Just remember to cover it well to keep it moist. If you freeze it, it can be good for up to 3 months. Wrap it tightly in plastic wrap and then in foil before freezing. If your cake has been in the fridge or freezer, you might want to warm it up. This helps bring back some moisture. To reheat, slice the cake and place it on a microwave-safe plate. Heat it in the microwave for about 10-15 seconds. Check to see if it’s warm enough. If you like your cake warm, this is a great way to enjoy it again. For a crispier edge, you can also warm it in the oven at 350°F for about 5-10 minutes. Enjoy your delicious lemon blueberry pound cake! For the full recipe, check out the detailed instructions above. Yes, you can use frozen blueberries. They work well in this recipe. However, frozen blueberries may release more juice during baking. This can make the cake a bit moister. To prevent this, toss the frozen berries in a little flour before adding them to the batter. This helps absorb some of the extra moisture. If you lack a loaf pan, use a round cake pan or a muffin tin. For a round pan, adjust the baking time to about 30-40 minutes. Check for doneness by using a toothpick. For muffins, fill each cup about two-thirds full and bake for around 20-25 minutes. Keep an eye on them for perfect golden tops. To make this cake gluten-free, swap the all-purpose flour for a gluten-free flour blend. Ensure it has a 1:1 ratio for best results. You might also need to add a bit of xanthan gum, about 1/2 teaspoon, to help with texture. This will keep the cake moist and fluffy while allowing you to enjoy its delicious flavor. Check out the Full Recipe for more details! In this post, we explored how to make a lemon blueberry pound cake. We covered key ingredients, useful substitutions, and quality tips for choosing blueberries. I shared a clear guide on prepping, mixing, and baking. We also discussed texture tricks, common mistakes to avoid, and how to freeze leftovers. Finally, we looked at exciting variations and storage tips. With these insights, you can easily bake a delicious cake. Enjoy your baking journey and have fun experimenting with flavors!$

Lemon Blueberry Pound Cake

Indulge in the delightful flavors of Lemon Blueberry Bliss Pound Cake! This moist and tangy cake is packed with fresh blueberries and topped with a sweet lemon glaze, making it the perfect treat for any occasion. With easy-to-follow instructions, you can whip up this delicious dessert in no time.Your taste buds will thank you!

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Ingredients

1 ¾ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

1 cup unsalted butter, softened to room temperature

1 ½ cups granulated sugar

4 large eggs, at room temperature

1 tablespoon freshly grated lemon zest

2 tablespoons fresh lemon juice

1 teaspoon pure vanilla extract

1 cup fresh blueberries, washed and dried

½ cup powdered sugar (for glaze)

1 tablespoon fresh lemon juice (for glaze)

Instructions

Begin by preheating your oven to 350°F (175°C). Generously grease and flour a 9x5 inch loaf pan to ensure easy removal of the cake after baking.

In a medium-sized mixing bowl, combine the all-purpose flour, baking powder, baking soda, and salt. Whisk the dry ingredients together until they are evenly mixed, then set the bowl aside.

In a large mixing bowl, use an electric mixer to beat the softened butter and granulated sugar together on medium speed until the mixture is light and fluffy, which should take about 3-5 minutes.

Add the eggs to the butter mixture one at a time, making sure to mix well after each addition to ensure even incorporation. Following this, mix in the lemon zest, lemon juice, and vanilla extract until the mixture is smooth and well-combined.

Gradually incorporate the dry ingredients into the wet mixture, stirring gently with a spatula or wooden spoon until just combined. Take care not to overmix, as this can lead to a denser cake.

Carefully fold in the fresh blueberries to maintain their whole shape and avoid breaking them during mixing.

Pour the batter into the prepared loaf pan, using a spatula to smooth the top and ensure an even surface.

Bake in your preheated oven for 50-60 minutes. To check for doneness, insert a toothpick into the center of the cake; it should come out clean or with a few moist crumbs.

Once fully baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes. After this time, carefully transfer the cake to a wire rack to cool completely.

While the cake is cooling, prepare the glaze by combining the powdered sugar and fresh lemon juice in a small bowl. Stir until the mixture is smooth and free of lumps.

After the cake has cooled, drizzle the lemon glaze over the top of the pound cake. Let it sit for about 15 minutes to allow the glaze to set before slicing and serving.

Prep Time: 20 minutes | Total Time: 1 hour 20 minutes | Servings: Approximately 10 slices

- Presentation Tips: For an elegant display, serve the pound cake on a beautiful cake stand. Add a garnish of fresh blueberries and a light sprinkle of lemon zest on top for a vibrant and attractive finish. Enjoy every delicious bite!