Blueberry Lemon Pound Cake

There’s something truly enchanting about a slice of Blueberry Lemon Pound Cake on a sunny afternoon. I remember the first time I baked this delightful cake; the sweet and tangy aroma of lemons filled my kitchen, instantly lifting my spirits. It was a warm spring day, and I had just come back from a local farm where I picked fresh blueberries. The idea of combining those juicy berries with the bright zest of lemons was too tempting to resist. As I mixed the batter, I couldn’t help but think about how this cake would be the perfect centerpiece for a family gathering or a cozy afternoon tea with friends. Each bite is a harmonious blend of flavors that reminds me of sunny days and laughter-filled conversations.

What I love most about the Blueberry Lemon Pound Cake is its versatility. It can be enjoyed as a dessert or served alongside your morning coffee. The glaze adds that extra layer of sweetness, making it a delightful treat for any occasion. Whether it’s a birthday celebration, a picnic in the park, or simply a treat for yourself, this cake is sure to impress. I often find myself baking it when I want to share something special with loved ones. The bright flavors of lemon and blueberry work beautifully together, creating a comforting yet refreshing dessert that everyone will love. I can’t wait for you to try this recipe! I assure you, it will quickly become a favorite in your home.

Shopping List for Blueberry Lemon Pound Cake

When it comes to baking, the ingredients can make all the difference. For our Blueberry Lemon Pound Cake, we’re using a combination of fresh and flavorful components that complement each other beautifully. The key players include blueberries, which add natural sweetness and moisture, and lemon, which infuses the cake with a zesty brightness that lifts the flavors. Here’s what you’ll need:

• 1 cup granulated sugar
• 1 tablespoon lemon zest
• 1 ½ cups all-purpose flour
• ¼ teaspoon salt
• 2 teaspoons baking powder
• 1 cup vanilla Greek yogurt
• ½ teaspoon vanilla extract
• 3 large eggs
• 1 tablespoon lemon juice
• ½ cup vegetable oil
• 1 cup blueberries, cleaned and dried
• ½ tablespoon all-purpose flour
• zest of 1 lemon
• 1 cup powdered sugar
• 1 ½ tablespoons lemon juice (can sub with some half and half or heavy cream)

Instructions for Blueberry Lemon Pound Cake

Making Blueberry Lemon Pound Cake is an enjoyable process that fills your kitchen with wonderful aromas. Let’s walk through the steps to create this delicious cake together. Just follow these detailed instructions, and you’ll have a beautiful cake in no time!

1. Start by preheating your oven to 350 degrees Fahrenheit. This step is crucial as it ensures that your cake bakes evenly. While the oven heats, spray a 9 x 5-inch loaf pan with baking spray and set it aside. This will prevent the cake from sticking and make it easy to remove once baked.

2. In a small bowl, combine 1 tablespoon of lemon zest and 1 cup of granulated sugar. Using your fingers, mix them together until the sugar is coated with the zest and the mixture becomes fragrant, giving off a delightful lemon aroma. This step infuses the sugar with a bright citrus flavor that will enhance the cake.

3. In a large bowl, combine 1 ½ cups of all-purpose flour, ¼ teaspoon of salt, 2 teaspoons of baking powder, and the sugar-zest mixture. Whisk these dry ingredients together until well combined. This helps distribute the baking powder evenly throughout the flour, ensuring your cake rises beautifully.

4. In another medium bowl, beat 3 large eggs. Add in 1 cup of vanilla Greek yogurt, ½ teaspoon of vanilla extract, 1 tablespoon of lemon juice, and ½ cup of vegetable oil. Stir until everything is well combined. The yogurt adds moisture and richness, while the oil contributes to the cake’s tenderness.

5. Carefully pour the wet ingredients into the bowl with the dry ingredients. Gently stir them together until just combined. Be careful not to overmix, as this can lead to a dense cake. You want a slightly lumpy batter where some flour is still visible.

6. In a small bowl, toss 1 cup of blueberries with ½ tablespoon of all-purpose flour. This will help prevent the blueberries from sinking to the bottom of the cake. Once the batter is mostly mixed, gently fold in the floured blueberries until evenly distributed.

7. Pour the batter into the prepared loaf pan. Using the back of a spoon, evenly spread the batter into the pan. This ensures that the cake will rise evenly and bake properly.

8. Bake the cake in the preheated oven for approximately 50 minutes. The top should turn a lovely golden brown, and a toothpick inserted into the center should come out clean when done. Keep an eye on the cake as baking times may vary slightly based on your oven.

9. Once baked, allow the cake to cool in the pan for about 10 minutes. Then, turn the pan upside down to remove the bread. Move the loaf to a wire rack to cool completely. This step is essential as it prevents the bottom from becoming soggy.

10. While the bread cools, prepare the glaze. In a small bowl, add 1 cup of powdered sugar and the zest of 1 lemon. Pour in 1 ½ tablespoons of lemon juice and stir until smooth. If the glaze is too tart, you can adjust it by adding half and half or heavy cream for a creamier consistency. Make sure there are no clumps of sugar remaining.

11. Once the cake has cooled, pour the glaze over the top. Serve immediately, or store the bread in a sealed container. I usually wrap mine in foil to keep it fresh. It can be stored at room temperature for about 3 to 4 days.

Pro Tips and Tweaks

Whether you’re an experienced baker or just starting, here are some tips to ensure your Blueberry Lemon Pound Cake turns out perfectly every time:

• Storage: Store leftover cake in an airtight container at room temperature for 3 to 4 days. Keep it wrapped in foil to maintain moisture.
• Freezing: You can freeze the unglazed cake. Wrap it tightly in plastic wrap and then in aluminum foil. Thaw in the fridge before serving.
• Variations: Consider adding poppy seeds for a lovely crunch or swapping blueberries for raspberries for a different flavor profile.
• Serving Tips: Serve slices with a dollop of whipped cream or a scoop of ice cream for an extra indulgent treat.
• Glaze Adjustments: Adjust the sweetness of the glaze by increasing or decreasing the amount of powdered sugar. You can also experiment with different citrus juices.

Accompaniments for Blueberry Lemon Pound Cake

• Fresh Fruit: Pair your cake with a side of fresh fruit like strawberries or raspberries for a refreshing contrast.
• Tea or Coffee: Serve with a cup of your favorite tea or coffee to complement the flavors of the cake.
• Brunch Spread: Include this cake as part of a brunch spread, alongside quiches, salads, or other pastries for variety.
• Picnics: Slice it up and bring it along for picnics. It holds up well and is easy to share.
• Seasonal Serving: Perfect for spring and summer gatherings, this cake brings a bright touch to any dessert table.
• Storage Tips: If you have leftovers, store them in a sealed container to keep them moist and delicious.

FAQ

Conclusion

The Blueberry Lemon Pound Cake is a delightful treat that perfectly captures the essence of spring with its bright flavors. It’s an easy-to-make cake that brings joy to any occasion, whether it’s a simple afternoon tea or a festive gathering. I hope you give this recipe a try and experience the deliciousness for yourself. Happy baking!

Blueberry Lemon Pound Cake

Indulge in the ultimate comfort food with this Blueberry Lemon Pound Cake. Moist, fluffy, and bursting with fresh berries, it's the perfect sweet treat for any occasion. Easy to make and topped with a luscious glaze, you'll want to bake it tonight!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Desserts

Cuisine American

Servings 12 slices

Calories 250 kcal

Equipment

• Frying Pan
• Whisk
• Oven
• Wooden Spoon
• Mixing Bowl
• Baking Sheet

Ingredients

  

• 1 cup Granulated Sugar
• 1 tablespoon Lemon Zest
• 1.5 cups All-Purpose Flour
• 0.25 teaspoon Salt
• 2 teaspoons Baking Powder
• 1 cup Vanilla Greek Yogurt
• 0.5 teaspoon Vanilla Extract
• 3 large Eggs
• 1 tablespoon Lemon Juice
• 0.5 cup Vegetable Oil
• 1 cup Blueberries cleaned and dried
• 0.5 tablespoon All-Purpose Flour
• 1 lemon Zest of 1 Lemon
• 1 cup Powdered Sugar
• 1.5 tablespoons Lemon Juice can sub with some half and half or heavy cream

Instructions

 

• Preheat your oven to 350 degrees Fahrenheit. Spray a 9 x 5-inch loaf pan with baking spray and set aside.
• In a small bowl, combine 1 tablespoon of lemon zest and 1 cup of granulated sugar. Mix together until fragrant.
• In a large bowl, whisk together 1 ½ cups of all-purpose flour, ¼ teaspoon of salt, 2 teaspoons of baking powder, and the sugar-zest mixture.
• In another bowl, beat 3 large eggs, then add 1 cup of vanilla Greek yogurt, ½ teaspoon of vanilla extract, 1 tablespoon of lemon juice, and ½ cup of vegetable oil. Stir until well combined.
• Pour the wet ingredients into the dry and stir gently until just combined.
• Toss 1 cup of blueberries with ½ tablespoon of all-purpose flour, then fold into the batter gently.
• Pour the batter into the prepared loaf pan and spread evenly.
• Bake for approximately 50 minutes, until golden brown and a toothpick comes out clean.
• Allow to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
• Prepare the glaze by mixing 1 cup of powdered sugar with the zest of 1 lemon and 1 ½ tablespoons of lemon juice until smooth. Pour over the cooled cake.

Notes

• Tip 1: Store leftover cake in an airtight container at room temperature for 3 to 4 days.
• Tip 2: You can freeze the unglazed cake. Wrap it tightly in plastic wrap and then in aluminum foil.
• Tip 3: Consider adding poppy seeds for a lovely crunch or swapping blueberries for raspberries.
• Tip 4: Serve slices with a dollop of whipped cream for an extra indulgent treat.
• Tip 5: Adjust the sweetness of the glaze by increasing or decreasing the amount of powdered sugar.

Keyword blueberry lemon cake, Easy Dessert Ideas, Pound Cake Recipe, spring baking recipes

Previous PostStir Fried Broccolini

Next Post Air Fryer Chicken Bites

Meet Camila Rivera

I’m Camila, and I believe the very best meals are the ones that bring the whole family together. My passion is taking classic, beloved dishes and adding a spicy or zesty twist to wake up your palate. I have cooked, tweaked, and taste-tested this recipe right here in my own home kitchen to ensure it works perfectly for you. I hope you enjoy every single bite let me know how it turns out!