I’m excited to share with you a delightful recipe for a homemade Lemon Blueberry Pound Cake. This buttery, moist treat is bursting with tangy lemon flavor and bursts of juicy blueberries. It’s perfect for any occasion, from casual get-togethers to elegant dinner parties. So, let’s get baking!
Ingredients Needed for This Recipe
For the Cake:
- ½ cup milk
- 1 tablespoon grated lemon zest, packed
- 2 tablespoons fresh lemon juice
- 2 cups + 1 teaspoon all-purpose flour, spooned into measuring cup and leveled-off with a knife
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup blueberries (if using frozen, do not defrost)
- 1 stick (½ cup) unsalted butter, softened
- 1¼ cups granulated sugar
- 2 large eggs
For the Glaze:
- ¾ cup confectioners’ sugar
- ¼ teaspoon lemon zest, packed
- 1½ tablespoons fresh lemon juice
Instructions for Making Lemon Blueberry Pound Cake
- Preheat the oven to 350°F and set an oven rack in the middle position. Spray a 9×5-inch metal loaf pan with nonstick cooking spray. Line the bottom of the pan with parchment paper, then spray the pan again.
- In a small bowl, whisk together the milk, lemon zest, and lemon juice. Let sit for at least 10 minutes (it will curdle; that’s okay).
- In a medium bowl, whisk together the 2 cups flour, baking soda, and salt. In a small bowl, toss the blueberries with the remaining teaspoon of flour. Set both aside.
- In the bowl of an electric mixer fitted with the paddle attachment (or beaters), cream the butter and sugar on medium speed until light and fluffy, about 2 to 3 minutes. Scrape down the sides of the bowl, then beat in the eggs one at a time, beating well after each addition.
- With the mixer on low speed, beat in a third of the flour mixture, then half of the milk mixture. Beat in another third of the flour mixture, then the remaining milk mixture, followed by the remaining flour mixture, scraping the bowl as necessary.
- Add the flour-dusted blueberries to the batter and, using a spatula, fold until evenly combined.
- Transfer the batter into the prepared pan and smooth the top.
- Bake for 50 to 60 minutes, until the cake is golden brown and a tester comes out clean. Let the cake cool in the pan for about 10 minutes, then turn out onto a rack to cool completely.
- When the cake is cool, transfer it to a serving platter. Make the glaze by mixing together the confectioners’ sugar, lemon zest, and lemon juice in a small bowl. Adjust with more confectioners’ sugar or lemon juice to make a thick but pourable glaze (about the consistency of molasses or honey). Spoon the glaze over the top of the cake, letting it drip down the sides. Let the glaze set for 10 to 15 minutes before serving.
- Slice with a serrated knife. The cake will keep on the countertop for up to 3 days; store in a covered container or wrap in plastic wrap.
Freezer-Friendly Instructions
The cake can be frozen (without the glaze) for up to 3 months. After it is completely cooled, double-wrap it securely with aluminum foil or plastic freezer wrap, or place it in a heavy-duty freezer bag. Thaw overnight on the countertop before serving (add the glaze after the cake is thawed).
Tips for Perfecting This Lemon Blueberry Pound Cake
Lemon Zest and Juice: Ensure you zest the lemons before juicing them. Freshly grated zest and freshly squeezed lemon juice contribute significantly to the flavor.
Flouring Blueberries: Tossing the blueberries in a teaspoon of flour before adding them to the batter helps prevent them from sinking to the bottom of the cake.
Creaming Butter and Sugar: Cream the butter and sugar until light and fluffy. This step is crucial for a light texture.
Adding Ingredients in Stages: Add the dry and wet ingredients in stages (alternating between the flour mixture and the milk mixture), which helps to maintain a smooth batter consistency.
Baking Time and Temperature: Bake the cake at 350°F and keep an eye on it after 50 minutes. Oven temperatures can vary, so it’s important to check for doneness using a tester.
Cooling the Cake: Allow the cake to cool in the pan for about 10 minutes before transferring it to a rack. This helps the cake to set and reduces the risk of it breaking apart.
Glaze Consistency: Adjust the glaze to a thick but pourable consistency. It should be like molasses or honey.
Storage: Store the cake in a covered container or wrap in plastic wrap to keep it fresh. It can be kept at room temperature for up to 3 days.
FAQ
Q: Can I use frozen blueberries instead of fresh ones? A: Yes, you can use frozen blueberries. Do not defrost them before adding to the batter; toss them in flour as you would with fresh blueberries.
Q: What if I don’t have a loaf pan? Can I use a different type of pan? A: The recipe specifically advises against using a Bundt pan as the cake tends to stick to it. If you don’t have a loaf pan, you might try using a similar-sized cake pan, but keep in mind that the baking time may vary.
Q: Can I make this cake in advance? A: Yes, the cake can be made in advance. It keeps well on the countertop for up to 3 days when stored in a covered container or wrapped in plastic wrap. It’s also freezer-friendly and can be frozen for up to 3 months without the glaze.
Q: How do I know when the cake is done baking? A: The cake should be baked for 50 to 60 minutes, until it is golden brown and a tester comes out clean. Oven temperatures can vary, so it’s important to start checking for doneness around the 50-minute mark.
Q: Is it necessary to line the loaf pan with parchment paper? A: Lining the pan with parchment paper and then spraying it again with nonstick cooking spray helps in easy removal of the cake from the pan after baking.
Lemon Blueberry Pound Cake
INGREDIENTS
For the Cake:
- ½ cup milk
- 1 tablespoon grated lemon zest packed
- 2 tablespoons fresh lemon juice
- 2 cups + 1 teaspoon all-purpose flour spooned into measuring cup and leveled-off with a knife
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup blueberries if using frozen, do not defrost
- 1 stick ½ cup unsalted butter, softened
- 1¼ cups granulated sugar
- 2 large eggs
For the Glaze:
- ¾ cup confectioners’ sugar
- ¼ teaspoon lemon zest packed
- 1½ tablespoons fresh lemon juice
INSTRUCTIONS
- Preheat the oven to 350°F and set an oven rack in the middle position. Spray a 9×5-inch metal loaf pan with nonstick cooking spray. Line the bottom of the pan with parchment paper, then spray the pan again.
- In a small bowl, whisk together the milk, lemon zest, and lemon juice. Let sit for at least 10 minutes (it will curdle; that’s okay).
- In a medium bowl, whisk together the 2 cups flour, baking soda, and salt. In a small bowl, toss the blueberries with the remaining teaspoon of flour. Set both aside.
- In the bowl of an electric mixer fitted with the paddle attachment (or beaters), cream the butter and sugar on medium speed until light and fluffy, about 2 to 3 minutes. Scrape down the sides of the bowl, then beat in the eggs one at a time, beating well after each addition.
- With the mixer on low speed, beat in a third of the flour mixture, then half of the milk mixture. Beat in another third of the flour mixture, then the remaining milk mixture, followed by the remaining flour mixture, scraping the bowl as necessary.
- Add the flour-dusted blueberries to the batter and, using a spatula, fold until evenly combined.
- Transfer the batter into the prepared pan and smooth the top.
- Bake for 50 to 60 minutes, until the cake is golden brown and a tester comes out clean. Let the cake cool in the pan for about 10 minutes, then turn out onto a rack to cool completely.
- When the cake is cool, transfer it to a serving platter. Make the glaze by mixing together the confectioners’ sugar, lemon zest, and lemon juice in a small bowl. Adjust with more confectioners’ sugar or lemon juice to make a thick but pourable glaze (about the consistency of molasses or honey). Spoon the glaze over the top of the cake, letting it drip down the sides. Let the glaze set for 10 to 15 minutes before serving.
- Slice with a serrated knife. The cake will keep on the countertop for up to 3 days; store in a covered container or wrap in plastic wrap.
