Blueberry Lemon Pound Cake

Blueberry Lemon Pound Cake

Blueberry Lemon Pound Cake is a delightful twist on the classic pound cake, infusing the dense, buttery cake with the bright and tangy flavors of lemon and the sweet, juicy bursts of blueberries.

This cake is perfect for a brunch gathering, a summer picnic, or a simple afternoon treat. The combination of fresh blueberries and zesty lemon creates a deliciously refreshing flavor profile that makes this pound cake both comforting and invigorating.

The addition of a lemon glaze adds an extra layer of sweetness and tanginess, making each slice a perfect balance of flavors.

Ingredients:

For the Cake:

• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1/2 cup sour cream
• 1/4 cup milk
• 1 tablespoon lemon zest (from about 1 lemon)
• 1 tablespoon lemon juice (about 1 lemon)
• 1 cup fresh blueberries (or frozen, thawed and drained)

For the Lemon Glaze:

• 1 cup powdered sugar
• 2 tablespoons lemon juice (about 1 lemon)

How to Make:

Preheat the Oven:

Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.

Prepare the Dry Ingredients:

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

Cream the Butter and Sugar:

In a large mixing bowl, beat the softened butter with an electric mixer on medium speed until creamy. Gradually add the granulated sugar and continue to beat until the mixture is light and fluffy.

Add the Eggs:

Add the eggs one at a time, beating well after each addition. Mix in the lemon zest and lemon juice.

Combine Wet and Dry Ingredients:

Add the sour cream and milk to the butter mixture and mix until combined. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix.

Fold in the Blueberries:

Gently fold the blueberries into the batter. If using frozen blueberries, toss them in a little flour before folding to prevent them from sinking.

Bake the Cake:

Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean. If the cake is browning too quickly, cover it loosely with aluminum foil during the last 10-15 minutes of baking.

Cool the Cake:

Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Prepare the Lemon Glaze:

In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Drizzle the glaze over the cooled cake.

Serve:

Slice and serve the cake once the glaze has set. Enjoy with a cup of tea or coffee for a delightful treat.

Chef’s Note: For added flavor, you can include a teaspoon of vanilla extract in the batter. If you prefer a stronger lemon flavor, increase the lemon zest and juice slightly. The cake can be made a day in advance and stored at room temperature for up to 4 days. It also freezes well for up to 2 months—just be sure to wrap it tightly to prevent freezer burn.

Nutrition Info: (Note: Nutritional values are approximate and based on a serving size of 1 slice, assuming 12 slices per cake.)

• Calories: 310 per slice
• Total Fat: 15g
• Saturated Fat: 8g
• Cholesterol: 70mg
• Sodium: 170mg
• Total Carbohydrates: 40g
• Dietary Fiber: 1g
• Sugars: 27g
• Protein: 4g

Blueberry Lemon Pound Cake offers a perfect blend of sweet and tangy flavors with a moist, tender crumb. This delectable cake is sure to be a hit at any gathering, bringing a burst of brightness to every bite!

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