Lemon Blueberry Bliss The Ultimate Pound Cake

Recipe Introduction

Quick Hook

Ever find yourself craving a slice of sunshine? This lemon blueberry pound cake recipe is like summer in every bite. The zesty lemon and sweet blueberries create an irresistible flavor.

Brief Overview

Pound cakes are a classic treat, dating back centuries. This version is beginner-friendly, requiring about 1. 5 hours to make plus cooling. One loaf yields 10-12 servings.

Main Benefits

This Easy Lemon Blueberry Cake Recipe provides a dose of antioxidants from the blueberries. It is perfect for brunch or a simple dessert. The moist texture makes it extra special!

A Taste of Sunshine

This Blueberry And Lemon Loaf isn't just a cake; it's an experience. The bright lemon cuts through the richness of the pound cake.

Imagine sharing a slice with friends on a sunny afternoon.

Honestly, who can resist a slice of Best Lemon Blueberry Pound Cake ? It's a guaranteed crowd-pleaser. This lemon blueberry pound cake strikes the perfect balance of sweet and tart.

This lemon blueberry pound cake recipe creates a dessert that’s both comforting and vibrant. Ready to gather your ingredients? Let's get baking!.

Lemon Blueberry Bliss The Ultimate Pound Cake Recipe Card

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Preparation time:25 Mins

Cooking time:65 Mins

Servings:10-12 slices

Ingredients:

• 225g (1 cup) unsalted butter, softened
• 200g (1 cup) granulated sugar
• 50g (1/4 cup) packed brown sugar
• 3 large eggs
• 1 tsp vanilla extract
• Zest of 1 lemon
• 2 tablespoons lemon juice
• 200g (1 1/2 cups) all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 120ml (1/2 cup) milk
• 170g (1 1/2 cups) fresh or frozen blueberries, lightly floured
• 120g (1 cup) powdered sugar (for glaze)
• 2-3 tablespoons lemon juice (for glaze)

Instructions:

• Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan. Alternatively, line with parchment paper.
• In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (3-5 minutes).
• Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, lemon zest, and lemon juice.
• In a separate bowl, whisk together the flour, baking powder, and salt.
• Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined. Avoid overmixing!
• Gently fold in the floured blueberries until evenly distributed.
• Pour the batter into the prepared loaf pan and spread evenly.
• Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
• Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
• While the cake is cooling, whisk together the powdered sugar and lemon juice until smooth. Pour the glaze over the cooled cake. Let the glaze set before slicing.

Nutrition Facts

Calories:350 calories

Fat:18g

Fiber:1g

Recipe Info

Category:Dessert

Cuisine:American

Ingredients & Equipment

Let's talk about what you'll need to bake this amazing lemon blueberry pound cake . Honestly, it's mostly pantry staples, but quality really matters.

Main Ingredients

Alright, grab your measuring cups! You'll need:

• 225g (1 cup) unsalted butter, softened
• 200g (1 cup) granulated sugar
• 50g (1/4 cup) packed brown sugar
• 3 large eggs
• 1 tsp vanilla extract
• Zest of 1 lemon
• 2 tablespoons lemon juice
• 200g (1 1/2 cups) all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 120ml (1/2 cup) milk
• 170g (1 1/2 cups) fresh or frozen blueberries, lightly floured

For the butter, splurge a little! The better the butter, the better the moist lemon blueberry loaf . Softened butter is key, by the way.

I once tried it with cold butter. It did not go well.

If you're using frozen blueberries, don't thaw them. Just toss them in a little flour before folding them into the batter.

This stops them from sinking to the bottom. Honestly, it's like magic.

For the optional lemon glaze for pound cake :

• 120g (1 cup) powdered sugar
• 2-3 tablespoons lemon juice

Seasoning Notes

The lemon zest is essential, you know? It gives that proper "zing". Fresh juice too. Also, blueberry and lemon is a match made in heaven.

A tiny pinch of salt enhances the sweetness. If you are feeling brave you can add a little bit of lemon extract to elevate the cake to the next level.

Vanilla really rounds everything out nicely. A teaspoon is perfect.

Equipment Needed

You don't need fancy equipment for this, thank goodness. It's a easy lemon blueberry cake recipe . Just grab:

• 9x5 inch loaf pan
• Electric mixer (stand or hand mixer)
• Mixing bowls
• Zester
• Juicer
• Measuring cups and spoons
• Wire rack
• Parchment paper (optional, for easy removal)
• Toothpick or cake tester

A hand mixer works just fine if you don't have a stand mixer. Parchment paper makes getting the cake out a breeze .

Honestly, cleanup is my least favourite part, so anything that helps is a win. Trust me, this lemon blueberry breakfast cake will become a new favourite.

Baking Your Way to Happiness: Lemon Blueberry Pound Cake

Honestly, who doesn't love a good pound cake? It's like a warm hug in cake form. And this lemon blueberry pound cake ? Oh my gosh, it's next level.

This isn't just any blueberry pound cake this is a zesty lemon blueberry loaf sensation! We're talking moist, buttery, with a burst of sunshine from the lemon and juicy blueberries.

Perfect for any occasion, or honestly, just because you deserve it. This easy lemon blueberry cake recipe is slightly adapted to be fool proof.

Let's dive in, shall we?

Prep Steps: Get Your Act Together

Before you even think about turning on your oven, let's get our mise en place sorted. It's a fancy term that just means "everything in its place.

" Trust me, this saves a HUGE amount of time. First, soften 225g of butter. Measure out all your other ingredients like 200g granulated sugar, 50g brown sugar, 3 large eggs, 1 tsp vanilla extract, zest of 1 lemon, 2 tablespoons lemon juice, 200g all-purpose flour, 1 tsp baking powder, 1/4 tsp salt, 120ml milk, 170g blueberries and set them aside in individual bowls.

Remember to preheat your oven to 350° F ( 175° C) . Grease and flour that 9x5 inch loaf pan. Nobody wants a stuck cake.

Step-by-Step: Let's Get Baking!

1. Cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This can take 3- 5 minutes.
2. Beat in the eggs one at a time.
3. Stir in the vanilla extract, lemon zest, and lemon juice.
4. In a separate bowl, whisk together the flour, baking powder, and salt.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until just combined.
6. Gently fold in the floured blueberries until evenly distributed.
7. Pour the batter into the prepared loaf pan.
8. Bake for 60- 70 minutes . A toothpick inserted into the center should come out clean.

Pro Tips: Level Up Your Lemon Blueberry Bliss

To avoid sunken blueberries, toss them in a tablespoon of flour before folding them in. It makes a massive difference.

And here's a little secret: Don't overmix the batter! Overmixing develops gluten, which leads to a tough, Homemade Lemon Blueberry Cake .

Nobody wants that. Also, if you’re feeling fancy, whip up a Lemon Glaze for Pound Cake by whisking 120g powdered sugar with 2-3 tablespoons lemon juice.

Pour it over the cooled cake for extra zing. Moist Lemon Blueberry Loaf achieved!

This Lemon Blueberry Tea Cake is truly the Best Lemon Blueberry Pound Cake you'll ever make. Enjoy!

Recipe Notes for the Ultimate Lemon Blueberry Pound Cake

So, you’re about to bake this absolutely divine Lemon Blueberry Pound Cake ? Ace! Here are a few extra bits of wisdom.

Things that I’ve learned after a few attempts. Trust me, they’ll help.

Serving It Up Like a Pro

Presentation is key, right? I love a thick slice of lemon blueberry pound cake served on a pretty plate. Oh my gosh! Add a dollop of Greek yogurt for a tangy kick.

Or, a scoop of vanilla ice cream. Seriously, who can resist that? A simple berry compote also elevates the whole thing.

Pair this lemon blueberry breakfast cake with a cup of Earl Grey tea. It's classic. Feeling fancy? Sparkling wine works too! Makes it feel like a real treat, you know?

Storage Like a Boss

Got leftovers? Lucky you! Wrap the moist lemon blueberry loaf tightly in cling film or an airtight container. It’ll keep in the fridge for up to 3 days.

Want to keep it longer? You can freeze slices. Wrap them individually. Then, pop them in a freezer bag. They'll be good for up to 2 months.

To reheat, just let them thaw at room temperature.

Mix It Up: Variations on a Theme

Fancy a change? Add a teaspoon of almond extract. It gives a subtle, marzipan-like flavour. For a dairy-free blueberry and lemon loaf , use plant-based butter and almond milk.

Works a charm, honestly!

Seasonal swap? Use frozen blueberries when fresh ones are out of season. Just don't forget to toss them in flour first. This prevents them from sinking.

Quick Nutrition Nitty-Gritty

Alright, let’s talk numbers. A slice of this best lemon blueberry pound cake is around 350 calories. It's got about 4g of protein, 18g of fat, 45g of carbs, and 25g of sugar.

Not exactly health food, but it's a treat, right? Plus, blueberries are packed with antioxidants. So, kinda healthy-ish?

Ultimately, this recipe is about making something yummy. Don’t be scared to experiment. Have some fun, and enjoy every single bite of your homemade easy lemon blueberry cake recipe ! You've got this!