Name: Simple Blueberry Lemon Pound Cake Recipe
Yield: 8 Servings
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 1 ½ cups granulated sugar; 3 large eggs; 2 teaspoons vanilla extract; 2 cups all-purpose flour; 1 ½ teaspoons baking powder; ¼ teaspoon salt; ½ cup whole milk; 1 tablespoon lemon zest; 2 tablespoons fresh lemon juice; 1 ½ cups fresh blueberries

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Blueberry Lemon Pound Cake is a delicious, flavorful dessert that combines the sweetness of blueberries with the refreshing zing of lemon. The cake boasts a rich, moist texture derived from the traditional pound cake base, which is crafted with butter, sugar, eggs, and flour.

The burst of fresh blueberries adds natural sweetness and a burst of color, while the lemon zest and juice give it a light, citrusy flavor. This combination makes the Blueberry Lemon Pound Cake the perfect treat for any occasion, offering a delightful balance of fruity and tangy notes.

Table of Contents

Why You’ll Love Blueberry Lemon Pound Cake

Perfect Balance of Flavors: Blueberry Lemon Pound Cake combines the sweetness of fresh blueberries with the tanginess of lemon, creating a flavor profile that is both refreshing and delicious. This balance makes it a treat for all taste buds.
Moist and Tender Texture: The pound cake is soft, wet, and dense, thanks to the rich ingredients. Each bite melts in your mouth, leaving a satisfying feeling that’s hard to resist.
Easy to Make: Making this cake doesn’t require any special baking skills. It’s a straightforward recipe that consistently yields excellent results, making it perfect for both beginners and experienced bakers.

Ingredient Notes for a Blueberry Lemon Pound Cake

Here are the ingredients you will need to make a delicious blueberry lemon pound cake:

Unsalted butter: This provides the cake with richness and flavor.
Granulated sugar: Adds sweetness and helps with the cake’s structure.
Eggs: These bind the ingredients together and contribute to the texture.
Vanilla extract: For a hint of sweet, aromatic flavor.
All-purpose flour: The base for the cake’s structure and texture.
Baking powder: Helps the cake rise and become light and fluffy.
Salt: Enhances the flavors of the other ingredients.
Whole milk: Adds moisture and richness to the batter.
Lemon zest: Provides a bright, citrusy flavor that complements the blueberries.
Lemon juice: Adds tanginess and freshness to the cake.
Fresh blueberries: These burst with flavor and create a juicy, sweet contrast to the lemon.

How to Make Blueberry Lemon Pound Cake

Preheat the oven to 350°F (175°C). Grease and flour a loaf pan or bundt pan.
Cream together the butter and sugar in a large bowl using a hand mixer or stand mixer until the mixture is light and fluffy.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Mix dry ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined.
Add lemon zest and juice: Stir in the lemon zest and lemon juice until fully incorporated.
Fold in the blueberries: Gently fold the fresh blueberries into the batter, taking care not to crush them.
Bake: Pour the batter into the prepared pan and bake for 55-60 minutes or until a toothpick inserted into the center comes out clean.
Cool: Let the cake cool in the pan for 10 minutes, then transfer it to a cooling rack to cool completely.

Blueberry Lemon Pound Cake Variation

You can experiment with different flavors and textures in your Blueberry Lemon Pound Cake by making a few simple changes.

Add nuts: Try mixing in chopped almonds or walnuts for an added crunch.
Try other berries: Substitute blueberries for raspberries or blackberries for a different flavor.
Make it gluten-free: Use gluten-free flour if you need to cater to dietary restrictions.
Lemon glaze: Drizzle a sweet lemon glaze over the top to enhance the citrus flavor.

How to Serve Blueberry Lemon Pound Cake

To serve Blueberry Lemon Pound Cake, you can keep it simple or add a touch of elegance.

Classic Slice: Slice the cake and enjoy it with a cup of tea or coffee.
Serve with Cream: Top a slice with whipped cream or a scoop of vanilla ice cream for an extra indulgence.
Pair with Fresh Berries: Garnish the cake with extra blueberries and mint leaves for a fresh, summery look.
For Special Occasions: Arrange the slices on a beautiful platter and dust them with powdered sugar for a more festive presentation.

Storage Tips

To keep your Blueberry Lemon Pound Cake fresh, follow these simple storage tips:

Room Temperature: Store the cake in an airtight container at room temperature for up to 2-3 days.
Refrigerate: To keep the cake for an extended period, place it in the refrigerator, where it will last for approximately a week.
Freeze: You can freeze the cake for up to 3 months. Wrap it tightly in plastic wrap and foil before placing it in a freezer-safe bag.

FAQs About Blueberry Lemon Pound Cake

How can I make my pound cake more moist?

To make the cake extra moist, try adding a little more sour cream or buttermilk. You can also ensure that you don’t overbake the cake, as this can dry it out.

Can I substitute lemon juice with lemon extract?

Yes, you can use lemon extract as a substitute for fresh lemon juice. However, use a smaller amount since lemon extract is more concentrated than fresh juice.

How do I store leftover blueberry lemon pound cake?

Store the leftover cake in an airtight container at room temperature for up to three days. If you want to keep it longer, freeze the slices for up to two months.

Can I add other fruits to this cake?

Absolutely! You can add fruits like raspberries or strawberries for a fun twist. Just keep the fruit to about the same amount as the blueberries to maintain the cake’s balance.