The Perfect Lemon Blueberry Pound Cake: Step-by-Step Recipe for 2024

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Folding in the Blueberries

Gently fold the flour-coated blueberries into the batter. Be careful not to overmix to avoid breaking the berries and turning the batter blue. The batter should be thick but pourable.

Prepping the Pan

Grease a Bundt pan or loaf pan thoroughly with butter or non-stick spray, ensuring all areas are covered. Lightly dust the pan with flour, tapping out the excess. This step helps the cake release easily from the pan after baking

Baking the Cake

Preheat your oven to 350°F (175°C). Pour the batter into the prepared pan, spreading it evenly. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean

Cooling and Removing the Cake

Allow the cake to cool in the pan for about 15 minutes. This cooling period helps the cake set and makes it easier to remove from the pan. After 15 minutes, carefully invert the pan onto a wire rack to release the cake.

Making the Lemon Glaze

For a simple yet delicious glaze, mix powdered sugar with fresh lemon juice until smooth and pourable. Drizzle the glaze over the cooled cake, allowing it to cascade down the sides.

Serving and Storing the Cake

Once glazed, the lemon blueberry pound cake is ready to serve. It pairs beautifully with a cup of tea or coffee and makes a lovely addition to any dessert table. Store any leftovers in an airtight container at room temperature for up to three days

Introduction to Lemon Blueberry Pound Cake

Lemon blueberry pound cake combines the zesty flavor of lemon with the sweet, juicy taste of blueberries. This delightful cake is perfect for any occasion, offering a fresh, fruity burst in every bite.

Essential Ingredients

Key ingredients include all-purpose flour, sugar, eggs, butter, fresh lemon juice and zest, fresh or frozen blueberries, baking powder, salt, and buttermilk. These ingredients come together to create a moist and flavorful cake.

Preparing the Blueberries

Before incorporating the blueberries into the batter, toss them in a small amount of flour. This prevents them from sinking to the bottom of the cake during baking. Using fresh or frozen blueberries works well; just ensure frozen blueberries

Mixing the Batter

Start by creaming the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the lemon juice and zest. In a separate bowl, combine the dry ingredients: flour, baking powder, and salt.