Lemon Blueberry Pound Cake

Lemon Blueberry Pound Cake is an exquisite dessert that balances the tangy brightness of lemon with the sweetness of blueberries in a rich, buttery pound cake. This cake is perfect for every occasion, whether you are hosting a casual brunch, attending a family gathering, or simply craving a luxurious dessert. With its moist texture, zesty lemon glaze, and bursts of fresh blueberries, it’s guaranteed to be a showstopper at any event.

Why Lemon Blueberry Pound Cake is a Must-Try

There’s something magical about the pairing of lemon and blueberries. The citrusy sharpness of lemon cuts through the richness of the buttery cake, while the juicy blueberries add a sweet-tart surprise in every bite. This lemon blueberry pound cake stands out for its perfect balance of flavors, moist texture, and beautiful presentation, making it an ideal dessert that impresses both the eyes and the palate.

Whether served with a simple cup of tea or as a delightful end to a formal dinner, this pound cake will elevate any meal.

Ingredients: What You’ll Need

Here’s what you need to create this delectable Lemon Blueberry Pound Cake:

The key to success in this recipe lies in the quality of the ingredients. Using fresh lemons for the zest and juice enhances the flavor profile, while fresh blueberries add the perfect burst of sweetness.

Step-by-Step Instructions

1. Prepare Your Baking Equipment

Before you begin, preheat your oven to 325°F (163°C). Thoroughly grease a 10-inch bundt pan using non-stick spray or butter to ensure your cake releases cleanly after baking. This step is crucial for creating the perfect shape and preventing sticking.

2. Cream the Butter and Sugar

Using a stand mixer fitted with the paddle attachment, cream the softened butter on medium speed for about 3 minutes, or until smooth and creamy. Gradually add the granulated sugar, continuing to beat until the mixture becomes light and fluffy. This process ensures the cake has an airy, tender crumb.

3. Add the Eggs One at a Time

With the mixer on low, add the eggs one at a time. Make sure each egg is fully incorporated before adding the next. This helps to evenly distribute the fat and create a well-emulsified batter. The eggs contribute to the richness and structure of the cake.

4. Incorporate the Flour

Once the eggs are fully mixed in, slowly add the cake flour in small batches. Mix on low speed until just combined, avoiding overmixing to prevent a dense texture. Cake flour is preferred for its lower protein content, which results in a finer, softer crumb.

5. Add Buttermilk, Lemon Extract, and Zest

In a separate bowl, combine the buttermilk, lemon extract, and lemon zest. Add this mixture to the batter and fold by hand using a spatula. The buttermilk adds a subtle tang and helps keep the cake moist, while the lemon extract and zest enhance the vibrant citrus flavor.

6. Gently Fold in the Blueberries

Carefully fold the blueberries into the batter using a spatula, ensuring they are evenly distributed. To prevent the blueberries from sinking to the bottom during baking, lightly coat them with flour before folding them in. This will help suspend the berries throughout the cake.

7. Bake to Perfection

Transfer the batter to the prepared bundt pan, smoothing the top with a spatula. Place the pan in the preheated oven and bake for 85-90 minutes, or until a toothpick inserted into the center comes out with a few crumbs (but no wet batter). The cake should develop a golden brown crust on the outside while remaining soft and moist inside.

8. Cool and Glaze

Allow the cake to cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely. While the cake is cooling, prepare the glaze by whisking together the confectioners’ sugar and lemon juice until smooth. Once the cake has cooled to room temperature, drizzle the glaze over the top, allowing it to cascade down the sides for an elegant finish.