Description
This Blueberry Lemon Pound Cake is a delightful blend of rich butter, fresh lemon zest, and juicy blueberries, creating a moist and flavorful cake perfect for any occasion. Topped with a tangy lemon glaze, this classic dessert offers a perfect balance of sweetness and citrus zing, making it an irresistible treat for lemon and berry lovers alike.
Ingredients
Cake
- 1 cup butter
- 1 cup granulated sugar
- 4 large eggs
- 1 tablespoon freshly grated lemon zest
- 1 tablespoon fresh lemon juice
- 1 ½ cups all-purpose flour (or cake flour plus 1 tablespoon)
- 1 teaspoon buttermilk or whole milk
- ½ teaspoon baking powder
- ¼ teaspoon kosher salt
- 1 cup fresh blueberries
Glaze
- 1 cup confectioners sugar
- 1 tablespoon lemon juice
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the cake.
- Beat Butter: In an electric mixer bowl fitted with the paddle attachment, beat the butter on medium speed until it becomes fluffy, ensuring a light texture.
- Add Sugar: Lower the mixer speed to low and gradually add the granulated sugar to the butter, continuing to beat until the mixture is fluffy, about 2 to 3 minutes.
- Add Eggs and Flavorings: Add the eggs one at a time, scraping down the sides of the bowl after each addition to incorporate fully. Mix in the lemon zest and vanilla, then beat on medium speed for an additional 30 seconds to combine.
- Combine Dry Ingredients: Whisk together the flour, baking powder, and kosher salt in a separate bowl, then slowly add this mixture to the batter on low speed. Scrape the bowl’s sides as needed and continue beating on low for 1 to 2 minutes until well combined.
- Fold in Blueberries: Toss the blueberries with one tablespoon of flour to prevent sinking, and gently fold them into the batter.
- Prepare Pan and Bake: Transfer the batter into a greased or cooking spray-coated 1-quart loaf pan. Bake for 1 hour or until a toothpick inserted into the center comes out clean.
- Cool Cake: Remove the cake from the oven and place it on a wire rack to cool. Once cool enough to handle, loosen the edges with a knife and invert the cake onto a serving platter.
- Make and Apply Glaze: Whisk together the confectioners sugar and lemon juice to create the glaze. When the cake has cooled to room temperature, pour the glaze evenly over the top.
- Serve or Store: Serve immediately, or wrap the cake tightly in plastic wrap and store it at room temperature for up to 3 days for optimum freshness.
Notes
- Use cake flour plus 1 tablespoon for a lighter texture or all-purpose flour as an alternative.
- Tossing blueberries in flour prevents them from sinking to the bottom during baking.
- The glaze adds a bright lemon flavor and a sweet finish to the cake.
- This cake is best served fresh but can be stored at room temperature for up to 3 days.
- Ensure the cake is completely cooled before applying the glaze to avoid melting.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
