Blueberry Lemon Pound Cake Recipe: A Perfect Blend of Sweet and Zesty Flavors

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If you're a fan of desserts that balance sweetness with a touch of tanginess, then this Blueberry Lemon Pound Cake is the ultimate treat for you. Imagine moist, buttery cake infused with the bright, citrusy notes of lemon, dotted with bursts of juicy blueberries in every bite. 

Whether you're hosting a brunch, celebrating a special occasion, or simply craving a slice of something delightful with your afternoon tea, this cake is guaranteed to impress.

In this article, I’ll walk you through every step to achieve a perfect Blueberry Lemon Pound Cake. From the tools you need to ingredient substitutions, common mistakes to avoid, and tips for mastering the recipe, you’ll have everything to bake with confidence. So grab your apron, and let’s dive in!

Tools You’ll Need

Before you start, ensure you have the following tools on hand for a smooth baking process:

• A stand mixer or hand mixer
• Mixing bowls (at least two, medium and large sizes)
• A microplane zester (for lemon zest)
• A loaf pan (9x5 inches recommended)
• Parchment paper (optional but recommended for easy cake removal)
• Measuring cups and spoons
• A rubber spatula
• Toothpicks (to test doneness)
• Wire cooling rack

Recipe Details

• Serves: 8-10 slices
• Prep Time: 15 minutes
• Cook Time: 55-65 minutes
• Total Time: 70-80 minutes

Ingredients

Here’s everything you’ll need for the Blueberry Lemon Pound Cake:

For the Cake:

• 2 cups (250g) all-purpose flour – You can use gluten-free flour as a substitute.
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 cup (225g) unsalted butter, softened – Replace with vegan butter for a dairy-free option.
• 1 1/2 cups (300g) granulated sugar – Light brown sugar can be used for a more caramelized flavor.
• 4 large eggs – Substitute with 1 cup of unsweetened applesauce for an egg-free version.
• 1/3 cup (80ml) sour cream – Replace with Greek yogurt or plant-based yogurt.
• Zest of 2 lemons
• 2 tbsp fresh lemon juice
• 1 1/4 cups fresh or frozen blueberries – If using frozen, do not thaw.

For the Lemon Glaze:

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

Step-by-Step Instructions

Step 1: Preheat and Prepare Your Pan

Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan with butter or cooking spray and line it with parchment paper for easy removal later.

Step 2: Prepare the Dry Ingredients

In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt. This step ensures even distribution of leavening agents.

Step 3: Cream the Butter and Sugar

In a large bowl, use a stand mixer or hand mixer to beat the softened butter and sugar together until light and fluffy, about 3-4 minutes. This step is crucial for incorporating air into the batter, which results in a light texture.

Step 4: Add the Eggs One at a Time

With the mixer on medium speed, add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.

Step 5: Incorporate the Lemon Flavor

Mix in the lemon zest, lemon juice, and sour cream until combined.

Step 6: Add the Dry Ingredients

Reduce the mixer speed to low and gradually add the dry ingredients, mixing until just combined. Be careful not to overmix, as this can make the cake dense.

Step 7: Fold in the Blueberries

Toss the blueberries in a tablespoon of flour to prevent them from sinking in the batter. Gently fold them into the batter using a rubber spatula.

Step 8: Transfer to the Pan

Pour the batter into the prepared loaf pan, smoothing the top with a spatula.

Step 9: Bake the Cake

Bake the cake in the preheated oven for 55-65 minutes. Check for doneness by inserting a toothpick into the center—if it comes out clean or with a few moist crumbs, the cake is done.

Step 10: Cool and Glaze

Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack. Once completely cool, whisk together the powdered sugar and lemon juice for the glaze. Drizzle it over the cake, letting it run down the sides for a beautiful finish.

Tips for Perfect Execution

1. Measure Ingredients Accurately: Baking is a science, so use measuring cups and spoons for precision.
2. Room Temperature Ingredients: Make sure butter, eggs, and sour cream are at room temperature for smooth mixing.
3. Don’t Skip Flour Coating for Blueberries: Tossing the blueberries in flour prevents them from sinking to the bottom of the cake.
4. Avoid Overmixing: Overmixing the batter can lead to a dense and chewy texture. Mix until just combined.
5. Check Oven Temperature: Use an oven thermometer to ensure accurate baking temperatures.

Common Mistakes to Avoid

1. Not Greasing the Pan Properly: This can cause the cake to stick and crumble when removing it.
2. Using Cold Butter or Eggs: Cold ingredients won’t incorporate properly, resulting in a dense cake.
3. Skipping the Cooling Step: Glazing a warm cake will cause the glaze to melt and soak in unevenly.
4. Overbaking: Keep a close eye on the cake during the last 10 minutes of baking to prevent dryness.

Frequently Asked Questions

1. Can I use frozen blueberries?

Yes, frozen blueberries work well. Do not thaw them, as thawing releases excess moisture that can affect the batter.

2. How do I store the cake?

Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

3. Can I freeze this cake?

Absolutely! Wrap the cooled cake tightly in plastic wrap, followed by aluminum foil, and freeze for up to 3 months. Thaw overnight in the fridge before serving.

4. What can I use instead of sour cream?

Greek yogurt, plain yogurt, or a dairy-free alternative will work as a 1:1 substitution.

5. How do I prevent the glaze from being too thin?

Add the lemon juice gradually to the powdered sugar, starting with 2 tablespoons. You can always add more if needed to reach your desired consistency.

This Blueberry Lemon Pound Cake recipe is a wonderful dessert that’s easy to make yet delivers bakery-level results. 

Whether you’re a seasoned baker or a beginner, follow the tips and techniques above, and you’ll have a moist, flavorful cake that’s bound to become a favorite in your recipe collection. Bake it today, and don’t forget to share your results with friends and family!