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Lemon Blueberry Pound Cake Recipe

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4.2 from 2 reviews

  • Author: Sara
  • Total Time: 1 hour 35 minutes
  • Yield: 10 servings

Description

A moist and flavorful Lemon Blueberry Pound Cake featuring fresh lemon zest and juice infused into a tender batter studded with juicy blueberries. Finished with a tangy homemade blueberry lemon glaze, this delightful dessert is perfect for any occasion and serves 10.

Ingredients

Cake Ingredients

  • 3 cups (375g) all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp fine sea salt
  • 1 large lemon (zested and juiced, about 1 tbsp zest and 1/4 cup juice)
  • 2 cups granulated sugar
  • 1 cup unsalted butter, softened
  • 4 large eggs
  • 1 cup sour cream
  • 2 cups blueberries (fresh or frozen)

Glaze Ingredients

  • 1/4 cup blueberries
  • 2 tbsp water
  • 2 to 4 tbsp lemon juice
  • 1 1/2 to 2 cups powdered sugar
  • Blueberries and lemon slices (for decorating)

Instructions

  1. Prepare the Pan: Preheat the oven to 350°F (175°C). Generously grease a 10 to 12-cup Bundt or tube pan by brushing softened butter into every crevice, then sprinkle a few tablespoons of flour inside, swirl to coat, and tap out excess flour.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
  3. Flavor the Sugar: Finely zest one large lemon to obtain at least 1 tablespoon of zest. Add the zest and granulated sugar to the bowl of a stand mixer and rub them together until very fragrant, releasing the lemon aroma.
  4. Cream Butter and Sugar: Add the softened butter to the sugar mixture. Using the paddle attachment, beat until the mixture is light and fluffy, approximately 2 to 3 minutes.
  5. Add Eggs: Add eggs one at a time to the butter mixture, allowing each egg to fully incorporate before adding the next. Stop the mixer occasionally to scrape down the sides of the bowl.
  6. Incorporate Dry Ingredients and Liquids: Add half of the dry flour mixture and mix on low speed until just combined. Stir in the sour cream and 1/4 cup lemon juice, mixing until the batter is smooth.
  7. Add Remaining Dry Ingredients: Add all but 1 to 2 tablespoons of the remaining flour mixture, mixing on low until just combined.
  8. Toss Blueberries: Toss the blueberries with the reserved 1 to 2 tablespoons of flour mixture to prevent sinking, then gently fold them into the batter, taking care not to overmix to avoid turning the batter purple.
  9. Fill Pan and Bake: Spoon the batter evenly into the prepared Bundt pan. Bake in the preheated oven for 60 to 65 minutes, or until a wooden skewer inserted into the center comes out clean or with a few moist crumbs.
  10. Cool Cake: After baking, set a timer for 20 minutes. Once time is up, gently loosen the edges of the cake with a flexible spatula. Place a wire rack or plate on top of the cake and, wearing oven mitts, invert the pan. Tap gently to release the cake and remove the pan. Allow the cake to cool completely on the rack before glazing.
  11. Make Glaze: Place 1/4 cup blueberries, water, and 2 tablespoons lemon juice in a small saucepan over medium heat. Bring to a slight simmer and gently cook until the blueberries soften. Remove from heat and mash the blueberries to release their juices.
  12. Prepare Glaze Mixture: In a mixing bowl, sift powdered sugar. Pour in 2 tablespoons of the strained blueberry liquid (discarding the skins) and stir until smooth. Adjust consistency by adding more powdered sugar or lemon juice to make a thick, spoonable glaze.
  13. Glaze and Decorate: Spoon the glaze evenly over the cooled cake. Decorate with whole blueberries, lemon slices, and extra lemon zest as desired before serving.

Notes

  • Using frozen blueberries is acceptable; do not thaw before folding into the batter.
  • Be careful when folding the blueberries to prevent the batter from turning purple.
  • The glaze consistency can be adjusted by varying powdered sugar or lemon juice for personal preference.
  • Allow the cake to cool completely before applying glaze to prevent it from melting.
  • If a Bundt pan is not available, a 9×5 inch loaf pan can be used, though baking time may vary.
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 5 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/lemon-blueberry-pound-cake-recipe/