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    Home » Course » Desserts

    Lemon Blueberry Pound Cake

    Published May 17, 2023 | Updated May 17, 2023 | By Laura

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    Moist, buttery, and bursting with flavor, this delectable Lemon Blueberry Pound Cake is sure to satisfy your sweet tooth!

    A slice of lemon blueberry pound cake on a saucer

    Are you searching for the perfect dessert that captures the essence of spring and summer? Look no further than my mom's irresistible Lemon Blueberry Pound Cake. The bright and refreshing notes from lemon juice and zest adds a zing to the cake, while the bursts of juicy fresh blueberries provides a delectable sweetness.

    Whether you're hosting a special occasion or treating yourself to a delightful treat, this buttery, sweet cake is a must-have. Get ready to experience a slice of heaven with every bite.

    A picture of Laura and her mom with her mom's recipe, lemon blueberry pound cake, made and sliced.

    Table of Contents

    • What You’ll Need
    • Tools You’ll Need
    • Why You’ll Like this Recipe
    • How to Make this Recipe
    • Tips and Substitutions
    • Storage
    • Frequently Asked Questions
    • More Recipes Like This
    • Lemon Blueberry Pound Cake
      • Ingredients 1x2x3x4x5x
        • Cake
        • Glaze
      • Instructions
      • Video
      • Nutrition

    What You’ll Need

    Ingredient Amounts Listed in the Recipe Card Below

    • Salted Butter
    • Granulated Sugar
    • Eggs
    • All-Purpose Flour
    • Heavy Whipping Cream
    • Lemon
    • Fresh Blueberries
    • Powdered Sugar

    Tools You’ll Need

    • Stand Mixer or Hand Mixer
    • Tube Pan
    • Spatula

    Why You’ll Like this Recipe

    • Pound cake is a timeless dessert!
    • It's a straight-forward cake with simple ingredients!
    • It's the perfect cake to gift to someone or share at a get-together!
    • Lemon Blueberry Pound Cake is moist, rich, full of fresh flavor and super delicious!

    How to Make this Recipe

    1. In a stand mixer or large bowl with a hand mixer, cream butter and sugar together until light and fluffy, about 1 minute. Add eggs one at a time, beating well after each addition.
    Butter and sugar in a stand mixer ready to be mixed.
    1. Add half of the flour, and mix until well combined. Add whipping cream, lemon juice and zest. Mix again. Once combined, mix in the remaining flour, scraping down the sides of the bowl with a spatula as needed.
    Scraping down batter from the sides of a mixing bowl with a spatula.
    1. In a small bowl, toss blueberries with the tablespoon of all-purpose flour. Gently fold the coated blueberries into the batter.
    Folding blueberries into cake batter in a mixing bowl.
    1. Place parchment paper in the bottom of a buttered tube pan. Distribute the batter evenly around the pan. 
    Uncooked cake batter in a tube pan.
    1. Bake 1 hour 20 minutes or until cooked through and golden brown. Remove from the oven and rest 5 minutes. 
    A baked pound cake in a tube pan.
    1. Invert the cake from the pan onto a plate, then onto a cake server. In a small bowl, whisk together powdered sugar, lemon juice and zest. Spoon the glaze over the top of the cake, letting it drip down the sides.
    Drizzling icing down the sides of a pound cake.

    Tips and Substitutions

    • Toppings that would be excellent for this cake are fresh whipped cream, fresh blueberries, a homemade blueberry glaze, lemon zest, sliced almonds and/or fresh mint.
    • Frozen blueberries can be substituted for fresh blueberries. Do not thaw them before using. Simply toss in the tablespoon of flour and fold in the batter just as it's done with fresh blueberries.
    • Bring the butter to room temperature before starting. This helps ensure proper incorporation and a smoother batter.
    • Once you add the dry ingredients to the wet mixture, mix only until just combined. Overmixing can develop gluten, resulting in a denser texture.
    • Follow the recipe instructions for baking time and temperature. However, ovens may vary, so it's a good practice to start checking for doneness a few minutes before the recommended time, as overbaking can lead to a dry pound cake.
    • For optimal pan-cake release, I recommend NOT skipping the step of lining the buttered pan with parchment paper.

    Storage

    • Cool completely before storing in an air-tight container at up to 3 days. If you anticipate needing to store the pound cake for longer than a few days, it is recommended to refrigerate or freeze it to maintain its freshness and extend its shelf life.
    • If you want to store the cake for a longer period, freezing is ideal. Wrap the cake tightly in plastic wrap, followed by a layer of aluminum foil or place it in a freezer-safe container. It can be stored in the freezer up to 3 months.
    • When ready to enjoy the pound cake, transfer the cake to the refrigerator and allow it to thaw slowly overnight. Once thawed, bring it to room temperature before serving, if desired.
    A pound cake with icing drizzled down the sides and on top.

    Frequently Asked Questions

    • What exactly is a pound cake?
      • Pound cake got its name from the traditional recipe, which called for a pound each of four main ingredients: flour, butter, eggs, and sugar.
    • What gives this cake rise if there's no baking powder or baking soda?
      • Creaming the butter and sugar together thoroughly until light and fluffy creates air pockets that contribute to the cake's texture and rise.
    • What's the difference between a tube pan and a bundt pan?
      • A tube pan has straight, high sides and a hollow tube in the center, which promotes even baking and heat distribution. A bundt pan has decorative, fluted or grooved sides with a hollow tube, creating a distinct and decorative shape.
    • Can I make pound cake without a tube pan?
      • Yes, you can make this cake in various types of pans, including loaf pans, a bundt pan, round cake pans, or even as cupcakes. Adjust the baking time accordingly based on the size and shape of the pan you choose.
    • What is the texture of pound cake like?
      • Pound cake has a dense and moist texture. It is rich and buttery, with a fine crumb that is often velvety and tender.
    • Why did you toss the blueberries in flour before adding to the batter?
      • Tossing them in flour first helps distribute the blueberries throughout the batter and keeps them from sinking to the bottom of the pan.
    • Can I add additional extract flavors to this cake?
      • Absolutely! You can add additional lemon zest or add vanilla, almond or lemon extracts.
    • Can I make a lighter version of pound cake?
      • You can substitute some of the butter with healthier alternatives like applesauce, yogurt, or mashed bananas. You can also use alternative sweeteners. However, the texture and sweetness level may differ if making substitutions.
    • Can I make this gluten-free?
      • You can substitute the flour with your favorite xanthan gum containing gluten-free flour. Gluten free pound cake tends to be dryer, so it won't stay as tender stored at room-temperature as long. It's also ideal to serve with whipped cream and/or berries to add moisture.

    More Recipes Like This

    • Sweet Cream Pound Cake
    • Apple Dapple Cake
    • Applesauce Jam Cake
    • Cherry Berry On a Cloud
    • Berrylicious Salad
    A slice of lemon blueberry pound cake on a saucer
    Print Recipe Rate this Recipe Pin Recipe
    5 from 3 votes

    Lemon Blueberry Pound Cake

    Moist, buttery and bursting with flavor, this delectable Lemon Blueberry Pound Cake is sure to satisfy your sweet tooth!
    Prep Time10 minutes mins
    Cook Time1 hour hr 20 minutes mins
    Total Time1 hour hr 30 minutes mins
    Course: Dessert
    Cuisine: American
    Keyword: cake
    Servings: 18 slices
    Calories: 401kcal
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    Ingredients
     

    Cake

    • 1 cup salted butter softened
    • 3 cups granulated sugar
    • 6 large eggs
    • 3 ¼ cups all-purpose flour plus 1 tablespoon for dusting blueberries
    • 1 cup heavy whipping cream
    • 2 teaspoon lemon juice
    • 2 teaspoon lemon zest
    • 1 cup fresh blueberries

    Glaze

    • 1 cup powdered sugar
    • 2 tablespoon lemon juice
    • 2 teaspoon lemon zest

    Instructions

    • Preheat the oven to 325℉.
    • In a stand mixer or large bowl with a hand mixer, cream butter and sugar together until smooth, about 1 minute. Add eggs one at a time, beating well after each addition.
    • Add half of the flour, and mix until well combined. Add whipping cream, lemon juice and zest. Mix again. Once combined, mix in the remaining flour, scraping down the sides of the bowl with a spatula as needed.
    • In a small bowl, toss blueberries with the tablespoon of all-purpose flour. Gently fold the blueberries into the batter.
    • Place parchment paper in the bottom of a buttered tube pan. Distribute the batter evenly around the pan.
    • Bake 1 hour 20 minutes or until cooked through and golden brown. Remove from the oven and rest 5 minutes.
    • Invert the cake from the pan onto a plate, then onto a cake server. In a small bowl, whisk together the powdered sugar, lemon juice and zest. Spoon the glaze over the top of the cake, letting it drip down the sides.

    Video

    Nutrition

    Calories: 401kcal | Carbohydrates: 59g | Protein: 5g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 104mg | Sodium: 109mg | Potassium: 73mg | Fiber: 1g | Sugar: 41g | Vitamin A: 604IU | Vitamin C: 2mg | Calcium: 26mg | Iron: 1mg
    Tried this recipe?Mention @dinnerin321 or tag #dinnerin321!
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    Filed Under: Desserts

    Laura

    About Laura

    Taught by some of the best, cooking and entertaining has always been my favorite hobby. Food is my love language! The conception of Dinner in 321 came from my family talks that sharing our dinners would help others learn new skills, tasty recipes, and make cooking fun! Read more...

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    Welcome to my kitchen! I'm Laura Ashley, and I'm excited you're here! As a registered dietitian and diabetes educator, I love cooking all kinds of food and trying new restaurants. Food is my love language! Here at Dinner in 3, 2, 1, I serve up delicious and nutritious recipes you and your family will love.

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