Lemon Blueberry Pound Cake

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

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.

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.

2. 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.

3. In a small bowl, toss blueberries with the tablespoon of all-purpose flour. Gently fold the coated blueberries into the batter.

4. Place parchment paper in the bottom of a buttered tube pan. Distribute the batter evenly around the pan. 

5. Bake 1 hour 20 minutes or until cooked through and golden brown. Remove from the oven and rest 5 minutes. 

6. 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.

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.

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.

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