How to Create Tangy Lemon Blueberry Pound Cake in Simple Steps
Are you in the mood for something sweet, citrusy, and filled with juicy blueberries? A tangy lemon blueberry pound cake is the perfect treat! It’s a moist, fluffy dessert bursting with refreshing lemon flavors and the sweetness of blueberries. Whether you’re baking for a family gathering or just for yourself, this cake is easy, delicious, and sure to impress everyone.
In this blog, I’ll walk you step-by-step through how to create this delightful cake using simple instructions. Let’s start baking!
Ingredients You’ll Need
To make the lemon blueberry pound cake, gather the following ingredients:
For the Cake:
– 2 cups of all-purpose flour
– 1 cup of unsalted butter, softened
– 1 cup of granulated sugar
– 4 large eggs
– 2 teaspoons of vanilla extract
– 2 teaspoons of baking powder
– 1/2 teaspoon of salt
– 1/4 cup of milk
– Zest of 2 lemons (the outer yellow rind of a lemon, grated)
– Juice of 1 lemon (approximately 2 tablespoons)
– 1 cup of fresh blueberries (or frozen, if you prefer)
For the Lemon Glaze (optional, but recommended):
– 1 cup of powdered sugar
– Juice of 1 lemon (approximately 2 tablespoons)
– 1–2 tablespoons of milk (if needed, to thin out the glaze)
Step-by-Step Instructions
1. Prepare Your Ingredients and Equipment
Before you start, preheat your oven to 350°F (175°C). Grease a loaf pan (or bundt pan) and lightly dust it with flour. This prevents the cake from sticking to the pan. Next, wash your fresh blueberries and pat them dry with a paper towel.
2. Mix the Dry Ingredients
In a large bowl, sift together the all-purpose flour, baking powder, and salt. Sifting ensures everything is evenly mixed and gives your cake a smooth texture.
3. Cream Butter and Sugar
In another mixing bowl, cream (beat) the softened butter with the granulated sugar using a hand mixer or stand mixer. Keep mixing until the butter and sugar turn light and fluffy—this should take about 2–3 minutes. This step is essential, as it makes your cake moist and tender.
4. Add the Eggs and Flavorings
Crack the eggs into the butter-sugar mixture, one at a time, mixing after each one. Add the vanilla extract, lemon zest, and lemon juice. These ingredients give the cake its tangy citrus flavor.
5. Combine Wet and Dry Ingredients
Gradually add the flour mixture to the wet ingredients, alternating with milk. Start by adding 1/3 of the flour mixture, then pour in a little milk, and repeat until everything is combined. Mix gently until the batter is smooth, but don’t overmix—it can make the cake dense.
6. Fold in the Blueberries
Take your blueberries and coat them lightly with a tablespoon of flour before folding them gently into the batter. The flour prevents the blueberries from sinking to the bottom of the cake as it bakes.
7. Pour Batter into the Pan
Pour the batter into your prepared pan, spreading it evenly. Give the pan a little shake to remove air bubbles and ensure the batter is level.
8. Bake the Cake
Place the pan in the preheated oven and bake for about 55–65 minutes. Baking times may vary, so start checking your cake around the 55-minute mark. To test if it’s done, stick a toothpick or knife into the center of the cake—if it comes out clean, your cake is ready!
9. Let It Cool
Remove the cake from the oven and let it cool in the pan for 10–15 minutes. Then, carefully transfer it to a wire rack to cool completely.
Optional Lemon Glaze
Want to add a little extra tang to your cake? A simple lemon glaze will make it even more delicious. Here’s how to make it:
- In a small bowl, mix powdered sugar with the lemon juice.
- If the glaze feels too thick, add a tablespoon of milk and stir until smooth. The consistency should be pourable.
- Once the cake is completely cool, drizzle the glaze over the top. Let the glaze set for a few minutes before serving.
Tips for Success
- Use fresh lemons: Freshly squeezed lemon juice and zest give your cake the brightest flavor. Avoid using bottled lemon juice if possible.
- Don’t overmix the batter: Stir gently to combine the ingredients without overmixing. This keeps the cake light and airy.
- Toss blueberries in flour: Coating blueberries in flour prevents them from sinking.
Conclusion
There you have it—your very own tangy lemon blueberry pound cake! It’s the perfect balance of sweet and tart, with bursts of blueberry goodness in every bite. Serve it at breakfast with a cup of coffee, as an afternoon snack, or as an after-dinner dessert.
Baking this cake is straightforward and fun, so give it a try today. You’ll be amazed at how such simple ingredients can create something truly delicious.
Happy baking, and enjoy your tangy lemon blueberry pound cake!
