Blueberry Lemon Pound Cake
Prepare to delight in this Blueberry Lemon Pound Cake, where zesty lemons and juicy blueberries unite to create a truly blissful dessert. Each slice promises moist, tangy sweetness with bursts of fresh fruit, making it the perfect companion for a lazy brunch or a sweet midnight snack. Prepare yourself for compliments all around!
The very first time I made this Blueberry Lemon Pound Cake, the aroma alone brought my family rushing to the kitchen. My husband’s face lit up when he caught that sweet, citrusy scent, and our child ran in giggling, eager for a taste. The moment we shared our first slice together, I knew this cake was bound to be a family favorite, not just a fleeting treat. Now, whether it’s a bright summer day or a cozy winter afternoon, this cake always manages to bring a little extra sunshine to our table.
Why This Blueberry Lemon Pound Cake
- Bursting Freshness: Real lemon zest and fresh blueberries ensure every bite is laced with vibrant flavor.
- Soft, Tender Crumb: Cake flour and sour cream combine for a fine, moist texture.
- Show-Stopping Aroma: The sweet, citrusy scent greets you before the first taste, setting the scene for a memorable dessert.
- Perfect for Any Occasion: From potlucks to family gatherings, it’s an impressive centerpiece you can count on.
What You Need To Make This Blueberry Lemon Pound Cake (Serves ~16 slices; measurements in grams and pounds)
For the Cake
- Cake Flour (360g / ~3 cups, sifted)
- Yields a lighter, finer crumb than all-purpose flour.
- Salt (1 tbsp)
- Enhances flavor and balances sweetness.
- Baking Powder (½ tsp)
- Aids in gentle rising.
- Baking Soda (¼ tsp)
- Combines with sour cream for extra lift.
- Unsalted Butter (225g / ~1 cup, room temperature)
- Controls saltiness and adds richness to the cake.
- Granulated Sugar (500g / ~2½ cups)
- Creams with butter for a fluffy, tender crumb.
- Vanilla Extract (1 tsp)
- Adds warm, sweet undertones.
- Eggs (6 large)
- Binds and enriches the batter, giving structure.
- Sour Cream (240ml / ~1 cup, room temperature)
- Keeps the cake moist and imparts a subtle tang.
- Blueberries (300g / ~2 cups, fresh or frozen)
- Provides juicy bursts of flavor throughout.
- Lemon Zest & Juice (from 2 lemons, ~5-6 tbsp juice)
- Invigorates the cake with a bright, citrusy taste.
For the Glaze
- Confectioner’s Sugar (120g / ~1 cup)
- Dissolves smoothly for a glossy finish.
- Lemon Juice (30ml / ~2 tbsp)
- Adds a tangy punch to the sweet drizzle.
How to Made Berry Citrus Bundt
- Preheat & Prep
- Warm the oven to 325°F (160°C).
- Lightly grease and flour a 12-inch Bundt pan or similar cake mold.
- Combine Dry Ingredients
- In a medium bowl, sift together the cake flour, salt, baking powder, and baking soda.
- Set aside for later use.
- Cream Butter & Sugar
- Using an electric mixer on medium-high speed, beat the butter for about 1 minute.
- Gradually add sugar and keep beating until fluffy—around 8–10 minutes.
- Blend in the vanilla extract.
- Incorporate Eggs & Sour Cream
- Beat eggs in one at a time, mixing well after each addition.
- Alternate adding the dry ingredient mixture and sour cream to the butter-sugar blend, mixing on low speed just until combined.
- Prepare & Fold in Blueberries
- Toss the blueberries in 1 tablespoon of flour to prevent sinking.
- Gently fold them, along with the lemon zest and juice, into the batter until just incorporated.
- Bake to Perfection
- Pour the batter into the prepared Bundt pan.
- Bake for 75–85 minutes or until a skewer inserted comes out clean.
- Allow to cool in the pan on a wire rack for 10 minutes before removing.
- Glaze & Serve
- Whisk confectioner’s sugar with lemon juice until smooth.
- Once the cake cools fully, drizzle glaze on top and let set before slicing.
Tip
Coating Blueberries in Flour
Dust your blueberries with a little flour before folding them into the batter. This prevents them from sinking and ensures each slice has an even distribution of juicy berries.
Blueberry Lemon Pound Cake seamlessly blends the sweet tenderness of berries with the lively zing of lemon. It’s a dessert that suits every event—from a quiet afternoon treat to a special holiday gathering. Once you taste that first bite, you’ll be reminded why sometimes, the simplest desserts are the ones we hold dearest.
Frequently Asked Questions
1. Can I use frozen blueberries?
Absolutely! Just be sure to coat them in flour to avoid extra moisture in the batter.2. How long does this cake stay fresh?
Up to 5 days at room temperature in an airtight container. You can also freeze slices for later enjoyment.3. Can I add extra lemon?
Definitely. If you love more citrus flavor, stir in additional zest or juice, adjusting sugar for balance.4. How do I ensure a moist texture?
Accurately measure ingredients, use room-temperature dairy, and avoid overmixing the batter.5. Is there a glaze alternative?
A simple dusting of powdered sugar works, or try a creamy frosting if you want extra sweetness.Blueberry Lemon Pound Cake
Prepare to delight in this Blueberry Lemon Pound Cake, where zesty lemons and juicy blueberries unite to create a truly blissful dessert. Each slice promises moist, tangy sweetness with bursts of fresh fruit, making it the perfect companion for a lazy brunch or a sweet midnight snack.
Ingredients
For the Cake
Cake Flour (360g / ~3 cups, sifted)
- Yields a lighter finer crumb than all-purpose flour.
Salt (1 tbsp)
- Enhances flavor and balances sweetness.
Baking Powder (½ tsp)
- Aids in gentle rising.
Baking Soda (¼ tsp)
- Combines with sour cream for extra lift.
Unsalted Butter (225g / ~1 cup, room temperature)
- Controls saltiness and adds richness to the cake.
Granulated Sugar (500g / ~2½ cups)
- Creams with butter for a fluffy tender crumb.
Vanilla Extract (1 tsp)
- Adds warm sweet undertones.
Eggs (6 large)
- Binds and enriches the batter giving structure.
Sour Cream (240ml / ~1 cup, room temperature)
- Keeps the cake moist and imparts a subtle tang.
Blueberries (300g / ~2 cups, fresh or frozen)
- Provides juicy bursts of flavor throughout.
Lemon Zest & Juice (from 2 lemons, ~5-6 tbsp juice)
- Invigorates the cake with a bright citrusy taste.
For the Glaze
Confectioner’s Sugar (120g / ~1 cup)
- Dissolves smoothly for a glossy finish.
Lemon Juice (30ml / ~2 tbsp)
- Adds a tangy punch to the sweet drizzle.
Instructions
Preheat & Prep
- Warm the oven to 325°F (160°C).
- Lightly grease and flour a 12-inch Bundt pan or similar cake mold.
Combine Dry Ingredients
- In a medium bowl, sift together the cake flour, salt, baking powder, and baking soda.
- Set aside for later use.
Cream Butter & Sugar
- Using an electric mixer on medium-high speed, beat the butter for about 1 minute.
- Gradually add sugar and keep beating until fluffy—around 8–10 minutes.
- Blend in the vanilla extract.
Incorporate Eggs & Sour Cream
- Beat eggs in one at a time, mixing well after each addition.
- Alternate adding the dry ingredient mixture and sour cream to the butter-sugar blend, mixing on low speed just until combined.
Prepare & Fold in Blueberries
- Toss the blueberries in 1 tablespoon of flour to prevent sinking.
- Gently fold them, along with the lemon zest and juice, into the batter until just incorporated.
Bake to Perfection
- Pour the batter into the prepared Bundt pan.
- Bake for 75–85 minutes or until a skewer inserted comes out clean.
- Allow to cool in the pan on a wire rack for 10 minutes before removing.
Glaze & Serve
- Whisk confectioner’s sugar with lemon juice until smooth.
- Once the cake cools fully, drizzle glaze on top and let set before slicing.
Notes
Coating Blueberries in Flour
Dust your blueberries with a little flour before folding them into the batter. This prevents them from sinking and ensures each slice has an even distribution of juicy berries.
Dust your blueberries with a little flour before folding them into the batter. This prevents them from sinking and ensures each slice has an even distribution of juicy berries.
