Blueberry Lemon Pound Cake Recipe
User Reviews
4.7
Blueberry Lemon Pound Cake Recipe
Description
This pound cake features a classic creaming method where room-temperature butter and granulated sugar are beaten until fluffy to incorporate air. Eggs are added one at a time, improving structure despite temporary curdling. Vanilla extract adds fragrance, while the slow addition of all-purpose flour ensures tender crumb without overmixing, which could toughen the cake.
Fresh or frozen blueberries provide bursts of sweetness and moisture throughout the cake, balanced by lemon zest's citrus brightness. The batter is gently folded to distribute these ingredients evenly. Topping the batter with extra sugar before baking helps form a delicate, crisp crust on the loaf’s exterior.
Baked in a greased and parchment-lined 9x5-inch loaf pan at 350°F for about 55-60 minutes, the cake develops a golden crust and a moist center. It pairs well with tea or coffee and works nicely as a breakfast or dessert cake.
Store the cake at room temperature up to two days, refrigerate for up to five days, or freeze for up to three months. Properly creaming butter and sugar and avoiding overmixing are key to texture. Using parchment paper eases removal from the pan.
Ingredients
- 1 cup butter room temperature (2 sticks, unsalted
- 1⅛ cups granulated sugar divided
- 4 egg room temperature, large
- 1 teaspoon vanilla extract pure
- 2 cups all-purpose flour
- 1 cup blueberries fresh or frozen
- 2 teaspoons lemon zest
Instructions
- Preheat oven to 350°F. Lightly grease a 9x5-inch loaf pan. I like to use parchment paper as well to make the cake easier to remove.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and 1 cup of the sugar together on medium-high speed (Kitchenaid #6-8) until they are smooth and fluffy, about 2 minutes.
- Add the eggs, one at a time, allowing them to fully incorporate before adding the next one. The mixture may look curdled at this point-- just continue mixing.
- Add the vanilla extract and mix to combine.
- With the mixer on low, gradually add in the flour. Once you’ve added all the flour, stop mixing-- you don’t want to overmix!
- Gently fold the blueberries and lemon zest into the batter. Continue folding until no large lumps of flour remain.
- Transfer the batter to the greased loaf pan and top it with the remaining 2 tablespoons of sugar.
- Bake the pound cake on the middle rack for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 5 minutes. Then, run a knife around the edge and turn it out onto a wire rack to cool completely.
Notes
- Cream butter and sugar until smooth and fluffy to ensure tender crumb.
- Fold in blueberries and lemon zest gently to avoid overmixing the batter.
- Grease loaf pan well and use parchment paper for easy release.
- Store cake in airtight container at room temperature for 2 days, refrigerate up to 5 days, or freeze for 3 months.
- Bake until a toothpick inserted comes out clean for best doneness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10people
Amount Per Serving
Calories 375 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 375kcal | 19% |
| Carbohydrates | 44g | 15% |
| Protein | 5g | 10% |
| Fat | 20g | 31% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 114mg | 38% |
| Sodium | 28mg | 1% |
| Potassium | 70mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 24g | 48% |
| Vitamin A | 671IU | 13% |
| Vitamin C | 2mg | 2% |
| Calcium | 21mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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