Lemon Blueberry Pound Cake

Lemon Blueberry Pound Cake: A Delightful Blend of Zesty and Sweet

The Lemon Blueberry Pound Cake is a classic American dessert that marries the bright, tangy flavor of lemon with the juicy sweetness of blueberries. Its origins can be traced back to traditional pound cakes, which date to the early 18th century in Northern Europe. These cakes were named for their original recipe of one pound each of butter, sugar, flour, and eggs. Over time, variations emerged, especially in the U.S., where bakers began incorporating fruits like blueberries into the dense, buttery base. Today, this cake remains a favorite for brunches, afternoon tea, or as a comforting treat during summer months.

Ingredients Breakdown

• All-Purpose Flour – Provides structure and a soft crumb.
• Granulated Sugar – Adds sweetness and helps tenderize the texture.
• Unsalted Butter (Softened) – Contributes richness and a velvety mouthfeel.
• Eggs – Bind the ingredients together and provide lift.
• Sour Cream – Enhances moisture and creates a denser texture.
• Baking Powder – Helps the cake rise slightly without becoming too airy.
• Fresh Blueberries – Infuse the cake with bursts of sweet-tart flavor.
• Lemon Zest – Offers a fragrant citrus note that complements the berries.
• Lemon Extract – Intensifies the lemon flavor beyond just zest.
• Milk – Adjusts the batter’s consistency and keeps it smooth.
• Powdered Sugar (for Glaze) – Creates a silky finish on top.
• Fresh Lemon Juice (for Glaze) – Balances the glaze with a tart edge.

Step-by-Step Recipe

1. Preheat your oven to 325°F (160°C) and prepare a loaf pan by greasing and flouring it.
2. In a large bowl, cream together softened butter and granulated sugar until light and fluffy.
3. Add eggs one at a time, mixing well after each addition.
4. Stir in lemon zest and lemon extract to infuse the mixture with citrus flavor.
5. In a separate bowl, combine flour, baking powder, and salt.
6. Gradually add the dry ingredients to the wet mixture, alternating with milk and sour cream.
7. Gently fold in fresh blueberries to avoid breaking them.
8. Pour the batter into the prepared loaf pan and smooth the top.
9. Bake for about 60–70 minutes or until a toothpick inserted comes out clean.
10. While the cake cools, prepare the glaze by whisking powdered sugar and fresh lemon juice until smooth.
11. Drizzle the glaze over the cooled cake before serving.

Tips for Baking Success

• Use room temperature ingredients for even mixing and a smoother batter.
• Coat blueberries in a bit of flour before adding them to prevent sinking to the bottom.
• Don’t overmix the batter once you add flour to keep the cake tender.
• Cool the cake completely before slicing to maintain its shape and texture.

Variations and Customizations

• Try raspberries or blackberries instead of blueberries for a different berry twist.
• Add a touch of poppy seeds for a Lemon Poppy Seed variation.
• Top with a dollop of whipped cream or vanilla ice cream for extra indulgence.
• Make mini loaves or muffins for easy gifting or portion control.

Health Considerations and Nutritional Value

This cake is best enjoyed in moderation due to its high sugar and saturated fat content from butter and sour cream. However, you can make healthier adjustments such as substituting part of the all-purpose flour with whole wheat flour or replacing some of the butter with unsweetened applesauce. Fresh blueberries contribute antioxidants and vitamin C, while lemon zest adds fiber and immune-boosting properties. Each slice contains approximately 300–400 calories depending on portion size and glaze usage.

Ingredients

• 2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1 cup unsalted butter, softened
• 4 large eggs
• 1/2 cup sour cream
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup fresh blueberries
• 1 tablespoon lemon zest
• 1 teaspoon lemon extract
• 1/4 cup milk
• For the glaze: 1/2 cup powdered sugar + 2 tablespoons lemon juice

Directions

1. Preheat oven to 325°F (160°C). Grease and flour a standard 9×5-inch loaf pan.
2. In a large mixing bowl, beat butter and sugar together until creamy and pale yellow.
3. Add eggs one at a time, beating well after each addition.
4. Mix in lemon zest and lemon extract.
5. In a separate bowl, whisk flour, baking powder, and salt.
6. Add half of the dry ingredients to the butter mixture, then mix in sour cream and milk.
7. Add remaining dry ingredients and mix until just combined.
8. Fold in blueberries gently.
9. Pour the batter into the loaf pan and smooth the top with a spatula.
10. Bake for 60–70 minutes or until a toothpick inserted in the center comes out clean.
11. Let cool completely in the pan on a wire rack.
12. Whisk powdered sugar and lemon juice for the glaze and drizzle over the cake before serving.

FAQ

Can I use frozen blueberries?

Yes, but do not thaw them first. Toss them in a little flour to help prevent sinking and color bleeding.

How long does this cake last?

Stored in an airtight container at room temperature, it stays fresh for up to 3 days. You can refrigerate it for up to a week.

Can I make this ahead of time?

Absolutely! It freezes well for up to 2 months when wrapped tightly in plastic wrap and foil.

What if I don’t have lemon extract?

You can increase the amount of lemon zest or substitute with vanilla extract for a milder flavor.

Summary

The Lemon Blueberry Pound Cake is a rich, moist dessert bursting with fresh flavors. Perfect for any occasion, it combines zesty lemon and plump blueberries in a tender, buttery crumb topped with a sweet lemon glaze.