Name: Blueberry Lemon Pound Cake
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Ingredients: 1 3/4 cups Sugar; 1/2 cups Butter (softened); 4 oz Cream Cheese (softened); 3 Eggs; 1 Lemon Zest (of 1 lemon); 1/4 cups Lemon Juice (freshly squeezed, about 2 lemons); 2 tsp Vanilla Extract; 3 cups All-Purpose Flour (divided); 2 cups Blueberries (fresh or frozen); 1 tsp Baking Powder; 1/2 tsp Baking Soda; 1/2 tsp Salt; 8 oz Yogurt (lemon low-fat); 1/2 cups Powdered Sugar; 4 tsp Lemon Juice

Jump to Recipe Print Recipe

There’s something utterly enchanting about a slice of Blueberry Lemon Pound Cake fresh from the oven. I still remember the first time I baked it for a family gathering. The sun was shining, and the air was filled with the sweet and zesty aroma of lemon. It was one of those magical afternoons where the entire house felt warm and inviting. The glimmering, plump blueberries bursting with flavor were a delightful surprise that made this cake a crowd favorite. Ever since that day, this recipe has become a staple in my home, evoking memories of laughter, love, and shared moments.

Each ingredient in this cake tells a story. I often find myself reminiscing about summer days spent picking fresh blueberries and the joy of transforming them into something spectacular. The tangy brightness of lemon paired with the sweetness of succulent blueberries creates a symphony of flavors that dances on your palate. Baking this cake is more than just following a recipe; it’s about crafting a piece of happiness that you can share with others.

What I love most about this Blueberry Lemon Pound Cake is its versatility. It’s perfect for brunch with friends, a cozy family dinner, or even as a delightful dessert to accompany your afternoon tea. Each bite feels like a hug, comforting and satisfying. I can’t help but feel grateful for recipes like this that bring people together, making any occasion just a little bit sweeter.

Recipe Snapshot

Total Time:
1 hr 15 mins

Prep Time:
15 mins

Cook Time:
60 mins

Difficulty:
Medium

Calories:
320 kcal

Protein:
5 g

Diet:
Gluten-Free, Low FODMAP

Fat:
14 g

Tools Used:
Oven, Baking Sheet, Blender, Frying Pan, Wooden Spoon, Mixing Bowl

Why This Blueberry Lemon Pound Cake Works

The Irresistible Flavor Combination

The balance between the tartness of lemon and the sweetness of blueberries is simply divine. The lemon zest adds depth, while the blueberries offer bursts of fruity goodness.

Easy to Make

This recipe is straightforward, making it accessible for both novice and experienced bakers. You’ll only need basic ingredients, and the instructions are simple to follow.

Perfect for Every Occasion

Whether it’s a birthday, a holiday gathering, or just a casual Sunday, this cake fits right in. It’s a versatile dessert that people of all ages will love.

Moist and Delicious

The combination of cream cheese and yogurt in the batter ensures that the cake remains moist and tender, which is essential for a great pound cake.

Lasting Memories

Each bite of Blueberry Lemon Pound Cake evokes memories of family, friends, and laughter. Sharing this cake means sharing joy and love, making it unforgettable.

Colorful Presentation

Visually, this cake is stunning. The vibrant blueberries nestled in the golden cake create a beautiful contrast that catches the eye and tempts you to take a slice.

What to Buy for Blueberry Lemon Pound Cake

When it comes to making a delicious Blueberry Lemon Pound Cake, the quality of your ingredients matters. Fresh and vibrant components not only enhance the flavor but also elevate the overall texture of the cake. Key ingredients like sugar, butter, and blueberries work in harmony to create a beautifully moist and flavorful cake. Let’s dive into what you’ll need!

Sugar: 1 3/4 cups – Adds sweetness and contributes to the cake’s overall moisture.
Butter: 1/2 cup, softened – Provides richness and a tender crumb.
Cream Cheese: 4 oz, softened – Enhances moisture and adds a subtle tanginess.
Eggs: 3 – Binds the ingredients together for structure.
Lemon Zest: Zest of 1 lemon – Infuses vibrant citrus flavor.
Lemon Juice: 1/4 cup – Brightens the cake and balances sweetness.
Vanilla Extract: 2 tsp – Adds warmth and depth to the flavor profile.
All-Purpose Flour: 3 cups, divided – Forms the structure of the cake; some is used for coating the berries.
Blueberries: 2 cups, fresh or frozen – Bursts of flavor throughout the cake.
Baking Powder: 1 tsp – Helps the cake rise.
Baking Soda: 1/2 tsp – Works with the acidity of the lemon juice for leavening.
Salt: 1/2 tsp – Balances the sweetness and enhances flavors.
Low-Fat Yogurt: 8 oz – Keeps the cake moist and tender.
Powdered Sugar: 1/2 cup – For a sweet drizzle on top.
Lemon Juice: 4 tsp – For the drizzle, adding an extra citrus kick.

How to Cook Blueberry Lemon Pound Cake

Making the Blueberry Lemon Pound Cake is a delightful experience that fills your kitchen with wonderful aromas and anticipation. Follow these steps for a successful bake, and enjoy the process as much as the end result!

Preheat the oven to 350 degrees. While the oven is heating, take a moment to enjoy the smell of the ingredients mixing together. It’s the first step to a delicious cake!
Prepare the bundt pan by spraying it with non-stick cooking spray. This ensures that your cake will slide out easily once baked, maintaining its lovely shape.
In a large mixing bowl, beat the first three ingredients (sugar, butter, and cream cheese) together with an electric mixer at medium speed. You want this mixture to be well-blended, creamy, and pale in color, which indicates that it’s ready for the next step.
Add the eggs, one at a time, to the mixture, beating well after each addition. This is important for incorporating air into the batter, which helps the cake to rise beautifully.
Next, beat in the lemon zest, lemon juice, and vanilla extract. The batter should now smell heavenly, filled with citrus notes that promise a delicious outcome.
In a separate small bowl, measure out the 3 cups of flour. From this, remove 2 tablespoons and sprinkle them over the blueberries in another bowl. Toss gently to coat. This step helps to prevent the blueberries from sinking to the bottom of the cake during baking.
Combine the remaining flour, baking powder, baking soda, and salt in another bowl. This mixture will be added to the wet ingredients alternately with the yogurt, starting and ending with the flour mixture.
Add the flour mixture to the sugar mixture gradually, alternating with the yogurt. Mix until just combined. Be careful not to overmix; the batter should be thick yet smooth.
Now, fold in the blueberry mixture gently, ensuring that the berries are evenly distributed without breaking them. You want juicy pockets of blueberries throughout the cake.
Pour the cake batter into your prepared bundt pan, spreading it evenly. This ensures that the cake bakes uniformly, giving you a lovely rise.
Bake the cake in the preheated oven for about one hour, or until a wooden pick inserted into the center comes out clean. This is the moment you’ve been waiting for, as your kitchen fills with an irresistible aroma!
Once done, cool the cake in the pan for 10 minutes. This is crucial for allowing the cake to set before transferring it to a wire rack to cool completely.
Combine powdered sugar and additional lemon juice in a small bowl to create a drizzle. Once the cake has cooled, drizzle this mixture over the top for a beautiful and tasty finish.
Slice the cake with a serrated knife and serve. Enjoy this delightful creation with family and friends!

Things Worth Knowing

Ingredient Quality: Using fresh ingredients like ripe blueberries and fresh lemons will elevate the flavor of your cake.
Mixing Technique: Be careful not to overmix the batter, as this can lead to a tough cake. Mix until just combined.
Cooling Time: Allowing the cake to cool properly in the pan helps maintain its shape and texture.
Flavor Development: Letting the cake rest for a few hours or overnight can enhance the flavors, making it even more delicious.

Substitutions and Tips

Whether you’re an experienced baker or just starting, there are always tips and tricks to enhance your experience in the kitchen. Here’s a collection of helpful ideas to keep in mind when making your Blueberry Lemon Pound Cake.

Storage: Store leftover cake in an airtight container at room temperature for up to three days. If it lasts longer, refrigerate it to maintain freshness.
Freezing: You can freeze slices of the cake for up to three months. Wrap them well in plastic wrap and foil for best results.
Variations: Feel free to experiment with other fruits like raspberries or strawberries for a delightful twist on the classic.
Serving Suggestions: The cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream, enhancing the dessert experience.
Glazing Options: For a different flavor profile, consider adding a hint of almond extract to your glaze or even a sprinkle of lemon zest on top.

Great Combinations for Blueberry Lemon Pound Cake

Pairing your Blueberry Lemon Pound Cake with the right accompaniments can elevate your experience immensely. Here are some delightful suggestions:

Fresh Berries: Serve with a side of fresh mixed berries to enhance the fruit flavors.
Whipped Cream: A dollop of freshly whipped cream adds a lightness that complements the cake perfectly.
Tea or Coffee: This cake makes for an excellent afternoon treat alongside a warm cup of tea or coffee.
Brunch Favorite: Perfect for your next brunch gathering, serve it alongside a fruit salad and mimosas for a charming spread.
Picnic Delight: Slice and pack it for picnics. It travels well and is a hit among friends and family.
Special Occasions: Ideal for birthdays and celebrations, dress it up with a sprinkle of edible flowers for a festive touch.

FAQ

The unique flavor combination of tart lemon and sweet blueberries makes Blueberry Lemon Pound Cake stand out. The use of cream cheese in the batter adds moisture and richness, creating a tender crumb. This cake isn’t just about taste; it’s about the joyful memories associated with baking and sharing it with loved ones.

Absolutely! Frozen blueberries can be used in Blueberry Lemon Pound Cake. Just make sure to toss them in a bit of flour before adding them to the batter. This helps prevent them from sinking to the bottom during baking. They’ll bake up beautifully and still provide that wonderful burst of flavor.

To store leftover Blueberry Lemon Pound Cake, keep it in an airtight container at room temperature for up to three days. If you want to keep it longer, you can refrigerate it or freeze individual slices. Just wrap each slice well in plastic wrap and foil, and it will stay fresh for three months.

Certainly! If you enjoy a bit of crunch, adding nuts like pecans or walnuts can enhance the texture of your Blueberry Lemon Pound Cake. Just be sure to chop them coarsely and fold them into the batter along with the blueberries for a delicious variation!

Conclusion

The Blueberry Lemon Pound Cake is a delightful treat that combines the best of sweet and tart flavors in a moist, tender cake. It’s perfect for any occasion, from casual family gatherings to special celebrations. I encourage you to give this recipe a try; it’s a wonderful way to bring a taste of summer into your home, no matter the season. Enjoy every slice and the memories you’ll create along the way!