Hamdi Saidani Lemon Blueberry Pound Cake is a delightful dessert made with fresh blueberries, zesty lemon, and a buttery cake base. It serves 6 and takes about 1 hour to prepare and bake. Perfect for breakfast, brunch, or a sweet treat.
Try More Lemon Desserts Recipes:
💛 Why You’ll Love This Lemon Blueberry Pound Cake Recipe:
- Bursting with Flavor: The combination of zesty lemon and juicy blueberries is refreshing and delicious.
- Perfect Texture: This cake is moist, dense, and buttery, just like a pound cake should be.
- Easy to Make: With simple ingredients and straightforward steps, it’s an excellent recipe for bakers of all levels.
- Impressive Presentation: The vibrant colors and lovely texture make this cake a showstopper for any occasion.
❓ What Is Lemon Blueberry Pound Cake Recipe?
Lemon Blueberry Pound Cake is a moist, buttery cake infused with fresh lemon zest and juice, and studded with juicy blueberries. It’s baked to perfection, creating a deliciously dense yet tender crumb, perfect for breakfast, dessert, or a snack.
🍋 Lemon Blueberry Pound Cake Ingredients
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/4 cup milk
- 2 tablespoons lemon juice
- Zest of 1 lemon
- 1 cup fresh blueberries
- 1 teaspoon vanilla extract
🥮 How To Make Lemon Blueberry Pound Cake
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, cream the softened butter and sugar until light and fluffy. This should take about 3-5 minutes.
- Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Mix in the milk, lemon juice, lemon zest, and vanilla extract until combined.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix.
- Gently fold the fresh blueberries into the batter, ensuring they are evenly distributed.
- Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
💭 Recipe Tips:
- Use Fresh Ingredients: Fresh lemon juice and zest provide the best flavor. Avoid bottled lemon juice.
- Coat Blueberries: Toss the blueberries in a bit of flour before folding them into the batter. This helps prevent them from sinking to the bottom.
- Room Temperature Ingredients: Ensure all your ingredients (butter, eggs, milk) are at room temperature for a smoother batter.
- Check for Doneness: Baking times can vary, so start checking the cake at 50 minutes. The edges should be golden, and a toothpick should come out clean.
🍨 What To Serve With Lemon Blueberry Pound Cake?
Lemon Blueberry Pound Cake pairs beautifully with Lemon Curd, a scoop of Lemon Frosting, or a drizzle of lemon glaze a side of fresh berries or a hot cup of tea or coffee enhances the experience.
🎚 How To Store Leftovers Lemon Blueberry Pound Cake?
- Room Temperature: Store leftovers lemon blueberry pound cake in an airtight container at room temperature for up to 3 days. This keeps the cake moist and prevents it from drying out.
- Refrigeration: If you prefer to keep it longer store leftovers lemon blueberry pound cake in the refrigerator for up to 5 days. Wrap the cake tightly in plastic wrap to prevent it from absorbing other odors.
🥵 How To Reheat Leftovers Lemon Blueberry Pound Cake?
- In The Oven: Preheat your oven to 300°F (150°C) wrap leftovers lemon blueberry pound cake in foil and heat for 2-4 minutes or until warmed through.
- In The Microwave: Place leftovers lemon blueberry pound cake slice on a microwave-safe plate and heat it for about 10-15 seconds. This method works well to warm it slightly without drying it out.
FAQ’S
How can I enhance the lemon flavor in lemon blueberry pound cake?
You can enhance the lemon flavor by adding more lemon zest or a small amount of lemon extract. Another option is to brush the baked lemon blueberry pound cake with a lemon syrup made from lemon juice and sugar.
What should I do if my lemon blueberry pound cake is too dense?
A dense cake can result from overmixing the batter or using too much flour. To avoid this, mix the ingredients until just combined and ensure your flour is properly measured. Additionally, check your baking powder to make sure it’s fresh.
How do I keep the blueberries from sinking to the bottom?
To prevent blueberries from sinking, toss them in a bit of flour before adding them to the batter. This helps the blueberries stay suspended in the cake as it bakes.
How do I know when lemon blueberry pound cake is done?
The cake is done when a toothpick inserted into the center comes out clean or with just a few crumbs attached. The top should be golden brown, and the edges should pull away from the sides of the pan.
How can I make lemon blueberry pound cake moister?
To make the lemon blueberry pound cake moister, you can add a tablespoon of sour cream or yogurt to the batter. Be careful not to overbake, as that can dry out the cake.
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Lemon Blueberry Pound Cake Nutrition Facts
Serving Size: 1 slice (1 slice cake)
- Calories: 320
- Total Fat: 14g
- Saturated Fat: 8g
- Cholesterol: 75mg
- Sodium: 150mg
- Total Carbohydrates: 45g
- Dietary Fiber: 1g
- Sugars: 27g
- Protein: 4g
Lemon Blueberry Pound Cake
Description
Lemon Blueberry Pound Cake is a delightful dessert made with fresh blueberries, zesty lemon, and a buttery cake base. It serves 6 and takes about 1 hour to prepare and bake. Perfect for breakfast, brunch, or a sweet treat.
Ingredients
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, cream the softened butter and sugar until light and fluffy. This should take about 3-5 minutes.
- Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Mix in the milk, lemon juice, lemon zest, and vanilla extract until combined.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix.
- Gently fold the fresh blueberries into the batter, ensuring they are evenly distributed.
- Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Notes
- Use Fresh Ingredients: Fresh lemon juice and zest provide the best flavor. Avoid bottled lemon juice.
Coat Blueberries: Toss the blueberries in a bit of flour before folding them into the batter. This helps prevent them from sinking to the bottom.
Room Temperature Ingredients: Ensure all your ingredients (butter, eggs, milk) are at room temperature for a smoother batter.
Check for Doneness: Baking times can vary, so start checking the cake at 50 minutes. The edges should be golden, and a toothpick should come out clean.
