Lemon blueberry pound cake is the kind of loaf that’s brilliant with out being sharp, candy with out being heavy, and filled with blueberries in a approach that makes each slice appear like it had good intentions from the start.
Why This Lemon Blueberry Pound Cake Works
Bright, delicate, and truly tastes like lemon. The lemon juice and zest make the loaf style recent as an alternative of vaguely citrus-adjacent.
Blueberries keep extra evenly distributed. Tossing them with flour earlier than folding them in helps hold them from dropping straight to the underside.
Works for breakfast, dessert, or a day espresso scenario. This is the sort of loaf cake that feels simply as proper on a brunch desk because it does sliced after dinner.
Lemon Blueberry Pound Cake Ingredients
You may simply have most (if not all) of those easy substances already in your kitchen. A full record of substances with measurements for this recipe is out there within the printable recipe card beneath.
- Flour – Flour is what holds all of this collectively. No want for fancy cake flour, all-purpose flour is simply superb for this straightforward recipe.
- Baking powder – Baking powder acts as a leavening agent for this moist pound cake. It’s what helps to provide it rise and top.
- Salt – As acknowledged earlier than, we aren’t utilizing butter on this recipe, so we do want so as to add only a contact of salt to stability out the flavors.
- Vanilla yogurt – Part of what makes this such a moist lemon pound cake is the truth that we use yogurt as an alternative of unsalted butter like a basic pound cake recipe. The tangy taste additionally helps to enrich the lemon.
- Sugar – You can have a cake with out sugar! Regular granulated white sugar is what we want.
- Large eggs – Any time you’re baking with eggs, assume the recipe calls for big eggs. For the most effective outcomes, be certain to make use of room-temperature eggs.
- Lemon – Lemon desserts simply aren’t the identical with out recent lemon juice or zest. I all the time desire utilizing recent lemons as an alternative of the bottled selection.
- Fresh blueberries – Blueberries add bursts of fruit and moisture and provides the cake its signature lemon-blueberry pairing.
- Vegetable oil – I desire moist crumbs for my do-it-yourself lemon pound cake, and utilizing vegetable oil is a good way to attain that.
- Powdered sugar – Powdered sugar provides the glaze its easy texture and clear sweetness.
- Whole milk – Milk loosens the glaze simply sufficient so it drizzles as an alternative of clumping.
How to Make Lemon Blueberry Pound Cake (Step-by-Step)
You are going to like how straightforward it’s to make this brilliant and citrusy cake.
- Prepare oven and pan. Preheat the oven and coat a 9-inch loaf pan with cooking spray.
- Dry substances. In a medium mixing bowl, whisk or sift collectively the flour, baking powder and superb sea salt. Set apart.
- Wet substances. In the bowl of stand mixer fitted with a paddle or a big mixing bowl utilizing an digital hand mixer, cream collectively the yogurt, sugar and eggs. Blend effectively after which add the lemon zest and juice and vegetable oil Slowly, add dry combination. Mixture may be a little bit lumpy.
- Fold in blueberries. In a small bowl, toss the recent blueberries with the flour. Fold within the blueberries to the batter by hand.
- Bake. Pour the batter into the ready loaf pan. Set the pan onto a baking sheet. Bake till it passes the toothpick take a look at. If the highest begins to brown earlier than the cake is totally cooked, cowl the highest loosely with aluminum foil.
- Cool. Remove and permit to chill for 10 minutes earlier than gently eradicating from the pan. It ought to come out simply, but when not, lower alongside the edges with a knife after which faucet on the underside till it releases.
- Make glaze. In a small bowl, whisk collectively the powdered sugar, entire milk and recent lemon juice .
- Drizzle glaze. When the cake has cooled, place it on a wire cooling rack and drizzle over high. Allow the glaze to dry, then slice and serve.
Chef Tips
I’ve made this lemon blueberry pound cake in my take a look at kitchen to have the ability to convey you the most effective suggestions and methods.
- Use room-temperature eggs. They combine into the batter extra easily and assist the loaf bake extra evenly.
- Toss the blueberries with flour first. This helps hold them suspended within the batter fairly than sinking to the underside.
- Fold the blueberries in by hand. That helps stop them from bursting an excessive amount of and turning the batter gray-purple.
- Glaze solely after the loaf has cooled. If the cake is simply too heat, the glaze will soften proper off as an alternative of setting properly.
Storage and Freezing
Storage: Store your cake in a cool, dry place at room temperature. Make certain to maintain it coated with plastic wrap or aluminum foil or in an hermetic container. It ought to keep good and moist for as much as 5 days.
Freezing: This Lemon Blueberry Pound Cake can be freezer-friendly. Wrap very effectively in aluminum foil and/or freezer paper and retailer at the back of the freezer for as much as 6 months. Thaw by unwrapping and sitting at room temperature for 3-4 hours.
Common Questions about Lemon Blueberry Pound Cake
Unless you select to glaze your pound cake with a dairy-based topping, it isn’t essential to refrigerate it. In reality, it would keep moist longer if saved at room temperature in an hermetic container.
Lemon pound cake, like several baked good, can end up dry if there are too many dry substances combined with the moist substances. Be certain to measure exactly to keep away from a dry cake.
Lemon zest is one of the best ways to introduce concentrated lemon in a cake. You also can use lemon juice and lemon zest.
More Delicious Desserts
After a scrumptious dinner, there’s nothing I really like greater than a do-it-yourself dessert. Here are a few of our favorites.
Lemon Blueberry Pound Cake Recipe
Lemon blueberry pound cake is delicate and topped with a easy glaze. Made with yogurt, lemon and berries, it’s nice for brunch or dessert.
Prevent your display from going darkish
Servings:
Lemon Blueberry Loaf Cake:
Preheat the oven to 350°F. Coat 9-inch loaf pan with cooking spray.
In a medium mixing bowl, whisk or sift collectively the 1 1/2 cups flour, 2 teaspoons baking powder and 1/4 teaspoon superb sea salt. Set apart.
In the bowl of stand mixer fitted with a paddle or a big mixing bowl utilizing an digital hand mixer, cream collectively the 12 ounces vanilla yogurt, 1 cup sugar, and 3 massive eggs. Blend effectively after which add the 1 recent lemon zest and juice and 1/2 cup vegetable oil Slowly, add dry combination. Mixture may be a little bit lumpy.
In a small bowl, toss the 1 cup recent blueberries with the 1 tablespoon flour. Fold within the blueberries to the batter by hand.
Pour the batter into the ready loaf pan. Set the pan onto a baking sheet. Bake for 55-65 minutes, or till it passes the toothpick take a look at. If the highest begins to brown earlier than the cake is totally cooked, cowl the highest loosely with aluminum foil.
Remove and permit to chill for 10 minutes earlier than gently eradicating from the pan. It ought to come out simply, but when not, lower alongside the edges with a knife after which faucet on the underside till it releases.
Lemon Glaze
In a small bowl, whisk collectively the 1 1/2 cup powdered sugar , 1 tablespoon entire milk and 1 tablespoon recent lemon juice .
When the cake has cooled, place it on a wire cooling rack and drizzle over high. Allow the glaze to dry, then slice and serve.
If you’ve got tried this recipe, come again and tell us the way it was within the feedback or star rankings.
Freezing: This Lemon Blueberry Pound Cake can be freezer-friendly. Wrap very effectively in aluminum foil and/or freezer paper and retailer at the back of the freezer for as much as 6 months. Thaw by unwrapping and sitting at room temperature for 3-4 hours.
Calories: 462 kcal, Carbohydrates: 75 g, Protein: 7 g, Fat: 16 g, Saturated Fat: 3 g, Polyunsaturated Fat: 8 g, Monounsaturated Fat: 4 g, Trans Fat: 0.1 g, Cholesterol: 64 mg, Sodium: 127 mg, Potassium: 262 mg, Fiber: 1 g, Sugar: 55 g, Vitamin A: 121 IU, Vitamin C: 3 mg, Calcium: 133 mg, Iron: 2 mg
