A delightful fusion of zesty lemon and plump, juicy blueberries, all encased in a rich, buttery pound cake. This classic British treat combines the tangy brightness of lemon zest with the sweetness of fresh blueberries, creating a symphony of flavours that dance on your taste buds. With its moist, tender crumb and a subtle hint of vanilla, it’s the perfect accompaniment to a relaxing afternoon tea or a delightful dessert for any occasion. One bite, and you’ll be transported to a world of pure indulgence, wrapped in the comforting embrace of this Lemon Blueberry Pound Cake.
How To Make This Recipe
For the Cake:
- 250g (1 cup) unsalted butter, softened
- 250g (1 cup) granulated sugar
- 4 large eggs
- Zest of 2 lemons
- 1 teaspoon vanilla extract
- 250g (2 cups) all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 200g (1 1/2 cups) fresh blueberries
- 2 tablespoons all-purpose flour (for coating blueberries)
For the Lemon Glaze:
- Juice of 2 lemons
- 150g (1 1/2 cups) powdered sugar
- Preheat your oven: Begin by preheating your oven to 160°C (325°F). Grease a 9×5-inch loaf pan to prevent sticking.
- Prepare the Blueberries: In a small bowl, gently toss the fresh blueberries with 2 tablespoons of all-purpose flour. This will help prevent them from sinking to the bottom of the cake during baking. Set the coated blueberries aside.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. This can take about 3-5 minutes of beating.
- Incorporate Eggs and Flavourings: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Add the lemon zest and vanilla extract and mix until well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together 250g (2 cups) of all-purpose flour, baking powder, and salt.
- Mix Wet and Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing until just combined. Be careful not to overmix; just ensure there are no streaks of flour remaining.
- Fold in Blueberries: Gently fold the flour-coated blueberries into the cake batter, distributing them evenly.
- Bake the Cake: Pour the batter into the prepared loaf pan, spreading it out evenly. Place it in the preheated oven and bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown. Keep an eye on it to prevent overbaking.
- Prepare Lemon Glaze: While the cake is baking, prepare the lemon glaze. In a small bowl, mix the freshly squeezed lemon juice and powdered sugar until you have a smooth glaze. Adjust the consistency by adding more powdered sugar if needed.
- Cool and Glaze: When the cake is done, remove it from the oven and allow it to cool in the pan for about 10 minutes. Carefully remove the cake from the pan and place it on a wire rack. While the cake is still warm, drizzle the lemon glaze evenly over the top.
- Enjoy: Allow the cake to cool completely before slicing and serving. Each slice is a burst of lemony and blueberry goodness.
This Lemon Blueberry Pound Cake is a delightful treat, perfect for any time of the day or any special occasion. Enjoy!
Tips Of Recipe
Certainly, here are some useful tips to ensure your Lemon Blueberry Pound Cake turns out perfectly:
- Use Room Temperature Ingredients: Ensure that your butter and eggs are at room temperature. This helps in achieving a smooth and even batter.
- Properly Coat the Blueberries: Coating the blueberries with a bit of flour before folding them into the batter prevents them from sinking to the bottom of the cake during baking.
- Don’t Overmix: When combining the wet and dry ingredients, mix until just combined. Overmixing can lead to a dense and tough cake.
- Check for Doneness: Oven temperatures can vary, so use a toothpick or cake tester to check for doneness. Insert it into the center of the cake; it should come out clean or with a few moist crumbs, but not wet batter.
- Cool Before Glazing: Allow the cake to cool in the pan for about 10 minutes before removing it. Then, apply the lemon glaze while the cake is still warm. This helps the glaze soak into the cake, adding moisture and flavor.
- Adjust Glaze Consistency: If your glaze is too thick, add a little more lemon juice to thin it out. If it’s too thin, add more powdered sugar to achieve your desired consistency.
- Fresh Ingredients: Use fresh, ripe blueberries and freshly grated lemon zest for the best flavour.
- Grease the Pan Properly: Ensure the loaf pan is well-greased to prevent the cake from sticking. You can also line the bottom with parchment paper for easy removal.
- Storage: Store the cake in an airtight container at room temperature for up to 3-4 days. For longer storage, refrigerate for up to a week or freeze slices wrapped in plastic wrap and aluminum foil.
- Serve with Fresh Berries: To enhance the presentation and flavour, serve your slices of Lemon Blueberry Pound Cake with a few extra fresh blueberries and a twist of lemon zest.
- Experiment: Feel free to experiment with different fruits or citrus flavours. You can replace the blueberries with raspberries, strawberries, or even mix in some chopped nuts for added texture.
- Slicing: Use a sharp knife to ensure clean slices. Wiping the knife between cuts can also help achieve neat slices.
With these tips in mind, your Lemon Blueberry Pound Cake will be a delightful and impressive treat for family and friends. Enjoy baking!
Frequently Asked Questions
1. Can I use frozen blueberries instead of fresh ones?
- Yes, you can use frozen blueberries, but it’s advisable to keep them frozen until the last minute and not thaw them. Toss them in a little flour before folding into the batter to prevent excessive moisture in the cake.
2. Can I substitute the all-purpose flour with a gluten-free flour blend?
- Yes, you can use a gluten-free flour blend as a substitute. Just make sure it’s suitable for baking and follow the package instructions for using it as a 1:1 replacement for all-purpose flour.
3. How do I store leftovers?
- Store leftover cake in an airtight container. It can be kept at room temperature for up to 3-4 days. If you want to keep it longer, refrigerate it for up to a week. You can also freeze individual slices wrapped in plastic wrap and aluminum foil for longer-term storage.
4. Can I make this cake in advance for a special occasion?
- Yes, you can make this cake in advance. It often tastes even better the next day as the flavors have time to meld. Just be sure to store it properly to keep it fresh.
5. Can I omit the lemon glaze?
- Certainly, you can omit the lemon glaze if you prefer a less sweet cake. The cake itself is still delicious without the glaze.
6. How can I ensure my pound cake is moist?
- Using room temperature ingredients, not overmixing the batter, and baking until just done (without overbaking) are key to ensuring a moist pound cake.
7. Can I make this cake in a different pan size or shape?
- While a 9×5-inch loaf pan is the recommended size, you can use different pans, but baking times may vary. Adjust the baking time accordingly and keep an eye on it for doneness.
8. Can I use lemon juice instead of lemon zest?
- Lemon juice can be used in place of zest, but it will provide a slightly different flavor profile. The zest has essential oils that offer a more concentrated lemon flavor, while juice adds tartness. If you use juice, adjust the quantity to taste.
9. What is the difference between a pound cake and a regular cake?
- Pound cake traditionally gets its name from the original recipe’s simplicity, using a pound each of butter, sugar, eggs, and flour. It tends to be denser and has a buttery, rich flavor compared to a lighter and fluffier regular cake.
10. Can I make this cake eggless? – Yes, you can try using egg substitutes like applesauce, yogurt, or a commercial egg replacer for an eggless version. However, the texture and flavor may vary slightly.
These FAQs should help answer common questions about making Lemon Blueberry Pound Cake. Enjoy baking and savoring this delightful treat.
Here are the approximate nutrition facts for a serving of Lemon Blueberry Pound Cake. Please note that these values can vary depending on the specific ingredients and portion sizes used:
Serving Size: 1 slice (1/12th of the cake)
Calories: Approximately 330 calories
Total Fat: About 17g
- Saturated Fat: About 10g
Cholesterol: Around 95mg
Sodium: Approximately 120mg
Total Carbohydrates: About 42g
- Dietary Fiber: About 1g
- Sugars: Approximately 26g
Protein: About 4g
Vitamin C: About 10% of the recommended daily intake (RDI)
Please keep in mind that these values are estimates and can vary based on the specific brands and quantities of ingredients you use. Additionally, the serving size may change depending on how thick you slice the cake.