Description
This Lemon Blueberry Pound Cake is a moist and flavorful dessert that combines the zesty brightness of fresh lemons with the sweet burst of blueberries. Perfectly dense yet tender, it’s enhanced by a tangy lemon glaze drizzle that adds an extra layer of citrus goodness. Ideal for afternoon tea, brunch, or as a delightful treat any time of the day.
Ingredients
Scale
Cake Batter
- 1 cup (226 g) unsalted butter, softened
- 2 cups (400 g) granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract
- 3 cups (360 g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (240 ml) sour cream
- Zest of 2 lemons
- 1 1/2 cups (225 g) fresh blueberries (washed and dried)
Lemon Glaze
- 1 cup (120 g) powdered sugar
- 2-3 tablespoons fresh lemon juice
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper to ensure easy removal of the cake after baking.
- Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar together until the mixture is light and fluffy, approximately 3-5 minutes. This step helps to incorporate air for a tender crumb.
- Add Eggs and Extracts: Beat in the eggs one at a time, mixing thoroughly after each addition to ensure full incorporation. Then, add the vanilla and lemon extracts, mixing until the flavor is evenly distributed.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to combine them evenly before adding to the wet ingredients.
- Combine Batter: Gradually add the dry ingredients to the butter mixture, alternating with sour cream—start and end with the flour mixture. Mix until just combined to avoid overworking the batter which can lead to a dense cake.
- Fold in Lemon Zest and Blueberries: Gently fold in the lemon zest and fresh blueberries using a spatula, careful not to overmix to prevent the blueberries from breaking and discoloring the batter.
- Fill Pan: Pour the batter into the prepared loaf pan, smoothing the top lightly with a spatula to create an even surface.
- Bake Cake: Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted in the center comes out clean. If the cake top browns too quickly, loosely cover it with aluminum foil to prevent burning.
- Cool Cake: After baking, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely.
- Prepare Lemon Glaze: In a small bowl, whisk together the powdered sugar and fresh lemon juice until smooth. Adjust the consistency by adding more lemon juice for a thinner glaze or more powdered sugar for a thicker consistency.
- Glaze Cake: Once the cake is completely cooled, drizzle the lemon glaze over the top, allowing it to drip down the sides for beautiful presentation and added flavor.
- Serve: Slice the cake and serve it on a simple white plate, optionally garnished with a few extra blueberries. Enjoy this delightful lemon blueberry treat!
Notes
- Ensure the blueberries are dry before folding into the batter to prevent excess moisture that can affect cake texture.
- Do not overmix the batter after adding flour to avoid a dense cake.
- If you don’t have lemon extract, you can substitute with additional lemon zest for enhanced flavor.
- Cover the baking cake with foil if the top starts browning too quickly to prevent burning.
- For a more intense lemon flavor, add an extra teaspoon of lemon zest or lemon extract.
- The glaze consistency can be adjusted by varying the lemon juice and powdered sugar amounts to suit your taste.
- Use fresh blueberries for best taste and texture; frozen blueberries can be used but may change the batter color and moisture.
