The sweet and tangy combination of blueberries and lemon is a match made in heaven, especially when infused into a moist and flavorful pound cake. This Blueberry Lemon Pound Cake recipe is a perfect dessert for spring and summer gatherings, with its fresh flavors and delightful aroma. As a seasoned baker and food writer, I'm excited to share this recipe with you, which combines the brightness of lemon zest, the juiciness of fresh blueberries, and the richness of a classic pound cake.
Blueberry Lemon Pound Cake: A Refreshing Twist on a Classic
This recipe is a creative take on the traditional pound cake, incorporating the sweetness of blueberries and the zest of lemon to create a unique and refreshing flavor profile. The use of fresh blueberries adds natural sweetness and a burst of juicy flavor, while the lemon zest provides a nice brightness and depth to the cake. With its dense and moist texture, this pound cake is perfect for serving as a dessert or snack.
Key Ingredients and Their Roles
To make this blueberry lemon pound cake, you'll need the following key ingredients:
- 2 1/4 cups all-purpose flour: Provides structure and texture to the cake
- 1 cup granulated sugar: Adds sweetness and tenderness to the cake
- 1/2 cup unsalted butter, softened: Contributes to the richness and moisture of the cake
- 2 large eggs: Helps to bind the ingredients and add moisture
- 2 teaspoons grated lemon zest: Infuses the cake with a bright and citrusy flavor
- 1 cup fresh blueberries: Adds natural sweetness and a burst of juicy flavor
Step-by-Step Instructions for a Perfect Pound Cake
Now that we have our ingredients, let's move on to the instructions:
- Preheat your oven to 325°F (165°C). Grease a 9x5-inch loaf pan and line it with parchment paper.
- In a medium bowl, whisk together the flour, sugar, and baking powder.
- In a large bowl, using an electric mixer, beat the butter until creamy, about 2 minutes.
- Add the eggs one at a time, beating well after each addition.
- Gradually add the dry ingredients to the wet ingredients, beating until just combined.
- Stir in the lemon zest and blueberries.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 55-60 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Key Points
- Use fresh blueberries for the best flavor and texture.
- Don't overmix the batter to prevent a dense cake.
- Add lemon zest for an extra burst of citrus flavor.
- Let the cake cool completely before slicing for the best texture.
- Store the cake at room temperature for up to 3 days.
Nutritional Information and Variations
Here's a breakdown of the nutritional information for this blueberry lemon pound cake:
| Nutrient | Value (per serving) |
|---|---|
| Calories | 320 |
| Total Fat | 14g |
| Saturated Fat | 8g |
| Cholesterol | 60mg |
| Sodium | 200mg |
What is the best way to store this blueberry lemon pound cake?
+To keep the cake fresh, store it at room temperature in an airtight container for up to 3 days. You can also wrap it tightly and freeze for up to 2 months.
Can I use frozen blueberries instead of fresh ones?
+Yes, you can use frozen blueberries, but make sure to thaw and pat them dry with a paper towel before adding them to the batter. This will help prevent excess moisture in the cake.
How do I ensure the cake is fully cooked?
+Insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is done. If not, bake for a few more minutes and check again.
This blueberry lemon pound cake is a delightful dessert that combines the sweetness of blueberries with the brightness of lemon. With its moist texture and flavorful ingredients, it’s sure to become a favorite in your household. Enjoy!
