Blueberry Lemon Pound Cake
Bright and flavorful blueberry lemon pound cake combines tender crumb with bursts of fresh blueberries and zesty lemon flavor. Perfect for brunch, teatime, or as a sweet gift, this moist loaf offers a delightful balance of citrus and berry notes, appealing to family and friends alike.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- Grease an 8 x 4-inch loaf pan and set aside.
- Cream the butter until smooth.
- Gradually add 1 cup sugar, beating at medium speed until well blended.
- Add eggs, one at a time, beating well after each addition.
- In a separate bowl, combine 1 1/2 cups flour, baking powder, and salt.
- Add to the sugar mixture alternately with milk, beginning and ending with the flour mixture. Stir in lemon rind.
- Dredge blueberries in 2 teaspoons flour and fold into batter.
- Pour batter into the prepared loaf pan.
- Bake at 350°F (175°C) for 55 to 60 minutes or until a wooden pick inserted in the center comes out clean.
- Combine 1/3 cup sugar and lemon juice in a small saucepan.
- Heat until sugar dissolves.
- Pierce the top of the bread in several places with a wooden pick or long fork tines.
- Pour lemon juice mixture over the warm bread and let it soak in.
- Cool the bread in the pan for 30 minutes before removing.
Tips & Substitutions
For a lighter texture, make sure your butter is at room temperature before creaming. You can substitute Greek yogurt for half of the milk for added moisture and tang. If you don’t have fresh blueberries, frozen ones can work, but reduce the flour slightly to account for the extra moisture. This cake also pairs beautifully with Apricot Cream Cheese Salad.
Serving Suggestions
Serve slices of the blueberry lemon pound cake with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat. It also pairs well with a cup of tea or coffee. For a delightful brunch spread, consider serving it alongside Lazy Peach Cobbler or Raspberry Almond Thumbprint Cookies.
Storage & Reheating
Store leftover pound cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. To reheat, slice and warm in the oven at 350°F for about 10 minutes, or microwave for 15-20 seconds until just warmed.
Nutrition & Diet Analysis (per serving)
Each serving of Blueberry Lemon Pound Cake contains roughly 393 calories, with 5g protein, 51g carbohydrates, and 20g fat. It is an excellent source of iron (38% of the Daily Value) and calcium (25% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 1243mg per serving (54% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this recipe gluten-free?
Yes, you can substitute all-purpose flour with a gluten-free flour blend that measures cup-for-cup. Make sure to check that other ingredients, like baking powder, are also gluten-free to keep the cake safe for those with gluten sensitivities.
How can I enhance the lemon flavor?
To boost the lemon flavor, consider adding a teaspoon of lemon extract to the batter. You can also increase the amount of lemon juice in the syrup, or even add a bit of lemon zest to the batter for extra brightness.
What can I do if my cake is too dense?
A dense cake may be a result of overmixing or using cold ingredients. Make sure to cream the butter and sugar well and incorporate ingredients gently. If the problem persists, check your baking powder for freshness, as old leavening agents can lead to dense baked goods.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).