Blueberry Lemon Pound Cake: A Delightful Fusion of Sweet and Tangy
There’s something irresistibly comforting about a classic pound cake—rich, dense, and buttery. When you infuse it with the bright, zesty flavor of lemon and fold in plump blueberries, you elevate it into a show-stopping dessert or breakfast treat. The Blueberry Lemon Pound Cake has become a modern favorite, blending traditional baking with refreshing flavors that appeal to both the young and old. Whether it’s for a weekend brunch, a family gathering, or just a cozy afternoon with tea, this cake is sure to impress.
The History of Pound Cake
Pound cake has its origins in Northern Europe, particularly in 18th-century England, where it was traditionally made with a pound each of butter, sugar, eggs, and flour—hence the name. As the recipe traveled across the Atlantic, American bakers began adapting it, adding leavening agents like baking powder to lighten the texture. Today, variations abound, and the Blueberry Lemon Pound Cake is a contemporary twist that combines American baking traditions with a modern love for fresh, vibrant flavors.
Ingredients Breakdown
- Butter: Provides richness and a tender crumb.
- Sugar: Sweetens the cake and helps create a light texture when creamed with butter.
- Eggs: Act as a binding agent and contribute to the cake’s structure.
- All-Purpose Flour: The foundation of the cake, giving it density and body.
- Baking Powder: Adds a slight lift to what is otherwise a dense cake.
- Sour Cream: Adds moisture and a subtle tanginess that complements lemon and blueberries.
- Lemon Zest and Juice: Infuses the cake with bright, citrus flavor.
- Vanilla Extract: Enhances the overall flavor profile.
- Fresh Blueberries: Offer bursts of sweetness and a juicy contrast to the dense cake.
- Salt: Balances sweetness and enhances flavor.
Step-by-Step Recipe
- Preheat oven to 325°F (165°C) and grease a loaf pan thoroughly.
- Cream butter and sugar together until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with sour cream and lemon juice.
- Stir in lemon zest and vanilla extract.
- Fold in blueberries gently to avoid breaking them.
- Pour batter into prepared pan and smooth the top.
- Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean.
- Cool completely before slicing and serving.
Tips for the Perfect Blueberry Lemon Pound Cake
- Use room temperature ingredients for even mixing and a smoother texture.
- Toss blueberries with a bit of flour to prevent them from sinking to the bottom of the cake.
- Don’t overmix the batter once you add the flour to avoid a tough texture.
- Let the cake cool completely before slicing to prevent crumbling.
- Brush the top with a lemon glaze for an extra layer of flavor and shine.
Variations and Customizations
- Glazed Blueberry Lemon Pound Cake: Drizzle with a simple glaze of powdered sugar and lemon juice.
- Blueberry Lemon Streusel Cake: Top the batter with a crumbly mixture of flour, butter, sugar, and cinnamon before baking.
- Almond Blueberry Lemon Cake: Add a teaspoon of almond extract for a nutty twist.
- Chocolate Chip Blueberry Lemon Cake: Fold in white chocolate chips for a sweet contrast.
- Mini Loaves or Muffins: Bake in mini loaf pans or muffin tins for individual servings.
Health Considerations and Nutritional Value
While this cake is rich and indulgent, it can be enjoyed in moderation as part of a balanced diet. Blueberries are packed with antioxidants and fiber, while lemon zest adds a boost of vitamin C. To make it healthier, consider using whole wheat flour and reducing the sugar slightly. You can also substitute some of the butter with unsweetened applesauce to cut down on fat without sacrificing moisture.
Nutritional Highlights (per slice, approximately):
- Calories: ~300–350
- Fat: ~12–15g
- Carbohydrates: ~45–50g
- Protein: ~5–6g
- Fiber: ~1–2g (depending on flour used)
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup sour cream
- 2 tablespoons fresh lemon juice
- 1 tablespoon grated lemon zest
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh blueberries
Directions
- Preheat oven to 325°F (165°C). Grease and flour a 9×5-inch loaf pan.
- In a large bowl, beat butter and sugar together until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- In another bowl, whisk together flour, baking powder, and salt.
- Gradually add the dry ingredients to the butter mixture in three parts, alternating with sour cream and lemon juice, beginning and ending with dry ingredients.
- Stir in lemon zest and vanilla extract.
- Toss blueberries with a tablespoon of flour and gently fold into the batter.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 60–70 minutes or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Frequently Asked Questions
Can I use frozen blueberries?
Yes, you can use frozen blueberries. Do not thaw them before adding to the batter to prevent discoloration and excess moisture.
How do I store the pound cake?
Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Wrap tightly to keep it moist.
Can I freeze the cake?
Absolutely! Wrap the cooled cake tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw at room temperature before serving.
What can I substitute for sour cream?
You can use plain Greek yogurt or buttermilk as a substitute in equal amounts.
Why did my cake sink in the middle?
This can happen if the batter is overmixed, the oven temperature is too low, or the cake isn’t fully baked. Make sure to check doneness thoroughly.
Summary
The Blueberry Lemon Pound Cake is a deliciously moist and flavorful dessert that combines the richness of traditional pound cake with the freshness of lemon and blueberries. Perfect for any occasion