Lively Lemon Blueberry Pound Cake

$- 1 ½ cups all-purpose flour - 1 teaspoon baking powder - ½ teaspoon baking soda - ½ teaspoon salt - ½ cup unsalted butter, softened - 1 cup granulated sugar - 2 large eggs, at room temperature - 2 tablespoons fresh lemon zest - 1 teaspoon pure vanilla extract - ½ cup buttermilk, at room temperature - 1 cup fresh blueberries - 2 tablespoons powdered sugar (for dusting) The all-purpose flour gives the cake its structure. It holds everything together. Baking powder and baking soda help the cake rise. They create a light, fluffy texture. Salt enhances all the flavors. Unsalted butter is vital for rich flavor. Softened butter mixes easily with sugar, creating a creamy base. Granulated sugar adds sweetness and helps with browning. Eggs add moisture and act as a binder. They help the cake rise, too. Fresh lemon zest brings a punch of bright flavor. It makes the cake refreshing. Pure vanilla extract adds warmth and depth. Buttermilk gives the cake a tender crumb. It also adds a slight tang, balancing the sweetness. Fresh blueberries burst with flavor. They add beautiful color and moisture. Finally, powdered sugar gives a lovely finish when dusted on top. Always measure ingredients carefully. Use a kitchen scale for precision if you can. This helps you get the best results. For butter, make sure it’s at room temperature. This ensures it blends well with sugar. If it’s too cold, it won’t mix properly. When zesting the lemon, use a fine grater. This prevents large pieces from ruining the texture. Be careful not to get the bitter white pith. Room temperature eggs and buttermilk mix in smoothly. This helps create a uniform batter. Wash the blueberries gently to avoid crushing them. Pat them dry with a paper towel before adding to the batter. This keeps the color from bleeding into the cake. By preparing your ingredients this way, you set yourself up for success. Enjoy the process, and watch as your cake turns out beautifully! {{ingredient_image_2}} Start by preheating your oven to 350°F (175°C). This heat is perfect for baking cake. Grab a 9x5-inch loaf pan. Grease it well with butter or cooking spray. Lightly dust it with flour. This step helps the cake not stick. Next, take a medium bowl. Combine 1 ½ cups of all-purpose flour, 1 teaspoon of baking powder, ½ teaspoon of baking soda, and ½ teaspoon of salt. Whisk these together until mixed well. Set this bowl aside for later. Now, in a large bowl, add ½ cup of softened butter and 1 cup of granulated sugar. Use an electric mixer on medium speed. Beat this mixture for about 3 to 4 minutes. It should look light and fluffy when done. Crack 2 large eggs into the bowl one at a time. Make sure to mix well after each addition. Then, add 2 tablespoons of fresh lemon zest and 1 teaspoon of pure vanilla extract. Mix until everything is combined nicely. Take the dry ingredient bowl. Gradually add it to the butter and sugar mix. Start and end with the dry mix. Alternate with ½ cup of buttermilk. Mix until just combined. Do not overmix; this keeps the cake soft. Carefully fold in 1 cup of fresh blueberries. Use a spatula to avoid crushing them. Pour the batter into your prepared loaf pan. Spread it evenly with the spatula. Bake in the oven for 50 to 60 minutes. A toothpick inserted in the center should come out clean or with a few moist crumbs. Let the cake cool in the pan for about 10 minutes. Then move it to a wire rack to cool completely. Dust the top with powdered sugar and add more blueberries for a lovely look. Overmixing can make your pound cake tough. To avoid this, mix the batter until just combined. When you add the flour, do it gradually. Start with a third of the dry mix. Then, add half of the buttermilk. Repeat until all is mixed. Use a spatula to fold in the blueberries carefully. This keeps them whole and juicy. A great texture makes the cake enjoyable. To get it right, measure your flour carefully. Too much flour can make the cake dry. Use the spoon and level method. Spoon the flour into the measuring cup, then level it off. Also, use room temperature eggs and buttermilk. They mix better and help the cake rise. Even baking is key for a perfect pound cake. Make sure your oven is preheated to 350°F (175°C). Place your loaf pan in the center of the oven. This allows hot air to flow around the cake. Rotate the pan halfway through baking if your oven has hot spots. This helps the cake cook evenly. Check for doneness by inserting a toothpick in the center. If it comes out clean, your cake is ready! Pro Tips Use Room Temperature Ingredients: Ensure that your butter, eggs, and buttermilk are at room temperature. This helps create a smoother batter and contributes to a lighter, fluffier cake. Gently Fold in Blueberries: When adding blueberries to the batter, use a spatula to gently fold them in. This prevents them from breaking and ensures even distribution without staining the batter. Check for Doneness: Since oven temperatures can vary, start checking your cake for doneness a few minutes before the recommended baking time. A toothpick should come out clean or with a few moist crumbs. Storage Tips: Store any leftover pound cake in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and freeze for up to three months. {{image_4}} You can swap blueberries for other fruits. Try raspberries for a tart twist. Strawberries add sweetness and color. You could even use peaches for a summer vibe. Just make sure to chop larger fruits into smaller pieces. This keeps the cake light and fluffy. Boost the lemon flavor with more zest or juice. A splash of orange juice gives a nice twist, too. You can add a hint of almond extract for warmth. If you love spice, consider adding cinnamon or nutmeg. These flavors work well with the citrus notes. For a simple glaze, mix powdered sugar with lemon juice. Drizzle this over the cooled cake for a sweet, tangy burst. Cream cheese frosting offers a richer option. You can blend it with lemon zest for extra flavor. For a lighter touch, dust with powdered sugar. Add fresh mint leaves for a pop of color. To keep your lemon blueberry pound cake fresh, store it in an airtight container. This helps maintain moisture and flavor. You can leave it at room temperature for up to three days. If it's warm in your kitchen, consider refrigerating it. Just remember to wrap the cake tightly to avoid drying it out. Freezing your pound cake is a great way to extend its life. Start by letting the cake cool completely. Then, wrap it tightly with plastic wrap. After that, place it in a freezer bag or an airtight container. This way, it can last for up to three months in the freezer. Label the bag with the date so you know when to use it. When you're ready to enjoy your frozen cake, take it out of the freezer. Let it thaw in the fridge overnight. If you're in a hurry, you can let it sit at room temperature for a few hours. To reheat, slice a piece and warm it in the microwave for about 15-20 seconds. This will make it taste fresh and delicious again! Yes, you can use frozen blueberries. They work well in this cake. Just add them straight from the freezer. Do not thaw them first, as this can make the batter watery. Frozen blueberries also keep their shape during baking, giving you those delightful bursts of flavor. You can check if your cake is done by using a toothpick. Insert it into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is ready. Baking typically takes about 50 to 60 minutes, but your oven may vary. Keep a close eye as it nears the end of baking. If you don’t have buttermilk, you can make a quick substitute. Mix ½ cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes. This will create a similar tangy taste and acidity that buttermilk provides. The cake will stay fresh for about 3 to 4 days at room temperature. Store it in an airtight container to keep it moist. You can also refrigerate it for up to a week, but it may dry out a little. If you want it to last longer, consider freezing the cake. It can last for up to 3 months in the freezer. This blog post guides you through making the perfect pound cake. We covered key ingredients and their roles, and I shared best practices for preparing them. You learned step-by-step instructions from prepping the oven to baking. We also discussed tips to avoid common mistakes and ways to add your own twist to the cake. In the end, making a great pound cake is simple. With a little care, you can enjoy a delicious treat that impresses everyone.$

Lively Lemon Blueberry Pound Cake

A delightful pound cake infused with fresh lemon zest and blueberries, perfect for any occasion.

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Prep Time 15

Cook Time 50

Total Time 1 5

Course Dessert

Cuisine American

Servings 8

Calories 250 kcal

Ingredients

1.5 cups all-purpose flour
1 teaspoon baking powder
0.5 teaspoon baking soda
0.5 teaspoon salt
0.5 cups unsalted butter, softened to room temperature
1 cups granulated sugar
2 large eggs, at room temperature
2 tablespoons fresh lemon zest (from about 1 lemon)
1 teaspoon pure vanilla extract
0.5 cups buttermilk, at room temperature
1 cups fresh blueberries (plus extra for garnish)
2 tablespoons powdered sugar (for dusting)

Instructions

Preheat your oven to 350°F (175°C). Prepare a 9x5-inch loaf pan by greasing it with butter or cooking spray and lightly dusting it with flour to prevent sticking.
In a medium mixing bowl, combine the all-purpose flour, baking powder, baking soda, and salt. Whisk together until the dry ingredients are well blended, then set the bowl aside.
In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar together. Beat the mixture on medium speed until it is light, fluffy, and pale in color, which should take about 3–4 minutes.
Crack the eggs into the bowl one at a time, ensuring each egg is fully combined into the mixture before adding the next. Follow this by mixing in the lemon zest and vanilla extract until evenly incorporated.
Gradually incorporate the dry ingredient mixture into the creamed butter and sugar. Start and end with the dry ingredients, alternating with the buttermilk. Mix until just combined; be careful not to overmix to keep the cake tender.
Carefully fold in the fresh blueberries using a spatula, taking care not to crush them. This will help maintain their shape and provide bursts of flavor in the cake.
Pour the batter into the prepared loaf pan, spreading it evenly with a spatula to ensure uniform baking.
Place the loaf pan in the preheated oven and bake for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs.
Once baked, remove the cake from the oven and allow it to cool in the pan for approximately 10 minutes. Afterward, gently transfer the cake to a wire rack to cool completely before serving.
Once the cake is completely cool, dust the top lightly with powdered sugar using a fine sieve, and garnish with additional fresh blueberries on top for a pop of color and flavor.

Notes

For an elegant touch, serve slices of the cake on a decorative plate, drizzling a thin line of lemon glaze around each slice for an extra zesty kick. Consider pairing your presentation with a sprig of mint for a fresh touch!

Keyword blueberry, dessert, lemon, pound cake