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I discovered this amazing Lemon Blueberry Pound Cake recipe one summer when my garden lemons were at their peak. Now it's become my signature dessert that everyone asks for. The combination of bright citrus and sweet juicy blueberries wrapped in that rich buttery cake is simply heavenly.
What Makes This Cake So Special
There's something magical about how this cake comes together. Each slice reveals beautiful pockets of blueberries and that lemon glaze on top adds the perfect finishing touch. I love serving this at family gatherings or just because it's Tuesday we all need a little sweetness in our lives.
Everything You Need
- Butter: I always use salted butter it makes everything better.
- Eggs: Make sure they're room temperature this really matters.
- Cake Flour: Trust me on this one it's worth getting the right flour.
- Buttermilk: The secret to keeping everything moist.
- Lemon Extract and Zest: For that perfect citrus punch.
- Blueberries: Fresh ones are my favorite but frozen work too.
Let's Start Baking
Let me walk you through making this amazing cake. First I get my butter and sugar together in my mixer. I love watching them transform into this light fluffy cloud. Then I add my eggs one at a time each egg gets fully mixed in before adding the next. This patience really pays off in the final texture.
Time to Add Our Dry Ingredients
This is where I take my time alternating between the cake flour and buttermilk. Don't rush this part gentle mixing keeps the cake tender. When I fold in those beautiful lemon zest curls and juicy blueberries my kitchen smells absolutely incredible.
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Into the Pan
I always use my grandmother's bundt pan for this recipe. Just make sure whatever pan you use is really well greased. My oven is already heated to 325°F it's the perfect temperature for getting that golden crust while keeping the inside moist.
Let's Talk About Storage
Once your cake has cooled wrap it well in plastic wrap. It'll stay fresh for three days on your counter though in my house it never lasts that long. Everyone always comes back for just one more slice.
Make One for Later
Sometimes I make two cakes and freeze one. Just wrap it really well and it'll keep for three months. It's such a treat to pull out a homemade cake when friends drop by unexpectedly.
My Best Tips
After years of making this cake I've learned a few tricks. Room temperature ingredients are non-negotiable. And tossing those blueberries in a little flour before adding them keeps them from sinking to the bottom.
Switch It Up
Sometimes I use orange zest instead of lemon or add some white chocolate chips. Once I made it with raspberries instead of blueberries and it was wonderful. This recipe is so versatile.
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The Perfect Partner
I love serving thick slices with a dollop of freshly whipped cream. Sometimes I'll add some extra fresh berries on the side. It's absolutely divine with afternoon tea or coffee.
About That Flour
Cake flour really is the secret to getting that perfect texture. If you can't find it I'll teach you how to make a substitute but the real thing gives you the most amazing results.
Ways to Serve
This cake shines at brunches and dinner parties but it's also perfect for casual snacking. I've even been known to have a slice for breakfast don't tell anyone.
Easy Clean Up
Here's a tip that will save you some headache always grease your pan really well. I like to use a baking spray with flour in it. Nothing worse than a stuck cake.
The Power of Zest
There's something special about fresh lemon zest. Make sure you're just getting that yellow outer layer the white pith underneath can be bitter. I use a microplane grater it works perfectly.
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Watch Your Timing
Keep an eye on your cake as it bakes. Every oven is different but you want a toothpick to come out with just a few crumbs. Overbaking is the enemy of a good pound cake.
Make It Beautiful
That glossy lemon glaze really makes this cake a showstopper. I love drizzling it over the top and watching it slowly run down the sides. It's simple but so elegant.
Fresh vs Frozen Berries
While I prefer fresh blueberries frozen ones work too. Just don't thaw them first add them to the batter while still frozen. This helps prevent them from bleeding into the batter.
Keeping It Moist
The buttermilk in this recipe is non-negotiable. It's what gives the cake that perfectly moist crumb that stays tender for days. It's worth making a special trip to the store for it.
Why We Love It
This Lemon Blueberry Pound Cake has brought so much joy to my kitchen. There's something about sharing a slice of homemade cake that brings people together. It's become more than just a recipe it's part of our family traditions now.
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Frequently Asked Questions
- → Why use room temperature ingredients?
Room temperature butter, eggs and buttermilk blend better and create proper cake texture. Cold ingredients can cause lumpy batter.
- → Can I use frozen blueberries?
Fresh is best as frozen berries can bleed color and add excess moisture. If using frozen, don't thaw first and gently fold in.
- → Why is the baking time so long?
Dense pound cakes need longer bake times at lower temperatures to cook through without burning. Test with toothpick for doneness.
- → What's the best way to prevent sticking?
Thoroughly grease every crevice of bundt pan, including center tube. Non-stick spray with flour works best.
- → How do I store this cake?
Store covered at room temperature up to 3 days or refrigerate up to a week. Can be frozen unglazed for up to 3 months.
Conclusion
A delightful dessert that combines the richness of traditional pound cake with the bright, fresh flavors of lemon and blueberries. This cake offers a perfect balance of sweetness and citrus, making it an ideal treat for special occasions or weekend baking.