If you’re looking for a cake that’s bursting with fresh flavors and a hint of nuttiness, this Lemon Blueberry Almond Pound Cake is your new best friend. Perfect for any season, it combines the tangy zest of lemon with juicy blueberries and crunchy almonds for a delightful treat.
Butter is the backbone of any good pound cake, giving it that rich, tender crumb. Make sure it's softened for easy creaming. Granulated sugar sweetens the cake and helps in the creaming process to create a light texture. Eggs provide structure and moisture, so add them one at a time for the best consistency. A touch of vanilla extract rounds out the flavors, while lemon zest adds a refreshing zing. The all-purpose flour gives the cake its structure, and the combination of baking powder and baking soda ensures a nice rise. Don’t forget the salt to balance the flavors. Buttermilk adds moisture and a slight tang that complements the lemon and blueberries beautifully. Fresh blueberries offer bursts of juiciness, and tossing them in a little flour prevents them from sinking. Finally, sliced almonds add a lovely crunch and a subtle nutty flavor.
This cake is delightful on its own, but you can elevate it with a dollop of whipped cream or a scoop of vanilla ice cream. For a more decadent touch, drizzle with a simple lemon glaze made from lemon juice and powdered sugar.
First, preheat your oven to 350°F (175°C) and grease a 10-inch Bundt pan. A little butter or non-stick spray will do the trick. In a large mixing bowl, cream together the butter and sugar until the mixture is light and fluffy. This should take about 3–5 minutes with a hand mixer or stand mixer. It’s a crucial step that sets the foundation for your cake’s texture.
Next, add the eggs one at a time, beating well after each addition to ensure they’re fully incorporated. Stir in the vanilla extract and lemon zest, which will give your cake that lovely citrus aroma.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures that the leavening agents are evenly distributed. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Start and end with the flour mixture. This method helps prevent over-mixing, which could lead to a dense cake.
Now, take your blueberries and toss them with a tablespoon of flour. This little trick helps them stay suspended in the batter instead of sinking to the bottom. Gently fold the blueberries and sliced almonds into the batter with a spatula, being careful not to crush the berries.
Pour the batter into your prepared Bundt pan, smoothing the top with a spatula for even baking. Pop it into the oven and bake for 55 to 65 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean.
Once baked, let the cake cool in the pan for about 10 minutes before turning it out onto a wire rack to cool completely. This helps the cake set and makes it easier to remove from the pan.
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