Zesty Lemon Blueberry Pound Cake

🕒 Prep: 15 min
🔥 Cook: 1 hour 10 min
🍽 Serves: 12
★★★★★
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This Zesty Lemon Blueberry Pound Cake is a delightful blend of tangy citrus and sweet berries, making it a perfect treat for any occasion. Its moist, buttery texture and vibrant flavors will have everyone reaching for a second slice.

Ingredients for Zesty Lemon Blueberry Pound Cake

The magic begins with butter, which provides richness and moisture. Granulated sugar sweetens the cake while helping it achieve a fluffy texture. Eggs add structure and richness. The lemon zest and lemon juice infuse the cake with a bright, zesty flavor, while vanilla extract enhances the overall taste. The foundation of the cake is all-purpose flour, which gives it body, aided by baking soda and salt for a perfect rise. Buttermilk adds moisture and a subtle tang. To keep our blueberries from sinking, a little flour helps coat and distribute them throughout the batter.

Tips & Tricks

  • Ensure the butter is softened to room temperature for easy creaming.
  • Use fresh lemon juice for the best flavor; bottled lemon juice won't give the same zing.
  • If you don't have buttermilk, make a quick substitute with milk and lemon juice or vinegar.

Serving Suggestions

This cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. For an extra citrus kick, drizzle a simple lemon glaze over the top. It's also fantastic served with a handful of fresh berries on the side.

Frequently Asked Questions

Can I use frozen blueberries?
Yes, just make sure to toss them in flour and add them to the batter while still frozen to prevent them from bleeding into the cake.
How should I store this cake?
Wrap it tightly in plastic wrap or store it in an airtight container at room temperature for up to 3 days.
Can I make this cake in advance?
Absolutely! This cake stays moist for days and actually tastes even better the next day.

Zesty Lemon Blueberry Pound Cake Recipe Walkthrough

First things first, preheat your oven to 325°F. Grease a 10-inch bundt pan thoroughly to ensure the cake releases smoothly after baking. In a large mixing bowl, cream together the softened butter and sugar using an electric mixer until the mixture is light and fluffy. This step is crucial as it incorporates air, resulting in a lighter cake.

Next, add the eggs one at a time, mixing well after each addition. This ensures a smooth, emulsified batter. Stir in the lemon zest, lemon juice, and vanilla extract until everything is well combined.

In another bowl, whisk together the flour, baking soda, and salt. This dry mix will be added to the wet mixture in parts, alternating with the buttermilk. Start and end with the dry ingredients, mixing just until combined. Overmixing can lead to a dense cake, so be gentle.

Before folding in the blueberries, toss them with a tablespoon of flour. This little trick prevents them from sinking to the bottom. Gently fold the floured blueberries into the batter, trying not to crush them.

Pour the batter into your prepared bundt pan and smooth the top with a spatula. Pop it into the oven and bake for 60-70 minutes. You'll know it's done when a toothpick inserted into the center comes out clean. Let the cake cool in the pan for about 15 minutes before inverting it onto a wire rack to cool completely.

Why You'll Love This Recipe

  • Balanced tanginess and sweetness with fresh lemon and blueberries.
  • Dense yet tender crumb that holds well, making it perfect for gatherings.
  • Simple ingredients that you probably already have in your kitchen.
  • Versatile enough to enjoy as a dessert or an indulgent breakfast.

Ingredients

1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 tablespoon lemon zest
1/4 cup fresh lemon juice
1 teaspoon vanilla extract
3 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1 1/2 cups fresh or frozen blueberries
1 tablespoon all-purpose flour (for coating blueberries)

Step-by-step Instructions

1. Preheat your oven to 325°F and grease a 10-inch bundt pan.
2. In a large mixing bowl, cream together the butter and sugar until light and fluffy.
3. Beat in the eggs one at a time, mixing well after each addition.
4. Stir in the lemon zest, lemon juice, and vanilla extract.
5. In a separate bowl, whisk together the flour, baking soda, and salt.
6. Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, starting and ending with the flour mixture.
7. Toss the blueberries with 1 tablespoon of flour to prevent sinking, then gently fold them into the batter.
8. Pour the batter into the prepared bundt pan and smooth the top with a spatula.
9. Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean.
10. Allow the cake to cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.

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