If you’re looking for a light, fresh, and not overly sweet dessert, then this Lemon Blueberry pound cake is for you.
I grew up avoiding pound cakes. In my opinion, pound cakes were plain and bland in flavor. Cakes with a little more personality, meaning frostings, glazes, fruit, sprinkles, etc., were the ones I wanted. Now that I am older and my taste palate is slightly more mature, I appreciate a moist, buttery, and subtly sweet pound.
However, that does not mean that I have abandoned all other lovely toppings and additions to cakes. Lemon Blueberry Pound Cake is now one of my favorite cakes. The subtle flavor of a buttery pound cake, tangy lemon, and sweet blueberries is a classic flavor combination. Blueberries are at their peak, fresh, and usually discounted at stores. And summer is the ideal time to make this cake.
This Lemon Blueberry Pound Cake is a perfect summer dessert.
What is a Lemon Blueberry Pound Cake?
Lemon Blueberry Pound Cake Recipe is a delicious dessert cake made from butter, sugar, flour, eggs, and blueberries. A lemon glaze made from fresh lemon juice and powdered sugar adds a subtle sweetness to the cake.
Critical Ingredients for Lemon Blueberry Pound Cake?
I prefer to use cake flour rather than all-purpose flour because cake flour produces less gluten than all-purpose flour due to a lower amount of protein. The cake is more likely to be lighter and softer using cake flour.
Butter is essential to pound cake and helps to create and retain moisture. It all gives pound cakes their signature buttery flavor. Ensure the butter is at room temperature before mixing to incorporate it well with the sugar.
Lemon Pudding Mix
Lemon pudding mix has two purposes for this cake. First, it gives the cake a subtle lemon taste without overpowering the other flavors. Second, pudding mixes add moister to cakes.
You can use fresh or frozen blueberries for this recipe. However, be sure to thaw out frozen blueberries if you are using those. Toss fresh or frozen blueberries in about a teaspoon of flour before adding them to a batter. This method will help prevent the blueberries from sinking to the bottom of your cake.
How to Make a Lemon Blueberry Pound Cake?
This recipe requires made-from-scratch ingredients. It is not simple such as a dump cake. Below I have provided some must-do steps to help ensure the best and tastiest outcome.
• All ingredients must be at room temperature before I begin mixing. This essential step helps to ensure all ingredients mix well together. Components that are too cold will not mix well and lead to a lumpy batter.
• Cream together butter and sugar until it is light and fluffy. This step allows the sugar to dissolve completely into the butter. It also creates more air for a light and soft cake.
• Add in eggs one at a time. You will want to give each egg time to mix well into the butter and sugar mixture.
• Mix flour into the wet ingredients just until it is incorporated. Do not overmix. Overmixing cake batter creates excess gluten. Too much gluten will develop a tough crumb instead of a light and moist cake.
Fold blueberries into the batter with a spatula. Do not mix. You will want your blueberries to stay whole and prevent the color from bleeding throughout the cake.
• Use an oven thermometer. Setting the correct temperature for baking is very important. Unfortunately, not all household ovens calibrate the right oven temperature that is selected. Always use an oven thermometer to ensure the desired temperature.
What Equipment is Needed?
A stand mixer is best for this cake because it does require a lot of mixing. However, you can use a hand-held electric mixer as well.
A sifter is needed to break up clumps of flour and sugar. And wire rack is essential to have so that you can cool the cake outside of the pan.
Lemon Blueberry Pound Cake
- 1 Stand Mixer Electric hand held mixer can be used.
- 1 Bundt Pan
- 3 sticks unsalted butter
- 4 oz cream cheese room temperature
- 2 ¼ cups granulated sugar
- 6 eggs room temperature
- 1 tsp vanilla extract
- 2 tbsp fresh lemon juice
- 1 tbsp lemon zest
- 3 ½ cups cake flour
- ¾ tsp baking powder
- ¾ tsp fine salt
- ¼ tsp baking soda
- 2 cups fresh blueberries
Lemon Cream Cheese Glaze
- 4 oz cream cheese
- 1 ½ cups powdered sugar
- 1 tbsp fresh lemon juice
- Lightly grease or spray a bundt pan with baking spray.
- Sift together the dry ingredients (cake flour, salt, baking powder, baking soda) and set aside. Whisk in lemon pudding mix.
- Cream together the butter and cream cheese in the stand mixer until smooth. Incorporate the sugar slowly and mix until it is light and fluffy.
- Mix in the eggs one at a time. Add lemon juice and zest.
- Turn the mixer to its lowest speed and add the dry ingredients gradually just until the mixture is combined.
- Stop the mixer. Dust blueberries with a teaspoon of flour. Fold the blueberries into the mixture with a spatula.
- Pour evenly into a bundt pan. Cook in the oven for 55 minutes-1hr. Check for doneness with a toothpick. Stick the toothpick in the center of the cake. Remove the cake from the oven if the toothpick comes out clean. Cook a little longer if the toothpick has batter on it. About 10-15 minutes longer. Let the cake set in the pan for about 5 minutes. Place a cooling rack over the top of the cake and flip it out of the pan. Let the cake cool.
Lemon Cream Cheese Glaze (optional)
- Use an electric mixer to cream the cream cheese.
- Add the powdered sugar. Continue mixing until smooth.
- Add lemon juice. Mix until smooth.
Storage for Long-lasting Flavor
This cake will store well in the refrigerator or frozen. Cut leftover pieces of cake and wrap them with plastic wrap. Double wrap the slices if you plan on freezing them to prevent frostbite. Store in the fridge for up to a week and in the freezer for about a month.