Blueberry Lemon Pound Cake is a delightful treat that combines the tangy zest of lemon with the sweetness of blueberries. This moist and fluffy cake is perfect for breakfast, dessert, or any time you need a little sweetness in your life. The bright flavors of lemon and fresh blueberries make each bite a refreshing experience.
Why Make This Recipe
Why should you make this Blueberry Lemon Pound Cake? First, it’s simple to prepare, using everyday ingredients you likely have at home. Second, the bright lemon flavor and juicy blueberries add a joyful touch to any occasion. Lastly, it’s a versatile cake that can be enjoyed plain or dressed up with a sweet glaze. Whether for a family gathering, brunch, or just a quiet afternoon snack, this pound cake is sure to impress.
How to Make Blueberry Lemon Pound Cake
Making Blueberry Lemon Pound Cake is easy! Just follow these steps:
Ingredients:
- 1 cup granulated sugar
- 1 tablespoon lemon zest
- 1 ½ cups all-purpose flour
- ¼ teaspoon salt
- 2 teaspoons baking powder
- 1 cup vanilla Greek yogurt
- ½ teaspoon vanilla extract
- 3 large eggs
- 1 tablespoon lemon juice
- ½ cup vegetable oil
- 1 cup blueberries (cleaned and dried)
- ½ tablespoon all-purpose flour (for tossing blueberries)
- Zest of 1 lemon (for the glaze)
- 1 cup powdered sugar (for the glaze)
- 1 ½ tablespoons lemon juice (for the glaze, can substitute with half and half or heavy cream)
Directions:
- Preheat your oven to 350 degrees Fahrenheit. Spray a 9 x 5-inch loaf pan with baking spray and set aside.
- In a small bowl, combine 1 tablespoon of lemon zest and 1 cup of granulated sugar. Mix together with your fingers until the zest is coated in sugar, making the mixture fragrant.
- In a large bowl, mix together 1 ½ cups all-purpose flour, ¼ teaspoon salt, 2 teaspoons baking powder, and the sugar-zest mixture using a whisk.
- In another bowl, beat 3 large eggs. Add in 1 cup of vanilla Greek yogurt, ½ teaspoon of vanilla extract, 1 tablespoon of lemon juice, and ½ cup of vegetable oil. Stir until combined.
- Pour the wet ingredients into the dry ingredients and stir gently.
- Toss 1 cup of blueberries with ½ tablespoon of all-purpose flour to coat. Once the batter is mostly mixed, gently fold in the blueberries.
- Pour the batter into the loaf pan and spread it evenly using the back of a spoon.
- Bake for about 50 minutes. The top should be browned, and a toothpick inserted into the center should come out clean.
- Allow the cake to cool in the pan for about 10 minutes. Then, turn the pan upside down to remove the bread. Move the loaf to a wire rack to cool completely.
- While the bread cools, prepare the glaze. In a small bowl, add 1 cup of powdered sugar and the zest of 1 lemon. Pour in 1 ½ tablespoons of lemon juice and stir until smooth. If it’s too tangy, add half and half or heavy cream to adjust the consistency.
- Pour the glaze over the cooled bread. Serve immediately or store the bread in a sealed container.
How to Serve Blueberry Lemon Pound Cake
Blueberry Lemon Pound Cake is delicious on its own, but you can also serve it with a dusting of powdered sugar, a dollop of whipped cream, or a scoop of vanilla ice cream. For an extra touch, garnish with fresh blueberries or a slice of lemon.
How to Store Blueberry Lemon Pound Cake
To store your Blueberry Lemon Pound Cake, wrap it in foil and keep it in a sealed container at room temperature. It will stay fresh for about 3-4 days.
Tips to Make Blueberry Lemon Pound Cake
- Make sure your ingredients are at room temperature for the best results.
- Be gentle when folding in the blueberries to avoid crushing them.
- If you prefer a less sweet glaze, start with a little less powdered sugar and adjust as needed.
Variation
You can switch out blueberries for other fruits like raspberries or cranberries, or even add nuts for a crunchy texture.
FAQs
1. Can I use frozen blueberries?
Yes, you can use frozen blueberries. Just make sure to toss them in flour and do not thaw them before adding to the batter to prevent the color from bleeding.
2. Can I make this cake in advance?
Absolutely! You can make this cake a day or two in advance. Just be sure to store it properly.
3. What can I use instead of Greek yogurt?
If you don’t have Greek yogurt, you can use regular yogurt or sour cream as a substitute.
Enjoy your homemade Blueberry Lemon Pound Cake!
Blueberry Lemon Pound Cake
Ingredients
Main Ingredients
- 1 cup granulated sugar
- 1 tablespoon lemon zest
- 1.5 cups all-purpose flour
- 0.25 teaspoon salt
- 2 teaspoons baking powder
- 1 cup vanilla Greek yogurt
- 0.5 teaspoon vanilla extract
- 3 large eggs
- 1 tablespoon lemon juice
- 0.5 cup vegetable oil
- 1 cup blueberries (cleaned and dried)
- 0.5 tablespoon all-purpose flour (for tossing blueberries)
Glaze Ingredients
- 1 cup powdered sugar
- 1 tablespoon lemon zest (for the glaze)
- 1.5 tablespoons lemon juice (for the glaze, can substitute with half and half or heavy cream)
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Spray a 9 x 5-inch loaf pan with baking spray and set aside.
- In a small bowl, combine 1 tablespoon of lemon zest and 1 cup of granulated sugar. Mix together with your fingers until the zest is coated in sugar.
- In a large bowl, whisk together 1.5 cups of all-purpose flour, 0.25 teaspoon salt, 2 teaspoons baking powder, and the sugar-zest mixture.
- In another bowl, beat 3 large eggs. Add in 1 cup of vanilla Greek yogurt, 0.5 teaspoon vanilla extract, 1 tablespoon lemon juice, and 0.5 cup vegetable oil. Stir until well combined.
- Pour the wet ingredients into the dry ingredients and stir gently.
- Toss 1 cup of blueberries with 0.5 tablespoon of all-purpose flour to coat them.
- Once the batter is mostly mixed, gently fold in the blueberries.
- Pour the batter into the loaf pan and spread it evenly.
Baking
- Bake for about 50 minutes or until the top is browned and a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for about 10 minutes, then turn the pan upside down to remove the bread. Move the loaf to a wire rack to cool completely.
Glaze Preparation
- In a small bowl, mix 1 cup of powdered sugar and the zest of 1 lemon. Add in 1.5 tablespoons of lemon juice and stir until smooth.
- If the glaze is too tangy, adjust the consistency with half and half or heavy cream.
- Pour the glaze over the cooled bread.
